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Rawa Pongal

rawa pongal

Rawa Pongal


  • 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

Put rawa in a kadai and dry fry it till hot to touch. Same kadai put the dhal and fry slightly.
Remove the skin from the ginger and chop it finely.
Add just enough water to the dhal and cook till it is soft. (You can also pressure cook it for two to three whistles).
Bring two cups of water to boil. Add chopped ginger and salt to the boiling water. When it starts boiling, reduce the heat and add the rawa slowly and stir well. When rawa is cooked well and form a lump, add the cooked dhal mashed well. Add one or two teaspoon ghee and mix it nicely.
Coarsely powder pepper and jeera.
In a kadai put the remaining ghee and when it is hot, add cashew nuts, asafotida powder, green chillies split lengthwise, curry leaves and coarsely powdered pepper and jeera and fry just for a second. Add this seasoning to the rawa-dhal mixture and mix well.
Can be served with Coconut Chutney or Gosthu.
This serves 2 people.

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