Huggi

                       Huggi means Pongal/khara pongal/kichdi.It is made with rice, moongdal,pepper and jeera.The flavour of ghee along with the pepper and jeera gives an excellent taste to this dish. Moongdal or Yellowgram is a very good digestive food.It is free from the heaviness and tendency to flatulence,which is associated with other pulses.It is an ideal breakfast dish.Those who want to avoid rice can substitute with millet.

Rice Huggi

  1. Rice – 1 cup
  2. Split moong dal  – 1/2 cup
  3. Pepper corns – 1 tsp crushed
  4. Jeera  – 1 to 1/2 tsp crushed
  5. Green chillies – 1-2
  6. Coconut – 1tbsp
  7. Mustard – 1 tsp
  8. Hing – 1tsp
  9. Curry leaves – 1 sprig
  10. Ghee  1 tbsp & 2 tsp for garnish
  11. Cashew bits – 8 to 10 nos
  12. Water  3 cups

Method:-

  • Wash rice and moong dal together and keep aside.
  • Heat a cooker pan with  1 tbsp ghee and fry cashew bits. In the same ghee splutter mustard,then add slit green chillies,crushed jeera and pepper corns and curry leaves.
  • Add the washed rice and dal saute for a while to get along with the seasoning.
  • Now add water and salt .Close lid of the cooker and cook for 3 whistles.
  • Wait for the cooker to cool by its own.When the steam is fully gone remove lid and garnish with the grated coconut and the remaining 2 tsp ghee and mix very well
  • Serve with chutney

 Millet Huggi:-
Here is huggi with varai/varagu or kodo millet.

Ingredients :-
For 1/2 cup of millet , 2  to 2 1/2 cups of water should be added to cook it till soft. Rest of the recipe is as given above for rice huggi.

Notes :-

  1. If you want the huggi to be mushy can add excess water and cook.
  2. Can add turmeric if preferred.
  3. Oil can be substituted for ghee.But this is normally prepared with ghee only.       
In a pressure pan, heat oil, add the crushed pepper and cumin seeds, curry leaf, shredded ginger and slit green chilies. Stir fry for a min on medium flame. Add the drained rice, moong dal and navane/foxtail millet, salt, turmeric powder and 3 cups of water and pressure cook until done (At home it gets done in 3 whistles) Serve hot with sweet chutney and tambuli or raita.

Read more at: https://mamatha.cucumbertown.com/huggi-pongal-with-navanefoxtail-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe

In a pressure pan, heat oil, add the crushed pepper and cumin seeds, curry leaf, shredded ginger and slit green chilies. Stir fry for a min on medium flame. Add the drained rice, moong dal and navane/foxtail millet, salt, turmeric powder and 3 cups of water and pressure cook until done (At home it gets done in 3 whistles) Serve hot with sweet chutney and tambuli or raita.

Read more at: https://mamatha.cucumbertown.com/huggi-pongal-with-navanefoxtail-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recip

In a pressure pan, heat oil, add the crushed pepper and cumin seeds, curry leaf, shredded ginger and slit green chilies. Stir fry for a min on medium flame. Add the drained rice, moong dal and navane/foxtail millet, salt, turmeric powder and 3 cups of water and pressure cook until done (At home it gets done in 3 whistles) Serve hot with sweet chutney and tambuli or raita.

Read more at: https://mamatha.cucumbertown.com/huggi-pongal-with-navanefoxtail-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole reci

In a pressure pan, heat oil, add the crushed pepper and cumin seeds, curry leaf, shredded ginger and slit green chilies. Stir fry for a min on medium flame. Add the drained rice, moong dal and navane/foxtail millet, salt, turmeric powder and 3 cups of water and pressure cook until done (At home it gets done in 3 whistles) Serve hot with sweet chutney and tambuli or raita.

Read more at: https://mamatha.cucumbertown.com/huggi-pongal-with-navanefoxtail-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

One reply to “Huggi

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star