I love that we can regulate the amount of jaggery. If you already have powdered jaggery that is free of residue, you can skip this step and directly add the jaggery powder to the boiled rice. I was amazed and humbled by the response I received for my first post in this series. Pour this tempering over the rice-dal-milk mixture. 2 ½ cups water This site uses Akismet to reduce spam. If you are using copra, then not need of roasting. WordPress. Black rice (also known as Purple rice, or Kavuni Arisi in Tamil) is a very nutritious, antioxidant rich variety of rice that has a deep black color which usually turns deep purple when cooked. (There's no need to make the jaggery into a syrup). 1/2 cup fresh/frozen coconut though freshly grated coconut is best You can chop coconut in to bite sized pieces too instead of grating it. It is very simple to prepare and tastes great with vada, pongal, idli, dosa and also as a dip for samosa and bajji. Last Updated: July 17, 2020 | First Published on: January 4, 2013, Raw Rice: 1/2 cup Water: 1 and half cups Pour in the milk and bring it to a boil. Remove the roasted cashews & raisins and set it aside on a small plate, In the same pot add ¼ cup moong dal (and optionally, 2 Tbsp. Aiyshwarya Mahadev, a political spokesperson, says, “Shankranti for me has always meant “Yellu Bella” hot ghee laden Pongal and Gasagase payasa that my Amma made for me. Boil powdered jaggery with 1 cups water for a few mins until the jaggery powder is fully dissolved (stir to accelerate this process). I realized that day what happens when I attempt to cook dishes that I love to eat but with no knowledge of ingredients and what happens behind the scene. golden raisins and roast until they expand like balloons. 3 cardamom pods Do not let the green lentils to burn when roasting. Black Rice (Kavuni Arisi) Sweet Pongal is a healthy twist to the popular South Indian white rice sweet pongal and is cooked with the healthier black rice (kavuni arisi), jaggery and garnished with ghee roasted cashews and golden raisins and flavored with crushed cardamom. If using any other pot, cook until the rice and dal are cooked until mushy. And what is a meal without a sweet dish? Ingredients: Thanks for your positive feedback on this recipe! Cook soaked black rice with 2 times water (3 times if not soaked) in electric rice cooker or a pressure cooker. Pour the ground mix into a pan and add the strained jaggery syrup along with the remaining water and bring it to boil on medium heat. Remove the roasted cashews & raisins and set it aside on a small plate, Step 3 – In the same pot add ¼ cup moong dal (and optionally, 2 Tbsp. Optional: Fry the cashews and the raisins in ghee and set it aside Drain the coconut pieces from the oil and transfer to a plate. Sweet pongal / Chakkara pongal / Sakkarai pongal is a traditional south Indian dessert made with rice and jaggery. Roast moong dal in a pressure cooker on medium flame, stirring often till the dal turns fragrant. All rights reserved. We like our black rice pongal a little dry and chewy, but if you prefer it to a porridge consistency, add 4 times water. Mash the cooked rice-dal mixture lightly with the help of a ladle and add it to the boiling milk. Though my husband , daughter and myself love Ven Pongal... Hello, everyone!!! 3 tbsp Ghee or as required Add the powdered jaggery, grated fresh coconut, cardamom powder and milk Allow the pressure to release on its own. As it cools down the lentils will continue to absorb the moisture making the dish more thick or dry. Sharing the easy Instant Pot method of making the sweet pongal … Rinse raw rice in enough water and add it to cooker along with roasted green lentils. http://madhusindianrecipes.blogspot.com/http://madhusvantalu.wordpress.com/, its amazing how I have developed a taste for this dish over the years – lovely shots, Yummy pongal I love this alsohttp://great-secret-of-life.blogspot.com, Helen http://myworldmyhome2012.blogspot.in, One more interesting recipe from you …you rock on your sweet collection dear …this looks yum, wow truly delicious pongal, excellent presentation…, Your email address will not be published. If you’re using an open pot, soak the rice and dal mixture in water for 30 mins. cardamom powder, the remaining ghee, a pinch of nutmeg powder (optional), and ½ a smidgen of crushed edible camphor (optional), Turn of the heat, mix the whole thing together and move the sweet pongal to a serving bowl, Enjoy this sublime sweet pongal aka chakkara pongal with your family and friends . Pressure cook for six whistles. Add raisins and fry until plump. Sweetened rice cooked with a mix of sugar/jaggery, coconut pieces or moong daal. molasses – optional for attaining the perfect color, Set the Instant Pot on saute mode. Note: Ven Pongal is best enjoyed immediately. Even to this date, whenever I use jaggery, I remember that day . When the pressure releases, open the cooker and mash the rice & dal lightly. Pongal, the harvest festival, is naturally a lot about food. Unprocessed, jaggery has impurities- so add water to the crushed jaggery and heat it. Delicious Sweet Pongal Huggi. If you continue to use our site, you agree to the updated Policies. In an open pot, you will need an extra cup of water, Allow the Instant Pot / pressure cooker to release pressure naturally, Set a small sauce pan on medium heat, and add 2 Tbsp. Thanks, Shweta! Thank you for stopping by. ½ cup moong dal Or sign-in with your Very Good Recipes account: Don't have an account yet? The purple color is caused by high levels of anthocyanins, a type of flavonoid or a class of compounds with antioxidant effects (same type of pigments that are contained in super foods like blue berries, concord grapes, eggplants, etc). Heat 2 tsp of ghee in a seasoning pan and fry cashews, raisins and grated coconut one after the other. Before sharing the recipe, I need to share the story behind the recipe. This is one my favorite recipes by Aparna! golden brown color. © 2019 copyright Senthil's Kitchen. Method of preparation: What kind of pongal recipes would you like? Powdered Jaggery : 1/2 cup to 3/4 cup Add some water and cook for few minutes. 1 cup raw rice (ponni or sona masoori or basmati), 1-2 Tbsp. Drain the water before continuing on, Add 2 cups of milk, stir it well and allow it to boil. A pinch of pacha karpooram (edible camphor) On the day of Pongal, all the members in the family gather around the pot and shout out (in chorus) “Pongalo Pongal, Pongalo Pongal, Pongalo Pongal” (which literally means the milk is boiling). I prefer 1:1/2, where you have the perfect amount of daal to rice. This step needs to be done just before opening the Instant Pot / pressure cooker or else the melted jaggery will thicken again, Step 10 – When the Instant Pot / pressure cooker has released pressure naturally, open and slightly mash the cooked rice and lentils with the flat ladle, Step 11 – Pour the melted jaggery over this mashed rice-lentil mixture using a strainer. split chickpeas (chana dal) – optional for added crunch, 1 cup raw rice (ponni or sona masoori or basmati), 1-2 Tbsp. This will clean any dust or stones that are typically found in jaggery blocks, Step 12 – Add shredded coconut and cook over medium heat for about 5 minutes or until the pongal reaches a porridge-like consistency, Step 13 – Add the cashews and raisins we roasted earlier, ¼ tsp. Relative to other rice varieties, this rice is high in protein and iron; according to Chinese medicine, it is considered a blood tonic. Add this seasoning to the Sweet Pongal along with the fried coconut pieces, and mix well. Followed it to the T. Steps were easy to understand and the end result was yummy! This will clean any dust or stones that are typically found in jaggery blocks, Add shredded coconut and cook over medium heat for about 5 minutes or until the pongal reaches a porridge-like consistency, Add the cashews and raisins we roasted earlier, ¼ tsp. molasses – optional for attaining the perfect color, ½ smidgen edible camphor (pacha karpooram) – optional, Instant Pot / pressure cooker / heavy-bottom pan. I am pleased to share our family recipe made for “Thai Pongal”, a harvest festival celebrated in mid-January in South India. Fry 12 cashew nuts till golden in the same ghee. If you’re using an open pot, soak the rice and dal mixture in water for 30 mins. I have already posted the recipe for milk pongal. 1/4 tsp Cardamom powder Recipe provided by educational psychologist Dr Saranya T Jaikumar. 3/4 cup crushed jaggery Add a pinch of saffron and a pinch of cardamom powder 1 tablespoon raisins This is important if you are mindful of your sugar intake. Black Rice, Dessert, Kavuni Arisi, Pongal, Sweet Pongal. A pinch of green cardamom powder Include ghee roasted cashews, raisins and grated coconut or copra. Special Pongal Sambar with 30+ Vegetables, Barnyard Millet (Kuthiraivali) Sweet Pongal. 1 Tbsp Rice Melted Ghee: 3 tbsp The reality was that the jaggery had hardened, my mouth was sticky and I found it very difficult to chew. or you will lose the essence of the dish’s flavor, Note: if using fresh coconut, grate it before you start; also don’t forget to crush the jaggery ahead of time, if using a jaggery block, Step 1 – Set the Instant Pot on saute mode.
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