Sakkarai Pongal/Sweet Pongal
Sakkarai Pongal is prepared on nineth day of Navaratri, as we also call it Saraswati puja.
Ingredients:
Rice - 1 cup
Moong dal - 1/2 cup
Jaggery - 1 1/2 cups
Ghee - 3 tablespoons
Cashew, Raisins few
Cardoman powder - 1 tsp
Method :
# Dry roast moong dal until the raw smell goes.
# Take moong dal and rice together and Pressure cook for 3-4 whistles.
# Dissolve jaggery in water and filter the syrup.
# Add jaggery syrup to the cooked rice and dal.
# Heat the pan add cooked Pongal and jaggery syrup and mix well in a low flame .
# Heat kadai add ghee, fry cashew, raisins and pour it in sakkarai Pongal.
# Add cardoman powder to the Pongal.
Serve.
Konda kadalai / Chick Peas Sundal
Ingredients:
Konda kadalai - 100 grms
Grated coconut - 1/2 cup
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Green chillis - 2 nos
Curry powder - 1 tablespoon
Curry leaves few
Oil for seasoning
Salt to taste
Method:
# Soak Chick Peas overnight.
# Cook Chick Peas, heat kadai add oil, when heated add mustard when it crackle, curry leaves, chick peas, salt, green chillis, asafoetida, curry powder, grated coconut and mix well.
Serve.
