Method for Khara Huggi:

• Wash and drain the ½ cup Rice and ½ cup moong dal. Let them stand for 5 to 10 minutes.
• Heat 3 tbsp Ghee in the pressure cooker and fry the 6-7 Cashew Nuts on low flame. Drain and keep aside.
  

Making the Tempering:

• On low flame, add 3-4 Black pepper, 3-4 Cloves and 1 inch cinnamon stick in the same pan quickly.
• When they splutter, add the ½ tsp Mustard seeds and ½ tsp cumin seeds. Add Curry leaves,2-3 dried red chillies, ¼ tsp Asafoetida Powder and ¼ tsp turmeric powder. If using, add the 1 tbsp Ginger, either chopped finely or grated.
  

Cooking the Khara Pongal:

• Add the drained rice and dal and stir fry for 4-5 minutes till the rice becomes aromatic.
• Add 5 cups Water and Salt and raise the flame.
• Check the seasonings, close the pressure cooker lid, and cook for 4-5 whistles.
• Let the pressure drop naturally, and then open the cooker.
  

On opening the Pressure cooker:

• Mix and mash the Huggi.
• If there is extra water, it will be absorbed by the Huggi.
• If the Huggi feels dry, add ½ cup water and mash as you cook on low flame.
• Top with clarified butter and fried cashew nuts to serve with Gojju.
  

Method for Gojju:

Prepping

• Soak Tamarind. Let it stand for a few minutes while you gather the other ingredients. Then, extract the juice and set it aside.
• Add the 2 tbsp rice flour and ½ cup water to a bowl, whisk well to remove lumps, and set aside.
  

Making the Tempering:

• Heat 1 tbsp Ghee in a wok, lower the flame and add ½ tsp Mustard seeds and ½ tsp cumin seeds.
• Once the spluttering stops, add ¼ tsp Asafoetida Powder, ¼ tsp turmeric powder,1-2 springs Curry leaves and 2 dried red chillies to the tempering.
  
• Add the tamarind paste, 3 tbsp Jaggery, Salt , 1 tsp rasam powder,1 tbsp red chilli powder and 3 cups Water.
  

Bringing the Curry together:

• Bring to a rolling boil and adjust the seasonings. The curry should be sweet and sour.
  
• When ready to serve, stir the water and rice flour mixture quickly. Then, add it to the boiling curry, stirring constantly.
• Boil till the curry thickens up a little.
  
• Serve alongside Khara Huggi.