CHettinad sakkari pongal, chettinad style of pongal celebration, pongal, pongal celebrations, Pongal in pongal paanai, pongal recipe, Sakkarai Pongal, Sarkarai Pongal, Traditional way of preparing sakkarai pongal
This has been the most delayed post from me. I wanted to do it last week itself but after pongal celebrations, I was totally tired and I am still having migraine headache from last week. Here is the traditional method of preparing pongal in pot(pongal panai). My pics are not so great this time 🙂
Also I got organic jaggery this time, it was absolutely tasty. Never got the sugary feeling in this pongal. So the end result was totally tasty 🙂
Raw Rice/Pachai arisi : 1 cup
Moong Dal/Pasiparuppu : 1/4 cup
Jaggery : 1 cup
Milk : 1 cup (I used around 1 1/2 cup to make it rich)
Water : 3 to 4 cups (as required)
Ghee : 3 to 4 tablespoons(adjust according to your need)
Cashews : 2 tablespoons
Raisins : 1 tablespoon
- Wash raw rice with 1 cup of water and save the water in another vessel. If you find any impurities filter it.
- Set aside the rice.
- Heat 1 cup washed water+1 1/2 cup milk+1 cup normal water in the pot/pongal panai.
- When the milk boils and comes up to the rim of the pot/panai, we usually say “Pongal o Pongal ” and drizzle a bit of water over it.
- When it subsides, add the rice, moong dal and let it cook.
- In between keep checking if water is needed, in case it is needed we can add more.
- This rice has to be cooked more than the normal rice like a little mashed.
- When it is 95% done, in another pan heat jaggery powder with enough water to form a fine paste.
- Now filter it over the rice and mix well.
- Another small pan heat ghee and add cashews when it starts turning golden brown add raisins. When raisins pops, add this to the rice.
- By now the rice is fully ready and can be served.
This is how we celebrated pongal 🙂