Pongal is a special sweet that is often offeren as prasadams in Hindu temples and also done at home in time of festivals. The Pongal festival is celebrated as a means to pay respect to farmers and Sun God who are the essentials of food production. There are many ways in preparing pongal and there are different varieties of Pongal. Here is Pachai payaru pongal. Let us start cooking...
raw parboiled rice - 2 cups
green gram/pachai payaru - 1 cup
jaggery - 250gm
cardamom seeds - 3-4
cashewnut - 10 roasted in ghee
ghee - 2-3 spoons
Roast green gram in tava and cool it to grind coarse.In a big pot bring 5 cups of water to boil and 1 cup of rice soaked water. Allow it to boil till foam appears and then add rice. Keep on stiring. when rice is half boiled add green gram and boil till cooked well. Now add jaggery.
and stir well. Add roasted cashews, cardomom and raisins. The Pongal is ready.
Traditional cooking of pongal is easy and its the best way of doing pongal as it keeps a bond with the ancient customs and rituals of our elders.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin