recipes

Archana Pidathala’s Pulagam Recipe: The Andhra Khichdi You Must Try

Try this Pulagam recipe from Archana Pidathala's Five Morsels of Love that is prepared during harvest festivals like Makar Sakranti and Pongal. The dish is rich in protein, easily digestible, and light on the stomach.

Contributed By

Aanchal Poddar

July 30, 2025

Pulugam recipe

Pulugam recipe

Archana Pidathala is a self-taught author and cook who has put together over 100 of her grandmother’s recipes in her first book called Five Morsels of Love. “The book takes me back in time. Whether it is to the day I got married or to the ones when there was a celebration or festival in the house and ammama would spend all her time preparing some of these delicacies for us,” said Pidathala.

The book is a translation of Pidathala’s grandmother’s Telugu cookbook, Vanitha Vantakalu, which was published in 1974. 

In a conversation with Outlook Traveller Eats, Pidathala spoke about how her favourite childhood memory was sitting around her grandmother with four of her other cousins and relishing the dishes made by her mother. “We would fight over grabbing an extra morsel. Our WhatsApp group is called Five Morsels now, and that gives the book its name,” reminisced Pidathala. 

She shares the recipe for pulagam, a lesser-known yet more delicious Andhra variation of khichdi or Pongal. Prepared during harvest festivals like Makar Sankranti and Pongal, it is rich in proteins, easily digestible, and light on the stomach. 

The pulagam from Pidathala’s cookbook is simple yet fulfilling. In the dish, green gram is slow-cooked with rice, ghee, and mild spices. It is best savoured with an indulgent dollop of ghee. If you are a khichdi enthusiast ready for a change from your staple household recipe, this is a must-try. 

Try This Pulagam Recipe From ‘Five Morsels Of Love’

Quick Info
Prep Time 20 min
Cook Time 40 min
Total Time 60 min
Servings 4
Difficulty medium
Ingredients
  • Short or long -grained rice - 200 g
  • Vegetable oil - 1 tbsp
  • Ghee - 2 tbsp
  • Split green gram (with skin) - 200 g
  • Cumin seeds - 1 tsp
  • Sliced onion - 1 piece
  • Halfway slit green chillies - 4 piece
  • Ginger garlic paste - 2 tsp
  • Fresh curry leaves - 15 piece
  • Salt (to taste) - 0 g
Instructions
Step-1
Wash the rice thoroughly until the water runs clear. Soak in clean water for 15-20 minutes and drain.
Step-2
Heat the oil and 1 tablespoon of ghee in a large vessel over high heat until very hot. Add the split green gram and fry for 1-2 minutes or until aromatic.
Step-3
Add the rice, 720ml/3 cups of water, and salt to taste. Bring to a boil. Turn the heat down to low, and let the rice cook while you prepare the other ingredients.
Step-4
Heat 1 tablespoon of ghee in a small pan over high heat until very hot. Add the cumin seeds and when they start to splutter, add the onion, green chillies and ginger-garlic paste and fry for 3-4 minutes.
Step-5
Add the curry leaves, fry for about 20 seconds, and immediately add them to the rice and lentils. Mix well and continue to cook covered on low heat until the rice is fully cooked.
Step-6
The rice should be fluffy, and each grain, separate. Serve with any raita and potato curry.
Recipe
Prep Time 20 min
Cook Time 40 min
Total Time 60 min
Servings 4
Difficulty medium
Ingredients
  • Short or long -grained rice - 200 g
  • Vegetable oil - 1 tbsp
  • Ghee - 2 tbsp
  • Split green gram (with skin) - 200 g
  • Cumin seeds - 1 tsp
  • Sliced onion - 1 piece
  • Halfway slit green chillies - 4 piece
  • Ginger garlic paste - 2 tsp
  • Fresh curry leaves - 15 piece
  • Salt (to taste) - 0 g
Instructions
Step-1
Wash the rice thoroughly until the water runs clear. Soak in clean water for 15-20 minutes and drain.
Step-2
Heat the oil and 1 tablespoon of ghee in a large vessel over high heat until very hot. Add the split green gram and fry for 1-2 minutes or until aromatic.
Step-3
Add the rice, 720ml/3 cups of water, and salt to taste. Bring to a boil. Turn the heat down to low, and let the rice cook while you prepare the other ingredients.
Step-4
Heat 1 tablespoon of ghee in a small pan over high heat until very hot. Add the cumin seeds and when they start to splutter, add the onion, green chillies and ginger-garlic paste and fry for 3-4 minutes.
Step-5
Add the curry leaves, fry for about 20 seconds, and immediately add them to the rice and lentils. Mix well and continue to cook covered on low heat until the rice is fully cooked.
Step-6
The rice should be fluffy, and each grain, separate. Serve with any raita and potato curry.
Note:
  • Double the ingredients when cooking for more people to ensure everyone gets a fluffy stack.
  • Swap out eggs for mashed bananas, yogurt, or flaxseed mix if you're vegetarian or allergic to eggs.
  • Use buttermilk instead of regular milk for extra soft and airy pancakes.
  • Let the batter rest for 5-10 minutes before cooking to get fluffier pancakes.
  • Cook on medium-low heat to avoid burning while ensuring even cooking.
  • Add vanilla extract or cinnamon for an extra touch of flavor.
  • Top with fresh fruits, nuts, or honey for a delicious and healthy twist.
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