Parthasarathy temple sakkarai pongal recipe tamil

This really is the best sweet pongal recipe. Grain and dal cooked using the ingredients like edible camphor,elachi, nutmeg and elachi allow it to be smell and taste DIVINELY. This really is my mother’s staple recipe. I chose to make this couple of occasions now and also got appreciation too from everybody after i managed to get for the home Grahapravesham at Kumbakonam. So from i then desired to publish it within my blog. I curently have a sakkarai pongal recipe within my ulundu vadai publish. Nevertheless its basically without all individuals special spices.

I've chose to make this in pressure oven, but can be created within the traditional way by boiling grain and dal and adding jaggery into it too. Before marriage, me, my mother and our neighbour i did so this pongal in pot inside a temple (Kottai mariyamman koil) in Salem. Each month we accustomed to carry the components making pongal back from the temple, offer it to god and then we distribute all of the pongal there itself within the temple. We simply have a ladle full to live in. Apart from that we distribute everything there. The vengala pot will get empty very quickly. We return home with heart filled with satisfaction.

Recipe Cuisine: Indian Recipe Category: Sweet
Prep Time. 5 mins Prepare time. 40 mins Serves. 4

Ingredients

Raw grain - 1/2 cup
Moong dal/ pasi paruppu - 2-3 tblsp
Jaggery - 1/2 cup heaped

* Use edible camphor hardly any, should you increase the, it might spoil the entire taste with more than flavour. Make use of a fenugreek seed size alone.

Method

1. Inside a pressure oven/ pan, add 1/4 teaspoon ghee and roast the moong dal.
2. Add water, washed grain and salt. Pressure prepare for 4 whistles. Mash it once done.
3. Powder jaggery as well as heat it with water simply to immerse it and produce to boil. Allow the jaggery completely dissolve and filter it and increase the mashed grain within the oven.
4. Inside a separate pan, heat a teaspoon of ghee and roast cashews to golden and add raisins into it. Once it fluffs up, transfer it and aside. Within the same pan, add cloves, elachi and turn off the stove. Add nutmeg powder, provide a quick stir. Remove elachi and powder it, add some powdered elachi, edible camphor, cloves together with nutmeg powder towards the pongal.
5. Mix well and prepare in medium flame for five minutes. Add 1/4 cup water or milk whether it will get dry while cooking. Add ghee slowly and gradually while cooking. Lastly add some fried cashews and raisins.

• I made use of old grain, so needed water at the number of 1. 5. In case your grain is totally new and will get cooked easily, 1. 4 is sufficient with this pressure oven method.
• After opening the oven, when the grain is simply too dry, add 1/4 cup water or milk while mashing.
• After cooling lower, will get thick, so turn off the flame accordingly.
• I grate nutmeg and roast it in ghee as i roast cloves/elachi / cashews. Whenever you achieve this, you need to make certain to include the grated nutmeg once you turn off the stove. Otherwise, it might get burnt.
• Use top quality ghee. I usually use homemade ghee.
• The color of pongal differs using the hue of jaggery.
• ‘Paagu vellam’ is most effective. It's slightly more dark in shade. (Urundai vellam)

Divine smelling + tasting pongal is exactly what you have already! The entire house smell divinely

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