Jan 14, 2014

Rava Pongal / Rava Khara Pongal / Rava Ghee Pongal / Sooji Pongal

This is my second recipe which i made for this pongal. It is a spicy pongal dish which i made using rava and moong dal. This recipe is inspired from my ven pongal. I should admit that it taste so yummy. You have to try it for sure..

If you like to see more pongal recipes in this blog, check out my oats pongal, ven pongal & sweet pongal. I am also linking the kalkandu pongal which i posted yesterday.

Preparation Time : 10 mins
Cooking Time : 30 mins

Serves : 2 to 3


Rava / Sooji / Semolina - 1 cup
Split Yellow Moong Dal / Pasi Paruppu - 1/4 cup
Water - 3.5 cup
Ghee - 2 tsp
Salt to taste

For Tempering:
Ghee - 2 tblspn
Channa Dal / Kadalai Paruppu - 2 tsp
Urad Dal / Ulundu Paruppu - 2 tsp
Cashewnuts - 2 tblspn
Whole Black Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Curry leaves - 1 sprig
Green Chilli - 1 chopped finely


Heat 1 tsp of ghee in a kadai and fry moong dal for a min. Add in water to cover the dal, bring it to boil and simmer the flame. Cook for 15 mins till the dal is cooked.

In a separate pan add a tsp of ghee and fry the sooji for couple of mins.

Now add the roasted sooji to the cooked dal water and mix well. After it is mixed add in salt and mix. Simmer the flame and cook covered for 5 to 8 mins till the sooji is done.

Now heat ghee in a separate pan and fry all the tempering items. Fry them till golden. Pour this over the pongal and mix well.


Take all your ingredients

Heat a tsp of ghee in a kadai

Add sooji

Fry them on low heat..Set aside for a moment

Mean while heat a tsp of ghee in another kadai

Add in moong dal

Fry on a low heat for a min

Add in water and bring it to boil

Cook till dal is tender

Add in roasted sooji

Mix well

Add in salt
Cover and cook

Cook till the pongal is done

Add in ghee

Add in channa dal, urad dal, cashews

Add in pepper and cumin

Fry them for few mins

Add in curry leaves and chilli

Fry them till golden

Add it to pongal

Mix well


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  1. Looks easy and interesting.surely going to try I

  2. Looks good and am sure will taste good as well. Just a quick input. I guess you should avoid Ulutham Paruppu and kadala paruppu in tempering. Traditionally, pongal is not tempered with these two, rest of the items in your list are perfectly suitable. It might lead the dish towards Rava upma (minus onion) instead of in the Pongal spectrum. This is my personal thought.


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