Pulagam (Andhra Khichdi)

Pulagam is a very simple and delicious recipe made in Andhra Pradesh. It is generally served as naivedyam or prasadam during festivals or special occasions. It is prepared almost like a north Indian khichdi. Pulagam is an Andhra rice recipe made with rice, moong dal and salt. It is very simple and healthy recipe. It can be served with coconut chutney or peanut chutney.

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This item is prepared with the new harvest of rice on the Makar Sankranti day and offered as Prasadam to God. As Pongal is the special dish prepared by Tamailians on Makar Sankranti day, the festival is known as Pongal.

 

Try some other khichdi recipes here: Ja DaiKhichdi Na MuthiaIyenger Sakkarai PongalMakhana and daliya khichdi and more.

 

Try some Andhra recipes here: Green Mango Rice, Lemon Rice, Mango Dal, Sajja Boorelu

 

Ingredients

1 Cup Rice

1/2 Cup Split Yellow Gram (Moong Dal)

1 Tbsps. Ghee

Salt to Taste

1/2 Tsp. Turmeric Powder

3 Cups Water

 

How to Make Pulagam Recipe:

Wash and clean the rice and dal. Soak in water for 15-20 minutes. Heat the ghee in pressure cooker, Add rice, dal,, water, salt and turmeric powder and mix well. Cover with lid and cook till to done or 4 whistles. Now delicious pulagam is ready to serve with coconut chutney.

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Pulagam (Andhra Khichdi)

Pulagam is an Andhra rice recipe made with rice, moong dal and salt. It is very simple and healthy recipe. It can be served with coconut chutney or peanut chutney.

Course Main Course
Cuisine Andhra
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 People
Author Preeti Garg

Ingredients

  • 1 Cup Rice
  • 1/2 Cup Split Yellow Gram Moong Dal
  • 1 Tbsp. Ghee
  • Salt to Taste
  • 1/2 Tsp. Turmeric Powder
  • 3 Cups Water

Instructions

  1. Wash and clean the rice and dal.
  2. Soak in water for 15-20 minutes.
  3. Heat the ghee in pressure cooker,
  4. Add rice, dal, water, salt and turmeric powder and mix well.
  5. Cover with lid and cook till to done or 4 whistles.
  6. Now delicious pulagam is ready to serve with coconut chutney.

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