Rasoi Buddy
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Kolam Rice Pongal

Kolam Rice Pongal

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Kolam Rice Pongal is a silky and aromatic comfort meal that uses the famous Kolam variety of rice from Central India. While traditional Pongal uses raw rice, the use of Kolam rice adds a magnifique floral scent and a slightly firmer texture to the creamy moong dal base. It’s a very honest, one-pot meal that we often make for breakfast or light dinners. The dish is elevated by a generous tempering of black peppercorns, cumin, and lots of cashew nuts fried in pure ghee. The taste is soothing, buttery, and carries a gentle warmth from the crushed pepper.

Prep Time10 mins
Cook Time25 mins
Servings4 People
DifficultyEasy
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Ingredients

1 cup Kolam Rice
1/2 cup Yellow Moong Dal
1 inch Ginger, grated
1 tsp Black peppercorns, crushed
1 tsp Cumin seeds
10-12 Cashew nuts
2 tbsp Ghee
1/4 tsp Heeng (Asafoetida)
Salt to taste
Fresh curry leaves
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Cooking Instructions

Tips & Secrets

  • Dry roasting the moong dal is the absolute secret to preventing the pongal from becoming too sticky.
  • Always use a ratio of at least 1:3 for rice to water to get that magnifique creamy consistency.
  • Using freshly crushed peppercorns rather than pre-ground powder provides a much more vibrant and warming flavor.

Nutritional Information(Per 250g)

Calories

285 kcal

Protein

9g

Fat

14g

Carbs

36g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.