Tag Archives: Thamizhar thirunaal

Mixed Millets Pongal


It’s time for Pongal celebration, let me share something more along with a Pongal recipe. Pongal, a tamilian festival, celebrated by Tamilians all over the world. I would say it’s a tamilian Thanksgiving Festival. Pongal celebrated for four days, already I have shared about these four days celebration.

Let me share something related with today’s life, and this comes under the first day celebration and so called as “BHOGI”. On this day people discard the old belongings and assemble at dawn to light a bonfire in order to burn the discards. Also on that day the houses are cleaned, painted and decorated to give a festive look.

As of now to today’s lifestyle, we don’t paint the house or light bonfire and burn the discards. But we tend to clean the houses, cleaning the houses doesn’t mean only dusting, it means a lot – the most irritating thing are the cockroaches. Even when you crush them, they come back to you or scroll here and there all over the house. The most important place is the kitchen, where they reside. Not only on Pongal, but I use to clean the whole house or at least kitchen once in every month. As they run here and there all over the kitchen in the nights, nowadays the kitchen needs to be cleaned at least once in a week, as these cockroaches leads to food poisoning and further develops to a flu and then to a disease.

It’s better to spray Lal HIT(the red one), a product from Godrej – to kill the cockroaches, even the hidden ones. Once you are done with regular cleaning of utensils and moping of kitchen, spray the Godrej LAL HIT into sink, under gas cylinder and refrigerator at night. Its unique deep reach nozzle would help you reach every nook and corner of the kitchen. Now, sleep peacefully as it would kill all the cockroaches, even the hidden one.

Stay away from Cockroaches which causes food poisoning and later develops to a disease, which spoils your health, happiness and peace. #SayNoToFoodPoisoning

Now let me move on to the next day – Pongal. People celebrate by preparing Pongal and offer it to Sun God. As of today’s trend I prepared Pongal with few variety of millets along with green gram dal, jaggery, milk and ghee. Let us move on to the recipe…

Wish you all a happy and prosperous Pongal – PONGAL O PONGAL

Mixed Millets Pongal (sweet Pongal)


  • Millets (varagu, samai, kuthiravalli, thinai) – 1 ½ cups
  • Green gram dal/Moong dal/Paasiparuppu – ¾ cup
  • Jaggery (crushed) – 1 ¼ cups
  • Milk – ½ litre
  • Ghee/Clarified Butter – 4 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Grated coconut – ½ cup
  • Salt – ¼ tsp


  • Clean and wash all the millets and green gram dal together, drain the water and keep it aside.
  • Heat 2 tsp of ghee in a pressure-cooker, add in the cleaned millets and dal. Cook for few mins or until a good aroma comes out.
  • Pour in ¼ litre of milk along with ¾ litre of water, sprinkle the salt, let it boil, cover with the lid and pressure-cook for 3 whistles (it should be mashed).
  • Heat a tbsp. of ghee in a heavy bottomed vessel, transfer this pressure-cooked millets to it.
  • Pour in the leftover milk and a cup of water, let it boil for 5 mins (It should come to mashing consistency).
  • Add in the crushed jaggery and continue stirring it in low flame.
  • Meanwhile, heat the leftover ghee in a kadai, cook the cashew nuts and raisins, until it turns golden brown.
  • Add in the grated coconut to the millets, and continue stirring and cook for few more mins.
  • Pour in ¾ th portion of the cashew nuts and raisins, to the millets along with the ghee, stir it well in low flame until the ghee gets blend well with the Pongal.
  • Remove from fire and transfer it to another vessel.

Serve hot by topping the leftover fried cashew nuts and raisins.

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/

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Pongal recipes – Wish You All A Happy Pongal with MADRAASI


The word Pongal in Tamil means “Overflowing” which signifies abundance and prosperity also known as “Thamizhar Thirunaal”.

Wish you all a Happy and Prosperous Pongal

Pongal Collections

Pongal Collections

Making of Varieties of Pongal –

To know more about pongal – What is pongal, How is pongal celebrated, Why pongal is celebrated, How long is pongal celebrated?, check out this link: Pongal – 1(First day), Pongal – 2(Second Day), Pongal-3 (Third day) Here are some of the recipes for Pongal, Click on the name of the dishes for recipes:

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

Venn Pongal Recipe / How to make Ven pongal / Khara Pongal recipe – Thai pongal recipes


Venn Pongal is a traditional SouthIndian breakfast dish. It is very easy and quick to prepare. The flavor of ghee with pepper is the unique taste of pongal. The shine and smell of ghee in pongal will tempt everyone towards Pongal.  It is served with Tiffin Sambhar, Chutney.

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

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Ven Pongal / Venn Pongal / Khara Pongal / Spicy Pongal


  • Raw rice – 2 cups
  • Split Moong dal – 1 cup
  • Ghee – 1 ½ tbsp
  • Peppercorns – 15 nos
  • Cumin seeds – 1 ½ tsp
  • Water – 6 cups
  • Salt to taste
  • Curry leaves – a strand

Making of Venn Pongal / Ven Pongal / Khara Pongal / Spicy Pongal:


  • Take rice and dal together in a bowl. Rinse them very well.
  • Drain them completely.
  • Crush peppercorns and cumin seeds.
  • Heat oil in kadai or pressure cooker.
  • Pour ghee and put the peppercorns, cumin seeds and curry leaves. Wait till they crackle.
  • Put the drained rice and dal. Fry them till the raw smell goes off.
  • Pour water and add salt. .
  • Stir them well, bring it to boil and cover and cook or pressure-cook for 3 to 4 whistles.
  • Remove the lid and mash the rice with a spoon.
  • Drizzle little ghee/clarified butter over the ven pongal.

Serve hot with Sambar and Coconut chutney.