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 is a very very simple dish made in Andhra Pradesh for for festivals. It is made with rice and split green gram (chilkewali moong).
Cuisine: Andhra Recipes, Indian
- 1 Cup Split Green Gram or Chilkewali Moong
- 1 Cup Rice
- Salt to Taste
Mix the rice and the moong together.
Add about 4 cups of water.
Pressure cook for 3 whistles.
Let the cooker cool.
Add salt and mix with a gentle hand.
Offer as naivedyam.