Monday, 18 October 2010

Sarkkarai Pongal - Sweet Pongal

I like my sarkkarai pongal to be very sweet, as I believe that’s what makes a good sarkkarai pongal. People who have tasted sarkkarai pongal given in temples as prasadham will not disagree with me. The recipe for a good sarkkarai pongal lies in the sweetness, the flavour of generous amount of ghee used and the crunchiness from the cashews, as it slides down the mouth. Basically a village food-gramathu samayal, prepared in earthen pots, cooked over fire using wood, the sarkarrai pongal cooked this way has a nice smokey flavour and it very different from what is cooked in a pressure cooker in city households. I’ve had the pleasure of eating straight from the earthen pot, when my mother cooked it for the cows in our shed for "maattu pongal" and off course only after the cows were fed. The sarkkarai pongal tastes better if paagu vellam is used.
Ingredients
1. Raw rice - 3/4 cup
2. Mung Dal - 1/4 cup
3. Jaggery - 2 cups (melted)
4. Ghee - 2tsp + 1/2tsp
5. Cashew and raisins - 1/4 cup
6. Cardamom - 4
7. Milk -1 1/2cup
8. Water - 3 1/2cup

Method
1. Wash rice and mung Dal, add water, milk, 1/2 tsp ghee and pressure cook for 15 minutes. ( Once high pressure is reached reduce the heat and cook for 15 minutes)
2. Melt grated jaggery with a tablespoon of water, let it boil for a minute until it becomes thick. Remove from heat and run it through a strainer. See to that we get 2 cups of melted jaggery.
3. Mash the cooked pongal lightly, add the jaggery syrup, crushed cardamom and mix well on low heat.
4. Heat ghee and roast cashews and raisins. Add this( along with the ghee) to the pongal and let it boil for a   minute or two on low heat. Remove from heat and serve hot.
(Pongal might not look thick while it is boiling, once it starts cooling pongal will be soft and sweet melting in your mouth, but if the pongal is overcooked, it will become hard once it is cool.)

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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