In chettinad we make two types of pongal, one is rice pongal and the other is sakkarai pongal on Thai pongal day. Two days back i posted how to make chettinad rice pongal.In olden days we made it in the earthern stoves. Now we make it in the gas stove. Then we make pongal festival veggies and offer to the lord sun and eat. The next day we make mattu pongal and give the pongal to cow. Nowadays no cow is there so we only eat that pongal also.
- Paccharisi new – 1 cup
- Jaggery – 1cup
- Grated coconut – ¼ cup
- Ghee – 4 tsp
- Cashew – 10
- Dry grapes – 10
- Cardamom – 2
Draw makkolam and manjal podi kolam (inbetween the white lines)on pongal panai. Rince the rice with plenty of water.
Extract the water without rice (through the filter) and add this water to the pongal panai. Boil this water in the gas stove till the water over flows.Add rice to it and take excess water out with a ladle.
Powder the jaggery and add to the three fourth cooked rice. Mash with ladle till the jaggery dissolves.
Heat ghee in a small pan and fry cashew,dry grapes and cardamom and add to the pongal. Add grated coconut and mix it well.
Offer the pongal to god with pongal special veggies.
Stir often the rice with a ladle, or else it will stick on the bottom of the panai.
Add jaggery when the rice is ¾ th cooked or else the rice will not cook.
Take the excess water out. If you want water for pongal you can use this water while cooking.
I used achuvellam for sakkarai pongal,so the colour is very light.
If you want pongal veggies you can click Thai Pongal Festival Menu.