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Samai Pongal
சாமைப் பொங்கல்
By Ganesan Kannan
50 mins Serves 4 Medium Tirunelveli
4.8Editor's Rating
Samai Pongal — a South Indian lunch-box favourite that tastes even better a few hours after mixing.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Spread the cooked rice on a wide plate, drizzle a spoon of gingelly oil and cool completely.
- 2
Temper mustard, channa dal, peanuts, red chillies, curry leaves and asafoetida in gingelly oil.
- 3
Add the samai pongal flavouring base and fry until aromatic.
- 4
Fold the rice in gently so the grains stay separate.
- 5
Rest for 20 minutes for the flavours to soak in and serve with appalam and curd.
சமையல் குறிப்பு
சாதம் நன்கு ஆறிய பிறகே கலக்கவும்; இல்லையேல் கூழாகிவிடும்.
Cool the rice fully before mixing so the grains never turn mushy.
Nutrition (per serving)
- Calories: 262 kcal
- Protein: 10 g
- Carbs: 52 g
- Fat: 9 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating
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