|Ven Pongal ,Sakkarai Pongal|
Happy Pongal Everyone !!
Makara Sankranthi / Pongal is one of the most auspiciously celebrated festival in India. It is celebrated on 14,15,16 and 17th January when the harvesting season begins.This festival is celebrated on a large scale by Hindus.
Known through various names, it is called Pongal in Tamil Nadu and is celebrated for 4 days.
Jan 14th - Bhogi
Jan 15th - Thai Pongal
Jan 16th - Maattu Pongal
Jan 17th - Kaanum Pongal
During these 4 days a lot of sweets and savouries are prepared in traditional vessels like earthern pots in a traditional log wood stove decorated with sugarcanes .A lot of recipes are prepared for Pongal. This year, I prepared a few of them including sweet and savoury Pongal.
Shown in the picture above :
- Sweet Pongal / Sakkarai Pongal
- Savoury Ghee Pongal / Ven Pongal
- Tomato Capsicum Gotsu
- Coconut Chutney
- Raw rice / Basmati Rice - 1 cup
- Water - 2 cups
- Whole Milk - 2 cups
- Jaggery - 1 or 1.5 cups ( depending on your taste)
- Ghee - 1/2 cup
- Cashew - 10
- Raisins - 10
- Cardamom / Elachi - 1 pod (powdered)
Wash and rinse the rice and keep aside.In a pressure cooker , add the washed rice with 2 cups of water and 2 cups of milk.Pressure cook for 4 whistles.While using a rice cooker, cook until the rice is completely done.Mash them well using a masher and keep aside.
Cut the jaggery into small pieces.In a sauce pan, add the jaggery and 1/2 cup water.Let it boil and keep stirring so that it dissolves completely in water.Add the cardamom powder.After 6-7 mins,it starts boiling.Switch off the flame.
Using a sieve,filter the jaggery . Take a large pan, add the mashed rice.Pour the jaggery over it and stir until well combined. Don't worry if the mixture turns watery, this is normal because the mixture tends to harden over time.
In a separate pan, heat ghee until well melted.Add cashew,raisins and saute them until they turn golden brown.Pour the ghee mixture over rice and mix well.
|rice and jaggery - sweet pongal|
|cashews and raisins sizzling in ghee|
|sweet pongal with cashews and raisins|
2. Savoury Ghee Pongal / Ven Pongal
|Ven Pongal - Savoury Ghee Pongal|
- Raw rice - 1 cup
- Moong dal - 1/2 cup
- Water - 4 cups
- Cumin seeds - 1/2 tsp
- Whole black pepper - 1 tsp
- Ginger -1/2 inch (grated)
- Green chilies - 2
- Salt - 1 tblsp
- Ghee - 4 tblsp
- Cashews - 10
- Curry leaves - 5-6
- Asafoetida - a small pinch
Wash and rinse the rice and moon dal. In a pressure cooker , add the washed rice,moong dal with 4 cups of water, asafoetida and salt.Pressure cook for 4 whistles.While using a rice cooker, cook until the rice is completely done.Mash them well using a masher and keep aside.
In a large pan, melt the ghee.Add the cashews,curry leaves,green chilies,cumin seeds,whole black pepper and ground ginger.Saute them until they crackle for around 1-2 mins.