Sakkarai pongal is one of the traditional dish in south Tamilnadu..... Actually Pongal is 3days harvested festival in Tamilnadu...Its a Thai Pongal.... But it is given as prasatham in many festivals.... Hope everyone remember this prasatham given at temple...especially it tastes too good when we get it on our palm & licks it... Nice aroma of elachi & ghee, definetely it is flavouful dish.. In earlier days, My grand mother used vengala paanai(brass pot) placed on firewood stove to make sweet pongal during the festival... Later my mom used Gas stove to make pongal.... But now trend has changed, everyone is busy with their personal schedules... So now it become COOKER PONGAL...hahaha... Anyways, i believe in taste, not the process...it may vary due to reasons... Here the recipe:
INGREDIENTS:
Raw rice- 3/4 cup
Moong dal- 1/4 cup
Jaggery- 3/4 cup
Cardamaom- 5
Ghee- 6tsp
Water- 2.5 cups
Cashews- 10
Raisin- 15
Edible camphor(pachai karpooram) -pinch.. (OPTIONAL)
METHOD:
- First roast the moong dal/ Pasi paruppu slightly.....keep it aside...
- Take a pressure cooker, add water, washed rice & moong dal into it....pressure cook for 4-5 whistles....
- Meanwhile, take the jaggery & powderd well....heat it with water & 5 CARDAMOM & bring to boil.....when it completely dissolved...filter it....(because to avoid some unwanted particles)
- Now rice is well cooked...mash it well.....
- Add jaggery syrup into rice & mix well on a low flame....
- Add 5tsp of ghee, roast the cahews & raisins & mix with the rice...If u want more ghee, add according to your taste...
NOTE: Remember the rice & moong dal ratio should be 1:4.... If you use light color jaggery it looks dull in color.... If you want brown color pongal, buy dark color jaggary....(Urandai/ Manda Vellam)
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