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sarkarai pongal
ingredients
- Raw Rice - 3/4 cup
- Greengram dhal - 2 to 3 tbl.sp.
- J aggery ( grated ) - 3/4 cup
- Nut meg - a pepper size
- Cardomom - 4
- Cashewnut - 8
- Raisins - 8
- Ghee - 3 to 4 tb.sp.
method of preparation
- In a cup of water, cook both rice and greengram dhal until very soft.
- Add jaggery and mix well.
- In a tbl.sp. of milk, dissolve a pinch of kesari powder, saffron and pachai karpooram and add to the rice.
- Powder nut meg and fry in a tsp. of ghee and add to the rice.
- Fry cashewnuts and raisins in the remaining ghee and add to the sarkarai pongal.
- Stir constantly so that the sarkkarai pongal does not stick to the bottom of the vessel.
- Keep until jaggery flavour ceases and remove from fire.
Idli | Rava idli | Dosai | Masala dosai | Rava dosai | Appam | Kuzhipaniyaram | Masala vadai | Idiappam | Ven pongal | Sarkarai pongal |
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