In chettinad we make two types of pongal, one is rice pongal and the other is sakkarai pongal on Thai pongal day. 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.
Ingredients:
- Paccharisi new – 2 cup (1 cup for rice pongal)
- Jaggery – 1cup
- Grated coconut – ¼ cup
- Ghee – 4 tsp
- Cashew – 10
- Dry grapes – 10
- Cardamom – 2
Method:
One cup rice for rice pongal and other cup for sakkarai pongal. Rince both the rice separately 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. Cook the rice pongal till done. For sakkarai pongal, powder the jaggery and add to the three fourth cooked rice. Mash with ladle till the jaggery dissolves. Add coconut and stir. Heat ghee in a small pan and add cashew, cardamom and dry grapes. Add this to the sakkarai pongal and mix it well. Offer both the pongal to god with pongal special veggies.
Note:
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.
You can rinse both the rice separately and take the water also separately. Don’t mix both water.
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