Coriander Pongal - South Indian Style

Step 1: Prepare Rice and Dal

In a bowl, take 1/2 cup of raw rice and 1/2 cup of moong dal. Wash them together 2-3 times until the water runs clear. Drain completely and set aside.

Step 2: Make the Coriander Paste

In a blender jar, add a handful of fresh coriander leaves, a few curry leaves, and 3 green chillies. Add a little water and grind to a smooth, vibrant green paste. Transfer to a small bowl.

Step 3: Pressure Cook the Pongal

Add the washed rice and dal mixture to a pressure cooker. Pour in 3 cups of water. Add a pinch of turmeric powder, 1 tsp of salt, the prepared coriander paste, and 1 tsp of ghee. Stir everything to combine.

Step 4: Cook

Close the lid of the pressure cooker, place the weight on top, and cook on a medium flame for 4 whistles.

Step 5: Rest and Mash

Turn off the stove and allow the pressure to release naturally, which takes about 8-10 minutes. Once the pressure has settled, open the cooker. Use a ladle or spoon to mash the cooked pongal until it is soft and well-combined.

Step 6: Prepare the Tempering

In a small pan over low flame, heat 1/4 cup of ghee. Once the ghee melts, add the chopped cashew nuts and fry until they turn light golden.

Step 7: Add Spices and Aromatics

To the same pan, add 1 tsp of whole peppercorns and 1 tsp of cumin seeds. Roast for a few seconds until aromatic. Then, add 1 tbsp of finely chopped ginger, 1/4 tsp of asafoetida, and a few fresh curry leaves. Sauté briefly and then turn off the flame.

Step 8: Combine and Serve

Pour the hot tempering over the cooked and mashed pongal in the pressure cooker. Mix everything together thoroughly until the tempering is evenly distributed.

Step 9: Serve

Serve the hot and delicious Coriander Pongal immediately with coconut chutney and sambar for a complete and satisfying meal.

• You can use the coriander stalks as well, as they add extra flavor.

• If you prefer a milder pongal, you can reduce the number of green chillies to two.

• For an extra soft and gooey consistency, add one cup of hot water after pressure cooking and mix well.

• This dish is a variation of the classic Ven Pongal.