Spicy Milk Pongal

Ingredients

• • Rice (raw) - 1 cup
• • First pressed coconut extract - 1 cup
• • Second coconut extract - 1 cup
• • Water - 1 cup
• • Salt - as required
• • Ghee - 2 tablespoons
• • Cinnamon - 2 pieces
• • Cashew nuts - 10

Ingredients For Grinding Coarsely

• • Green chillies - 3
• • Ginger - ½ inch piece

Method

• 1. Wash rice and drain. Spread on a cloth under shade, to remove excess moisture.
• 2. Take it in a plate after an hour.
• 3. Heat ½ teaspoon of ghee and fry rice in medium flame.
• 4. Add coconut extract, water and salt. Pressure cook until 3 or 4 whistles.
• 5. Mix gently after opening the lid.
• 6. Heat ghee add cashew nut, cinnamon, ginger-green chilly paste, and pongal.
• 7. Cook in low flame for 2 minutes.

Variations

• • No need to add green gram dal for this pongal.
• • Omit cinnamon, season cumin seeds, pepper and curry leaves.
• • While seasoning add chopped fried onions.