Katte Pongali


As quick snack to make, this is a favourite all across South India. It is also served as prasadam at most South Indian temples.


1 cup rice
1/2 cup split moong dal (pesara pappu)
4-5 Green chillies
2 tsp black pepper
Salt to taste
a pinch of turmeric
a few cashewnuts


  • Wash the rice and dal together and add as much water as needed for cooking
  • Slipt the green chillies down the length and add to the rice
  • Fry the pepper in 1/2 tsp oil. Once done, add to the rice
  • Add a pinch of turmeric and salt to the rice, and set to cook.
  • You can also add a tsp of jeera for taste
  • While the rice and dal is cooking, roast the cashewnuts in ghee and set aside.
  • Once the rice is cooked add the cashewnuts to the rice.
  • Mix well and serve

Serve hot with coconut chutney.

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