Noi arisi is nothing but broken rice, the rice used to make kanji. This pongal is rice cooked in tamarind water. It is a one pot dish. This is my Dad's faviourite. M paatti (maternal grandma) cooks this best. Even when my Mom cooks, it cannot match my paati's. Its probably because, paati always cooked on stovetop, unlike my Mom/self who takes the easiest route - pressure cooking.
You get broken rice , specially marked for Kanji. If you are unable to get it, grind the rice in mixie. Make sure it is just broken and not powdered.
Let me get into the procedure now.
Broken rice - 1 cup
Tamarind - small lemon size
Turmeric - 1/4 tspn
Water - 2 cups
Salt to taste
Sesame oil - 1 tblspn
mustard - 1 tspn
chana dal - 1 tspn
red chilly - 3 nos
curd chilly - 3 nos (add more if you like it)
curry leaves - few
Hing powder - 1/2 tspn
Soak the tamrind in water. Extract the tamarind juice and add water to it so that tamarind plus water will be 2 1/2 cups.
Take the pressure cooker. Add oil and do the seasoning with mustard seeds, chana dal, red chilly and curd chilly broken, curry leaves and hing powder.
Add the tamrind water and turmeric.
Stir in the washed rice and salt.
Mix well. Pressure cook for 3 whistles.
Open it after 20 minutes. Yummy puli pongal will be ready. You can serve with papad or any vadams.