|2/3 cup Raw rice|
|13 cup Green gram dal/ Moong dal|
|1 1/4 cup Jaggery powder|
|2 cups Water|
|1 cup+1 cup Milk+ water|
|1/2 tsp Caradmom powder|
|3 tbsp Ghee|
|A pinch Pachai kalpuram|
Let us make Sakkarai pongal in a pressure cooker for this Pongal.Festive fever is in the air. The market is flooded with sugarcane, fresh turmeric , fresh finger, plaintain and flowers. There is such a happy atmosphere here is Chennai. It is Pongal time. The time when fresh paddy is harvested. Pongal is a celebration when sakkarai Pongal is prepared in a Pongal panai, cooked in a open ground and offered to sun god thanking him for his blessings that we could harvest and reap bountiful of the grains. It is nothing but thanks giving for the almighty for showering his blessings on us. On this day we can see beautiful kolams adorning the front yard. Pongal marks the start of the Thai month in tamizh calender which is very auspicious for any new beginning.
On this day, sakkarai Pongal is cooked in the traditional way. The paanai is washed, tiruman or namam apllied on four sides and is then decorated with the six most important ingredients. We tie the neck of the pot with a piece of sugarcane, a fresh turmeric plant, a fresh ginger plant, coconut , banana and yellow flowers. It is then kept on a stove only at the auspicious time. Then water and milk is added to it and we let it boil. When it over flows, everyone says prayers and chants pongol o Pongal!!!! Later rice and dal are added and cooked. Then in a separate kadai we make the jaggery syrup and add the rice dal mixture. But this lengthy procedure cannot be always followed by many in this fast age. People are rushing to work. Pressure cooking comes in handy at such times. So here is a simple video to show you how to cook sakkarai Pongal in a pressure cooker
This post is meant for people who are rushing to work. So I will be showing the cooking with minimum vessels to be used, so that there isn’t much to clean either. The dal is roasted in the cooker base itself. Later the rice and dal are added to it and cooked with water. Jaggery syrup is added to it and everything is cooked in the cooker. sounds easy right? It is definitely. Do try this out and let me know the feedback.
This week it the theme of Foodie Monday Bloghop is Harvest Harmony. Sakkarai Pongal in a pressure cooker is my contribution to the theme.
Heat 1 tbsp ghee in a pressure pan. Add cashew nuts to it, roast it till it becomes light brown and take it out.
Add raisins and fry it. When it becomes plump, take it out and keep aside.
In the same pan, add the moong dal and roast it till a good flavor emanates. Do not let it brown.
To the same pan, add the washed rice and water. Mix well. Close the lid, put the weight on and let it cook for 3-4 whistles. Let the presure release on its own
Meanwhile add 1/2 cup water to the jaggery and boil it for 3-4 minutes on low heat. Strain it if there are impurities in the jaggery
Once the pressure has released, open the lid, add milk and mash well. Continue to cook on low flame , mashing and stirring for few minutes.
Now add the jaggery syrup and mix well. Add the cardamom owder and pachai kalpuram. Mix wellContinue to cook while stirring till everything comes togther. Switch it off. It will thicken once it cools down
Add the fried nuts and the rest of the ghee. Mix well. Offer it to the lord and then enjoy what you have cooked
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