PULAGAM - lentil rice | How to make PULAGAM - lentil rice

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By Sujatha Ratnala
Created on 18th Feb 2016
  • PULAGAM - lentil rice, How to make PULAGAM - lentil rice
PULAGAM - lentil riceby Sujatha Ratnala
  • PULAGAM - lentil rice | How to make PULAGAM - lentil rice (5 likes)

  • 0 reviews
    Rate It!
  • By Sujatha Ratnala
    Created on 18th Feb 2016

About PULAGAM - lentil rice

A Pongal like one stop spicy dish prepared with rice and lentil. It is specially prepared on Ratha Sapthami festival day in March as an offering to Sun god. At my mother's native, on this day, at the outdoors near Tulasi KOTA payasam along with flat bean chariot is also made. Perfect for dinners on a winter night.

PULAGAM - lentil rice, a deliciously finger licking recipe to treat your family and friends. This recipe of PULAGAM - lentil rice by Sujatha Ratnala will definitely help you in its preparation. The PULAGAM - lentil rice can be prepared within 10 minutes. The time taken for cooking PULAGAM - lentil rice is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make PULAGAM - lentil rice step by step. The detailed explanation makes PULAGAM - lentil rice so simple and easy that even beginners can try it out. The recipe for PULAGAM - lentil rice can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of PULAGAM - lentil rice from BetterButter.

  • Prep Time10mins
  • Cook Time20mins
  • Serves4People
PULAGAM - lentil rice

Ingredients to make PULAGAM - lentil rice

  • Rice - 1 medium sized glass
  • Moongdal (pesarapappu) - 1/5 glass
  • Pepper Corns - 5
  • Green Chillies - 2
  • Ginger - 1 inch
  • Turmeric - pinch
  • Curry leaves- a few
  • Mustard and Jeera- 1/4 tsp each
  • Salt to taste
  • Oil/Ghee for seasoning

How to make PULAGAM - lentil rice

  1. Wash and keep the rice aside for 10 minutes.
  2. In a pressure Pan or cooker, add 3 spoons of oil and 2 spoons of ghee.
  3. Add the seasoning of jeera, mustard, curry leaves, green chillies, moongdal and gently stir. Add pepper corns and ginger.
  4. Strain water from the rice and add it to the pressure pan. Toss it for a while.
  5. Add turmeric, salt and 2 ½ glasses of water. Close the lid and wait for the steam to be generated in medium flame. Put on the whistle and cook for 2 whistles on low flame.
  6. Serve with tomato chutney or curd raita.
My Tip: Cooking can be done similar to Pulav. A sweetened version can be made with milk, bay leaf, sugar instead of spices.

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