KOVIL SAKKARAI PONGAL RECIPE | PONGAL FESTIVAL RECIPES

Pongal festival 2014 is celebrated tomorrow. I have already posted sakkarai pongal recipe which is  my mom's version. She always adds milk to sakkarai pongal but most of the traditional Kovil sakkarai pongal will not have milk in it. Though i don't like the addition of pacha karpooram(edible camphor) and cardamom powder, generally they are added in sweet pongal.
Update (13 - 1- 2017)
This sakkarai pongal post is updated with video on how to make pongal in Pressure cooker. You can use the same method for making in pongal paanai. If using mud pot, wash it nicely and soak in water for 24 hours. Wash again, wipe it and spread few drops of oil on the inside of the pot and leave it for 3 hours. Then wash it and start using the pot.
WISHING ALL OF YOU A VERY HAPPY PONGAL 
Check out my

• Samba wheat sakkara pongal
• Ven pongal recipe

Ingredients

  Preparation Time : 5 mins | Cooking Time : 30Mins |   Serves : 4-5

    Raw Rice   1/2 cup
    Yellow moong dal  4 tblsp
    Water   3 cups 
    Jaggery  3/4  Cup
    Cashew nuts    Few
    Ghee 3-4 tblsp
    Raisins   few
    Edible camphor    a pinch
    Nutmeg powder    a pinch(optional)
   Cardamom powder   A pinch(Optional)
    Video on how to make pongal in pressure cooker

               

Method :

• Dry roast rice and moong dal for 3-4 minutes in medium flame , without getting burnt. Just roast till the rice and dal becomes warm.
• Wash the rice and dal and pressure cook this by adding 3 cups of water. Cook till 5-6 whistles and keep it in a very low flame for 5 minutes in the last.
• Switch off the flame.

• Meanwhile add jaggery to a pan and add little water(1/2 cup).
• When the jaggery melts filter the impurities and bring the jaggery syrup to boil again.

• Meanwhile mash the rice with the back of a ladle. 
• Add the mashed rice and dal mix to the jaggery syrup.

• Mix well and add cardamom powder and edible camphor. Do not add more than a pinch. If adding nutmeg powder add a pinch at this stage.

• Fry cashew nuts and raisins in ghee and when  it turns golden brown add it to the sakkarai pongal.
• Add 3-4 tblsp of ghee to the pongal and mix well.

• Switch off the flame.
• Sakkari pongal is ready for neivedhyam.

 

Note:

1. Colour of the sakkari pongal depends on the vellam. Always use dark vellam to get a nice brown colour.
2. Do not compromise on the quantity of ghee