Friday, April 14, 2006

"Sweet Pongal "&"Sweet Temple"

Ingredients for (Chakkera Pongali/Sakkarai Pongal):
Sona Masoori Rice - 1 1/2 cup
Split Green gram dal(Pesara Pappu/Payatham Parippu/Moong dal/Hesara bele/Cherupayar parippu/Mugachi dal)- 3/4cup
Fresh r Frozen Grated Coconut(Pachi Kobbari/Thengai/Nariyal)-1/2cup
Jaggery(gur) - 2 cups (400 gm)
Ghee - 1 cup
Milk (Palu/Dhoodh/Pal)- 1 cup
Cashew nuts(JeediPappu/Kaju)- 10no
Raisins(Draksha/Kishmish)- 8no
Cardamom powder(Ellakai/Elaichi)- 6no(crushed)
Sweet Pongal
Heat kadai with a tspn of ghee ,roast green gram dal till it changes to lighter golden color.Wash the rice and add green gram dal with 2 1/2 cups of water and 1 cup milk ,grated coconut in the pressure cooker pan.Rice & dal should cook so soft.Keep it on the medium flame.Take another vessel add jaggery,water and cook on a low heat till the jaggery melts.I will grate jaggery with knife before adding it to water because flakes will take less time to dissolve.Strain the jaggery to remove the dirt by using a muslin cloth.Put the syrup once more on the heat and stir till it starts slightly bubbling.Add powdered Cardamoms,ghee to jaggery & Mix well.Add cooked rice(along with dal) to jaggery and stir well and remove from fire after it becomes soft and no lumps.Heat the 3tbsp ghee.Fry the cashewnuts and raisins and add to the pongal.Mix well and serve hot.
When the Sweet Pongal is ready, it is offered to the "God" on a new banana leaf along with other traditional delicacies,like vadas,payasam etc on auspicious days.

16 comments:

Lakshmi said...

is that jaggery there vineela, looks so good. chakra pongal bhale vundi.
and one more thing, Vineela I prepared Apple Basundi today, came out well.
Thanks for the recipe.

Menu Today said...

Hi Vineela,
Your Sarkkari Pongal looks mouth watering.

ramya said...

hi,
your recipe are fantastic.Keep doing.I have included your blog in my link.hope you don't mind.

Sarah said...

my grandma used to make shrkara choru and called it"pachoru".. I never knew how to make it.. thanks Vineela for the recipe and Happy new year
Sarah

Priya Bhaskaran said...

Hi Vineela,
Inya Puthandu valthukal to you and your family:)

Ashwini said...

Happy New Year Vineela. And I must say that you are very creative. I loved the beetroot parathas. And the jaggery temple in this photo is amazing! I remembered the fairs I used to attend in Goa as a child where I would force my mum to buy these sugary treats in all weird shapes and sizes :-) I loved the photo!! Great job

KrishnaArjuna said...

Chakkera pongali(one of my fav recipes)!! That jaggery temple picture is really nice. I never found this kind of jaggery in US.

SNP said...

Nice recipe. Where did you get the temple shaped jaggery?

Vineela said...

Hi snp,
I got jaggery mould in cone shape.
I shaped it into a "Temple".
vineela

Vineela said...

Hi ,
lakshmi,menutoday,ramya,priya thank u very much.
thank u immigrant in canada.
Ashwini,really iam hearing first time that we can get those moulds in bazaar.I was just grating jaggery so i felt why i cant make a "temple"(just a lil try).i love temples and iam missing too.Thanks for dropping.

sailu said...

You actually shaped into a temple?!Wonderful,Vineela,very creative..:)Keep them coming...

ComidaDeMama said...

Tomorrow I must make it!
Thanks for visiting my weblog, I will follow yours to have good inspirations!
Ciao
commidademama.elena from Italy

Kitchenmate said...

Vineela: Pongal looks yummy and i love this temple. Temple and Pongal reveals an close-knit tough that i love:)

Anonymous said...

Hey Vineela

I liked that recipe & I am new to this place (Burbank). can you tell me the address of the nearest indian grocery shop where i could get the sona masoori rice.

can email at nifm@rediffmail.com

Have a great weekend.

Manju

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Anonymous said...

Best regards from NY! »