Wondering about such a long name. Actually I have shortened it. The full name is Kindy Aakiya Pacharisi Saadam and Mochai Pidhukku Payaru Kuzhambu. This is a special traditional recipe. This is prepared on the day of Maattu Pongal, the very next day of pongal. As mochai payaru is readily available during this month, it is prepared during this season. Rice is prepared in a mud pot. Relishing it with the gravy and ghee will be a divine experience. This is prepared by my mother, and a favorite of our family. This has come through generations. I like to introduce it to my daughter also.
The outer skin of mochai payaru is removed after soaking it in water and then used in the gravy. This tastes great when hot. So mom used to prepare it half an hour before lunch time. It is an easy recipe. I am linking this to Kurinji's Pongal Feast Event.
Ingredients:
Ponni raw rice ( pacharisi)-1 cup
Mochai payaru-1cup
Pearl Onions-8
Grated coconut-1/4cup
Turmeric powder-1/4tsp
Salt-to taste
Mustard and urad dhal-1tsp
Curry leaves-5
Oil-1tsp
Procedure:
1. Heat water in a mud pot. When it starts boiling, transfer 3/4th of the water to another bowl.
2. Add washed and soaked rice and salt. Add a teaspoon of till oil to prevent the water from oozing out.
3. Cook rice till mushy. Add hot water at regular intervals. Cook on medium high flame. Stir it continuous to avoid burning of the bottom.
4. When cooked, cover and switch off flame.
5. Pressure cook mochai payaru with turmeric powder and a tsp of till oil for 15 minutes.(when the first whistle blows, switch flame to low and let it cook for 15 minutes )
6. In a pan, heat oil and add mustard, urad dhal and curry leaves.
7. When splutters add onion and green chillies. Saute till translucent.
8. Add the cooked payaru. Add salt to taste.
9. When it boils add grated coconut and let it boil for one more minute.
10. Remove from flame and garnish with coriander leaves.
11. When serving, dip a ladle in water and take the rice with that ladle. This prevents sticking of the rice to ladle.
12. Pour some gravy to the side of rice.
13. Drizzle 1tbs ghee on the gravy.
14. Enjoy.
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| Mochai Payaru |
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| After removing the outer skin (Pidhukku payaru) |
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| Rice should be cooked like this. |
The Circle of Friends Award:
First I should apologise to Jaleela for posting this very late. I have been awarded with the circle of friends award by Jalleela of Samayal Attakasangal. Her blog is very informative. Please visit her blog for the useful articles. Thank You Jalleela Akka!
Labels: PONGAL SPECIAL, RICE, RICE VARIETIES, SOUTH INDIAN DELICACIES
