Sarakari Pongal is usually prepared during pongal festival.As pongal tops the prasadha list,i always do it during pooja times,say it like Varamaha Lakshmi Pooja,Mangala gowri vratha,new year(telugu/kannada&tamil new years).I have a mind set that Sarkari pongal and dhal vada(neivathyam) completes any pooja very much than anything else!!This year i prepared it for varama lakshmi pooja and i followed my mom's way i mean the quick/easy way :) Come lets do it now....
Ingredients:
1.Rice(Pacharisi)............1 cup
2.Moon dhal .............1/4 cup
3.Grated coconut......3 tbsps
4.Cardamom powder.....1 tsp
5.Nutmeg powder......1 tsp
6.Cloves....4
7.Jaggery......1 1/2 cup
8.Milk.........2 cups
9.Fried cashews and Grapes
10.Ghee....5 tbsps
Procedure:
1.Fry cashews and grapes with tsp of ghee.keep it aside.Later fry cloves and powder them.
2.Cook rice and dhal together with 3 1/4 cups of water in a pressure cooker.
3.In the mean time,soak jaggery (powdered) in water and filter it(with a tea filter).Heat the jaggery water in a thick bottomed kadai till the raw smell leaves and keep it aside.
4.Take a big vessel with thick bottom,add the cooked rice & dhal and mash it(dont make it a paste).Now add milk and heat it,after 5 mins add the jaggery syrup and keep on stirring.
5.Add a tsp of ghee whenever required.When it is done(after 10 mins) add cardamom powder,nutmeg powder,clove powder and fried nuts n grapes.Mix well until they binds well with the pongal.
6.A nice aroma of jaggery and spices with rice will rise so soon,where u should switch off the flame at the right time to avoid blackening at the bottom.
7.Serve hot with atsp of ghee on top.
Ingredients:
1.Rice(Pacharisi)............1 cup
2.Moon dhal .............1/4 cup
3.Grated coconut......3 tbsps
4.Cardamom powder.....1 tsp
5.Nutmeg powder......1 tsp
6.Cloves....4
7.Jaggery......1 1/2 cup
8.Milk.........2 cups
9.Fried cashews and Grapes
10.Ghee....5 tbsps
Procedure:
1.Fry cashews and grapes with tsp of ghee.keep it aside.Later fry cloves and powder them.
2.Cook rice and dhal together with 3 1/4 cups of water in a pressure cooker.
3.In the mean time,soak jaggery (powdered) in water and filter it(with a tea filter).Heat the jaggery water in a thick bottomed kadai till the raw smell leaves and keep it aside.
4.Take a big vessel with thick bottom,add the cooked rice & dhal and mash it(dont make it a paste).Now add milk and heat it,after 5 mins add the jaggery syrup and keep on stirring.
5.Add a tsp of ghee whenever required.When it is done(after 10 mins) add cardamom powder,nutmeg powder,clove powder and fried nuts n grapes.Mix well until they binds well with the pongal.
6.A nice aroma of jaggery and spices with rice will rise so soon,where u should switch off the flame at the right time to avoid blackening at the bottom.
7.Serve hot with atsp of ghee on top.
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