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.