Temple prasadam always have a unique taste and flavour than the dishes we make at home. Koil Pongal, Koil Puliyodarai, Ellu Sadam, Thayir Sadam(Curd Rice) have a special taste when served as prasadam at temple. There are little tricks or secrets which we need to know to make the same tasty dishes at home too :-). The normal Venn pongal we do at home and the koil pongal has only slight variations. Generally in temple, they prepare large quantities of pongal, so they will cook the rice and dal directly in a big broad pan. Directly cooking rice and dal in a pan instead of cooker makes a huge difference to the flavour and taste to the pongal. But because of fuel consumption, nowadays we cook the rice in pressure cooker. No one has a patience or time to cook the rice and dal in a open pan. So I have given here the pressure cooker method.

Koil Pongal Recipe | Temple Pongal Recipe
Koil Pongal Recipe | Temple Pongal Recipe

Preparation and Yield:
Preparation time10 mins
Cooking Time30 mins
Servings5

Koil Pongal Recipe | Temple Pongal Recipe
Koil Pongal Recipe | Temple Pongal Recipe

Ingredients:
Raw Rice1 Cup*
Moong Dal1/2  Cup
Whole Black Pepper1 teaspoon
Ginger 1 Inch Piece
Hing 1/4 teaspoon
Curry Leavesfew
Cashewsfew
Ghee2 tablespoon

*1 cup = 250ml
Koil Pongal Recipe | Temple Pongal Recipe
Koil Pongal Recipe | Temple Pongal Recipe

Method:

  1. Heat a pan and add moong dal and dry roast it till they are slightly golden brown color. Rinse the rice twice and add it to a vessel

  2. Add the roasted dal along with 4.5 cups of water, salt and chopped ginger and pressure cook it allowing for 5-6 whistles. Allow the pressure to release on its own and then open the cooker. Take the cooked rice and dal and mash it well and keep it aside

  3. Heat a tablespoon of ghee in a pan. Add cashews and fry in ghee till they are golden brown. Take these roasted cashews separately in a plate. add pepper and in low flame fry it nicely in ghee till the pepper starts to burst. Then add hing, curry leaves and fry for 10 seconds.

  4. To the pan, add the mashed dal and rice and give a good mix. Add the remaining ghee and finally garnish with broken curry leaves and switch off the flame

  5. The simple and yummy Koil Pongal is now ready to serve!
  6. Koil Pongal Recipe | Temple Pongal Recipe
    Koil Pongal Recipe | Temple Pongal Recipe

Note:
In temple, they first add rice and water to the pan followed by roasted moong dal along with salt, ginger, ghee, hing and cook the rice and dal. Finally they roast cashews and pepper and add it to the pongal along with curry leaves. 

Post a Comment Blogger

  1. Hi, in koil pongal they don't add jeeragam is it aunty?

    ReplyDelete
    Replies
    1. Yes, mostly in many temples they don't add jeeragam

      Delete
    2. Jeeragam is the main ingredient for koil pongal, I think the author had missed out, we can add it along with pepper. Without jeera we won't get the flavour.

      Delete
  2. Hii.can you put some Receipes of kollu(horsegram dhal)

    ReplyDelete
  3. hi..whether to cook the rice separately or with moong dhal?

    ReplyDelete
    Replies
    1. cook the rice with moong dal

      Delete
  4. Yummy its really mouthwatering

    ReplyDelete

 
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