Wash and soak the rice for 2-3 hours if possible.

In large saucepan or earthen pongal pot bring the water to a boil. Add the soaked rice and salt.

Allow it to cook on a slow flame, keep stirring at regular interval, vigorously at times so that the rice breaks and become mushy. If the rice takes time to cook add a cup of warm water at a time.

Continue to cook the rice till it acquires creamy smooth homogenous texture. The consistency of Pejiyu should be like soup, neither too thick nor thin. If you wish to add buttermilk, adjust the amount of water accordingly. Add the buttermilk at the end of the cook, and simmer the Pejiyu for few minutes.