What do you do when you want your Pongal to be a bit different? Different in the sense that the stickiness of the dish is gone to give way for some dryness and a bit of spice to tingle the taste buds. Enter Accusli. I do not expect many people to know about it because my grandmother used to make this and my mother still makes this for me. And despite the fear of being lynched, I confess that I prefer Accusli any day over Pongal. I have myself cooked this many times and I assure you this is a very filling meal for breakfast or lunch or dinner as well!
So what is this Accusli and how does one make it? Let’s get right into it!
Here’s a list of the ingredients that you will need to prepare it:
- Rice (3 cups)
- Moong dal (1 cup)
- Green chilli (2-3)
- Red chilli (2-3)
- Coconut (2-3 pieces, measuring roughly an inch)
- Black Pepper (1 tsp)
- Ginger (1 inch piece)
- Mustard (1 tsp)
- Cumin (1 tsp)
- Salt (2 tsp)
- Oil (2 tbsp)
- Mix the rice and moong dal in a frying pan (Kadai) and dry fry it for a couple of minutes. Do not add oil.
- Now take the coconut pieces, green chillies, ginger and blend it well in a blender
- In a cooker, pour oil and add the mustard, cumin, red chilli, black pepper and fry them for a minute
- Add the contents of the blended mixture into the cooker
- Heat it for a minute or two and mix the ingredients well and add salt
- Now add the rice and moong dal mixture into the cooker
- Add 5 cups of water and mix the ingredients and close the lid of the cooker
- After 15 minutes, switch off the flame and allow the pressure to come down
- Accusli is ready, serve hot!
Some of the condiments that go well with Accusli are coconut chutney, tomato chutney, sambar and pickles to name a few. Go, give it a try and let me know in the comments as to how your version of Accusli came out!