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Andhra Khichdi – Pulagam – Lentil-Rice

Medley

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Prepared almost on the same lines as Khichdi, Pulagam is Andhra Khichdi, made with rice
www.sailusfood.com/2006/06/27/andhra-khichdi-pulagam-lentil-rice-medley/ 1/8
2/20/13 Andhra Khichdi - Pulagam - Lentil-Rice Medley - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen » All Recipes Andhr…

and split moong dal. Very simple to prepare and is often made when one is sick or feeling tired.

It is also prepared as Naivedyam (prasadam/offering to God) during festivals like

Sankranti where fresh or new rice from the harvest is used along with pesara
pappu(split yellow moong dal) to prepare it. Quite a few temples, here in Vizag,
offer pulagam as Naivedhayam to the presiding deity and distribute to the devotees visiting the
temple for darshan.

The flavor and aroma of the naivedyam prepared in the temples is simply irresistable and
cannot be compared to the one made at home and I always look forward to eating pulagam
during my visit to the temple

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2/20/13 Andhra Khichdi - Pulagam - Lentil-Rice Medley - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen » All Recipes Andhr…

Pulagam Recipe

Recipe source: Amma

Prep & Cooking: 30 mts including soaking time of rice

Serves 4-5 persons

Cuisine: Andhra

Ingredients:

1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)

1/2 cup split yellow moong dal (pesara pappu)

1 tbsp ghee

1 tsp cumin seeds

10-12 fresh curry leaves

1/4 tsp whole black pepper (optional)

salt to taste

3 ½ cups of water

10-12 cashewnuts lightly fried in ghee till golden brown

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2/20/13 Andhra Khichdi - Pulagam - Lentil-Rice Medley - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen » All Recipes Andhr…

1 Wash the rice and dal and soak them together in water for 15-20 mts.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them
splutter and turn slightly brown. Add the curry leaves and black pepper corns and fry for a few
seconds.
3 Add the drained rice and dal and combine with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft.
5 Garnish with fried cashwenuts and serve with tomato chutney or avakai.

Note:

You can slightly dry roast the split moong dal before soaking in water along with rice. You can
also add an extra glass of water if you want a more gooey texture of the lentil-rice medley.

Andhra Khichdi – Pulagam – Lentil-Rice Medley

Recipe
Prep time: min
Cook time: min
Main Ingredients:

Prepared almost on the same lines as Khichdi, Pulagam is Andhra Khichdi, made with rice and
split moong dal. Very simple to prepare and is often made when one is sick or feeling tired. It is
also prepared as Naivedyam (prasadam/offering to God) during festivals like Sankranti where
fresh or new rice from the harvest [...]

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By Sailu • Jun 27th, 2006 • Category: All Recipes, Andhra Recipes, Indian Dal Recipes, Indian Festivals,
Indian Lentil Recipes, Indian Rice recipes, Indian Vegetarian Recipes

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Showing 5 of 35 comments Sort by popular now

Ram

What's the water qty to be added while pressure cooking ?

1 month ago Like Reply

Ram

Sorry I missed the line which you included about water

1 month ago in reply to Ram Like Reply

Mohan Madhu

First of allll andariki sankranthi suhakankshalu........

i would like to try every our festival do somthing special item with my mom.......
deeni valla maaku new items cheyadaniki simple and help gaa vundi,,,, anduloni mana

www.sailusfood.com/2006/06/27/andhra-khichdi-pulagam-lentil-rice-medley/ 6/8
2/20/13 Andhra Khichdi - Pulagam - Lentil-Rice Medley - Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen » All Recipes Andhr…

vizag nunchi.... chaala santhosam ga vundi......... keep continue........

1 year ago Like Reply

JAYA

Hello sailaja garu ,

I am a new fan of urs. I am not a grt cook but I love cooking .Tried many of ur recipes n
they came out very well . Mee valla mana vyzag peru motham prapanchaniki telisindi.
Keep it up.

1 year ago Like Reply

Sirisha

So very satisfying. Oh, the ghee does wonders to the flavor!

For the sake of completeness, if and when you have the time, could you perhaps blog a
pongal recipe that you might have tested and liked Sailu?
I didn't seem to find one here..

1 year ago Like Reply

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