Simple Way to Prepare Tasty Sarkarai pongal (Tamilnadu traditional dish) Cooking Basics for Newbies

Sakkarai Pongal ( pongalo pongal pongalo pongal) Iniya pongal nal vazthukal. Pongal is one of the most popular harvest festival celebrated in Tamil Nadu. Chakkara Pongal is a delicacy made from newly harvested rice. Wish you a very happy and prosperous Tamil new year.

Sarkarai pongal (Tamilnadu traditional dish) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Sarkarai pongal (Tamilnadu traditional dish) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have sarkarai pongal (tamilnadu traditional dish) using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Sarkarai pongal (Tamilnadu traditional dish):

1. Make ready 1 cup raw rice (any kind)
2. Take 1/4 cup moong dal
3. Get 3 cups water (to cook rice & dal)
4. Prepare 1/8 teaspoon green cardamom powder
5. Take 1 small pinch edible camphor pacha karpooram (optional)
6. Make ready 2-3 tablespoons Ghee or more – use as desired
7. Get 1 tablespoon raisins
8. Make ready 12 cashew nuts split or broken
9. Prepare 2 tablespoons coconut pieces, sliced or chopped (optional)
10. Take 2 cups jaggery powdered or grated

Pongal or huggi is a popular South Indian rice dish. In Tamil "pongal" means "bubbling up". In Telugu and Kannada, pongali is a dish of rice mixed with boiled milk and sugar. Sweet pongal is a delicious festive dish made with rice, dal, jaggery, ghee & nuts.

Steps to make Sarkarai pongal (Tamilnadu traditional dish):

1. Preparation for sweet pongal- - Add 1/4 cup moong dal to a heavy bottom pan or pressure cooker
2. Roast it on a medium flame stirring often till the dal turns fragrant. - Next add 1cup rice to the same pan and wash both of them at least 2 to 3 times. Drain the water completely.
3. Pour 3 cups of water. Cook till soft either in the pressure cooker for 2 whistles or in the pot.  - You can also put the rice & dal in a bowl and pour water. Place the bowl in a pressure cooker. Pressure cook for 3 whistles.
4. You can also skip this step & add clean jaggery or sugar directly to the mashed rice. If making syrup, transfer ¼ cup water & ½ cup grated jaggery to a pan.
5. On a low flame stir and melt it. Boil until slightly thick & sticky. Do not over cook as this turns too thick after cooling. Set this aside.
6. When the pressure releases, open the cooker and mash the rice & dal lightly.  - Next filter jaggery syrup to the cooked rice & dal. Add 1/8 teaspoon green cardamom powder
7. Add 2 tablespoons coconut pieces (optional) and fry them till they turn golden & aromatic. Transfer only the coconut pieces to a plate
8. Mix and cook on a medium flame till the jaggery syrup blends well with rice.  - It should begin to bubble up well. Turn off the stove. - Heat a pan with 2 to 3 tablespoons ghee on a medium flame.
9. Fry 12 cashew nuts & till golden in the same ghee.  - Add 1 tablespoon raisins and fry until they turn plump.
10. Off the stove and add 1 small pinch camphor (karpuram). Pour this to the sweet pongal & mix well.
11. Chakkara pongal is ready. Always cool the food before offering to God or goddess or deities.

In Telugu and Kannada, pongali is a dish of rice mixed with boiled milk and sugar. Sweet pongal is a delicious festive dish made with rice, dal, jaggery, ghee & nuts. Sweet pongal is known as chakkara pongali in. Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India. There are different variations being followed in making of the Sakkarai pongal based on.

Which usually means at any particular sarkarai pongal (tamilnadu traditional dish) time on your cooking cycles there’s quite probably someone somewhere that’s better and/or worse at cooking more compared to you personally. Take heart from this as even the most effective have bad days in terms of cooking. There are a lot of men and women who cook for several factors. Some cook as a way to eat and survive although some cook because they actually like the whole process of cooking. Some cook during times of emotional trauma and others cookout of sheer boredom. No matter your reason for cooking or learning to cook you should always begin with the basics.

The good news is that as soon as you’ve heard the fundamentals of cooking it’s improbable that you will ever need to relearn them. This means you may constantly develop and expand your cooking abilities. Since you know new recipes and better your culinary skills and talents you will realize that preparing your meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.

You will also discover as your own experience and confidence develops you will find your self more and more often improvising when you proceed and adjusting meals to fulfill your personal preferences. If you’d like less or more of ingredients or would like to earn a recipe somewhat more or less spicy in flavor you can make simple adjustments on the way in order to attain this goal. Quite simply you will start in time to create meals of your individual. And that’s something that you won’t necessarily learn when it has to do with basic cooking skills to novices but you would never learn if you did not master those simple cooking skills.