Sarkarai Pongal
Sarkarai Pongal is a famous South Indian dish cooked for every Pongal Day, which is also the harvest festival of Tamilnadu. It is made of Rice, Jaggery, Ghee in boiling water, mostly it is cooked outdoors facing the early morning rising sun. There is a lot of religious fervour and excitement whenever Pongal is cooked. It is offered to Gods before being consumed. It is also cooked in almost every temple function.
Step 2: The boiling over of the liquid and the rice symbolizes the overflowing prosperity.
Step 3: When 3/4 cooked add the powdered jaggery and the crushed cardamom and cook till the water dries up.
Step 4: One tablespoon-grated coconut can be added. Serve hot or chilled as desired.
Rice 500gm
Green gram 250 gm broken
Milk 2 cups
Jaggery 200 Gms powdered (gur)
Caheswnuts 50 gm
Kismis 50 gms
Elaichi 10 Gms crushed
Method
Step 1: In a vessel take some water enough to cook the rice. Put it over the fire. Now add the rice, ghee and milk to it.Step 2: The boiling over of the liquid and the rice symbolizes the overflowing prosperity.
Step 3: When 3/4 cooked add the powdered jaggery and the crushed cardamom and cook till the water dries up.
Step 4: One tablespoon-grated coconut can be added. Serve hot or chilled as desired.
Ingredients
