In a pressure cooker take ghee. Add in rai. When it splutters, add in chanadal. After 30 seconds, add in urad dal.

Add in jira and pepper, curry leaves and cashewnuts.

Add in red chillies and hing. Make a crispy tempering but take care don't burn the tempering ingredients.

Take out half of the tempering and reserve it for later use.

Now add in the washed rice and dal. Add salt, mix and saute the rice and dal on medium gas for 2-3 minutes by stirring continuously.

Add in 5 cups of water. Mix and cook the Pongal to 2 whistles and then cook for 2 more minutes on slow gas. Allow the cooker to cool down naturally.

Open cooker and mix in some hot water as required to set the Pongal consistency. (It should be like loose khichdi). Mix gently.

Take Pongal in serving bowl and garnish with the reserved tempering. This gives a crunch to the Pongal.

Prepare SI coconut chutney with grated coconut, dariya powder, green chillies, salt and water as required.

Serve hot with coconut chutne and appadam and fryums. Enjoy with family and friends. Happy cooking!!