In chettinad we make two types of pongal, one is rice pongal and the other is sakkarai pongal on Thai pongal day. In olden days we made it in the earthern stoves. Now we make it in the gas stove. Then we make pongal festival veggies and offer to the lord sun and eat. The next day we make mattu pongal and give the pongal to cow. Nowadays no cow is there so we only eat that pongal also.
Traditional Pongal Ingredients:
Paccharisi new - 2 cup (1 cup for rice pongal)
Jaggery - 1cup
Grated coconut - ¼ cup
Ghee - 4 tsp
Cashew - 10
Dry grapes - 10
Cardamom - 2
Traditional Pongal Method:
Draw makkolam and manjal podi kolam (inbetween the white lines)on pongal panai. Take one cup rice for rice pongal and other cup for sakkarai pongal. Rince both the rice separately with plenty of water.
Add rice to it and take excess water out with a ladle.
Add coconut and stir. Heat ghee in a small pan and add cashew, cardamom and dry grapes. Add this to the sakkarai pongal and mix it well.
Offer both the pongal to god with pongal special veggies.
Note:
Stir often the rice with a ladle, or else it will stick on the bottom of the panai.
Add jaggery when the rice is ¾ th cooked or else the rice will not cook.
Take the excess water out. If you want water for pongal you can use this water while cooking.
You can rinse both the rice separately and take the water also separately. Don’t mix both water.
I used achuvellam for sakkarai pongal,so the colour is very light.
If you want pongal veggies you can click Thai Pongal Festival Menu.
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