This is a very traditional dish of the Southern Districts.& the savoury counterpart of SakkaraiPongal, made for Pongal.
This is made grainy like normal rice & not soft like Venpongal.
This can be made for naivedyam ( offering ) on Adi Tuesdays, Thai vellikizamai, Varalakshmi Vratam etc.
Rice - 1 cup
Moong dhal - ¼ cup ( tur dhal is also equally good)
Salt, very little haldi
To temper:
Oil + ghee - 2 tbsp
Mustard seeds - 1 tsp
Red chilli - 1
Coarsely powdered pepper-jeera mixture - 1 tsp
Hing - ½ tsp
Curry leaves - few
Roast the dhal ( whichever you use ) on a dry kadai till colour changes.
Lastly add rice also & roast lightly.
Wash & drain.
In a vessel or pressure pan, heat oil-ghee mixture & temper all the given ingredients.
Then add rice-dhal mixture & water.
If you use 2 cups to cook rice usually, now add 2 ½ ( or ¼ cup less if you prefer more grainy).
Add salt, haldi ( just a dash ) & cook as you cook rice.
Cool, open & top with a little gingelly oil ( or ghee, as your preference is ), while serving – it is customary to use gingelly oil.
Thalakam makes an excellent side dish for this.