Pongal and Tomato chutney

Comfort food: Accusli, a variant of Pongal

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!

Pongal
Accusli is a healthy and tasty food!

Here’s a list of the ingredients that you will need to prepare it:

  1. Rice (3 cups)
  2. Moong dal (1 cup)
  3. Green chilli (2-3)
  4. Red chilli (2-3)
  5. Coconut (2-3 pieces, measuring roughly an inch)
  6. Black Pepper (1 tsp)
  7. Ginger (1 inch piece)
  8. Mustard (1 tsp)
  9. Cumin (1 tsp)
  10. Salt (2 tsp)
  11. Oil (2 tbsp)

Procedure

  • 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!

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