PULAGAM - lentil rice

By Sujatha Ratnala  |  18th Feb 2016  |  
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PULAGAM - lentil riceby Sujatha Ratnala
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About PULAGAM - lentil rice Recipe

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 succulent delicacy which is famous all over the world. PULAGAM - lentil rice is one dish which makes its accompaniments tastier. With the overflow of flavours, PULAGAM - lentil rice has always been everyone's favourite. This recipe by Sujatha Ratnala is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a PULAGAM - lentil rice, just the perfect situation when you realise that you need to know how to make the perfect PULAGAM - lentil rice. So, at that time you can try out this delicious recipe by Sujatha Ratnala. The recipe of PULAGAM - lentil riceis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing PULAGAM - lentil rice is 20 minute. This recipe of PULAGAM - lentil rice is perfect to serve 4. PULAGAM - lentil rice is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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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