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+ servings

Puli Pongal

Soaked rice cooked in tamarind water
Prep Time 30 mins
Total Time 30 mins
Cuisine Tamil
Servings 2 people


  • 2 cups Raw Rice
  • Curry leaves A sprig
  • Asafoetida A pinch, Kayam
  • 3 nos Red chillies Kollamulaku
  • 1 tsp Mustard seeds
  • 4 - Oil
  • 1 tsp Black gram Uzhunnuparippu
  • 1 tsp Bengal gram Kadalaparippu
  • Salt As reqd
  • 1 - Water
  • Tamarind Lime sized, Puli


  • Soak rice for an hour, half dry in a towel and grind it one by two in mixer grinder.
  • Heat oil in a pan.
  • Add mustard seeds and when they splutter, add red chillies, curry leaves, asafoetida, Bengal gram and black gram.
  • Add salt.
  • Mix the tamarind with water to make it into a little concentrated form.
  • Add it to the pan and stir well.
  • Add ground rice and fry.
  • Add more water and mix well.
  • Close with lid and cook on low flame.
  • Open the lid occassionally to see if the rice is cooked or not.
  • Add water accordingly, in order to avoid it being get stuck to the bottom of the pan.
  • Remove from fire.
  • :- Serve with pickle or hot chutney.
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