Pongal is a four-day-long harvest festival celebrated in Tamil Nadu, which falls in the month of Thai(January-February s) when crops like rice, sugarcane, turmeric etc.During this festival women make different types recipes.Here is information about How to make Pongal Special Recipes like Ven Pongal Recipe,Khara Pongal Recipe and Sweet Pongal Recipe.
Ven Pongal Recipe
Prep Time : 26-30 minutes
Cook time : 15-20 minutes
Serve : 4
Ingredients
1 cup Rice
1/4 cup Moong dal
1/2- 1 tsp jeera
1/2-1 tsp peppercorns
1/2 tsp pepper powdered fresh
A few Cashewnuts broken
1/2 cup dessicated Coconut
A pinch of Turmeric powder
Ghee
Method
Fry the Moongdal a little till you get a light flavour.
Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.
Khara Pongal Recipe
Prep Time : 26-30 minutes
Cook time : 15-20 minutes
Serve : 4
Ingredients
Rice soaked 1 cup
Moong dal soaked ½ cup
Ghee 3 tablespoons
Mustard seeds ½ teaspoon
Cumin seeds 1 teaspoon
Green chilies finely chopped 2
Curry leaves 15
Black peppercorns 8-10
Asafoetida ½ teaspoon
Cashewnuts 2 tablespoons
Salt to taste
Milk 1 cup
Fresh coriander leaves chopped for garnishing
Method
First Heat ghee in a pressure cooker. Add mustard seeds and let them splutter.
Add cumin seeds, green chillies, curry leaves, peppercorns and asafoetida. Mix well and sauté.
Add cashewnuts and stir. Add rice and green gram and stir to mix on high heat.
Heat 2 cups water in a microwave till just warm.
Add salt to cooker and mix well. Add milk and warm water, stir to mix, cover and pressure cook for 3-4 minutes after the first whistle.
Garnish with chopped coriander and serve hot.
Sweet Pongal Recipe
Ingredients
4 tbsp ghee
1/2 cup jaggery
1/4 cup grated coconut
8 - 10 cashews
8 - 10 raisins
A pinch of salt
A pinch of cardamom powder
Method
Take a small vessel, add in jaggery, 1/2 cup of water and bring it to boil. Wait till the jaggery dissolves and switch off the stove.
Take another frying pan and add remaining 1/3rd portion of cooked daal and rice mixture. Add in jaggery syrup by filtering it using a strainer.
Add in a pinch of salt, grated coconut, mix well and bring it to boil. Reduce the flame and continue boiling.
Parallely heat ghee in a small frying pan. Fry cashews and raisins. Pour this to the boiling sweet pongal, add in cardamom powder and switch off the stove. Serve sweet pongal with khara pongal.
