Tag Archives: puja recipe

Moongil Arisi Pongal / Bamboo Rice Pongal

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Few months back we had a wonderful trip to Masinagudi, there came to know about the Bamboo rice, how it’s cultivated, harvested through a security uncle of our resort. Also he guided us where to purchase Bamboo Rice, that was freshly harvested in and around Masinagudi. I totally forgot about this rice, finally while cleaning kitchen, got to see this Bamboo rice and immediately planned to prepare a dish out of this Bamboo rice. It was during Navratri – Saraswathi Puja – so I prepared pongal.

It was yummy and delicious. Let me share the recipe…

CLICK HERE for more pongal recipes.

Ingredients:

  • Moongil Arisi / Bamboo Rice – 1 cup
  • Milk – 1 ½ cups
  • Jaggery – 1 cup
  • Grated Coconut – 2 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Ghee / Clarified butter – 2 tbsp
  • Cardamom powder – ¼ tsp
  • Salt – a pinch
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Moongil Arisi Pongal / Bamboo Rice Pongal

Preparation:

  • Soak bamboo rice / moongil arisi in water for 5 to 6 hrs.
  • Prepare Jaggery syrup – Crush the jaggery, take it in a heavy-bottom vessel, pour ½ cup of water, stir until the jaggery dissolves and cook in medium flame, until it comes to a syrup consistency.
  • Pressure-cook moongil arisi/ bamboo rice for 4 whistles, remove the lid when the pressure releases.
  • Meanwhile boil the milk, sprinkle cardamom powder and cook in medium flame until reduces to ½ the quantity.
  • Heat a small pan, add ghee/clarified butter, cashew nuts and raisins, cook until the cashew nuts turn golden brown. Remove from fire.
  • Add the pressure-cooked bamboo rice/moongil arisi to the milk along with the nuts roasted in ghee/clarified butter followed by a pinch of salt.
  • Stir well and cook in medium flame for another few mins or until all the ingredients blend well with the milk.
  • Pour in the jaggery syrup and add the grated coconut, give a mix, cook in low flame for few mins or until it thickens.

Serve hot. This can be served for any occasions, but I prefer it as an offering to God and later served among families.

 

Kalkandu Sadham / Rock Candy Sadham

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This rice is prepared mostly on festivals in southern part of TamilNadu. This rice is the combination of raw rice, sugar candy and milk. Commonly this rice is prepared as offering to god. Since today is the first day of Aadi month and this is unique festival which is celebrated by women all over Tamil Nadu, I have planned to prepare this “Kalkandu Sadham” as an offering to Goddess. Kids love to have this because of it’s sweetness and the taste of milk.

Sugar candy rice / Kalkandu sadam

Sugar candy rice / Kalkandu sadam

Ingredients:

  • Raw rice – 1 cup
  • Milk – 2 cup
  • Water – 1 cup
  • Sugar candy / Kalkandu – ¼ cup
  • Cashewnuts – 8 nos
  • Ghee – 2 tsp
  • Cardamom powder – a pinch

Preparation:

  • Wash the rice and add 2 cups of milk and 1 cup of water. Pressure cook the rice or cook in the vessel.
  • The rice must be cooked to the mashing consistency.
  • Mash the rice nicely with the ladle.
  • In a pan, add ghee and fry the cashew nuts. Wait till turn golden brown.
  • Now take the sugar candy (kalkandu) and crush it in a blender.
  • Add the crushed sugar candy (kalkandu) to the ghee and add little water so that it would get melt.
  • Once it gets melt add the mashed rice immediately, to avoid the sugar candy (kalkandu) crystallising.
  • Keep in low flame.
  • Mix well and sprinkle the cardamom powder.
  • Let it cook in low flame. Add the roasted Cashew nuts.
  • Stir continuously otherwise lumps will be formed.
  • Turn off, when all the ingredients get blend together.

Serve hot. Also it’s plays a main role of starter in TamilNadu’s vegetarian meals.