Of all the breakfast staples in Tamil Nadu, Pongal holds a very special place. This dish is associated with Pongal – a harvest festival in Tamil Nadu that is celebrated usually on January 14 or 15, the first day of the 10th month of the Tamil – Thai calendar. It marks the end of the winter solstice. The first Pongal of the year is usually ‘paal pongal’ (Milk Pongal) where the first harvest of paddy (from rice) of the year is cooked with milk and salt. In many villages and even in urban centers in Tamil Nadu, Paal Pongal is cooked in earthen pots that wear a festive look and are surrounded by freshly harvested ginger and turmeric.
But this is not the version of Pongal that is usually eaten around the year for breakfast. It is Venn Pongal which translates to white Pongal. This dish combines raw rice with moong dhal (Paasi paruppu in Tamil) and is seasoned with pepper and curry leaves. It was in Coimbatore that I first discovered a delicious spin on traditional Pongal as we know it. I did not come to try this dish at Shree Anandhaas outlet at Lakshmi Mills junction. I was there for the popular Karupatti Mysore Pak made with palm jaggery but the breakfast special of the day made a bigger impact.
Also Read: How to Make Dalia Pongal? Simple And Healthy Meals You Will Enjoy Eating
Photo Credit: Ashwin Rajagopalan
Shree Anandhaas is one of the most popular vegetarian restaurants in Coimbatore along with another local favorite – Annapoorna. I have tried some innovative dishes here including chikoo kesari (similar to sheera) but Malli Pongal is one of the standout dishes on the menu. But it is not available every day in restaurants. This green version of Pongal combines the unique flavor and color of coriander (malli or kothamalli is the Tamil word for coriander). While Malli Pongal may be a new innovation, it still tastes like pongal and has the same texture. So this won’t surprise old timers who are particular about Pongal.
Not only the fresh coriander aroma, this dish is also enhanced with coconut milk which adds to its soft texture. The cooking process is almost the same as the classic Venn Pongal except the pasta contains key ingredients like cumin, pepper, ginger, green chillies and cashews. This is in addition to the materials used for the ‘tempering process’. While it works well with Sambar, it tastes even better with coconut chutney. Malli Pongal is a delicious departure from the classic Pongal and works equally well as a breakfast option or for an all-day snack or as a light dinner option. You can try this easy recipe at home:
Also Read: Watch: Make Instant Corn Appe in Minutes For a Healthy South Indian Breakfast
Malli Pongal Recipe
ingredient:
- 2 cups of raw rice
- 1 cup moong dhal
- 10 broken cashews
- 1 teaspoon cumin seeds
- 1 teaspoon pepper
- A pinch of hing
- A sprig of curry leaves
- 1 cup of coconut milk
- 2-3 teaspoons of salt
- 2-3 teaspoons of oil
- Salt as needed
Ingredients for grinding:
- 1 teaspoon pepper
- 1 teaspoon cumin seeds
- 5 cashew nuts
- 1/2 inch ginger
- 1-2 green chilies
- 1 cup coriander leaves (finely chopped)
manner:
- Wash the rice and moong dal well. Drain the water and set aside.
- Add all the ingredients (listed in the ingredients for grinding) and mix to a smooth paste in the mixer.
- Add 4-5 cups of water with salt) to taste) in a pressure cooker. Add the washed rice and moong dal once the water starts boiling. Pressure cook for 4-5 whistles. Get rid of it.
- Heat ghee & oil in a pan and ‘temperate’ pepper, cumin seeds, cashews, curry leaves & a pinch of asafoetida. Add the ground paste and fry for 2 minutes on low flame.
- Add the coconut milk to the rice and dal mixture once it is pressure cooked. Stir well.
- Add the masala (with the ‘tempered’ ingredients) and mix well.
- Cook this on the stove for about 2 minutes on low flame. Add ghee at the end, if you turn off the flame.
- Serve hot with sambal or coconut milk.
About Ashwin RajagopalanI’m the proverbial slashie – content architect, author, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of culinary discoveries. That curiosity didn’t go away. It’s only gotten stronger as I’ve explored culinary culture, street food and fine dining restaurants around the world. I have found culture and purpose through culinary motifs. I also enjoy writing about consumer technology and travel.
