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Pongal is a popular SOUTH INDIAN RICE DISH. It is served as prasadam in most of the southern temples during auspicious days and festivals.  It is one of the best suited food for BREAKFAST, LUNCH and DINNER as it is quick to prepare and is light on the stomach. Pongal is one of the protein packed recipe. It tastes delicious with a good aroma of ghee. It tastes best when served hot and with chutney.


1. Moong daal – 1/2 Cup 2. Rice –   1 Cup 3. Oil – 2 Table spoon 4. Jeera – 1 Tea spoon 5. Pepper – 1 Tea spoon 6. Curry leaves 7. Green chilly – 4-5 8. Grated Ginger – 1 Tea spoon 9. Grated Coconut – 3 Table spoon 10. Milk – 1 Glass 11. Coriander – 1 Tea spoon 12. Turmeric 13. Salt

Procedure for making pongal:

1. Dry Roast the moong daal in a pan until it gives out a nice roasted aroma and keep it aside. 2. In a cooker heat the oil and add jeera, pepper, curry leaves, green chilly and grated ginger. 3. Add roasted moong daal and fry for 2 minutes. 4. Add 4 cups of water( 2 cups for rice, 1 cup for moong daal and 1 extra cup for watery consistency). 5. Add rice, salt, grated coconut, coriander, turmeric and let it simmer. 6. And then add milk and mix well. 7. Close the lid and let it cook for 15 minutes. 8. Once it’s done mix well and add coriander for garnishing if necessary. Serves: 4 Tastes better with Ghee and Coconut chutney. Coconut chutney: Grind 1 cup of grated coconut, 3 table spoon of roasted gram, 4 green chilly, coriander, 1 table spoon of tamrind juice and salt as per your taste. Enjoy it with hot pongal.


1. Milk is optional but it gives a thick consistency and adds taste to the pongal.

Don’t forget to let me know how it goes in the comment section when you give it a try.  If you like the recipe, kindly share it with your friends and family.  And also follow our Instagram page rasadouthana for more updates.

Have a nice Cooking time.



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