Pongal Variants: Ven Pongal & Sakkarai Pongal

This Pongal (festival),I decided to post the recipe and pictures of Pongal- A flavourful dish prepared by combining raw rice and split yellow lentils. Besides the taste, I love the gooey texture of Pongal. Generous amount of ghee in the seasoning,elevates the flavour profile . I couldn't bring out the rustic version,yet whipped up a yummier pressure cooker version. In recent times,I have seen spurge in millet variants of pongal.Sakkarai pongal or Sweet Pongal is the mainstay during Pongal festival. I was too engrossed in preparing this sweet dish,hence couldn't post step wise pics.

 

 

 

 

 

INGREDIENTS :

 

RAW RICE-  1 CUP

SPLIT MOONG DAL- 1/4 CUP

WATER-  5 1/2 CUPS

SALT TO TASTE

 

FOR TEMPERING : 

 

GHEE - 1 1/2  TBSP

OIL- 3/4 TBSP

CUMIN SEEDS- 1 TSP

PEPPERCORNS= 1 TSP

GRATED GINGER- 1 1/2 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

CASHEW NUTS- 20 NOS

 

PROCEDURE :

 

1. Dry roast moong dal for a couple of seconds. This method imparts nice aroma to the pongal. Take care while roasting,else the lentils will get burnt,

 

2. Soak rice grains in water for 20 minutes along with lentils . After soaking,transfer the contents to a pressure cooker.

 

3. Add half the quantity of ginger,half the quantity of asafoetida and salt to the contents in the cooker.

 

4. Cook for 6-7 whistles and switch off. Don't open the cooker immediately. Set it aside for 20 minutes and then slowly open after taking off the pressure vent.

 

5. Prepare the seasoning using the ingredients cited in the column.

 

6. Add the seasoning to the pongal and mix well.

SWEET  PONGAL / SAKKARAI PONGAL

RAW RICE- 1 CUP

MOONG DAL / SPLIT MOONG DAL-1/4 CUP

JAGGERY POWDERED- 1 1 /4 CUP

WATER - 4 CUPS

MILK- 1 CUP

GHEE- 1 TBSP

ALMONDS,CASHEWNTS,RAISINS

POWDERED CARDAMOM- 3/4 TSP

PROCEDURE :

1. Dry roast moong dal and keep it aside. Now wash roasted moong dal and rice and transfer the same to a pressure cooker.

2. Add 4 cups of water over the same and cook for 5-6 whistles and switch off.

3. Now transfer the jaggery to a pan and add 1/2 cup of water. When the the jaggery dissolves completely,filter the impurities from it and boil the filtered jaggery till it turns slightly thick.

4.Remove the pressure cooker lid and pour the milk over it and simmer in mild heat till the milk blends well.

5. At this stage,add 2 tsp of ghee,powdered cardamom and mix well. If you prefer the flavour of edible camphor,you can even include it.

6. Season the nuts in the remaining ghee and add it to the cooked sakkarai pongal and mix well and serve.