Thursday, January 19, 2012

KattePongali

Katte pongali is my DHs favorite prasadam at tirupathi. And, he keeps telling me how his aunt would prepare it with lots of ghee. So i wanted to give it a shot. The traditional dish is prepared with rice. However, i wanted to make a healthier version. So i have substituted rice with cracked wheat (and ofcourse very less ghee). I have also added a couple of vegetables and my daughter loves it. Now, the recipe...

Ingredients:

Cracked wheat – 1 Cup
Pesara pappu – ½ cup
Ghee - 1 tbsp
Cumin seeds - 1 tbsp
Miryalu/ black pepper - 1 tsp
Black pepper powder – ½ tsp
French cut beans – 1 cup
Carrots (cut into small pieces)– 1 cup
Green chilies - 3
Ginger – 1 inch
Curry leaves
Salt to taste
Water – 4 ½ cups

Note: The key to this dish is cumin seeds and curry leaves.  

Method: 


1.   Heat ghee in a frying pan. Add the cumin seeds and black pepper corns.



2.   When they turn brown, add green chillies, ginger and the curry leaves.
3.   Now, add the cut beans and carrots. Fry them for a few minutes.


4.   Add the cracked wheat and pesara pappu. Fry these for a couple of minutes.


5.   Add salt and pepper powder. Now add the water and pressure cook for about 7 or 8 whistles. Now, turn the heat to low and cook for about 5 minutes.

Unfortunately, everyone liked it so much so that the entire thing is gone before I got to take a picture...I will definitely post a picture the next time I make this dish. Enjoy it with peanut chutney.

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