INGREDIENTS: Raw Rice (biyyam), Pesaraballu (green gram), Black Pepper (miriyalu), Salt, Cashews, Ghee, Jeera (cumin seeds), Water


PREPARATION:
  • Fry 1 glass of green gram, and rice in cooker
  • Add 2 glasses of water into it and wait for 2 whistles
  • Now take small frying pan, heat 2-3 spoons of ghee
  • Add jeera, beaten black pepper, salt, cashews and fry
  • Add this into pongal and mix well
  • Garnish with fried cashews
  • Serve with Ground nut chutney (or) Onion Pullagura

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