Happy Pongal!!! இனிய பொங்கல் தின நல்வாழ்த்துகள்!!!
Tamils around the world are celebrated the harvest festival of Pongal. It is celebrated on the same dates every year, at the Tamil month of Thai. This day is believed to usher in prosperity in life. Bhogi, also known as Indran, is celebrated in honour of Hindu god Indra. Men, women and children went around the bonfires with prayers. Some sang songs and danced. After thoroughly cleaned and decorated their houses, women folks set cow-dung balls called ‘Gobbemma’ and placed them akin to rangoli patterns. After special prayers in temples, the families prepare various dishes, especially Pongal, made of rice and dal. Traditionally people prepare Pongal using newly harvested rice in a brand new pot. Popular attractions on the third and fourth day of Pongal used to be bull fights and bird fights, particularly Jallikattu in Madurai.
Preparation time: 2 minutes Cooking time: 10 to 15 minutes
Serves – 2 to 3
- Raw rice (pacharisi )– ½ cup
- Moong dal (pasi paruppu) – 1 tablespoon
- Jaggery powder or cubes– ¾ cup, if you have cubes break it and then add directly to the cooked rice no need to make syrup, it gives superb taste.
- Cashew nuts – 1 tsp.
- Raisin – 1 tsp.
- Cardamom – 2
- Ghee – 1 + 1 teaspoon
- Pressure cook the main ingredients (rice, moong dal and 2,1/2 cups of water ) until it mushy. Today I didn’t add the dal because my family not like it. I just sprinkled some dal when the time of pouring jaggery syrup to the cooked rice.
- Meanwhile take a sauce pan, add a cup of water along with jaggery, and let them boil until dissolve.
- Once pressure down or release by yourself, open it, turn on the heat, pour the filtered jaggery syrup into the lentil – rice mixture. You may skip this step instead, add the jaggery directly into the cooked rice.
- Stir well, let them boil again, stir in-between, when the jaggery combined with rice add one 1 teaspoon of ghee and mix well. Turn off the heat.
- Now time to garnish, melt a teaspoon of ghee in a small pan, add the cashews, cardamoms and raisins fry them in a low heat and then pour into the sakkarai(sweet) Pongal.
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