Subbus Kitchen

Sarkarai Pongal is a default neyveidhyam in our house for all the festivals. It can be cooked easyly and quickly as well.





Ingredients:
Raw Rice - 3/4 cups
Moong dhal - 1/4 Cup
Jaggery - 1 Cup
Cashews - 5-6 numbers
Elachi - 1 number
Pachai Karpooram - A pinch (optional)
Dried Grapes - 4-5 numbers
Ghee - 4-5 tablespoon

Method:

• Heat the dry pan/cooker and roast the moongdhal and add with the raw rice for rinsing.
• Cook the raw rice along with the moongdhal in the pressure cooker by adding 1/2 up extra water than normal rice cooking and for 2 extra wistles in the cooker than normal. This will make the rice smashed.
• In the pan, pour little water and add the jaggery.
• When the jaggery gets dissolved add the smashed cooked rice with dhal.
• Stir the rice evenly to spread the jaggery by keeping the flame low.
• Add the ghee slowly and keep on stirring the pongal for atleast 4-5 mins ( you can notice the pongal leaves the side of the vessel).
• Finally add the fried cashews, powdered elachi, Karpooram powder and dried grapes.
• Now the sweet Rice pongal is ready to serve hot as well as for neyveidhyam.

Servings : 2 Persons