Topic started by Geetha (@ h00095b4ec81b.ne.client2.attbi.com) on Tue Jan 13 12:17:21 EST 2004.
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Can anyone post me the recipe for sakarai pongal?. Thanks in advance.

Responses:

• From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Tue Jan 13 16:42:58 EST 2004
  
  Hi gita,
  
  Mrs mano has written this recipe in another thread.Iam giving it for u here.
  
  SARKKARAI PONGAL:
  Fry 1/4 cup of split green gram dhal in a kadai with 1sp ghee to a light brown colour or until a nice aroma floats on the air. Soak this dhal with 1 cup of raw rice in water for 1 hour. Soak 2tbsps almonds in hot water and then remove the skins. Slice them nicely. Fry the almond slices, 2tbsps split cashew nuts, and 2tbsps seedless raisins separately in ghee. Fry 2tbsps shredded coconut in a tbsp of ghee. Soak a pinch of saffron in ¼ cup of warm milk. Crush 2 cups of jaggery . .Pour enough water to cover the jaggery. Let it boil. Make a thin syrup of it and put off the fire. Pour 3 cups of water and 2 cups of milk [full cream] in a cooking vessel. Let it simmer on heat. When the simmering starts, add the rice and the dhal. Cook under medium flame. When they are almost cooked, add the jaggery syrup and mix well. Again cook for a few minutes. Now add all the remaining ingredients and ¼ cup of ghee. Mix well and cook until the pongal is set well.
  VEN PONGAL:
  Soak 1 cup of raw rice for ½ hour. Boil 3 cups of water and 2 cups of full cream milk in a cooking vessel. When it starts simmering, add the rice to it and cook on a medium flame until the rice is almost cooked. Add 1 cup of shredded coconut and a little salt. Mix well and cook until it is done.
  [This ven pongal is eaten with sweet thick curd which is prepared from cow’s milk. In villages, the remaining pongal is immersed in water and kept overnight in the same mud vessel. In the morning it will be a heavenly taste to eat this with sweet curd and one day old pongal kuzhambu. ]
  
  Wish u and your family a happy pongal
  enjoy
  from
  kals
  
  

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