SARKARA PONGAL, VELLA PAYASAM
Sarkara pongal is made for almost all the festivals. This pongal is part of Pongal festival too. Rice, roasted moongdal with jaggery, roasted cashewnuts and the ghee, we all love the payasam. I also like to fry the coconut bits in ghee and the kalkand (sugar candy) to put in. This is made for neivedyam and is a part of the feast. (Sadya). The taste of temple sarkara pongal is awesome.
Let us have a look at the ingredients and method of preparing this
Ingredients:
1/4 cup moong dal
1/4 cup rice
11/2 cup water.
1 cup jaggery
4-5 cardamom
5-6 cashewnuts
1 tbsp sugar candy (optional)
5 tbsp ghee
1 tbsp coconut bits (optional)
Method:
Fry the cashews in one tbsp oil and keep aside.
powder the cardamom and keep aside.
Dry roast the moongdal till you get nice aroma out of it. keep aside.
Now take the moongdal and rice, wash properly and pressure cook the same for three whistle in 11/2 cup water by placing the same in a vessel.
when the pressure comes down, remove it from the vessel. Put it back in the cooker. this time directly you put in the cooker, add the jaggery, add one cup water and pressure cook for one whistle.
when the pressure comes down, add ghee in it, mix well. garnish with cashews, sugar candy and fried (in ghee) coconut bits if you are using it.
The pongal will thicken when it cools down. you can add bit milk if you want or can have as it is.
Note: You can add kishmiss also in it.
Melt the jaggery and remove impurities and add to the same. I added directly because it was not having any impurities.
Jaggery can be reduced according to your taste.
can add milk after removing from the gas in it if you wish.
Sarkara pongal is made for almost all the festivals. This pongal is part of Pongal festival too. Rice, roasted moongdal with jaggery, roasted cashewnuts and the ghee, we all love the payasam. I also like to fry the coconut bits in ghee and the kalkand (sugar candy) to put in. This is made for neivedyam and is a part of the feast. (Sadya). The taste of temple sarkara pongal is awesome.
Let us have a look at the ingredients and method of preparing this
Ingredients:
1/4 cup moong dal
1/4 cup rice
11/2 cup water.
1 cup jaggery
4-5 cardamom
5-6 cashewnuts
1 tbsp sugar candy (optional)
5 tbsp ghee
1 tbsp coconut bits (optional)
Method:
Fry the cashews in one tbsp oil and keep aside.
powder the cardamom and keep aside.
Dry roast the moongdal till you get nice aroma out of it. keep aside.
Now take the moongdal and rice, wash properly and pressure cook the same for three whistle in 11/2 cup water by placing the same in a vessel.
when the pressure comes down, remove it from the vessel. Put it back in the cooker. this time directly you put in the cooker, add the jaggery, add one cup water and pressure cook for one whistle.
when the pressure comes down, add ghee in it, mix well. garnish with cashews, sugar candy and fried (in ghee) coconut bits if you are using it.
The pongal will thicken when it cools down. you can add bit milk if you want or can have as it is.
Note: You can add kishmiss also in it.
Melt the jaggery and remove impurities and add to the same. I added directly because it was not having any impurities.
Jaggery can be reduced according to your taste.
can add milk after removing from the gas in it if you wish.
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