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Monday, January 12, 2009

Happy Pongal!!!!!

Happy Pongal and Makara Sankranthi!!!!
Bogi Pongal is on 13th January 2009
Pongal is on 14th January 2009
Kanum/Mattu Pongal is on 15th January 2009

Pongal is a harvest festival for Tamilians. This festival is celebrated by all Hindus in South India called Tamilians. Pongal means overflowing.......They cook rice mixed with jaggery and milk which is very delicious. While cooking they allow it to overflow. In villages they cook in open place near temple. Group of people cook together and
pray to god for the prosperity. Decorate house with kolams.
Celebrate this festival with family buying new clothes and enjoying. Children love to munch sugarcane.
In Karnataka it is called Makara Sankranthi. They have customs of distributing till seeds mixed with jaggery, ground nuts, dry coconut and sweetened jeera. They also make sugar candies in different designs like round, chariot, birds, etc which is yummy.

Traditional method of preparing pongal

Rice – 2 cups

Green gram(Moong dal) – ½ cup
Jaggery - 3 cups
Ghee – ½ cup
Cashews and Raisins – 6 each
Water – 6 cups
Milk – 1 cup

Grated coconut – 1 cup

Preparation Method
Keep the
Oven clean with kolam (design)
Add Milk in a vengala panai (Bronze pot)
Tie the Manjal Kombu(Turmeric plant) to the Panai(pot).
Wash rice and green gram(moong dal). Add it to panai with water.
Rice and green gram to be cooked soft.
Keep a separate vessel with little water and add jaggery. Once it is dissolved, filter the mud particles and make the liquid to form little thick in consistency.(If u like more sweet you can add more jaggery) Now add it to cooked
rice and mix well. Allow it to boil well for some time in medium flame. Keep stirring.
Keep kadai in oven and add Ghee. After it is hot add Cashew and raisins. once its brown. Remove from fire and garnish to pongal.

Sweet Pongal or Sakkare Pongal is ready to serve. It is offered as Nyvedyam to Lord SURYA BHAGAVAN on this day.

Simple Method of preparing Pongal

Cook rice and moong dal in cooker till soft so keep additional water. In a bowl keep little water and add jaggery to it. once its dissolved, filter it in a strainer. Now mix the cooked rice and dal mixture to jaggery and cook well. Keep it in a low flame. Add ghee for taste.

Garnish with fried cashews and raisins in ghee.

Quick pongal is ready to serve.



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