PONGAL CUISINE

 

 

 

Indian democracy flourishes with different cultures. Unity in diversity is the policy of Indian culture . Most relevent thing is in our 29 states, 106 variety of languages beautified our country. All these states follow different types cultures.

Kerala shares its border with Tamilnadu . Today Tamilnadu is celebrating PONGAL. PONGAL is one of the most important Hindu Festival in India.

PONGAL is a harvest festival celebrated to worship the sun. The 4 day festival is celebrated inorder to thank God and sun for giving us plenty of harvest. Tamil families decorate their homes with “KOLAMS”. Decorations are made inorder to welcome Goddess Lakshmi in the home, a symbol of wealth, happiness and prosperity.

I am sharing here two traditional PONGAL recipes.

SARKKARAI PONGAL

INGREDIENTS

  1. 1/2 cup rice
  2. 1/2 tbsp splitted green gram (mung dal)
  3. 1/2 cup jaggery+1/2 cup water
  4. 2 cup water
  5. 1 ripe banana
  6. 1/2 cup milk
  7. 2 cloves
  8. 5 cardamom powderd
  9. Pinch grated nutmeg
  10. 1/4 cup gheeimg-20190114-wa00371218435173.jpg

METHOD

  1. Dry roast splitted green gram.
  2. Wash the roasted green gram and rice together for 2,3 times.I used biriyani rice for this purpose. Bacause it has a nice smell.
  3. Cook both in a cooker with 2 cups of water in simmered flame.
  4. Melt the jaggery with the 1/2 cup of water. Strain and remove the impurities and keep aside.
  5. Saute Cashew nuts and raisins with ghee in separately till gold. And keep aside.
  6. In the same pan saute sliced banana in ghee for few seconds.
  7. Add sliced banana in the 1/2 cooked rice mixture, jaggery syrup with milk. Let it cook till soft.
  8. Then pour little ghee in the PONGA.L At the same time add powdered cardamom(elachi) and nutmeg.
  9. Lastly add fried clove, cashew and raisins.
  10. Enjoy warm or cold.

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VEN PONGAL

INGREDIENTS

  1. 1/2 cup rice
  2. 1/2 cup splitted green gram
  3. 1 tbsp cashew nuts
  4. 1 tsp ginger paste
  5. 1 tbsp ghee
  6. 1/2 tsp cruhsed pepper
  7. 1/2 tsp cumin
  8. 1 green chili slitted
  9. 2 spring curry leaves
  10. Pinch turmeric
  11. Pin asafotida
  12. Salt to taste

METHOD

  1. Dry roast dal till a cooked smell comes.
  2. Add rice and dal together wash it off three times.
  3. Then add rice and dal into the cooker and pour 2 cup water and salt in it.
  4. 1 or 2 whistle in cooker on medium flame.
  5. When the pressure reduces open the lid. Let the water evaporate and the rice becomes soft and creamy. If needed add more salt .
  6. Heat the pan with ghee, fry cashew nuts till golden. Keep aside.
  7. Add cumin, pepper and curry leaves. Allow to sputter.
  8. Then add chili, ginger, turmeric and asafotida.
  9. Pour it into the PONGAL mix with cashew nuts. Heat it for a few seconds and remove from the fire.
  10. Enjoy with chutney or samabar.

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