Hitikida Bele Kara Pongal is one of the healthy and delicious pongal recipe. Usually we prepare pongal using moong dal and rice but here I thought of adding hitikida bele, as it is a seasonal vegetable, it is available only in this season(winter and spring season). So, the ingredients used in this recipe are rice, moong dal, pepper corns, hitikida bele, cumin seeds, ginger, oil, cashew nuts, coriander leaves for garnishing, turmeric powder, hing, salt as per taste, green chilies, curry leaves, ghee. It goes well with coconut chutney, samber.

***Hitikida bele Kara Pongal with Coconut Chutney***

Finally there are other recipes like breakfast recipes, side dish recipes, millet recipes, cake recipes, desserts, rice recipes, non veg recipes and the link is given above.

Tags: Hitikida bele kara pongal, kara ponal, pongal, bele pongal, avarekae kara pongal, avarekae pongal.

Table of Contents

Hitikida bele Kara Pongal

Hitikida bele Kara Pongal is a healthy and traditonal recipe which goes well with coconut chutney or samber.

½ cup Rice
½ cup Moong dal
⅓ cup Hitikiba bele
4 cups Water
Oil as required
¼ tsp Mustard seeds
⅛ tsp Cumin seeds
Few Curry leaves
¼ cup Cashew nuts
⅛ tsp Turmeric Powder
Pinch of hing
½ tsp Pepper corns
¼ tsp Grated ginger
2 Chopped Green Chilies
2 tsp Ghee
Chopped fresh coriander leaves
Salt as per taste

Heat a pressure cooker and add in water and allow it boil.
Then add in washed rice and moong dal, turmeric powder, salt. Close the lid and pressure cook it for 4 whistles.
Heat a small pan and add in oil, cashew nuts, fry till golden brown. Keep it aside.
Heat another pan and add in oil, mustard seeds, cumin seeds, pepper corns, grated ginger, chopped green chilies, hing, curry leaves and hitikida bele. Fry for 1 or 2 minutes and add in 1/2 cup of water. Then close the lid and cook for another 5 minutes in low flame.
Once the hitikida bele is 3/4th cooked then add in the pressure cooked rice and dal, salt to taste and fried cashew nut . Then give a mix.
Finally garnish it with freshly chopped coriander leaves and ghee. Give a mix and serve hot with coconut chutney or samber of your choice.