Ever crave a simple, comforting one-pot meal that feels like home, fills you up, and doesn’t need fancy ingredients? 

That’s exactly what Rayalaseema style Pulagam offers.

Soft rice and moong dal cooked together with gentle spices, served with a fiery peanut chutney, this dish is rustic, nourishing, and deeply satisfying.

It’s the kind of meal that works for lazy weekends, temple-style comfort food cravings, or days when you just want something warm and soothing.

Why Pulagam Is a Timeless Comfort Meal

Pulagam is an ancient Andhra and Rayalaseema comfort dish, often made during festivals, temple offerings, or simple home lunches. Unlike khichdi, this version is lightly spiced and relies on tempering flavours rather than heavy masalas.

What makes Pulagam special:

• One-pot, minimal effort cooking
• Easy to digest and comforting
• High-protein from moong dal
• Perfect balance with spicy chutney
• Great for all age groups

And when paired with peanut chutney, the mild pulagam meets spicy, nutty pachadi, a combination that keeps you going back for more.

Ingredients Breakdown

• Moong Dal & Rice: Moong dal cooks quickly and becomes soft and creamy when cooked with rice, creating a fluffy yet comforting texture.
• Whole Spice Tempering: Pepper, cumin, mustard seeds, and urad dal give traditional South Indian flavour
• Onion & Tomato: They add subtle sweetness and light tang without overpowering the dish.
• Peanut Chutney Base: Roasted peanuts provide a thick texture and protein boost. Tomatoes, chillies, garlic, and tamarind balance heat and tang perfectly.

🌿 Vegan Swap: Skip ghee and use only oil or coconut oil for a fully vegan version.

How Pulagam and Peanut Chutney Come Together

First, moong dal is roasted gently until aromatic, giving pulagam its signature nutty depth. Once soaked with rice, both cook together until soft and fluffy.

Meanwhile, peanuts are roasted until crunchy and aromatic. Tomatoes, green chillies, garlic, and spices are sautéed until soft and blended with peanuts into a thick, spicy chutney.

Back to the pulagam, oil and ghee are heated, and tempering spices crackle, releasing their aroma. Onions and green chillies soften, tomatoes cook down, and the rice-dal mixture joins the pan. Cooked with water, everything slowly transforms into a comforting, fluffy one-pot dish.

Served hot with peanut chutney, each spoonful delivers mild comfort followed by spicy nuttiness — pure satisfaction.

💡 Pro Tip: Roast moong dal until aromatic but not dark brown; over-roasting can harden the dal while cooking.

Problems This Recipe Solves

• Budget-friendly family meal
• Quick one-pot lunch option
• Light meal for digestion-friendly days
• Comfort food without heavy spices
• High-protein vegetarian meal

Diet-Friendly Tweaks

• High-Protein Version: Increase dal ratio or serve with curd or boiled egg on the side.
• Low-Spice Version: Reduce green chillies in chutney and pulagam.
• Gluten-Free Meal: Naturally gluten-free, making it safe for gluten-sensitive diets.

What Goes Along with Pulagam

Pulagam tastes best with:

• Peanut chutney
• Coconut chutney
• Avakaya or mango pickle
• Plain curd
• Papad or fryums

How to Serve

Serve hot with a drizzle of ghee and a generous spoon of chutney.

For festive-style serving, add pickle and curd on the side.

Packing Tips for Lunch Box

Pulagam packs well if handled properly.

Packing tips:

• Slightly cool before packing to prevent sogginess
• Keep chutney in a separate container
• Add ghee before eating for freshness

Common Pitfalls

• Mushy Pulagam: Occurs if excess water is added or overcooked.
• Hard Dal Texture: Happens when dal isn’t soaked or roasted too much.
• Bland Taste: Occurs if tempering is insufficient or salt is low.

How to Store Pulagam

How to Store Pulagam Properly

Store refrigerated in an airtight container for up to 2 days.

How to Reheat

How to Reheat Pulagam Without Drying

Sprinkle water before reheating and warm on low heat or microwave covered.

Other Related Recipes You Might Like:-

• Peanut Chutney – classic Andhra-style peanut chutney with bold flavours, perfect for idli and dosa.
• Tomato Peanut Chutney – tangy variation that balances the nuttiness of peanuts.
• Onion Chutney – spicy red chutney commonly served alongside peanut chutney in tiffin centers.
• Mint Coconut Chutney – refreshing chutney to complement spicy Andhra flavours.
• Idli Sambar – soft idlis served with sambar and chutney for a complete breakfast.
• Set Dosa – thick, spongy dosa that pairs beautifully with peanut chutneys.
• Soft Bun Dosa – fluffy dosa ideal for scooping rich chutneys.
• Instant Rava Uttapam – quick uttapam that tastes great with pulagam-style chutneys.