Pongalo Pongal: A Celebration of Harvest and Tradition
The arrival of January marks the beginning of the vibrant Pongal Season, a time of gratitude, joy, and traditional feasting. Pongal, both a harvest festival and a dish, beautifully encapsulates the spirit of Tamil Nadu’s agrarian culture. The festival’s name derives from the Tamil word "Pongal," meaning "to boil over," symbolising abundance and prosperity. In this post, we’re diving into the world of Pongal recipes—a mix of both sweet and savoury delights that you can recreate in your kitchen to celebrate the season.
MILLET SWEET PONGAL/SARKKARAI PONGAL
Those were the days when people looked forward to eating Rice. Rice was a delicacy to the common man then, and it came to his palate only on special occasions and on festivals. Pongal is one special occasion, a four-day-long festival celebrated at the nook and
corner of Tamil Nadu. As Rice is the staple crop grown in South India,
along with other local produces comes this divine dish Sarkkarai
Pongal/Chakkara Pongal. Pongal
is a harvest festival celebrated in Tamil Nadu to commemorate the
divinity of the Sun, and its major role in agriculture and cattle
rearing. Even the most poor will try to make Sarkkarai Pongal on this day with a handful of Rice. So is the speciality of this harvest festival and the dish Pongal.
Well, coming to recent years, where the folks have turned to eating Millets, Brown Rice etc., the age-old custom of Millet culture is steadily seeping into the kitchens through health conscious minds. This Sarkkarai Pongal recipe is a twist given to the traditional Pongal where
Millets are used instead of Rice. I have used Samai or the Little
Millet in this recipe. The cooking method remains the same, with just a
mild adjustment in Millet Water ratio. I felt that Pongal made with
Millets turned out to be softer with a perfect melt in the mouth like
texture. It was tastier than the Rice version, and obviously, a
healthier version as Millets are rich in Fibre.
MILLET SWEET PONGAL/SARKKARAI PONGAL
Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre. The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this
Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which
gives the name Sarkkarai Pongal/Chakkarai Pongal. Though variant
methods are prevalent throughout South India, the major ingredients
stick onto the above three major ingredients along with milk, flavoured
with cardamoms, dry ginger, edible camphor or clove and garnished with
Cashews and Raisins roasted in Ghee.
This Millet Sarkkarai Pongal/Chakkara Pongal recipe is a simple version
which can be prepared at home for any occasion/festival. Above all, this
Sweet Pongal is a major Naivedhyam/Prasadham served in most of the
temples or during Poojas at home. Sarkkarai Pongal/Chakkara Pongal
served in temples have a special note of taste and flavour which is
quite divine.
MILLET SWEET PONGAL/SARKKARAI PONGAL
You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like
Kodo Millet(Varagu Arisi), Samai (Little MIllet), Barnyard
Millet(Kuthiraivali), Thinai (Foxtail Millet). I have cooked this Millet Pongal in a Pressure
Cooker. Samai Water Ratio is 1:3 for this Millet Pongal, and the ratio
remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with
Milk which yields you with a softer Pongal and yah, don't forget to add
an extra bit of Ghee. Can follow the same ratio for Kodo Millet(Varagu Arisi), Thinai (Foxtail Millet) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious
& it is truly a comfort dish that is so easy to make.
Melt Jaggery with 1 Cup of Water and 1/2 Teaspoon of Ghee until the jaggery pieces dissolve completely and start to boil.
Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
Grind Cardamom Pods & Dry Ginger (if using) with a Mortar and Pestle into a fine Powder and keep it aside.
Dry
Roast Moong Dhal on a low flame for about 5 minutes until the colour
changes slightly, and it turns fragrant. (Do not over roast the Dhal).
Wash Moong dhal & Samai (Little Millet) for at least 3–4 times or until water runs clear. Drain any excess water from it.
Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Samai (Little Millet) and Moong Dhal. Pressure Cook on a high flame for a whistle.
Lower the flame and cook for another 2 whistles and switch off the flame.
Once the pressure is released, open the lid.
Then slightly mash the cooked Samai (Little Millet) and Moong Dhal.
Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
Leave this on a very low flame until Jaggery is well absorbed into the millet and dhal mix.
Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
Pour this onto the Millet Sarkkarai Pongal Mixture and mix well.
Cook this on a low flame for a few more minutes until you get the desired consistency.
Serve Millet Sarkkarai Pongal hot with a drizzle of ghee over it.
MILLET SWEET PONGAL/SARKKARAI PONGAL
NOTES:
But dry roasting the dhal enhances the aroma and gives an even texture while cooking.
Dry Roast the dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
Adjust the amount of water as for the millet variety.
Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
We
need the millet and dhal to be well cooked, so a bit of extra water would
be needed (more than what we use normally for cooking millets).
Do not over boil the Jaggery mix. We don't need to boil it into string consistency for Sarkarrai Pongal
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Millet Sarkkarai Pongal/Sweet Pongal.
Adding Dry Ginger powder is optional.
Can also add edible camphor and cloves to Millet Sarkkarai Pongal if preferred.
SWEET PONGAL/SARKKARAI PONGAL
Pongal is a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. It is a four-day long festival celebrated at the nook and corner of Tamilnadu. As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal.
Raw Rice and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish which gives the name Sarkkarai Pongal/Chakkarai Pongal. Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.
This Sarkkarai Pongal/Chakkara Pongal recipe is a simple version which can be prepared at home for any occasion/festival. Above all this Sweet Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. Sarkkarai Pongal/Chakkara Pongal served in temples have a special note of taste and flavour which is quite divine.
Melt Jaggery with 1 Cup of Water and 1/2 Tspn of Ghee until the jaggery pieces dissolve completely and start to boil.
Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
Grind Cardamom Pods & Dry Ginger(if using) with Mortar and Pestle into a fine Powder and keep it aside.
Dry Roast the Raw rice on a medium flame for about 5-7 minutes (until it is hot to touch)
Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhals)
Wash the dry roasted rice and dhals, drain any excess water from it.
Pressure Cook Rice and Moong Dhal with 31/4 Cups of Water on high flame for 2 whistles.
Lower the flame and cook for other 2-3 whistles and switch off the flame.
Mash the cooked Rice and Dhal mix.
Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
Leave this on a very low flame until Jaggery is well absorbed into the rice and dhal mix.
Meanwhile heat Ghee in a pan and roast Cashewnuts until golden brown colour and Raisins fluff-up.
Pour this onto the Rice Dhal Mixture and mix well.
Cook this on a low flame for few more minutes until you get the desired consistency.
Serve Sarkkarai Pongal hot with a drizzle of ghee over it.
NOTES:
Dry roasting the rice is optional.
But dry roasting both rice and dhal enhances the aroma and gives an even texture while cooking.
Dry Roast rice and dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
Adjust the amount of water as for your rice variety.
Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
We need the rice and dhal to be well cooked so a bit of extra water would be needed ( more than what we use normally for cooking the rice).
Do not over boil the Jaggery mix. We don't need to boil it into string consistency for Sarkarrai Pongal
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Sarkkarai Pongal/Sweet Pongal.
Adding Dry Ginger powder is optional.
Can also add edible camphor and cloves to Sarkkarai Pongal if preferred.
Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods
"Embracing the Spirit of Navratri Through Food and Memories"
Cherished Festival Memories
While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.
THINAI PONGAL - FOXTAIL MILLET PONGAL
The arrival of January reminds me of the Pongal Season. When you say Pongal, it is both the Harvest Festival celebrated in Tamil Nadu & it is also a Dish. The Festival & the dish commemorates each other. When we say Pongal cooked for the harvest festival, then it is mostly the Sarkkarai Pongal or the Sweet version, where Rice & Moong Dhal is cooked & then sweetened with Jaggery, flavoured with cardamom and garnished with Nuts & Raisins fried in Ghee.
Once my husband's colleague asked, is there anything at all as a Savoury Pongal? But a savoury version of the same exists which is a popular South Indian Tiffin item - the one & only"Ven Pongal alias Khara Pongal". Commonly served in most of the restaurants and it is also one common dish served as a breakfast item during functions & weddings. Though the ingredients remains the same as for a Sweet Pongal, the savoury version that is Ven Pongal is seasoned with mild spices like Pepper & Cumin seeds and cooked with a copious amount of Ghee. A good dose of Ven Pongal or Khara Pongal for breakfast is good enough to doze you off. My son used to say it is as "Potha Potha Pongal", maybe a kid's words for the heaviness and dizziness it creates. I mostly cook Ven Pongal for dinner, and hence the dizzy effect does not give much of a trouble. But trust me it is a comfort food, mild to your stomach & a distant relative of North Indian Khichdi.
This Ven Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Thinai or the Foxtail Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.
You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like Kodo Millet(Varagu Arisi), Little Millet(Samai), Barnyard Millet(Kuthiraivali). I have cooked this Millet Pongal in a Pressure Cooker. Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal and yah, don't forget to add an extra bit of Ghee. Can follow the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious & it is truly a comfort dish that is so easy to make, healthy and can eat it for any meal of the day.
Discovering the Tradition of Moonu Raja Pongal for Epiphany: A South Indian Surprise
I
have to admit, I was a complete novice when it came to the tradition of
making Pongal for Epiphany. A few years ago, I stumbled upon a
television programme that shed light on the unique celebration of
Epiphany by the people of Karaikkal and Pondicherry, the charming French
town in India. To say I was intrigued would be an understatement!
Imagine my surprise when I learned that there was a dish crafted
specifically to mark the day—a recipe that was as traditional as it was
uniquely South Indian. Who knew that humble ingredients like raw rice,
coconut milk, and sugar could hold such significance?
Akkaravadisal/Akkara Adisil is a divine sweet made in the temples of Srivilliputhur and Sri Rangam. Srirangam Temple has an inscription that mentions the method of preparing Akkaravadisal and the honours with which it should be served. Akkaravadisal is an authentic Iyengar(Vaishnava) Delicacy usually prepared as an Offering to God (Prasadham/Naivedhyam) during the month of Margazhi, a Tamil month(mid of Dec to mid of Jan). Akkaravadisal is offered to Lord Vishnu in Sri Rangam Temple on the auspicious Day of Panguni Uthiram.
Akkaravadisal is a heavenly combination of Rice & Moong Dhal cooked in Milk, sweetened with Jaggery Syrup, flavoured with Cardamoms, edible camphor, Cashewnuts & Raisins along with copious amount of Ghee which gives a melt-in-mouth texture. Sweet Pongal/Sarkkarai Pongal comes from the same regime, but is the simpler version of the former. The taste and flavour of this dish are elevated by traditional cooking methods used in Madapalli (Temple Kitchen), slow cooking in Wooden Fire in a Bronze Pot. As a part of Pongal, I thought I could share the recipe for Akkaravadisal which is my favourite.
This particular dish has a lot of significance and mentions in history and mythology.
Andal expresses her deep love for the Lord through her verses in Thiruppavai and Akkaravadisal gets a special mention in her verses.
Which means,
Oh, the divine Lord, who lives in the fragrant garden of Thirumaalirunjolai,
I have filled a hundred pots of Butter
And a hundred brimming pots of Akkara Adisal
Will the most praised Lord come & accept it today?
Koodaravalli is an auspicious day observed on the 27th day of the Tamil month Marghazhi as a part of PAVAI NOMBU. For each day of Margazhi, Sri Andal sang a verse of Thirupavai in the praise of Lord Vishnu. In her 27th Pasuram she along with other Gopikas, will happily dress and adorn herself with various ornaments and share Akkaravadisal, the sweetest and divine dish to mark the end of PAVAI NOMBU. The preparation of Akkaravadisal is similar to Sweet Pongal /Sakkarai Pongal with a couple of differences like the Rice and Dhal are cooked entirely with milk and copious amount of ghee, as Andal herself stated that the ghee should drip down the elbows in Akkaravadisal.
Clean and wash the Rice and Dhal for 2–3 times or until water runs clear.
Drain the Rice-Dhal mixture and keep it aside.
Heat Ghee in a pan and roast the Rice Dhal Mixture for about 5–7 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast)
Add Rice Dhal Mixture into heavy bottomed pan/place it inside a bowl with a lid in a Pressure cooker.
Pour 2 Cups of Water and 2 Cups of Milk and a pinch of Salt to the Rice Dhal Mixture and give a quick stir.
Cover the Pressure cooker and cook for 3 Whistles on a high flame.
Lower the flame and cook for another 3–5 whistles.
Switch off the flame and allow the pressure to release.
For Jaggery Syrup:
Melt Jaggery with 1/2 a Cup of Water and a Teaspoon of Ghee, on a medium-low flame until the Jaggery pieces dissolve completely, and it starts to boil.
Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
For Akkaravadisal/Akkara Adisil:
Grind Cardamom Pods with Mortar and Pestle into a fine Powder and keep it aside.
Soak Saffron strands in a few teaspoons of Warm Milk and keep it aside.
Slightly mash the cooked Rice and Dhal mix.
Pour the melted Jaggery to the above along with powdered Cardamom and mix well.
Leave this on a very low flame until Jaggery is well absorbed into the Rice and Dhal mix.
Pour in the remaining 11/2 Cups of Milk and mix well.
Cook this on a low flame for a few minutes.
Pour in the Saffron Milk and cook for another few minutes.
Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
Pour this onto the Rice-Dhal Mixture and mix well.
Cook this on a low flame for a few more minutes until you get the desired consistency.
Pour in the remaining Ghee to the Akkaravadisal/Akkara Adisil and mix well.
Serve Akkaravadisal/Akkara Adisil hot with a hearty drizzle of Ghee over it.
NOTES:
Roasting both rice and dhal in Ghee enhances the aroma and gives an even texture while cooking.
Roast it on a very low flame until fragrant, over roasting can alter the flavour of the dish.
Adjust the amount of Milk as for your rice variety.
Use full-fat milk to cook Akkaravadisal/Akkara Adisil.
Can substitute half the amount of Milk with Water if you prefer a simple Akkaravadisal.
We need the rice and dhal to be well cooked, so a bit of extra Milk & Water would be needed (more than what we use normally for cooking the rice).
Do not over boil the Jaggery mix. We don't need to boil it into string consistency for Akkaravadisal.
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Akkaravadisal/Akkara Adisil. Traditionally the Pasurams mention about the extra note of Ghee in Akkaravadisil.
Can flavour Akkaravadisal/Akkara Adisil with your choice of powdered Dry Ginger powder/Cloves/edible camphor. But adding these ingredients are purely optional.
AVAL KALKANDU PONGAL
Today is Pongal, a harvest festival celebrated in
Tamilnadu to commemorate the divinity of the Sun, and its major role in
agriculture and cattle rearing. It is a four-day-long festival
celebrated at the nook and corner of Tamilnadu. Festivals, as a matter of fact, calls for traditional dishes, mostly
prepared for the occasion. As Rice is the staple
crop grown in South India, most of the basic local dishes are made with rice and along with it comes a
variety of Pongal recipes which is quite reminiscent of the festival.
Though variant methods are prevalent throughout South India, Sarkkarai Pongal/Chakkara Pongal, Akkaravadisal, Kalkandu Pongal/Kalkandu Sadham, Ven Pongal are a few which follow the mark during the season along with Moonu Raja Pongal a Pongal made for Epiphany marking with a note of local history and tradition.
Aval Kalkandu Pongal is an easy Pongal recipe prepared
with Aval/Flattened Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu,
flavoured with Cardamoms and garnished with Cashew nuts and Raisins
roasted in Ghee. This creamy delight is yet another authentic dish from
Madapalli(Temple Kitchen). Especially divine prasadhams like Akkaravadisal or Aval Kalkandu Pongal are made as a part of Paavai Nombu.
Koodaravalli is an auspicious day observed on the 27th day of the Tamil
month Marghazhi as a part of PAVAI NOMBU. For each day of Margazhi, Sri
Andal sang a verse of Thirupavai in the praise of Lord Vishnu. And share Akkaravadisal, the sweetest and divine dish to mark the end of PAVAI NOMBU. Some temples offer this Aval Kalkandu Pongal during Margazhi as Prasadham.
This Aval Kalkandu Pongal is a simple & quick-fix recipe which can
be prepared at home for any occasion/festival. Above all, this Aval Kalkandu
Pongal is a major Naivedhyam/Prasadham served in most of the temples or
during Poojas at home. As any other
prasadham, Aval Kalkandu Pongal served in temples have a
special note of taste and flavour which is quite divine & the secret behind it is divinity of course but truly speaking a note of edible camphor does the magic.
Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes
HOW TO COOK AVAL KALKANDU PONGAL
AVAL KALKANDU PONGAL
INGREDIENTS:
For Aval Kalkandu Pongal:
Ghee - 2 Tablespoons Aval/Flattened Rice - 1 Cup Powdered Kalkandu/Rock Candy - 1/2 Cup Cardamom Powder - 1 Teaspoon Milk - 3/4 Cup Water - 1/2 Cup Saffron - a few strands Salt - a Pinch Edible Camphor - a Pinch
For Garnishing:
Ghee - 1 Tablespoon Cashew Nuts - 8-10 Nos. Raisins - a few
AVAL KALKANDU PONGAL
METHOD:
For Aval Kalkandu Pongal - Beaten Rice & Rock Candy/Sugar Pongal:
Wash Aval/Beaten Rice for about 2-3 times or until water runs clear.
Then soak Aval/Beaten Rice for about 10-15 minutes.
Once soaked drain it and squeeze out any extra water from the Aval/Beaten Rice.
Can leave it in a kitchen towel to slightly dry for about 10-15 minutes.
Meanwhile, powder the Cardamom along with Rock Candy/Sugar into a fine powder and keep it aside.
Soak the Saffron strands in 2 tablespoons of milk and keep it aside.
Heat 1 tablespoon of Ghee and roast the Cashew nuts & raisins.
Remove the Cashews & Raisins from the Ghee & keep them aside.
Now, add another 2 tablespoons of Ghee and roast the Aval/Beaten Rice on a very low flame for about 3-5 minutes.
Meanwhile, heat the milk & water.
Pour in the boiled milk & water to the Aval/Beaten Rice and cook this on a very low flame for about 5-8 minutes or until it is cooked.
Now add in the powdered Rock Candy/ Sugar & Cardamoms and mix well until well combined.
Pour in the Saffron soaked milk and give a quick stir.
Cook this on a low flame until it reaches the desired consistency.
Use the thick variety of Aval/Beaten Rice for this recipe.
I have used the White Aval. You can use the red variety too.
RED AVAL/BEATEN RICE/FLATTENED RICE
Rock Candy/Sugar takes some time to melt, so adding it directly to the cooked Aval can make the pongal mushy.
Alternatively, can melt the Rock Candy/Sugar in 1/2 a Cup of water and then add it into the Pongal.
Can substitute Rock Sugar with normal White Sugar, Jaggery or Palm Sugar.
Adjust the sweetness to suit your preference.
You can add a few teaspoons of grated coconut if you prefer. Alternatively, can roast small bits of sliced coconuts in Ghee and add it along with Cashew Nuts & Raisins.
Can substitute Milk with Coconut Milk too.
KALKANDU PONGAL /KALKANDU SADHAM
Festivals, as a matter of facts calls for traditional dishes, mostly prepared for the occasion. Pongal is a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. It is a four-day long festival celebrated at the nook and corner of Tamilnadu. As Rice is the staple crop grown in South India, along with other local dishes comes along a variety of Pongal recipes which is quite reminiscent of the festival. Though variant methods are prevalent throughout South India, Sarkkarai Pongal/Chakkara Pongal, Akkaravadisal, Kalkandu Pongal/Kalkandu Sadham, Ven Pongal are few which follow the mark during the season.
Kalkandu Pongal/Kalkandu Sadham is an easy Pongal recipe prepared with Raw Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu, flavoured with Cardamoms and garnished with Cashewnuts and Raisins roasted in Ghee. This creamy delight is yet another authentic dish from Madapalli(Temple Kitchen).
This Kalkandu Pongal/Kalkandu Sadham is a simple recipe which can be prepared at home for any occasion/festival. Above all this Kalkandu Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. And especially Kalkandu Pongal/Kalkandu Sadham is served as a prasadham in Chidambaram Natarajar Temple. As any other prasadham, Kalkandu Pongal/Kalkandu Sadham served in temples have a special note of taste and flavour which is quite divine.
Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes
HOW TO COOK KALKANDU PONGAL/KALKANDU SADHAM
INGREDIENTS:
To Cook Rice :
Raw Rice - 3/4 Cup
Milk - 1 Cup
Water - 1 Cup
Salt - a Pinch(Optional)
For Kalkandu Pongal/Kalkandu Sadham:
Rock Sugar/Kalkandu - 3/4 Cup
Cardamom - 4-5 Pods
Milk - 1/2 Cup
Ghee - 3 Tbpsns
Cashew nuts - 10-12 Nos.
Raisins - 1 -11/2 Tbspn
METHOD :
To Cook Rice :
Clean and wash the Rice for 2-3 times or until water runs clear.
Drain the Rice and add it into heavy bottomed pan/place it inside a bowl with a lid in a Pressure cooker.
Pour Milk, Water and a pinch of Salt to the Rice and give a quick stir.
Cover the Pressure cooker and cook for 3 Whistles on a high flame.
Lower the flame and cook for other 2-3 whistles.
Switch off the flame and allow the pressure to release.
For Kalkandu Pongal/Kalkandu Sadham:
Grind the Rock Sugar/Kalkandu & Cardamom Pods in a mixer-grinder into a fine Powder and keep it aside.
Slightly mash the cooked Rice, add the powdered Rock Sugar/Kalkandu & Cardamom powder to the cooked Rice and mix well
Leave this on a very low flame until the powdered Rock Sugar/Kalkandu is well absorbed into the Rice.
Pour in 1/2 Cup of Milk and cook on a low flame until you get the desired consistency.
Meanwhile heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
Pour this onto the Kalkandu Pongal/Kalkandu Sadham and mix well.
Serve Kalkandu Pongal/Kalkandu Sadham hot with a hearty drizzle of Ghee over it.
NOTES:
Can prepare the same dish by adding Moong Dhal, (if using Moong Dhal use,1/3 Cups).
Dry Roast the dhal on a medium flame until it turns fragrant before cooking the Dhal with Rice. (over roasting can alter the flavour of the dish).
If using Dhal in the recipe add extra 3/4 Cups of Water.
Adjust the amount of Milk & Water as for your rice variety.
Powder the Rock Sugar before adding it to the cooked Rice.
Alternatively, if you are adding the whole Rock Sugar, can melt it with some water and pour it onto the Rice.
Do not over boil the Rock Sugar mix. We don't need to boil it into string consistency.
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Kalkandu Pongal/Kalkandu Sadham.
MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU
This Menu is one quick combination of South Indian Tiffin Items which suits well to be catered for a Breakfast or a Dinner. The Menu in this post consists of Rava Kesari, Ven Pongal, Uzhundhu Vadai, Tiffin Sambar & Coconut Chutney. And it is served along with a wonderful Dabara full of South Indian Filter Coffee. A simple Mini Tiffin Menu, which can easily be fixed with simple planning & preparations.
"Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo. Shredding the beauty and bounty announcing the arrival of New Year in South India. Tamil New Year otherwise called as Tamizh Puthandu/Tamizh Varusha Pirappu also has different names like Chithirai Kani, Chithirai Puthandu as it falls during the Tamil month of Chithirai(April). The beginning of Chithirai(mid of April) month is considered as the beginning of New Year in different cultures in India. The same festival is celebrated with different names like Vishu in Kerala, Ugadi in Karnataka, Andhra Pradesh and Telangana, Gudi Padwa in Maharashtra, Pana Sankranthi in Odisha etc.,
GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE
I got a liking for this Aam Chunda during my college days. We had a few Gujarati friends in our class, and we often shared our lunch boxes. They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Thepla and least to mention Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially for the Pickles. I feel quite nostalgic when I think about this scenario now.
Since then, I always make a batch of Aam Chunda, and it is one default pickle in my refrigerator. The moment we serve Lunch, the first thing I put into my plate would be a Pickle and my daughter would always come up with a dialogue... You have pickle for Rice, Pongal, Upma, Sevai... special pickles for Chapatis too?!!! I make a separate batch of Green Chilli Pickle, Brinjal/Eggplant Pickle and this Aam Chunda especially to go along with Chapatis, Rotis/Parathas in a typical North Indian Style. And most of the other Pickles would be in South Indian Style.
Aam ka Chunda or simply Raw Mango Sweet Pickle is a very popular pickle from Gujarat. Aam Chunda is a classic Gujarati Mango pickle prepared with Raw Mangoes. Traditionally grated Raw Mangoes, seasonings & Sugar/Jaggery are mixed and then left under the sun. The heat of the Sun melts down the Sugar and slowly turns it into a syrupy consistency. Gradually, the grated Mangoes turns translucent and cooked under the heat of the Sun. We can say that it is sun-dried or literally sun-cooked. Usually traditional methods tastes authentic, but it is rather time-consuming.
But this is an instant version, a quick fix pickle which could be made within minutes. In this instant version, grated mangoes are slow cooked in Sugar until it reaches one string consistency. Perfect string consistency and slow cooking is the secret behind perfectly textured Aam ka Chunda. The Sugar should be melted into one string consistency on a very low flame, which yields you with a perfectly textured translucent mango strands and also it helps you to store this pickle for a long time. With no preservatives and additives it is the sheer perfect cooking method which makes this pickle last for a long time. I store it for upto a Year, it lasts longer if stored in the refrigerator.
Cuisine - Gujarati (North Indian) Recipe Type - Pickle
Spice Level - Low
Difficulty - Easy
Yields - 1- 11/ 2 Cups
Author - SM
Preparation Time -
Cooking Time -
HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE
GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE
INGREDIENTS:
Raw Mangoes - 11/2 Cups
Sugar - 11/2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Cumin Powder - 1 Tspn
Salt - 1 Tspn
METHOD:
Wash and wipe the raw mangoes. I have used 2 big size raw mangoes in this recipe which was about 11/2 Cups.
Peel the mango skin and then grate them.
In a wide heavy bottomed or non-stick pan, combine the grated Mangoes along with Salt, Turmeric and Sugar.
Mix well and cook this on a medium- low flame for about 2-3 Minutes or until the sugar dissolves completely.
Once the Mango-Sugar mixture starts to bubble, reduce the flame to low.
Mix well and cook this on a very low flame, stirring it occasionally, until it reaches one-string consistency and the grated mangoes have turned translucent.
Switch off the flame.
Now, add in the Red Chilli Powder and Cumin Powder and give a quick stir.
Allow Gujarati Aam Chunda to cool down completely before storing it.
Store Gujarati Aam Chunda in clean & dry airtight bottles.
GUJARATI AAM CHUNDA - RAW MANGO SWEET PICKLE
NOTES:
Adjust the amount of Salt and Chilli powder as per your taste preference.
Can substitute Sugar with Jaggery.
Cook on a very low flame until the mango sugar mixture reaches into one string consistency and the grated mangoes turn translucent.
The grated Mangoes should be cooked and should have a soft texture.
Avoid using steel/aluminium/copper containers for storing the
pickles, as they tend to react with the acidic nature of salt and the
Lemon.
Store Gujarati Aam Chunda/ Raw Mango Sweet Pickle in clean and dry Porcelain/Glass/Ceramic Jars.
Always use clean & dry spoons(preferably wooden spoons) for the pickle.
Wet Jars/spoons can spoil the pickles, as the moisture in them helps in the growth of Fungus.
Allow it to cool completely before storing it into sterilized bottles.
Refrigerate the Gujarati Aam Chunda for a longer shelf life.
If stored properly, Gujarati Aam Chunda can last for a year or so.
"Sundal Podi – The Essential Festive Spice Powder for Delicious Navratri Sundal Recipes"
Navratri is all about devotion, vibrant Golu displays, and of course, delicious prasadhams! One of the most beloved offerings during Navratri is the variety of Sundals made each day. Preparing Sundal for a large crowd during pujas or for Golu visitors can be a daunting task. That’s where Sundal Podi comes in! This versatile spice mix is a time-saver in the kitchen, making it easy to whip up flavourful Sundals in minutes.
Whether you're offering Sundal as prasadam or simply indulging in the festive spirit, this Sundal Podi is a game-changer! Made with a blend of dry-roasted spices, it brings an instant burst of flavour to any Sundal.
Why Sundal Podi is a Must-Have for Navratri
During the 9 days of Navratri, preparing different Sundals daily can feel overwhelming. With Sundal Podi, you can cut down on prep time and focus on enjoying the festivities. From Chickpea Sundal to Green Gram Sundal, this spice powder will add a flavour boost that elevates your offerings. Plus, it's not just limited to Sundal—this versatile spice mix can be used for South Indian vegetable stir-fries or Poriyals as well!
Looking for more Sundal Recipes? Check out Chickpea Sundal Recipe for an easy, protein-packed prasadam! Or Looking for something unique? Try Sprouted Green Gram Sundal Recipe for a fresh & nutritious take on traditional Sundals.
Click the link for a variety of Easy Sundal Recipes perfect for all 9 days of Navratri!
Cuisine - South Indian
Recipe Type - Spice Powder
Spice Level - Medium-High
Difficulty - Easy
Yields - 1/2 Cup(Approximately)
Author - SM Preparation Time - 5–10 Minutes
Cooking & Grinding - 15-20 Minutes
Dry Roast Spices: Start by dry-roasting the Dry Red Chillies on low heat until they puff up and release their aroma. Then, add the coriander seeds and roast until they turn fragrant.
Roast Dhals: Add the Bengal Gram Dhal and Black Gram Dhal, roasting them until golden brown.
Cool and Grind: Once everything is roasted, switch off the heat, add turmeric powder, and let the spices cool. Grind the mixture into a fine powder using a mixer or coffee grinder. Don’t forget to add salt while grinding!
Store the Sundal Podi in an airtight container in a cool, dry place.
Always use a dry spoon to scoop out the powder to avoid clumping.
Make a small batch for the best flavour—freshly ground spices will elevate your Sundals.
*Pro Tip:Sundal Podi can also be used in vegetable stir-fries like Beans Poriyal. Just sprinkle some over cooked veggies to transform a simple dish into something special!
Additional Notes & Tips for Preparing Sundal Podi
Roasting Tips:
Roast on a Low Flame: Always roast the ingredients on low heat to ensure even cooking and to prevent burning, which would spoil the flavour of the Sundal Podi.
Dry Ingredients: If you prefer, you can also dry the ingredients in the sun before roasting for an even deeper flavour.
Cumin and Peppercorns: Adding a quick stir of cumin seeds and peppercorns during the roasting process enhances the flavour further. Make sure to dry roast these spices along with the other ingredients for a balanced taste.
Adjusting Spice Levels:
You can adjust the number of Dry Red Chillies to match your spice preference.
Salt: Adding salt to the Sundal Podi is optional, and can be added during the grinding process if desired.
Batch Size and Freshness:
It’s best to prepare Sundal Podi in small batches, as freshly roasted and ground spices yield the most flavourful Sundals.
Avoid making large batches that might lose their potency over time.
By following these tips, you’ll ensure your Sundal Podi remains fresh and flavourful, making your Sundal and stir-fries delicious every time!
Make Your Navratri Celebrations Stress-Free
Hosting a Golu or puja for Navratri often means preparing meals in large quantities for family, friends, and guests. With a batch of Sundal Podi ready, you can make the process much smoother. It simplifies Sundal preparation, allowing you to quickly mix it with your cooked legumes for a delicious dish. You can even prepare the Sundal in advance and just add the podi before serving, making it a perfect option for last-minute prasadhams.
To complete your Navratri menu, don’t forget to pair your savoury Sundal with something sweet! Don’t miss out on desserts that add a little sweetness to your feast.
Don’t forget to pair your Sundal with something sweet! Dishes like Sweet Pongal or Kesari are a must-have for this festive season. Try Coconut Barfi or Palkova recipes for a delicious treat alongside your savoury Sundals.
Navratri Essentials
Navratri is a time for devotion, celebration, and of course, feasting! With Sundal Podi in your pantry, you can simplify your festive cooking and make flavourful offerings in no time. Whether you're whipping up different Sundals for each day of the festival or hosting a large Golu, this spice mix is your perfect companion.
Why stop at Sundal? Explore more recipes on my blog to make your Navratri even more special. Check out a wide range of mouthwatering Naivedhyam/Prasadham Recipes to festive sweets in my blog - Essence of Life - Food, there’s something for every celebration!
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
