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.