Sodhi Pongal - Pongal recipe

A great sweetened pongal wishes to all !!!!

Pongal day Special recipe - SODHI PONGAL

Fry ½ kg of rawrice and 75g of moong dal in ghee, now add thin coconut milk which enough to cook both. Once both cooks well then add sugar and yellow kesari colour. Stir all, finish with thick coconut milk and ginger juice. Mix all around and remove from fire. Just top it up golden fry sultanas and cashewnuts. Serve hot.

Happy Pongal.... CRM

Karumppu Pongal / Sugarcane Pongal

Sugarcane is the most honourable gentleman in Pongal Celebration; it is the symbol and joy of Pongal celebration. How shall it be good to omit this personality from cooking?, so add his flavour in your Pongal and named as "Karumbu (Sugarcane) Pongal." 

Sugarcane juice – 2 ½ litre

Peeled big chunk of sugarcane - ½

Rawrice – 500g

Moong dal – 30g

Ghee – 100ml

Cashewnuts – 30g

Cardamom Powder – 30g

Dry ginger – 1 tbsp

Raisins – 2 tbsp

Method of preparation

1.     Heat ghee in a pressure cooker, put cashewnuts, raisins, dry ginger and cardamom powder. Fry it.

2.     Add the water soaked and drained raw rice and moong dal. Fry it ghee well. Add the sugarcane juice and wait till boil. Add the sugarcane pieces, stir. Next close the cooker with lid and wait for 4 whistles.

3.     When you remove the lid, pour enough ghee and stir all around.

Sarkarai Pongal / Makarasankarathi Pongal

Raw rice – 1 Kg

Jaggery- 2Kg

Cardamom Powder – 1 1/2  tbsp

Dry ginger – 1 tbsp

Ghee fried coconut shreds – 4 tbsp

Ghee – 200ml

Cashewnuts – 30g

Sultanas –  20g

Water – as required

Method of Preparation

1.    Heat Ghee in a pressure cooker, add cashewnuts and sultanas. Once it is golden colour, add the rinsed raw rice. Fry it in ghee.

2.   Add the water now, let it to boil well. Once the rice slightly cooks, add the broken jaggery in to it. Mix it well.

3.   Add the cardamom and dry ginger powder. Mix it then close the lid of pressure cooker and wait for four whistles.

4. Turn off the fire and wait till the pressure of the cooker gone. After that open the lid, add ghee and ghee fried coconut shreds. Mix all well gently. Serve now.

Breaking the Ven Pongal

Hey! What special is there in the usual breakfast Pongal? This is a question you ask after run through this title. You just think out of Masala Pongal, mixing spices with Pongal and reforming it to trendy taste.

The masala agents in this Pongal shall give more satisfaction to stomach in the form of long lasting relief to hungry. The perfectly matched masala flavor brings outstanding taste.  Just think of the combination of Thengai Vittah sambhar and vadai with our master “Masala Pongal”, and Kara Chutney (Spicy Chutney) in the side of your plate while reading itself this all fetch you the feelings of full meals done.

Moong dal quantity is little less which is like usual Pongal. Cloves, Cinnamon, Saunf, Jeeragam and Peppercorns are used for tempering in fat (mix of oil & ghee). Then add one by one the onion (sliced), tomato (diced), green chillies, ginger (chopped), curry leaves, just sweat it. Next put coriander leaves (chopped), Carrot (big chop), green peas and add lemon juice. Add water (water should be sufficient) and allow to boil well, add the rinsed raw rice and moong dal in boiling water. Once it is cooked, Put Some ghee on top and cover it with lid for 15 minutes. Add few chopped coriander leaf and mix it well. Now our trendy Masala Pongal is ready.

In finishing stage, also throw some fried cashewnuts, whole black peppercorns and curryleaves on Masala Pongal. Serve the slipping masala Pongal.

Overwhelmed by the food trend and let’s enjoy.

Pongal Day - Special Recipe

Pongal day Special recipe - Sodhi Pongal

Fry ½ kg of rawrice and 75g of moong dal in ghee, now add thin coconut milk which enough to cook both. Once both cooks well then add sugar and yellow kesari colour. Stir all, finish with thick coconut milk and ginger juice. Mix all around and remove from fire. Just top it up golden fry sultanas and cashewnuts. Serve hot.

Happy Pongal to all my blog readers....