Sakkarai Pongal (Sweet Pongal) Recipe

Ingredients:

Rice - 3/4cup
Moong dal - 1/4cup
Jaggery - 1 1/2cup
Cardamom Powder - few
Cashewnuts - 5
Dry Grapes - 5
Pachai Karpooram - a pinch
Ghee - 50gms

Method to Prepare Sakkarai Pongal (sweet pongal)

1.Dilute jaggery in water and leave for 10 minutes. Filter it and prepare jaggery syrup.
2.Heat a pan and add moong dal. Fry till it gets golden colour.
3. Wash the rice and add moong dal to it. Add 4 cups of water and pressure cook it for about 5 whistles.
4. Add jaggery syrup in a pan and heat it till it loses its water to 3/4th level.
5. At this point add the cooked rice/dal and mix thoroughly.
6. Keep the flame in simmer mode and let it cook for about 10-15minutes.
7. Add ghee generously and mix well.
8. Heat ghee in another pan and fry cashewnuts & dry grapes
9. Finally add the fried dry fruits, cardamom powder and powdered pachai karpooram to the sweet pongal and mix well.
Sweet pongal is ready now.

Cookingly Yours,
Ram

Note: All images in this blog are our own property and is under copyright. Any images copied without prior permission will be prosecuted. Thanks for understanding.

Coconut Chutney Recipe

Ingredients:

Grated Fresh Coconut - 1cup
Fried Gram (Pottu kadalai) - 1/4cup
Green chillies - 1 or 2
Ginger - small piece
Salt to taste

For Tempering:

Hing Powder - few
Mustard Seeds -1/4tsp
Curry Leaves - few
Red Chillies - 1
Urad Dal -1/4tsp
Oil - 1tsp

Method to prepare coconut chutney:

1. Blend all the ingredients above in a mixer to fine paste.
2. Then heat oil in a pan and add items for tempering. Mix it with chutney paste.
3. Add salt to taste. Mix throughly.

Coconut chutney is ready. Best side dish for idly/dosa/Pongal

Cookingly Yours,
Ram

Note: All images in this blog are our own property and is under copyright. Any images copied without prior permission will be prosecuted. Thanks for understanding.

Ven Pongal (Rice Pongal) Recipe

Ingredients:

Rice - 1 cup
Moong Dal - 1/4 cup
Salt to taste

For Tempering:

Jeera - 1tsp
Ghee -2tsp
Pepper (crushed) - few
Cashewnuts - 5
Mustard seeds - few
Chopped ginger - few
Curry Leaves - few

Method to prepare Rice Pongal (ven pongal):

1. Put rice and moong dal in a bowl and wash well with water. Then add 4 cups of water and keep in pressure cooker for about 5 whistles.
2. Once it is done, open and mix the cooked rice/dal well.
3. Heat ghee in a pan and add mustard seeds to crackle. Then add Jeera, ginger, curry leaves and pepper. Fry well.
4. Similarly fry cashewnuts. Now add all the fried items to the cooked pongal. Mix thoroughly. Add salt to taste.
5. Add a teaspoon of ghee on top of it. Hot Ven Pongal is ready. Serve hot with Coconut Chutney

Cookingly Yours,

Ram

Note: All images in this blog are our own property and is under copyright. Any images copied without prior permission will be prosecuted. Thanks for understanding.