Pack A : Broken Rice (52 %), Moong Dal, Iodized Salt, Refined Sunflower Oil, Ghee, Dehydrated Green Chilli Flakes, Curry Leaves and Turmeric Powder.
Pack B : Cashew Nuts, Cumin and Black Pepper.
Contains : Cashew Nuts.
Instructions for use
- Mix Rice Pongal Pack-A with 750 ml water, stir well and cook for 4-5 whistle and smash well.
- Heat 30 g ghee and 30 ml oil, add Pack-B and curry leaves to make tadka.
- Then add this tadka into cooked rice pongal.
- Serve hot with coconut chutni or dakshin sambar (optional).