Pongal Rice

Pongal is a very popular rice based dish of South India. It is made specially during the harvest festival of Pongal, hence the name. There are basically two varieties of pongal, kara pongal and sakarai pongal. The former is spicy whereas the latter is sweet to taste.

Pongal festival is celebrated to mark the the 1st day of the Tamil month of Thai. Pongal literally means boiling over. The name comes from the way the dish is prepared. Rice and milk is cooked with jaggery in a pot called Pongal Panai. The milk is allowed to boil over which symbolizes prosperity. The festival is celebrated to thank the god of rain Indra and Sun god. The pongal prepared this day is sakarai pongal.

To make sakarai pongal, you will need 1 1/2 cup rice, 70 gm jaggery, half a tin of condensed milk, 3 powdered cardamoms and cloves, some chopped nuts and raisins, 2 tbsp ghee.

Take some water in a vessel and cook the rice in it. After they have become soft, strain the water. Pour the rice on a deep pan and add condensed milk and jaggery. Cook it over medium flame. Keep stirring and cooking till the pongal becomes dry. Add raisins and nuts and serve.

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