Pulagam is usually served with thick and coarse ground nut chutney in the Rayalaseema region and is a quite common meal in all house holds.Split green gram adds extra nutrition to the rice and also make it more tasty.You can give this dry khichdi a try for a change instead of pongal.
(Serves 2)
Ingredients:
1 cup Rice(sona masuri or equivalent)
1 cup split Green gram(split moong dal with skin)
3 cups Water(slightly less than 3 cups)
6-8 Cashew nuts,broken
3-4 Green chillies,slit
1/2" Ginger,finely chopped
8-10 Curry leaves
8-10 black Pepper corns,slightly crushed
1 tsp Cumin seeds
Salt to taste
2 tbsp Ghee
1 tbsp Oil
Method:
- Wash and soak rice and green gram for at least half an hour.
- Heat oil and ghee in a cooker and crackle cumin seeds.
- Add broken cashew nuts,pepper corns,chopped ginger and green chillies and fry for a minute or two.
- Add curry leaves and fry and add soaked and drained split moong dal and rice and fry for a couple of minutes.
- Add water and salt and let it come to a boil.close it with lid and pressure cook for 3 whistles.Wait until the pressure drops.
Serve it with Palli pacchadi/Groundnut chutney.
- You can replace split green gram with yellow moong dal,but split green gram makes it taste different and is highly recommended to prepare pulagam.
- The amount of water added makes the rice soft and moist but still with separate rice granules.You can add 1/4 cup water if you like it soft or reduce 1/4 cup water to make it bit more dry.
Palli (Verusenaga) Pacchadi | Groundnut Pacchadi:
Try this version of Palli (Verusenaga/groundnut) chutney with pulagam.It pairs nicely even with plain steamed rice or Idli/dosa.
Try this version of Palli (Verusenaga/groundnut) chutney with pulagam.It pairs nicely even with plain steamed rice or Idli/dosa.
Ingredients:
1/2 cup Groundnuts
a small Onion,sliced
1-2 Garlic pods(optional)
2-3 Red chillies
1 tsp Tamarind pulp
Salt to taste
1 tsp Oil
to temper:
1 tbsp Oil
1/2 tsp Mustard seeds
5-6 Curry leaves
Method:
- Dry roast groundnuts and cool them.Peel the skins off and keep them aside.
- In a pan heat 1 tsp oil and add red chillies and fry and remove them and keep aside.Add sliced onions and garlic pods and fry until they turn pink.Let the mixture cool.
- Grind the roasted groundnuts with fried onion-garlic and red chillies,tamarind,salt to a thick and slight coarse paste.Do not grind it smooth.Add required water while grinding.
- In the same pan heat 1 tbsp oil and crackle mustard seeds and curry leaves and add this tempering to the groundnut chutney and mix well.
Serve it with Pulagam/plain steamed Rice.You can even serve it with Idli/Dosa,in that case grind the chutney to a smooth paste.
- You can even roast ground nuts in a tsp of oil.In that case you do not need to peel their skins.
- Red chillies can be replaced with green chillies for different flavor.
- Garlic pods can be avoided in the recipe if you wish.
- Grind it to a coarse and thick chutney,it goes nicely with pulagam and even plain steamed rice.
