Pongal is the festival of farmers and its a thanksgiving to THE SUN.On that day we use to make sweet pongal,kara pongal, vasakari kulambu. On happy occasions and thai velli, adi velli ,for poojas we use to do sakkari pongal.
INGREDIENTS
Raw rice-1 big cup
Water - 2.5 cup { size of rice cup}
Jaggery-1 small cup
Cardamom-2nos
Cashew nut-10 nos
Dry grapes-10 nos
Ghee- 5 table spn
Orange colour -1 pinch
METHOD
1)Boil rice in cooker well,usually we pour 1 : 2 water, for raw rice we pour 1:2.5 water.
2)Powder jaggery and cardamom and keep it aside.
3)Pour 2 spn ghee in a kadai. and fry cashew, grapes gently and keep it aside.
4)Put jaggery and cardamom,orange color in that kadai and add little water and cook till the jaggery dissolves and get thick.
5)Smash the boiled rice well and now add the thickened jaggery and add ghee and stir well
6)Now add the cashew and grapes.
7)Keep the cooker for 5 min in low flame without weight. This will give the pongal a softness.
8) And it will be a treat for you tongue and eyes too as the colour will tempt yo to eat.
Raw rice-1 big cup
Water - 2.5 cup { size of rice cup}
Jaggery-1 small cup
Cardamom-2nos
Cashew nut-10 nos
Dry grapes-10 nos
Ghee- 5 table spn
Orange colour -1 pinch
METHOD
1)Boil rice in cooker well,usually we pour 1 : 2 water, for raw rice we pour 1:2.5 water.
2)Powder jaggery and cardamom and keep it aside.
3)Pour 2 spn ghee in a kadai. and fry cashew, grapes gently and keep it aside.
4)Put jaggery and cardamom,orange color in that kadai and add little water and cook till the jaggery dissolves and get thick.
5)Smash the boiled rice well and now add the thickened jaggery and add ghee and stir well
6)Now add the cashew and grapes.
7)Keep the cooker for 5 min in low flame without weight. This will give the pongal a softness.
8) And it will be a treat for you tongue and eyes too as the colour will tempt yo to eat.
delicious ! I will defiantly try it thanks to post such a testy recipe and keep posting such delicious recipes , Regards, sakkarai pongal recipe
ReplyDelete