Pongal is the harvest festival. Pongal is the time when the new rice harvest is in. Also a great many variety of yams, melons etc. The traditional cuisine in South India during this time is dominated by these. Pongal both sweet and savory is the staple of the south indians. A healthy dose of protein in the rice accompanied by country veggies makes it rich and sumptuous. The dessert are rice n sugarcane based, which again is plentiful at this time. The ‘sharkara pongal’or the sweet molasses based rice pudding is a must during this harvest festival.
Here I have attempted to merge it with the Malaysian favourite palm sugar(gula melaka). The attempt was very well received in my house. Hope you will also try it this pongal season.
You need
Short grain rice 1cup
Split skinned green gram dal 2 cup
Gula melaka powdered(palm sugar)
2 cups
Water..
A few Cardamom pods
Raisins
Ghee 1tbsp
Method
Dry roast the Dal. Cook it with rice and excess of water.
In a separate pan add palm sugar and a couple of ladles of water. Bring it to a boil and strain it out for impurities.
Add the rice Dal mixture into a fresh pan with the syrup. A low it to bubble awAy for a few minutes. Seperately roast the raisins in ghee and add to the the bubbling mixture. Add cardamom powder and simmer for few minutes.
There you have the traditional South Indian favourite.
