Pongal….a creamy concoction of soft, cooked rice and moong dal, spiced up with traditional pepper and cumin with a dollop of ghee. A heavenly south Indian food that features at any meal and an important neivedhya in most temples. The chilly mornings of the month of margazhi, many would visit the temples before dawn to savour this hot Ven Pongal Prasadam.
During my recent visit to Chennai, I had come across Sabudana Pongal on the menu of a popular restaurant …Eating Circles. Intrigued I ordered for the same, wondering all the while if it would stand a chance to the regular Ven Pongal. To my wonder came a bowl of creamy Ven Pongal with glistening sabudana pearls prepared in the Karnataka style ..Kara Pongal. The slivers of fried coconut, green chillies, and the aptly added spices enhanced the delish quotient of the food.
Foodialogues brings to you the tried, tested and standardized recipe of Sabudana Pongal in Karnataka style for all of you to prepare at home and enjoy. An absolute delight for the upcoming Navaratri vrath.
Ingredients for Sabudana Pongal Recipe:
- Sago/Sabudana pearls 1/2 cup
- Green gram dal/moong
- dal 1 cup
- Cumin ½ tsp
- Pepper 1 tsp
- Coconut slivers 1 tbsp
- Green chilly 2 slit
- Salt as required
- Asafoetida ½ tsp
- Ghee ¼ cup
- Cashew slivers 1 tbsp
- Curry leaves
Preparation Method for Sabudana Pongal Recipe:
- Wash and soak the sago for 2 hours. Drain and set aside.
- Pressure cook the dal along with the sago. Add 5 cups of water and cook for 3 whistles.
- Remove from the cooker onto a bowl. Add the required salt and mix well.
- Heat Ghee, Add the cashews and coconut. When they turn light brown add the crushed pepper and cumin. Switch off the flame.
- Add the curry leaves, chilly and asafoetida. Pour the tempering over the Pongal.
- Mix and serve hot with coconut chutney or avial.
Karnataka Style “Sabudana Pongal” is ready 🙂
