Sarkarai Pongal

Pongalooooooooo Pongal Pongi Vazhiyattum...
This is what the people sing when the milk in the earthen pots overflows in every direction which is considered auspicious indicating abundance in all the needed things for a life. Thai pongal or Pongal or Thai thirunaal is a thanksgiving or harvest festival celebrated in South India at the end harvest season. It is one of the most important festivals celebrated by the Tamils in the Indian state of Tamil Nadu.

 Pongal marks the beginning of the northward journey of the Sun from its southernmost-limit. The saying "Thai Pirandhal Vazhi Pirakkum" meaning "the commencement of Thai paves the way for new opportunities" is often quoted regarding the Pongal festival.[5] Tamils thank the Sun god (Surya) for the good harvest and consecrate the first grain to him on this 'Surya Mangalyam'. Tamilians decorate their homes with banana and mango leaves and embellish the floor with decorative rangoli patterns drawn using rice flour.



Cooking is done in sunlight, usually in a porch or courtyard, as the dish is dedicated to the Sun god, Surya. The cooking is done in a clay pot called kollam which is decorated with coloured patterns and with the leaves of turmeric plant. There are two versions of pongal, one sweet (Sarkarai pongal) the other salted (Venn Pongal).

Ingredients:
Rice - 100 grams
Moong Dal - 50 grams
Jaggery - 250 grams
Milk - 1 cup
Water - 2 cups
Cardamom powder - 5 grams
Cashewnuts - 20 grams
Raisins - 15 grams
Ghee - 50 grams



Method:

• Dry roast the moong dal and keep aside.
• Wash and soak the rice and roasted dal together for about 15-20 minutes.
• In a big pot/pan, take the milk and water and bring it to a boil.
• Add the rice and dal to it and cook in medium low flame stirring in between. Keep the pan covered. Initially the milk will boil over. So be careful. Keep stirring often.
• In a separate pan, add the jaggery and a little water (around 1/4 to 1/2 cup) and melt it. Remove any dirt/dust from it and keep ready.
• When the rice and dal is fully cooked and muched up, add the jaggery mix to it. Simmer for some more time till it all comes together.
• Fry some cashews and raisins in ghee.
• Add the cashews, raisins, cardamom powder and all the ghee to the pongal and mix well.

Sarkarai Pongal is ready!! The Pongal solidifies after some time. So serve after an hour or so.

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