Puli Pongal | Thanjavur Style Puli Pongal Recipe | Gluten Free and Vegan

Hi Supermoms,

Recently during my trip to Thanjavur, I was reminded of a very traditional Pongal recipe- Puli Pongal . It was on the menu of a famous food joint and when I got back home, made this for the family. 

'Puli' means tamarind and as the name suggests, this tiffin is tangy and tamarind is the main ingredient. You might have tasted the popular Puliodarai /Puli Sadam , right? If you love that taste, then you are sure to love this recipe as well.

The puli pongal is made using broken rice . All the spices that are used for Puliodarai are used for this recipe too. In some families, this dish is called 'Puli Upma'. 

It is a great tiffin recipe and we enjoy it as early dinner. It is also a delicious evening snack and a speciality breakfast.  In some homes, the puli pongal is set and cut into cubes just like Mor Kali. 

The best part of this pongal recipe is that sesame oil is used to flavour the dish. If you are looking for weekday tiffin ideas, do not forget to bookmark this traditional recipe. 

You can enjoy this pongal as is or can serve it with Vedi Mor kuzhambu or your choice of chutneys or Traditional Thanjavur pachadi. 

Puli Pongal | Thanjavur Style Puli Pongal Recipe :

Preparation time : 40 minutes

Cooking time : 35 minutes

1 cup = 250 ml cup 

Serves : 2

Ingredients :

1 cup raw rice ( I used Sona Masuri)

1/4 cup tamarind ( loosely packed ) ( Soak in 1/2 cup warm water and extract juice)

4 cups water ( adjust)

1/4 teaspoon turmeric powder

salt to taste

For tempering :

1 tablespoon sesame oil

4-5 dry red chillies ( use Salem chillies for most authentic taste) 

1 teaspoon bengal gram/channa dal

1/2 teaspoon husked and split black gram/urad dal

1/4 cup peanuts 

1 sprig curry leaves ( torn roughly) 

pinch of asafoetida 

To grease ( optional)

1/2 teaspoon sesame oil 

Method :

1. Wash and soak rice in enough water for 15 minutes.

2. Drain excess water and spread it in a kitchen towel for at least 15 minutes. 

3. Grind the rice coarsely and set it aside.

4. Heat a heavy bottom pan with oil and temper with ingredients given for the same.

5. Add the tamarind water , turmeric powder and salt.

6. Cook over low flame for 5-7 minutes.

7. Add the remaining cups of water.

8. Once it starts to boil, add the prepared broken rice little at a time and keep stirring to avoid any lumps. 

8. Cook over low flame till the rice is well cooked and the excess water is absorbed.

9. You can finish off by adding a teaspoon of sesame oil on top of the puli pongal.

10. You can also grease a plate and spread the pongal.

11. Cut them in desired shapes and serve.

Happy Cooking !

With love,

Masterchefmom