1. Kalanamak Pongal
- Kalanamak rice – ¾ cup (150g)
- Green gram split – ¼ cup (50g)
- Water – 500 ml
- Salt-1/4 tsp
- Ghee/oil-2 tablespoon
- Few cashew nuts-10nos
- Pepper corns-1 tsp
- Cumin seeds-1 tsp
- Chopped ginger-1 tsp
- A pinch of hing
- Few curry leaves
Methods
- Rinse the rice and green gram in water.
- Soak it for 2 hours (it will be easy to cook).
- In a clay pot add the soaked water.
- When it is boiling add the soaked rice.
- Keep it in medium flame for 15 – 20 mins
- Pongal get cooked in this time
- In a pan, heat ghee and add cashew and pepper
- Then add cumin seeds and ginger
- Mix well
- Add the roasted items in the pongal
- Add some more ghee and it’s ready.
- Serve it with hot sambhar and vada
Tip: If you soak the rice for 2 hours then the cooking time will be 15 minutes or else you can reduce the soaking time and increase the cooking time.
(Source-Traditional rice recipes from Ms. Shoba, Madurai)
2.Kalanamak Tomato Rice
Ingredients
- Kalanamak Rice- 1/4 Kg (250g)
- Onion – 2 nos
- Tomato – 4 nos
- Green Chilli – 3 nos
- Ginger- 1 piece
- Garam masala- 1/2 tsp
- Chilli powder- 1 tbsp
- Turmeric powder- 1/2 tsp
- 50 grams of coconut oil (5 tablespoon)
- Mustard- 1 tbsp
- Chana dal- 2 tbsp
- Split Urad dal- 1/2 Tbsp
Method
Add mustard, groundnut, tamarind, cumin, etc. in oil and saute. Then add ginger, green chillies and onions and saute. After that add tomatoes and mash well. Then add turmeric powder, chilli powder, garam masala and salt. Add rice and water and mix well and cook till two whistles in the cooker. Fragrant Kalanamak tomato rice is ready.