With Pongal just around the corner, the preparations for the festival have begun on a full swing. It is a four-day-long festival – Bhogi, Surya Pongal, Mattu Pongal and Kannum Pongal – which marks the harvest season. It also symbolizes the transition of the Sun towards the northern side.
Throughout the land, this festival is celebrated with much vigour. People get up early and worship the divine rays of the Sun. They also take an oil bath and wear new clothes. When it comes to food, there is no holding back on Pongal. So, we have shared the five pongal recipes which your taste buds will thank you for.
- Sakkarai pongal
- Jowar rava pongal
- Thinnai pongal
- Kodo millet pongal
- Poha pongal
1. Sakkarai pongal
- 1 cup of raw rice
- 1 cup jaggery
- 1/2 cup moong dhal
- 1/2 cup milk
- 6 tbsp Ghee
- 2 tbsp cashews (broken)
- 2 tbsp raisins
- 4 1/2 cups water
- 2 tsp cardamom powder
- 1 pinch nutmeg powder
- As per taste salt
- Fry cashews in 4 tbsp ghee in a pressure cooker. Add raisins and remove them when they bulge.
- Roast the moong dal till the raw smell dissipates. Add 4 cups of water, a pinch of salt and rice and cook in a pressure cooker till 4-5 whistles.
- Now, take jaggery and half a cup of water in a separate vessel and boil it till syrup consistency is reached. Strain this syrup to remove the impurities.
- Pour milk and this syrup in the pressure cooker and mix well.
- Add the fried cashews and raising to the pongal and mix well. Finally, drizzle the remaining 2 tbsp of ghee over it, mix well and serve!
2. Jowar rava pongal
- 2 cups jowar rava or broken jowar.
- 1 cup moong dal
- As needed a few cashews,
- 4 green chillies,
- 2 red chillies,
- 1tsp jeera
- 1 tsp pepper
- 1 tsp grated ginger,
- 6-7 curry leaves
- In a cooker, sauté moong dal, green chillies, jeera, pepper, grated ginger in 1 tbsp of ghee.
- Add 5 cups of water, curry leaves and ravva. Cook in the pressure cooker till 3 whistles.
- Fry cashews in 1 tbsp of ghee.
- Pour them on the pongal and serve!
3. Thinnai pongal
- 1/2 Cup Foxtail Millets (Thinai) Rice: Soaked & Boiled, with the Moong Dal
- 1/2 cup Moong Dal (Yellow): Soaked & Boiled, with the Thinai
- 2 tbsps. Ghee
- 2 tbsp Cooking Oil (Coconut Oil- preferably)
- as per taste salt
- as per taste sugar
- 8-10 Tempering Spices: Curry Leaves
- 8-10 Whole Black Peppercorns
- 3-4 Whole Red Chillies
- 5 tsp Cumin Seeds
- 1/2-1 tsp Hing/Asafoetida
- 1 tsp Whole Urad Dal
- 1 tsp Whole Chana Dal
- 1/2 Cup Roasted Cashews
- 1/4 Cup Roasted Peanuts
- 500-600 ml Water (RT): To Boil the Thinai & Moong Dal
- 1 tsp Black Peppercorns (Freshly Cracked)
- 3-4 Green Chillies (Slit)
- Soak the thinai and dal in clean water for over an hour.
- In a large thick-bottomed vessel, cook the soaked thinai and dal, some salt and turmeric powder in 50—600 ml of water. Stir occasionally for 20-25 minutes.
- In a small pan, add all the tempering ingredients and allow the tadka to cook in oil.
- Pour this tadka on the pongal.
- Garnish with some roasted cashew nuts and serve the pongal with coconut chutney.
4. Kodo millet pongal
- 100 gms Kodo millet
- 50 gms Moong dal
- For tempering
- 2 Tablespoons Ghee
- 1 tsp Grated Ginger
- 6-7 Curry leaves
- 2 teaspoons Pepper
- 2 teaspoons Jeera
- As needed Few Cashew nuts
- Soak the Kodo millet and moong dal for about half an hour.
- Cook it in a pressure cooker with three cups of water. The water should be in the ratio of 1:3 for the millets. Cover it till 4 whistles.
- Prepare the tadka in ghee with all the tempering ingredients.
- Pour the tempering on the pongal and serve!
5. Poha pongal
- 1 cup moong dal(split yellow lentil)
- 2 cups poha (flattened rice)
- 1 tsp cumin seeds
- 1 tsp peppercorns
- few curry leaves
- 1/4 tsp Hing(asafoetida)
- 2 tbsp fresh coconut
- 2 tsp ground nuts
- 2 tbsp oil/ghee
- to taste salt according
- 2 green chillies slit
- 2 glasses of water
- 1/4 tsp turmeric powder
- as needed few cashew nuts
- 1 tbsp ghee(clarified butter)
- In a cooker, sauté pounded cumin seeds, groundnuts, pepper seeds, few curry leaves, slit green chillies in two tbsp of ghee.
- To this, add washed moong dal, salt, fresh coconut, turmeric powder and two glasses of water. Mix well and close the lid till 2 whistles.
- Add poha to this when the cooker cools down. Based on the desired consistency, add water and let it boil. Finally, add a tbsp of ghee.
- Finally, garnish with a few cashew nuts and serve with pickle!
The bottom line
In South India, this month is also known as the month of weddings. So, you will get a lot of occasions to cook these delicacies. If you have any other queries, feel free to reach out to us.
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