Pongal and tomato perugu pachadi (raita) is one of my favorite combos. My mom used to make them for weekend breakfast or for a quick dinner. Now I make them for my son and he seems to like them.

 

Pongal & Tomato Raita
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Pongal & Tomato Raita
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
30 minutes
Ingredients
For Pongal:
  • 1 cup rice (I use sona masoori rice)
  • 1/4 tsp turmeric
  • to taste Salt Pepper &
  • 1 ginger " - grated
  • 1 tsp Cumin seeds
For Tomato Raita:
  • 1 cup yogurt
  • 1 tomato Medium , finely chopped
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1 red chili Dry
  • To taste salt
Servings: serving
Instructions
To make Pongal:
  1. Cook rice & dal with 4 cups of water (or 2cups water & 2 cups milk) and turmeric
  2. Heat 2tsp ghee in a saucepan, add the tadka ingredients and once the seeds splutter add the cooked rice & dal mixture. Mix well; season with salt & pepper. If the mixture is too dry, add water and simmer for 5 minutes. Cover and rest for couple of minutes.
To make tomato raita:
  1. Heat 1tsp oil in a small saucepan, add mustard and cumin seeds and red chili; once the seeds splutter add chopped tomato. Cover and cook until tomatoes turn mushy.
  2. Season with salt. Remove from heat and let cool for couple of minnutes. Add yogurt, mix well and enjoy with the pongal.
Recipe Notes

This goes to CFK-Rice being hosted by Trupti @ Recipe Center. Cooking For Kids is the brainchild of Sharmi @ Neivedyam.


 

 

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13 thoughts on “Pongal & Tomato Raita”

  1. Hi Pavani,Pongal is an any time comfort food, tomato raita works well with pongal 🙂 ur pongal looks vry pleasant and tasty.TC

  2. Thank you for sharing this information and Very good looking blog.very informative article.laxmi nagar restaurant, indian food,chinese food

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