Tag Archives: tamil pongal recipe

Kalkandu Pongal recipe / Sugarcandy Pongal / How to make karkandu pongal in pressure cooker

Standard

As I shared in my earlier blogs about the home, interiors and stated that “Healthy Home leads to Healthy Life”, when it comes to cleanliness I am more conscious about it. So I use to clean my kitchen at least once in a month. During festivals the cleaning would become a little toughest job, because not only kitchen, but we need to clean the whole house.

CLICK HERE for Pongal Recipes.

Pongal is one among the most important Tamilian dish prepared on Pongal festival (Tamilian festival). Usually people prepare Pongal with coconut jaggery (vellam) and here I have prepared the same dish with Kalkandu/Rock Candy. This is one of festive recipe prepared among all tamilians. Also check out my Karkandu Pongal / Rockcandy Pongal below…

It tastes delicious and had good texture with the combination of milk, ghee/clarified butter, roasted nuts, green gram dal and raw rice, a very simple, easy and healthy recipe. It is also a favorite dish for kids. Let us move on to the recipe…

 

Kalkandu Pongal / Karkandu Pongal / Rockcandy Pongal

Kalkandu Pongal / Karkandu Pongal / Rockcandy Pongal

Ingredients:

  • Raw rice – 1 cup
  • Greengram dal/Moong dal/Paasiparuppu – ½ cup
  • Ghee/Clarified butter – 3 tbsp
  • Rock candy / Kalkandu – ½ cup
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Milk – ½ litre

Making of Karkandu Pongal / Rockcandy Pongal –

Preparation:

  • Wash the rice and green gram dal/paasiparuppu/mung dal, drain the water and keep it aside.
  • Crush the rock candy/kalkandu and keep it aside.
  • Heat ½ tbsp of ghee/clarified butter in a pressure-cooker, add in the rice and green gram dal/paasiparuppu/mung dal, and cook until the raw smell goes off.
  • Pour in 3 cups of milk and a cup of water, let it boil and pressure-cook it for 3 whistles.
  • Remove the lid when the pressure subsides, the rice should be mashing consistency or should be mashed. Mash the rice and dal with a spoon (no lumps should be formed).
  • Transfer it to a non-stick kadhai and keep in medium flame.
  • Pour over the leftover milk and bring it to boil.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and cook until it starts turning golden brown.
  • Add in the raisins and cook until it doubles in size, pour it to the boiling rice along with the leftover ghee/clarified butter.
  • Add in the crushed kalkandu/rock candy and cook until it melts.
  • Keep on stirring once in a while, else it would be burnt.
  • Cook until it thickens and the ghee/clarified butter separates and floats on the sides of the rice.

Serve hot. Goes out well for breakfast, as an offering to god.

As a tamilian, and now heading to Pongal and other south Indian states heading to Sankaranti, and it’s believed that starting new things over pongal that may get good health and fortune year long. So To welcome prosperity & good health, we thoroughly clean our home & kitchen every Pongal. But cockroaches escape from our cleaning by hiding deep into the cracks and crevices, contaminate food and utensils behind our back to spread food poisoning. Don’t let these cockroaches disrupt your family’s health ever. Use LAL HIT not just this Pongal, but every month during the kitchen cleaning. Its unique ‘Deep Reach Nozzle’ reaches deep into the corners and crevices, and kills even the hidden cockroaches. #SayNoToFoodPoisoning.

I have started with my cleaning process, how about you? Do follow the above instructions for the easy, simple, painless and quick but perfect cleaning of home with LAL HIT as Health is Wealth. Wish you all a HAPPY PONGAL/SANKARANTHI from MADRAASI.

Moongil Arisi Pongal / Bamboo Rice Pongal

Standard

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
Moongil Arisi, Bamboo Rice, images of Moongil arisi, images of bamboo rice, picture of bamboo rice, picture of moongil rice, images of bamboo rice pongal, picutre of bamboo rice pongal, picture of moongil rice pongal, picture of bamboo rice pongal,

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.

 

Tamil Sakkarai Pongal / Sweet Pongal – Southern Tamilnadu Special

Standard

This Pongal recipe is completely different from all of my other Pongal recipes, authentic and traditional Pongal from southern most part of Tamil Nadu.

Wish you all a HAPPY PONGAL

Wish you all a HAPPY PONGAL

Recently I heard from one of my friend that, authentic Tamilian Pongal needs just 3 ingredients as base. I asked my mom about that, she and my grand ma was laughing at me, don’t you know that and we cook the same in our home. I was shocked to hear and then asked my mom about the recipe… She told you need only raw rice, jaggery and grated coconut for Pongal. Later temper cashew nuts and raisins in ghee. How will I wait after hearing this, started preparing it.

This Pongal was delicious, usually I use to wonder my mom’s Pongal looks attractive (color) but I miss the color. Finally when I prepared this Pongal I got the color, taste and now happy me. Let us move on to the recipe…

Ingredients:

  • Raw rice / Pacharisi – 2 cups
  • Grated coconut – ¾ cup
  • Jaggery – 1 ½ cups
  • Ghee/Clarified butter – 3 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Cardamom – a pod

Making of Sakkarai Pongal / Sweet Pongal (English):

Preparation:

  • Usually we use to wash the rice 2 to 3 times. Wash the rice and drain the water for the first time, drain the second time washed water and keep it aside. Continue the same for the next time also.
  • Pour the collected water in a heavy bottomed vessel or pressure-cooker, also pour excess water when as you need for boiling the rice.
  • Add in the raw rice, cover with the lid and let it boil.
  • Meanwhile crush the jaggery into small pieces along with the cardamom pod and keep it aside.
  • When the rice is boiled (mashing consistency), add in the crushed jaggery, and give a stir.
  • Keep on stirring it once in a while, add in the grated coconut and give a stir.
  • Heat ghee/clarified butter in a kadai, add in the cashew nuts and cook until they turn golden brown.
  • Add in the raisins and cook until they turn golden brown.
  • Pour it to the Pongal, give a stir and mix well.
  • Transfer the Pongal to another vessel.

Serve hot.

Note: You can add a pinch of salt, for more taste. I have used the jaggery which doesn’t have sand in it and so I have directly added the jaggery to the Pongal. But it is preferred to use jaggery syrup: Boil a cup of water, add in a cup of crushed jaggery, let it melt, bring it room temperature and drain the residue.

Do check out my other pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/

If you find the post interesting, do encourage me by your follow, likes, shares and valuable comments on: Facebook – Madraasi, Twitter – ImMadraasi, Google+ – ImMadraasi, Instagram- ImMadraasi,    Tumblr – ImMadraasi,    Pinterest – ImMadraasi .