We recite thiruppavai in Dhanurmasam throught the month (between December-January) and make this reipe. Please do not change this recipe. It tastes so good as it is.
Thank you.....
Lakshmi Sambaraju
- First of all wash the rice and moong dal together.
- Take a copper bottom vessel to cook rice and moong dal. put both the rice and moong dal in the vessel, add 6 cups of water. add 1 teaspoon ghee ,salt and turmeric to it and cover the vessel.
- In the mean time while the moong dal and rice is cooking, make powder of cumin seeds and Black pepper and keep it aside.
- Take a small mookudu (kadai) and put 2 tablespoon of ghee in it.
- Fry jeelakarra powder(cumin seeds powder), miriyaala powder(black Pepper powder) , chopped ginger , cashew nuts. fry till the cashew nuts gets nice color and aroma.
- Finally add the Hing and add this mixture to the boiling rice and moong dal.
- The pongali should not be too thick and too thin(watery). It should have enough water to have a juicy taste. pongali doesnt look and taste good if it is too thick or tight.finally add some more ghee before you eat, its according to your taste.