Monthly Archives: January 2015

VenPongal/Khara pongal

VenPongal is a famous tamil dish made especially during Sankranthi also called as Pongal festival. Sankranthi is a harvest festival and this dish is prepared with the new rice of the year and offered to the nature goddess as a thanksgiving. Along with this dish, Often a sweet dish called “Sakkarai Pongal” is prepared.
Below is the directions to prepare the dish.

Ingredients:
1. Raw rice = 3/4 cup
2. Moong dal = 1/4 cup
3. Salt = as required
4. Ginger (finely chopped) = 1 teaspoon
5. Pepper (coarsely powdered) = 1 teaspoon
6. Jeera = 1 teaspoon
7. Ghee – 1 tablespoon.

Preparation:
1. Dry roast moong dal for 2-3 mins and keep it aside.
2. Wash the rice thoroughly and pressure cook rice and moong dal together by adding 4-5 cups of water. Allow around 6 whistles in the pressure cooker.
3. Take a pan, add ghee and heat it. To this add finely chopped ginger, pepper powder, jeera and salt.
4. Add mashed rice and dal mixture to the pan, mix it well and cook it for 2 mins.

The above measurement easily serves 2 people.

Tips:
– whole pepper can also be put during tempering.
– Jeera can be powdered a little if you like to add more jeera flavour.

Sakkarai Pongal

Sakkarai pongal is a sweet dish prepared during pongal festival along with VenPongal.
Below is the directions to prepare sweet pongal

Ingredients:
1. Raw rice – 3/4 cup
2. Moong dal – 1/4 cup
3. Jaggery – 1/4 cup(powdered)
4. Cardamom – 4 pods or 1 teaspoon(powdered)
5. Raisins – 1 teaspoon
6. Cashew nuts – 8-10
7. Ghee – 1 tablespoon

Preparation:
1. Dry roast moong dal for 2-3 mins and keep it aside.
2. Wash the rice thoroughly and pressure cook rice and moong dal together by adding 4-5 cups of water. Allow around 6 whistles in the pressure cooker.
3. Take a pan and add 1/4 cup of water. Add powdered jaggery to it and allow it to boil for 5 mins.
4. Add mashed rice and dal mixture to it and mix it.
5. Allow the mixture to cook for 5 mins, add ghee and cardamom powder to it.
6. In a separate pan, add a teaspoon ghee and fry raisins and cashew one after another and add it to the rice and dal mixture.

Tips:
– When jaggery melts in water, filter the mixture to take out any impurities in jaggery, then boil it.