1. Sakkarai Pongal Recipe
This traditional South Indian dish is made with rice, Moong Dal, jaggery, ghee and nuts. Sakkarai Pongal is a must-have dish during Pongal celebrations.
Ingredients :
👉100 gm Rice
👉100 gm Moong dal
👉600 ml Water
👉200 gms Jaggery, grated
👉8 nos Green cardamom, crushed
👉60 gm Ghee
👉2 tbsp Raisins
👉30 gms Cashew nuts
How to Make Sakkarai Pongal :
1. Wash rice and dal separately and keep aside.
2. In a vessel, bring to boil 480 ml/2 cups of water. Add washed moong dal, stirring occasionally cook till half done.
3. Add the washed rice, mix well and allow to cook till done on low heat. In a separate vessel melt jaggery in 120 ml of water and strain.
4. Add the melted and strained jaggery to the cooked mixture of rice and dal. Mix well.
5. Heat ghee in a pan, toss in cashew nuts, stir fry for a minute and toss in the cardamom and sultanas.
6. Stir fry till golden and add to the rice-dal mixture. Mix well. Offer the ‘neivedyam’ to God and share with family and friends.
2. Pongal Recipe
Pongal is a rice lentil dish which is often prepared in south Indian cuisine for puja rituals. It is also staple food and served daily, along with sambar, chutney or podi.
Ingredients :
👉 150 gms Idli Rice
👉150 gram Moong Dal
👉 1 litre Water
👉2-3 Green Chillies
👉10 gram Cumin Seeds
👉5 gram Black Pepper Corn
👉5 gram Ginger (Chopped)
👉10-12 Curry Leaves
👉 5 gram Turmeric Powder
👉 A pinch of Asafoetida
👉 50 gram Ghee
👉 Salt to taste
How to Make Pongal :
1Wash rice 2-3 times with fresh water and soak it in the water for ½ hr. Wash dal and roast it in a pan for 3-5 min with 1 tsp of ghee .
2. Add roasted dal-soaked rice (drain the water) and water, and cook it on a low heat till it becomes soft in texture and mushy. Add water if needed.
3. To get creamy consistency, add some hot water to bring it to a consistency you like. Add salt if needed and stir well.
4. In a pan make the tempered mix using ghee, cumin seeds and crushed black pepper, ginger, curry leaves, green chili, and asafoetida. Sauté for some time.
5.Then add turmeric, cooked moong dal and rice. Sauté for some time until the moong dal becomes aromatic .
6.Pour another 250 ml of water and salt. Slowly mix well and cook it again on slow fire. Just ensure that the bottom of the pan is clear.
7. Once done, serve with sambhar or chutney.
8. As some people like little runny, you can adjust the consistency by adding more or less water.
3. Millet Pongal Recipe
Pongal is a staple dish in every south-Indian household. This recipe is made using foxtail millet and yellow moong dal and is topped with a crackling tadka. It is super nutritious and makes for a wholesome breakfast or lunch meal.
Ingredients :
👉 1/2 cup Foxtail Millet
👉 1/2 cup Yellow Moong Dal
👉 4 cups Water
👉 2 tbsp Avocado Oil
👉 1 tsp Cumin
👉 1/2 tsp Whole Black Pepper
👉 1 tsp Chopped Ginger
👉 1 sprig of Curry Leaves
👉 9-10 Cashew Nuts
👉 1/8 tsp Hing
· For Tadka:
👉 2 tbsp Avocadoil
👉 1 tsp Cumin
👉 5-6 Curry Leaves
👉 5-6 Cashew Nuts
How to Make Millet Pongal
1. Soak the millet and dal overnight in water or for 5-6 hours. In a pressure cooker, add the avocado oil.
2. Once the oil heats, add cumin and black pepper, sauté for a few seconds. Once spluttered, add the hing, curry leaves and chopped ginger.
3. Saute till the cashews are light golden brown. Rinse the soaked millet and dal.
4. Add the rinsed dal & millet in the cooker and sauté for 2 mins till aromatic. Close the lid, and pressure cook on medium flame or until 4-5 whistles.
5. Let the pressure, once done. Once the pressure is released open the lid and mix the pongal well.
6. For the tadka, in a small tadka pan heat the avocadoil, add cumin, curry leaves and cashews.
7. Add the tadka on top of the pongal. The pongal is ready to serve with chutney!
8. Tip: You can use kodo or proso millet as well or even short grain rice.
4. Ven Pongal Recipe
This traditional South Indian breakfast is simply amazing! It's light, delicious and goes beautifully with both sambhar and chutney.
Ingredients :
👉 1 Cup Rice
👉 1/2 cup Yellow moong dal
👉 1 tsp Black pepper
👉 1 Green chilli
👉 1 Ginger
👉 1 tsp Cumin seeds
👉 4 cup Curry leaves water
👉 to taste Cashew nuts
👉 200 gram Ghee
👉 to taste Salt
How to Make Ven Pongal
1. Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
2. Fry for 2-3 minutes
3. Add water and salt.
4. Pressure cook it until 3 whistles.
5. Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
6. Fry for 1 minute and pour the tadka over the dish.
7.Serve hot with chutney and sambar.
- 5. Dalia Pongal Recipe
Pongal is a famous tiffin item in South India. This Dalia Pongal recipe uses wheat rava and green gram (dal) pressure cooked with appropriate seasonings.
Ingredients :
👉 1 cup wheat rava
👉 1/2 cup split green gram dal
👉 1 Tbsp cumin seeds
👉 1 Tbsp cashew nuts
👉 2 Tbsp ghee
👉 1 tsp ginger (chopped finely)
👉 1/4 tsp of asafoetida (heeng)
👉 Turmeric powder
👉 Curry leaves (handful)
👉 Salt to taste
How to Make Dalia Pongal
1. . Wash and clean wheat rava and dal.
2.Pressure cook wheat rava and green gram in separate vessels. 3 cups water will be required for wheat rava and 1 cup water for green gram to pressure cook.
3.While cooking dal add a drop of ghee, pinch of turmeric powder and asafoetida.
4.Heat a kadai (wok) and add 1 Tbsp ghee and saute the cashews till light brown.
5. Transfer it to bowl .
6.Add curry leves, cumin seeds, peppercorns and ginger and saute in the same kadai.7.Add the cooked wheat rava, dal and salt to the kadai and mix well
.8.Finally add cashews and rest of the ghee. Tasty and healthy pongal is ready
.9. Serve hot with chutney.
