Rawa Pongal

Rawa Pongal is a popular South Indian dish made with rawa (semolina), lentils, and spices. It is typically served as a savory breakfast or a festive meal during special occasions. The rawa adds a unique texture to the dish, making it a delicious and satisfying meal option. This pongal is served with Coconut Chutney or Gosthu.

  • Coconut Pottu Kadalai chutney

    Difficulty: Easy

    A simple coconut pottukadalai chutney that is commonly served with breakfast dishes.

  • brinjal gothsu

    Brinjal Gothsu

    Difficulty: Easy

    Learn how to make delicious Brinjal Gothsu that pairs perfectly with Rice Upma, Ven Pongal, Idli, or Dosai. Discover variations and tricks to get the perfect consistency.

Rawa Pongal

Recipe by S Kamala
Course: MainCuisine: Indian, TamilDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes

Discover the delicious and unique flavors of Rawa Pongal, a popular South Indian dish made with rawa, lentils, and spices. Perfect for breakfast or special occasions!

Ingredients

  • Rawa – 1 cup

  • Green Gram Dhal – 1/2 cup

  • Green Chilly – 1

  • Black Pepper – 1 teaspoon

  • Jeera – 1 teaspoon

  • Asafotida powder – a pinch

  • Fresh Ginger – 1 small piece

  • Cashew nuts – few

  • Ghee – 2 tablespoon

  • Curry leaves – few

  • Salt – 1 teaspoon or as per taste

Directions

  • Place rawa in a kadai and dry roast it until it’s hot to the touch. In the same kadai, lightly fry the dhal.
  • Peel the ginger and chop it finely.
  • Add just enough water to cover the dhal and cook until soft. Alternatively, you can pressure cook it for two to three whistles.
  • Boil two cups of water. Add the chopped ginger and salt to the boiling water. Once boiling, lower the heat and gradually add the rawa, stirring continuously. Once the rawa is cooked and forms a lump, incorporate the well-mashed cooked dhal. Stir in one or two teaspoons of ghee thoroughly.
  • Coarsely grind the pepper and jeera.
  • Heat the remaining ghee in a kadai, and when hot, add cashew nuts, asafetida powder, split green chillies, curry leaves, and the coarsely ground pepper and jeera. Fry for just a second. Add this seasoning to the rawa-dhal mixture and combine well.
  • Serve with Coconut Chutney or Gosthu.

9 Comments

  1. Kamala,
    The photo looks good enough itself to eat! Love how the ghee glistens on it!
    I posted a link to your recipe on my blog page here for Pongal menus
    http://alaivani.com/Blog/tabid/56/EntryID/208/Default.aspx

    Can I have permission to reprint your photo on this page (also your link is here)
    http://alaivani.com/Blog/tabid/56/EntryId/107/Default.aspx

    Nandri!

  2. Hi Jennifer,

    Thank you very much for giving link to Rawa Pongal. You are most welcome to use my photo on this link.

  3. Thanks! I have posted the photo!!

  4. Lakshmi Venkatesh

    Rava Pongal looks great and yummy.

  5. Hi Lakshmi Venkatesh,

    Thank you for visiting my site.

  6. Hi Kamala,
    Rawa Pongal is a real good change. I am bored of doing rawa upma everytime. Thanx for the easy recipe..
    Regards,
    Padma.

  7. Thank you Padma. It tastes better than upma and healthy too.

  8. AMMU MOHAN

    hai your rawa pongal looks yum yum..i am going to try this recipie. and i am newly hearing about rawa pongal. thaanks for your recipie and your blog looks neat.

  9. Hi Ammu Mohan,

    Thank you for visiting my site. This pongal is normally prepared for fasting days since it does not contain onion etc and also for those who does not prefer rice.

Leave a Comment

Your email address will not be published. Required fields are marked *

*