Step-by-Step Instructions

1. 1.Prepare Grains for Pressure Cooking

   Add 200g of Samba Gothumai Rava (broken wheat) and 200g of Paiyatham Paruppu (moong split) to a pressure cooker. Wash them thoroughly.

2. 2.Pressure Cook the Grains

   Add 1200ml of water to the cooker. Close the lid and cook for 5 whistles on medium pressure. After 5 whistles, turn off the gas and let the cooker rest for 15-20 minutes until the steam releases naturally. Then, open the cooker and stir the well-cooked mixture.

3. 3.Prepare for Tempering

   Place a thick-bottomed uruli (brass pan) on the stove and add 3-4 tablespoons of Mantra Groundnut Oil. Let the oil heat up.

4. 4.Add Whole Spices

   Once the oil is hot, add 10 black peppercorns and 4 cloves. Let them splutter and release their aroma.

5. 5.Add Cumin, Cashews, and Curry Leaves

   Add 1 tablespoon of cumin seeds, a handful of cashew nuts, and 1 sprig of curry leaves. Sauté until the cashews turn golden brown.

6. 6.Add Ginger and Green Chilies

   Add 2 tablespoons of grated ginger and 2 slit green chilies. Sauté briefly until fragrant.

7. 7.Add Chili Powder and Asafoetida

   Add 1 teaspoon of red chili powder and 1 teaspoon of asafoetida. Sauté until the raw smell of the chili powder disappears and the asafoetida's flavor is released.

8. 8.Add Grated Coconut

   Add 1/2 cup of grated coconut to the pan and mix well with the tempering ingredients.

9. 9.Combine with Cooked Grains

   Pour the cooked broken wheat and moong dal mixture from the pressure cooker into the uruli with the tempering.

10. 10.Season and Mix

    Add salt to taste and mix all the ingredients thoroughly until well combined.

11. 11.Add Coriander and Ghee

    Add a handful of chopped coriander leaves and mix. Then, add 1/4 cup (one ladle) of Hatsun Ghee and mix it into the pongal until evenly distributed.

12. 12.Serve

    Mix well and let it sit for a quarter of an hour to thicken. Serve the Samba Gothumai Rava Masala Pongal hot.