Mahadeva's Bhaga Sasthra
50. Keerai Pongal
Ingredients:
| Pure Water | -<br>¾ padi |
|---|---|
| De-skinned Green Gram | –<br>¼ padi |
| Rice | -<br>1/8 padi |
| Salt | -<br>½ palam |
| Dal Green Leaves | –<br>3 palam |
| Cloves | -<br>¼ r.e |
| Cinnamon | -<br>¼ r.e |
| Cardamom | -<br>¼ r.e |
| Pepper | -<br>¼ r.e |
| Ghee | -<br>5 palam |
| Onions | -<br>5 palam |
- Boil pure water in a pot. Wash rice and green gram and drain the water. Put this in the boiling water and cook the dal in it.
- After the dal is cooked, add the rice to it. Add the greens, cloves, cinnamon, cardamom powder and pepper after frying these ingredients in ghee.
- Add powdered salt to it. After it is boiled, add ghee and fry the onions in it.
- Fry until the onions are brown. Add the fried onions to the pongal, stir it and take it out from the fire.
- Keep it on a live coal without smoke for sometime and serve.
51. Onion Pongal