more easy way to explain).
4 red chilles and a tspoon
ground coconut, off the
- 2 cup Jeeraka samba/basmati/raw rice
- 1/2 cup Moong Dal
- 4 tsp Ghee
- 1 1/2 tsp Cumin Seeds
- 10-12 pieces Cashew Nuts (roasted or fried)
- Salt to taste
- 1 tsp Pepper
- Clean and wash thoroughly the rice and dal. Boil them together in 5 cups of water in a deep pan. When cooked, keep them aside.
- In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
- Add it to the rice and dal. Add salt and pepper and serve hot.
Pongal is one of the very famous and much-awaited harvest festivals celebrated in South India. To celebrate the festivity of Pongal, traditional recipes are prepared in every household. Sarkkarai Pongal is one of the special dishes for the occasion. It is prepared in an earthen pot, on the second day of Pongal. Sarkkarai Pongal is a very simple and easy-to-make dish, which gives a mouth
- 2 cup Basmati Rice
- 1/4 liter Milk
- 1½ cup moong Dal
- 1 cup Jaggery
- 12-15 pieces Roasted Cashew Nuts or Fried Raisins
- 12-15 pieces Almonds
- 1/2 tsp Cardamom (dried and grounded)
- 1 tsp Ghee
- 1 pinch Edible Camphor
- In a deep pan, boil the milk. Add rice and dal and turn it on low flame after Cleaning and washing them thoroughly.
- Stir in the Jaggery until it dissolves. When the rice and dal are cooked, add raisins and nuts, grounded cardamom and edible camphor keep while stirring continuously.
- Pour ghee before taking off the fire. Serve it hot or cold as desired.
Pongal, a harvest festival with major significance South India, is celebrated by preparing a wide
- 2 litres Milk
- 10 Almonds
- 1½ cups Newly Harvested Rice
- 1/4 cup Moong dal
- 15 Cashew Nuts
- 1½ cup Hard sugar candy(Kalkand)
- 30 Kishmish
- 1/4 level-tsp Nutmeg Powder
- 1/4 tsp Saffron Crushed
- 1 tsp Cardamom Powder
- 2 tbsp Ghee
- Chop almonds and cashew nuts and clean kishmish. Pour milk in the earthen pot called `Pongapani` and place it on fire.
- When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add Sugar candy and ghee.
- Let cook on medium fire for some time and then put in almond and cashew nut bits, saffron nutrieg and cardamom powders.
- Finally put in the Kishmis. Bring to one or two good boils
- 2 cups Broken Raw Rice
- Tamarind - small lemon size (soaked in water)
- 1 tsp Mustard Seeds
- 1 tsp Chana Dal
- Dry Red Chilies (according to taste)
- 1/4 tsp Asafoetida Powder
- 1/2 tsp Turmeric Powder
- 1/4 cup Sesame Oil
- A sprig of Curry Leaves
- Salt to taste
- Keep the measured tamarind juice. For every cup of broken rice add 2 1/4 cups of tamarind juice.
- Heat oil in a pressure pan. Now add mustard seeds and when it splutters add the Chana dal.
- When the Chana dal is lightly brown, add turmeric powder, asafoetida, dry red chilies and curry leaves.
- Then add the tamarind juice. When it begins to boil, add the broken rice and the required amount of salt.
Thus, the harvest festival of Pongal symbolizes the veneration of the first fruit. The crop is harvested only after a certain time of the year, and cutting the crop before that time is strictly prohibited. Even though Pongal was originally a festival for the farming community, today it is celebrated by all. In south India, all three days of Pongal are considered important. However, those south Indians who have settled in the north usually celebrate only the second day. Coinciding with Makara Sankranti and Lohri of the north, it is also called Pongal Sankranti.