Pulagam – A Popular Naivedyam from Andhra Pradesh

Pulagam - Andhra Festive Recipe with Rice and Moong Dal

Pulagam is a very very simple dish made in Andhra Pradesh for festivals. It is made with rice and split green gram (chilkewali moong). It is different from Katte Pongali or Ven Pongal in the sense that it has no tempering of any kind, just salt as seasoning. Also, while Katte Pongali is mashed and slightly liquidy, Pulagam has the same consistency as steamed rice.

For most festivals and poojas, it is Pulagam that we offer as naivedyam. It is typically served with Coconut Chutney or Kobbari Pachadi or Verusenaga Pachadi.

With Sankranti round the corner, I thought this would be an apt post.

Do also try the recipes for Moong Dal Khichdi Cooked in Buttermilk and Balaee, a Himachali Kala Chana Khichdi.

How to Make Pulagam

Pulagam - A Popular Naivedyam from Andhra Pradesh
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Pulagam is a very very simple dish made in Andhra Pradesh for for festivals. It is made with rice and split green gram (chilkewali moong).
Course: Main
Cuisine: Andhra Recipes, Indian
Servings: 4
Author: Aruna
  • 1 Cup Split Green Gram or Chilkewali Moong
  • 1 Cup Rice
  • Salt to Taste
  1. Mix the rice and the moong together.
  2. Wash well.
  3. Add about 4 cups of water.
  4. Pressure cook for 3 whistles.
  5. Let the cooker cool.
  6. Add salt and mix with a gentle hand.
  7. Offer as naivedyam.


Chakkara Pongal (Sweet Pongal) – Makara Sankranti Special

Chakkara Pongal or Sweet Pongal
Chakkara Pongal or Sweet Pongal

Happy New Year 2013! Here is a sweet recipe to start the new year. 🙂

I was in Chennai last week and the city is all set to celebrate Pongal on January 14. That is when I realised I had not posted the recipes for Chakkara Pongal (sweet) or Venn Pongal (savoury) or Pulagam as it is called in Andhra Pradesh.

Chakkara Pongal is a very popular naivedyam for many South Indian festivals. In fact, there is something about the Chakkara Pongal made in a temple that can soothe the soul. This time, I almost captured that taste and feel.

So here goes!


  1. Rice – 1 Cup
  2. Moong Dal – 2/3 Cup
  3. Grated Jaggery – 2.5 Cups
  4. Milk – 1 Cup
  5. Water – 3.5 Cups
  6. Cashews – 8 to 10
  7. Green Cardamom – 4 or 5
  8. Ghee – 3 tbsp


  1. Roast the moong dal till it turns light brown.
  2. Wash the rice and drain all the water.
  3. Mix the rice, dal, 2 cups water, and 1 cup milk.
  4. Cook the mix in a pressure cooker without the weight.
  5. To a heavy-bottomed vessel, add the jaggery and 1/2 cup water.
  6. Over low to medium heat, cook till the jaggery melts and forms a thick syrup.
  7. Add crushed green cardamom to the jaggery mix.
  8. Add the cooked rice-dal mix and mix well.
  9. Over medium heat, cook the mix till all the syrup is absorbed.
  10. Turn off the heat. In a ladle, heat the ghee.
  11. Add split cashew nuts and fry till golden brown.
  12. Add the ghee and cashew to the pongal.
  13. Offer as naivedyam and serve as prasadam. (Serve warm).


  • If your jaggery is not refined or has some residue, then add 3/4 cup water in step 5.
  • Strain the jaggery syrup to remove the residue and move onto step 6.
  • You can also add raisins and some saffron soaked in warm milk to the pongal.