By Devi Poojari
January 14, 2024
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On the auspicious occasion of Tamil Nadu's harvest festival, enjoy a savoury spin on the popular delicacy with this one-pot recipe. Pair it with piping hot sambar and a dollop of ghee for a wholesome meal.
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½ cup short-grain rice ¼ cup moong dal 6-7 whole black peppercorns 8 whole cashews ½ teaspoon cumin seeds 1-inch piece ginger, grated 8-10 curry leaves 3 tablespoons ghee 3.5 cups warm water Salt, to taste
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Toast the rice and moong dal in a dry pan until aromatic before rinsing under a cold water tap.
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Allow the moisture to drain and add it to a pressure cooker, along with the warm water, ginger and salt.
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Pressure cook the mixture for 9 whistles, until the mixture is mushy and slightly runny.
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Use a spoon to mix the grains into a slightly sticky mixture while you heat the ghee in a separate pan.
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Fry the cashews until brown and remove on to a plate before you add the cumin seeds, black peppercorns and curry leaves to splutter.
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Pour the mixture into the cooked rice mixture and combine well with the fried cashews.
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Adjust seasoning if needed and serve immediately with some more ghee and sambar.
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