What is the recipe for Pongala?

Question

Pongala is made for Attukal Pongala a festival in Trivandrum India ...

Answer 1

what's pongala?

Answer 2

You might want to check out this free ebook with award winning recipes.

Answer 3

Sweet Pongal Recipe





Ingredients

» 1 cup Raw Rice

» 1/2 cup Green Gram Dal

» 1 cup Milk

» 3 cups Jaggery (powdered)

» 4 tbsp Ghee

» 2 tbsp Cashew nuts

» 2 tbsp Raisins

» 5 no Cardamoms (powdered)

» 2 no Cloves (powdered)

» 1 small piece Nutmeg (grated or powdered)

» A pinch of Saffron

» 2 1/2 cups Water

Method

1. Roast dry the green gram dal for a couple of minutes.

2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.

3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.

4. Strain the jaggery to remove the dirt.

5. Put the syrup once more on the heat and stir till it becomes slightly sticky.

6. Add the cooked rice and dhal.

7. Heat the 4 tbsp ghee.

8. Fry the cashewnuts and raisins and add to the pongal.

9. Add the powdered cardamoms, cloves nutmeg and saffron.

10. Mix well and serve hot.

Answer 4

Khara Pongal

Ingredients

» Moong Daal 1 cup

» Rice 1 cup

» Cashewnuts 10-12 no

» Cumin Seeds, Pepper Powder 1 tsp each

» Chopped Green Chilli 3-4 no (depending on size and taste)

» Dry Coconut Flakes 2 tbsp

» Turmeric Powder 1/2 tsp

» Salt to taste

» Water 3 to 3 1/2 cups

Method

1. Take a cooker and heat two tbsp of oil in it.

2. Wash moong daal and the rice and keep it separately.

3. Roast cashew in the oil and keep aside.

4. Now, add mustard seeds and cummin seeds.

5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.

6. Now, add the moong daal and fry for a minute.

7. Add water and the washed rice.

8. Also add coconut, salt and turmeric powder.

9. Close the cooker and allow it to whistle thrice.

10. After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.

Note: You can use ghee instead of oil. Ghee gives a better taste.

http://www.pongalfestival.org/khara-pong...

How to Make Pongal

Ingredients

» 1 cup Rice

» 1/4 cup Moong dal

» /2- 1 tsp jeera

» 1/2-1 tsp peppercorns

» 1/2 tsp pepper powdered fresh

» A few Cashewnuts broken

» 1/2 cup dessicated Coconut

» A pinch of Turmeric powder

» Ghee

Method

1. Fry the Moongdal a little till you get a light flavour.

2. Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)

3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.

4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.

5. Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.

The pongal is ready!!! you can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with Coconut Chutney, or Onion/Tomato Raita.

http://www.pongalfestival.org/how-to-mak...

(*-*)

Answer 5

Pongal in Kerala

In Kerala, on Makar Sankranti evening, at the hill shrine of Sabarimala, lakhs of pilgrims witness a star-like celestial light of incredible splendor appearing on the horizon. Known as Makara Jyothi, this miracle occurs at the time of the evening Deeparadhana. Pilgrims consider it a great moment of fulfillment. Lord Ayyappa is adorned with special jewels known as Thiruvaabharanam. Legend has it that these jewels were donated to the Lord by the erstwhile Pandalam Maharaja, considered the foster father of the Lord.

KERALA PONGAL recipe

Ingredients



Raw rice - 200 gm

Moong dal - 25 gm

Jaggery - 375 gm

Grated Coconut - 50 gm

Ripe Banana - 1, mashed

Ghee - 150 gm

Cashew nut - 20 gm

Raisins - 20 gm

Cardamom powder - 1/2 tsp

Honey (optional) - 15 ml  

Preparation:

Cook moong dal and cleaned rice, till half done. Drain the excess water and keep them aside.

Fry cashew nuts and raisins in ghee and keep aside. In a cooking pan, heat 100 ml of water and the grated or broken jaggery. Allow the jaggery to melt and form thick syrup and be mixed with the water properly.

Add the rice, moong dal and grated coconut into the syrup and stir well to mix them up.  Add honey, raisins and roasted cashew nuts, banana and the remaining ghee. Cook the entire content for 10 minutes. Remove from flame and sprinkle powdered cardamom.