Rice/kalimuch-250g
pasiparupu/mungi dal-200g
cashew-5nos
Inji-athurak/ginger-1piece
pepper-15nos
cumin seeds/Jeera-1 teespoon
Fry pasiparupu/mungidal and boil with rice with 4times water till the rice and dal is half meshed with salt to taste. Fry ginger pieces, cumin seeds, pepper and sweet neem leaves and pour in the mixture of dal and rice and mix thourughly. Eat pongal with chutney
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