I found this Pongal recipe ages ago in an article on Deccan Herald. I don’t remember the name of the Paati whose recipe this is, but the taste of the pongal reminded me so much of the delicious prasada at the Tirupati Temple. Thanks to the Paati who shared this recipe.
1. Rice- 1 cup
2. Moong Dal- 1/2 cup
3. Sugar or Jaggery- 1 1/4 cup
4. Ghee- 1/4 cup
5. Grated Dry Coconut- 1/8 cup
6. Pach karpoora( edible camphor)- a tiny pinch( Optional)
7. Cardamom powder- 1/4 Tsp
8. Cashews & Raisins- 1/4 cup
9. Cloves- 4
10. Nutmeg powder- 1/4 Tsp
1. Wash the rice well, drain the water and keep aside.
2. Heat half the ghee and fry the cashews and raisins and keep them ready.
3. To the hot ghee, add the cloves and moong dal. Saute well till the dal turns golden brown.
4. Add the rice and about 2 1/2 cups of water. Cook the rice and dal mixture.
5. In a separate vessel, make a sugar/jaggery syrup. Add 1/4 cup of water to the sugar/jaggery, and bring to a boil.
6. To the sugar syrup, add the cooked rice and dal, mix well.
7. Also add the edible camphor and cardamom powder, nutmeg powder and mix well. Stir in the fried raisins, cashews, dry coconut and the remaining ghee. Serve hot.
1. Rice- 1 cup
2. Moong Dal- 3/4 cup
3. Grated Dry coconut- 1/4 cup Or fresh coconut, cut into tiny pieces
4. Whole black pepper- 10 to 15
5. Jeera- 1 Tsp
6. Curry Leaves- 1 sprig
7. Green Chilies- 2 slit (optional)
8. Ginger- 1/2 inch piece, chopped fine
9. Cashews- a few pieces
10. Ghee- 1/4 cup
11. Hing- a pinch
12. Salt- to taste
13. Unsalted Butter, softened- 2 Tbsp(Optional)
14. Turmeric Powder- 1/8 Tsp(Optional)
1. Wash the rice well and keep aside.
2. Make a coarse powder of the Jeera and black pepper.
3. In a pressure cooker, heat the ghee. Fry the cashews till golden brown and keep them ready.
4. To the hot ghee, add the Jeera- pepper powder, hing, ginger, curry leaves and chilies. Saute for a few seconds and add the moong dal. Saute the moong dal till it turns golden brown.
5. Add the rice and 4 cups of water. Add the dry coconut and the turmeric powder.
6. Cover the cooker and cook the mixture for 2 whistles.
7. If the Pongal turns out to be dry, add a little more water and cook uncovered for a few more minutes.
8. After the rice- dal mixture is cooked, add the salt and mix well. Add the cashews. Mix in the butter at the end. Butter gives the pongal a creamy texture and a wonderful taste.
Serve hot with some coconut-Jaggery mixture or Gojju or Coconut chutney.
Its Sankranthi festival in a couple of days. Wish everyone a very Happy Sankranthi.
‘ELLu Bella thindu ellaaru oLLe maathaadi’, Meaning ‘ Eat the Sesame-Jaggery mixture and say only good things’.
To make the ELLu- Bella mixture-
1. Peanuts- 2 cups
2. Roasted Gram( Hurigadale)- 1 1/2 cup
3. Dry Coconut- 1 cup
4. White Sesame seeds- 3/4 cup
5. Hard Jaggery( cut into tiny pieces) OR Small broken pieces of Sakkare acchu- 1 cup
The peanuts have to be roasted, deskinned, split in halves and the tiny plant-like tip of the peanuts need to be removed. It is easy to roast the peanuts in a microwave for 2 minutes, cool them and check if they are done. They are done if the skin peels off easily when cool, but they should not turn brown. After the peanuts are done, they are sorted to remove the darker ones.
The skin of the dry coconut can be removed by grating lightly, not to remove too much of the white part. The coconut is cut into tiny cubes, approximately the size of the peanuts.
The sesame seeds can also be toasted in the microwave, or on a stovetop, till they turn slightly brown and start popping.
The coconut pieces, peanuts and roasted gram can be kept in the oven at the lowest temperature setting for about an hour. This removes extra moisture and the mixture can be stored a little longer. After cooling, mix all the ingredients together and store in an airtight container.