- Small grain rice are crucial to obtaining the texture of the pongal as well as cooking on the stove is important so that you can get the right texture. I used the Spanish Goya Rice as thats what I had at home and it worked well.
- Ensure that the cashews do not get burned, and stay golden, which I missed out on.
- Quite a bit of instinct involved in recreating this recipe by memory. I could be wrong, but I hope my readers from southern India will forgive me:) Feel free to add red chillies, some coriander, if you want to add some more spice and fragrance.
Happy to have the prasad of Lord Balaji and invoke his blessings in some way! Texture was great according to my husband, who just loves this Pongal and any Pongal on earth. So much so that the Pongal restaurant in New York City, is his Mecca for this and we have to make a visit every time we are in NYC. So a compliment from him made my effort worthwhile.. Loved the cumin, black pepper and ghee flavor in this traditional temple recipe of pongal.
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