Why the Sarkarai Pongal is offering in the temple????

Why the Sarkarai Pongal is offering at Tamilnadu temple as Prasadham???

       Originally the Sarkarai Pongal is offered to devotees before the feast in Tamilnadu village temples, the reason behind offering sarkarai Pongal as prasadham is to put off their hungriness for next few hours. So we would eat the feast food well and also the serving of prasadham would energize the mind, soul and stomach.

    Sarkarai Pongal is made of jaggery, rice, dal, banana and Coconut. Sucrose in jaggery (Vellam), Carbs in rice, Protein in dal, glucose in banana, cholesterol in coconut of Sarkarai Pongal would bring the joyness to your body and soul.

Always there is a thousand meanings on our ancestors says and rituals,

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

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.