Sakarai pongal is a sweet dish prepared especially for Pongal festival.The word ‘Sakarai’ means ‘Sugar’,here jaggery is used instead of sugar. Pongal is a harvest festival celebrated by Tamilians.During this special day people make Sakarai Pongal at home and offer them to Surya Bhagawan (The Sun God) to show their gratitude for good harvest.
1 cup raw rice/pachai arisi
1/4 cup yellow moong dhal/pasi paruppu
2 cups jaggery(broken into small pieces)
4 & 1/2 cups water
1/2 cup milk (optional)
1 tbsp grated coconut
4 tbsp ghee
Soak the raw rice and moong dhal in water for 10 mins.Drain the water and pressure cook for 3 whistles,them simmer the flame to low and cook for 5 minutes.Switch off the flame and open only when the pressure is completely released by itself.
Meanwhile heat 2 tbsp of ghee in a kadai,roast the cashews to golden brown.Now add the raisins fry until they puff up.Switch off the flame and keep it aside.
Open the lid and mash the rice well,keep the flame to low.
Add the jaggery to the hot rice and keep stirring.Add 1/2 cup milk at this stage if you find hard to mix them.
Add the roasted nuts,raisins,grated coconut and mix them well with the cooked rice.
Add the remaining 2 tbsp of ghee to the pongal and switch off the flame.
Serve the Sakarai pongal hot with crispy Vadais.
TAKE CARE TIPS
Add half a cup of milk if you find it difficult to mix them.
The colour of the pongal differs with the colour of jaggery(vellam)
The colour of thye jaggery varies from golden brown to dark brown.
Do not use Atchu vellam.
Always use new raw rice to make pongal.