This traditional dish is made with rice and lots of love for Tamil New Year.
PONGAL
Ingredients
2 cups Kolam rice soaked for 20 minutes and drained
½ cup split skinless green gram (dhuli moong dal) soaked for 20 minutes and drained
¾ cup ghee
½ cup cashewnut
1 cup milk
1¼ cups chopped jaggery
¼ tsp green cardamom powder
¼ cup raisins (khishmish)
2 tsps cumin seeds
10-12 black peppercorns
1 tsp finely chopped ginger
7-8 curry leaves
A pinch of asafoetida
Method
1. Break cashewnut into half and set aside
2. Boil 3 cups water and milk in a deep pan. Reduce the heat to low add rice and split skinless green gram and mix. Cook for 15-20 minutes mixing in between in every 5 minutes.
3. Once the rice and gram mixture is cooked completely add ½ cup water to adjust the consistency and mix well. Transfer ½ of the mixture in a bowl and keep aside.
4. Add ⅛ cup ghee in the mixture remaining in the pan and mix well. Add 1 cup chopped jaggery mix and stir continuously till jaggery melts.
5. Add green cardamom powder mix and take the pan off the heat.
6. To make tempering heat ¼ cup ghee in a small pan and add ½ of the cashewnuts and raisin and sauté for a minute.
7. Pour tempering over the jaggery-rice mixture mix and take the pan off the heat.
8. To make the savoury pongal add salt 1 cup water and mix well. Add ⅛ cup ghee mix and cook for 1 minute.
9. To make the tempering heat remaining ghee in a small pan add cumin seeds peppercorns remaining cashewnuts and saute for 1 minute.
10. Add ginger and curry leaves sauté for a few seconds add asafoetida mix and take the pan off the heat.
11. Pour tempering on top of the rice-gram mixture and stir well.
12. Transfer sweet and savoury pongal into separate serving bowls and serve hot.
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