Gedaa / Pongal style Rice | How to make Gedaa / Pongal style Rice

By Sumiya Tariqh  |  26th Nov 2015  |  
5.0 from 1 review Rate It!
  • Gedaa / Pongal style Rice, How to make Gedaa / Pongal style Rice
Gedaa / Pongal style Riceby Sumiya Tariqh
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Video for key ingredients

  • How to make Coconut Milk

About Gedaa / Pongal style Rice Recipe

This is humble south indian dish, usually prepared when one is sick or not in a mood to eat anything heavy or on a rainy day.

Gedaa / Pongal style Rice is a delicious dish which is liked by people of all age groups. Gedaa / Pongal style Rice by Sumiya Tariqh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Gedaa / Pongal style Rice at many restaurants and you can also prepare this at home. This authentic and mouthwatering Gedaa / Pongal style Rice takes few minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Gedaa / Pongal style Rice is a good option for you. The flavour of Gedaa / Pongal style Rice is tempting and you will enjoy each bite of this. Try this Gedaa / Pongal style Rice on weekends and impress your family and friends. You can comment and rate the Gedaa / Pongal style Rice recipe on the page below.

Gedaa / Pongal style Rice

Ingredients to make Gedaa / Pongal style Rice

  • 2 cups rice washed and soaked for 10 minutes
  • 1 cup yellow moong dal washed and soaked for 5 minutes
  • 1 carrot diced
  • 3 green chillies
  • salt to taste
  • 1/4 tsp turmeric powder
  • 2 cups coconut milk
  • Few mint leaves
  • For the Tempering:
  • 2-3 tbsp ghee
  • 1/2 tsp ginger (grated or paste)
  • 1/2 tsp hing (optional)
  • Few curry leaves
  • 1 tsp black peppercorns
  • 1 tsp jeera
  • 1 dried red chilli
  • 12 cashewnuts cut into halves or small pieces

How to make Gedaa / Pongal style Rice

  1. Strain the soaked rice and dal and put in a pressure cooker.
  2. Add 4-5 cups water with salt to taste, mint leaves and carrot dices. Pressure cook for 3-4 whistles.
  3. Take off from heat. Once cooled down, open the lid and mash the rice. Add the coconut milk and mix well.
  4. Can also add a little water if required.
  5. For the tempering, heat a kadai and add ghee. On medium heat, fry the cashew nuts till golden.
  6. Add the remaining ingredients and pour this tadka over the rice. Mix the rice gently. Serve hot with green coconut chutney and/or tomato chutney.

Reviews for Gedaa / Pongal style Rice (1)

Parul Mehta2 years ago