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Turmeric Rice Pongal
The split mung dal and rice dish pongal is very dear to Tamil people. It's not traditional, but the dish is fantastic with bright Sri Lankan pickles and an egg.
👥 4 Servings👤 Cynthia Shanmugalingam📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
To make the pickle, pour the vinegar into a small saucepan set over a high heat. Add the mustard seeds, sugar, salt, cinnamon and cloves and bring to a gentle boil. Reduce the heat and simmer for 3–⏱️ 5 minutes. Remove from the heat and leave to cool completely. When cool, pour over the beets, green chiles, and onion in a bowl (don’t use a metal one because it can react with the vinegar). Transfer to a clean airtight jar and let it pickle for about ⏱️ 30 minutes before using. It will keep for up to a week in the fridge.
beets (red, candy or golden would all work well), peeled and finely sliced2
2
To make the pongal, pour the dal into a saucepan and rinse loosely under the tap, then drain well. Add the butter and cook over a low-medium heat for 5–⏱️ 7 minutes, stirring often, until it begins to smell toasted and aromatic, but hasn’t yet gone brown. Add the rice, salt and water, and turn up the heat to bring to a boil, then lower the heat to a simmer. Cover with a lid and forget about it for ⏱️ 15 minutes.
water300ml
3
Take off the lid, add the coconut milk, asafoetida, ginger and turmeric, and keep stirring as it cooks on the same heat for a few minutes until it achieves a creamy rice pudding consistency. If you find it a bit too thick, add a tablespoon or two of water, and stir for a couple of minutes to loosen it up, until you get the consistency you like. When the rice is cooked, remove from the heat and cover to keep warm.
coconut milk300mlwater300ml
4
To cook the eggs, fill a medium-sized saucepan with water, and place over medium-high heat until it gets to a gentle rolling boil. Set a timer for 6½ minutes, then gently lower the eggs into the water using a slotted spoon. Get a medium-sized bowl ready, filled about one-third full of cold water and 6 or 7 ice cubes. When the eggs are cooked, transfer them to the bowl of iced water. Allow the eggs to cool completely (about 10 or ⏱️ 15 minutes). When cooled, gently crack and peel the eggs, starting from the wider end, which contains the air pocket.
water300ml
5
Finally, make a temper. Heat the butter in a small frying pan over a medium heat. When hot, add the cumin seeds and peppercorns. When the cumin seeds splutter, add the curry leaves and asofeotida. Fry for about ⏱️ 30 seconds–⏱️ 1 minute until aromatic and the curry leaves are crisp. Pour half the temper including the butter, into the pongal and stir through. To plate up, spoon a generous dollop of pongal into bowls or onto plates. Pour the remaining temper on top, and serve with a soft-boiled egg and some pickle on the side.
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