The Harvest season is celebrated all over India, in different names. As Farming is one of our primary occupations, this celebration is something that is given a lot of respect & importance. In turn, celebrating it also reminds us of our culture & brings oneness among people, beyond religion. Pongal is the harvest festival celebrated by Tamil people all over the
world. It is a four day festival dedicated to sun God. This festival is
celebrated in the first day of thai tamil month. Here are recipes to
makes Pongal day & treats everyone's taste buds!!
SAKKARAI PONGAL (SWEET) :
Ingredients :
Method:
1. Pressure cook washed raw rice and roasted toor dal along with water & salt up to 3 whistles in simmer flame.
2. Fry cashews and raisins in ghee and save.
3. Add jaggery in a pan and add water until it's immersed in it. Let it boil until jaggery dissolves completely in water.
4. Open cooker , add syrup, crushed cardamom, ghee and give a good stir. Let it boil once. Switch off and serve with cashews and raisins.
Method in pictures :
VEN PONGAL ( SPICY) :
Ingredients :
Method :
1. crush pepper and cumin seeds to powder .
2. To the pressure cooker add oil and temper cumin seeds, cashews, green chilly and ginger.
3. Add crushed pepper and cumin powder.
4. Add washed rice and toor dal with the water. Add required salt.
5. Pressure cook up to 3 whistles in simmer flame. Add curry leaves and ghee. Serve hot with sambhar and white coconut chutney.
Method in picture :
SAKKARAI PONGAL (SWEET) :
Ingredients :
- Raw rice - 1 cup
- Toor dal - 2 tsp dry roasted
- Water - 4 cups
- Jaggery - 2 cups
- Cardamom - 3pcs
- Ghee - 5 tbsps
- Cashew nuts - 10 nos
- Raisins - 10 nos
- Salt - 1 tsp
Method:
1. Pressure cook washed raw rice and roasted toor dal along with water & salt up to 3 whistles in simmer flame.
2. Fry cashews and raisins in ghee and save.
3. Add jaggery in a pan and add water until it's immersed in it. Let it boil until jaggery dissolves completely in water.
4. Open cooker , add syrup, crushed cardamom, ghee and give a good stir. Let it boil once. Switch off and serve with cashews and raisins.
Method in pictures :
VEN PONGAL ( SPICY) :
Ingredients :
- Raw rice - 1cup
- Toor dal -1/4cup
- Water - 3 cups
- Pepper corns - 1/2 tbsp
- Cumin seeds - 1/2tbsp+ 1/2tsp for tempering
- Green chilly - 2 slitted
- Seasme oil - 2tbsp
- Ghee - 2 tbsp
- Ginger - 1 inch pc chopped
- Curry leaves - 1 or 2 springs
- Cashews - 8 to 10
- Salt to taste
Method :
1. crush pepper and cumin seeds to powder .
2. To the pressure cooker add oil and temper cumin seeds, cashews, green chilly and ginger.
3. Add crushed pepper and cumin powder.
4. Add washed rice and toor dal with the water. Add required salt.
5. Pressure cook up to 3 whistles in simmer flame. Add curry leaves and ghee. Serve hot with sambhar and white coconut chutney.
Method in picture :
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