Sooji Pongal:

Rava Pongal. Semolina Pongal. Sooji Pongal. Bombay Ravai Pongal.

Ingredients:

Sooji or Bombay rawa 1/2 cup
Whole black peppercorns 1 spoon
Cumin seeds 1 spoon
Curry leaves
Cashew nuts 10
Ghee/butter 1-2 cup.

Method:

In a pan heat a cup of ghee and add cashew nuts. Fry them till reddish brown. Set aside.

In the same ghee fry curry leaves…till crisp. Set them aside.

Add another cup of ghee to this. Fry pepper and cumin seeds. Let them pop and splutter well.

To this add 3 cup of water. Allow it to boil. Add salt to this.

Separately roast sooji….maybe for few minutes.

Add this sooji to the boiling water. Mix well. Cover and cook. Maintain the stove at medium flame.

Use wooden spatula….to toss them. Cook until all water evaporates and oil shows up on sides.

Garnish with fried cashew nuts and curry leaves.

Serve them hot with pickles.