Traditional South Indian Pulagam Recipe

Ingredients

1 cup Rice
1/4 cup Split Pigeon Peas (Toor Dal)
1/2 teaspoon Turmeric Powder
Salt as per taste
2 tablespoons Vegetable Oil
1 teaspoon Mustard Seeds
1 teaspoon Urad Dal
2 Dry Red Chillies
A pinch of Asafoetida (Hing)
1 sprig Curry Leaves
2 Green Chillies, slit
1 inch Ginger, finely chopped
1/4 cup Grated Coconut

Steps and instructions

Wash the rice and split pigeon peas thoroughly. Add them to a pressure cooker along with turmeric powder, salt and 4 cups of water. Cook for 4-5 whistles or until well-cooked and mushy.
Meanwhile, heat the vegetable oil in a pan on medium heat. Add the mustard seeds and urad dal. Fry until the dal turns golden.
Add the dry red chillies, asafoetida, curry leaves, slit green chillies and finely chopped ginger. Sauté for a few seconds until the curry leaves start to splutter.
Once the pressure from the cooker has released naturally, open the lid and mash the rice-dal mixture slightly. It should have a slightly loose, porridge-like consistency. Add a bit of hot water if necessary.
Add the sautéed spice mixture to the cooked rice and dal. Mix well to combine. Adjust salt if necessary.
Fry the grated coconut in the same pan (add a bit more oil if necessary) until it turns golden brown. Add this to the pulagam and mix well.
Finally, serve the Pulagam hot with a side of pickle or yogurt.

Tools for making

Pressure Cooker - for cooking the rice and split pigeon peas.
Pan - for sautéing the spices and frying the grated coconut.
Spatula - to stir and mix the ingredients while cooking.
Knife - for chopping the ginger.
Measuring cups - for accurate measurement of rice, dal, and oil.
Grater - for grating the coconut.

Recipe variations

Adding vegetables such as carrots, peas, or beans to the pulagam for added flavor and nutrition.
Replacing rice with millets like foxtail millet or barnyard millet for a healthier alternative.
Adding spices like cumin seeds, fenugreek seeds, or peppercorns to enhance the flavor.
Including cooked lentils like moong dal or masoor dal along with toor dal for a protein-rich version.
For a vegan option, substitute ghee with coconut oil or any other vegetable oil.
To make it gluten-free, use gluten-free grains like quinoa or amaranth instead of rice.
For a spicier version, increase the number of green chilies or add red chili powder.
Adding cashews or peanuts for a crunchy texture.
Garnishing with fresh coriander leaves or grated coconut for a burst of freshness.

Recipe overview

Pulagam is a traditional South Indian dish that combines hearty rice and lentils with a variety of aromatic spices and a hint of coconut for added flavor and texture. This recipe is simple to prepare and uses commonly available ingredients, making it a perfect choice for a quick weekday dinner or a comforting weekend meal. The end result is a delicious, slightly mushy dish similar to khichdi, that can be enjoyed with a side of pickle or yogurt. Whether you're new to Indian cuisine or a seasoned pro, this Pulagam recipe is sure to become a favorite in your kitchen.

Common questions

How long does it take to cook Pulagam?
The cooking time for Pulagam may vary depending on the pressure cooker you use. Generally, it takes around 20-25 minutes for the rice and dal to cook and an additional 10 minutes for the sautéing and mixing process.
Can I use any type of rice for Pulagam?
Traditionally, short-grain rice is used for Pulagam as it lends a creamy texture. However, you can use any variety of rice available to you.
Can I add vegetables to Pulagam?
Yes, you can add vegetables like carrots, beans, peas, or potatoes to Pulagam if you prefer. Simply chop them into small pieces and cook them along with the rice and dal in the pressure cooker.
Is Pulagam gluten-free?
Yes, Pulagam is naturally gluten-free as it is made with rice and dal, which are both gluten-free ingredients. However, it is important to ensure that all the ingredients used are free from contamination.
Can I make Pulagam without a pressure cooker?
Yes, you can make Pulagam without a pressure cooker, but it will require more time and effort. Instead of a pressure cooker, you can use a deep pot with a tight-fitting lid. Cook the rice and dal on low heat until they are well-cooked and mushy.
Can I reheat Pulagam?
Yes, Pulagam can be reheated. You can reheat it in a microwave or on the stovetop with a splash of water to prevent it from drying out. Stir occasionally to ensure even heating.

Serving dishes and utensils

Pressure Cooker - Used to cook the rice and split pigeon peas until they are soft and mushy.
Pan - Used to sauté the spices and temper the oil.
Spatula - Used for stirring and mixing the ingredients while cooking.
Grater - Used to grate the coconut for garnishing.
Bowls - Used for serving the Pulagam.
Spoons - Used for serving and portioning the Pulagam.

Origin stories

Pulagam is a traditional dish from the South Indian state of Andhra Pradesh. This simple yet flavoursome recipe has its roots in the rural areas where it was prepared as a light meal for farmers during the harvest season. The unique aspect of Pulagam is its comforting, porridge-like consistency that is obtained by the harmonious cooking of rice and lentils. The use of staple ingredients like rice, lentils, and spices reflects the agricultural abundance of the region. Traditionally, Pulagam is served hot with a side of pickle or yogurt, offering a wholesome meal that reflects the warm hospitality of Andhra Pradesh. The dish is so sacred that it is often prepared during religious ceremonies and offered to deities. The beauty of Pulagam lies in its simplicity, yet it leaves an unforgettable mark on the palate with its savoury, spicy, and subtle sweet flavours.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.