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Green plate with khichdi

Pongal & Tomato Raita

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: south indian
Servings: 4 serving

Ingredients

For Pongal:

  • 1 cup Rice (I use sona masoori rice)
  • ¼ tsp Turmeric
  • to taste Salt pepper &
  • 1 Ginger " - grated
  • 1 tsp Cumin seeds

For Tomato Raita:

  • 1 cup Yogurt
  • 1 tomato Medium , finely chopped
  • ¼ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • 1 red chili Dry
  • To taste Salt

Instructions

To make Pongal:

  • Cook rice & dal with 4 cups of water (or 2cups water & 2 cups milk) and turmeric
  • 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:

  • 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.
  • Season with salt. Remove from heat and let cool for couple of minnutes. Add yogurt, mix well and enjoy with the pongal.

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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