Step by step method/ picture to make Sakarrai pongal...
Ingredients to be pressure cooked
Raw rice -1 cup
Yellow moongh dhal/pasi paruppu -1/4 cup
(slightly dry roasted till light golden brown)
Water-4 & 1/2 cups
Jaggery/vellam -1 & 1/2 cups
(water 1 & 1/2 cups)
Powdered cardamom powder-1tsp
Edible camphor -a pinch
(optional,if you don;t like the smell then avoid)
Chopped cashew nut- 12
Dry roast yellow moongh dhal till light brown colour.Add the washed rice,salt & water,pressure cook till soft.Mean while dilute the jaggery in water,filter to remove any impurities.Pour this filtered jaggery liquid into the cooked dhal/rice mixture.Add the cardamom powder & edible camphor if using & cook for 5 minutes in medium low flame.Heat ghee in a pan & fry the nuts till light golden brown.Pour this into the sweet pongal,switch off the stove & serve them hot.
a) Water quantity depends upon the quality of rice,add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry,then add 1/4 cup of hot water or milk,you will
get back to the right consistency.
e) Colour of the pongal depends upon the jaggery variety,above i have used pagu vellam.
f) Serve them hot with little ghee drizzled on top.
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