Category: Pongal

Pongal Meal

Pongal Meal

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Plantain Chips -Vazhakkai Varuval

plantain fry

Valakkai Chips



Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste


Preparation method:

Peel Plantain and cut into slices.

Add chilli powder, turmeric, hing, salt  to the plantain slices and mix it well.

Marinate it For the 15 mins.

Heat oil in a pan, add the marinated pieces and deep fry it till it turns to golden brown.

Add few at times in medium flame.

Serve it hot with rice or roti.

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Sakarai Pongal (Sweet Pongal) – Receipe


Pongal is a unique tamil cuisine in india. it is a popular rice dish in Tamil Nadu and other South Indian states. Pong means ” boil over”.The rice boiled with milk,coconut and jaggery , this is sweet pongal made specially in earthenware decorated pots with a wood fire.

Sakarai pongal is generally prepared in temples as a prasadam, ie an offering made to a deity, as a thanksgiving to god. It prepared during special occasions and at any festival times. pongal festivals such as Thai Pongal is very famous in Tamil Nadu, India. Every January, Tamilians celebrate Pongal, a harvest festival, where pongal (the dish) is cooked to celebrate the harvest. Traditionally ancient Tamil people cook pongal before pooja and offer it to the deities.

There are two varieties of pongal, namely, sakarai pongal (sweet pongal) and ven pongal (white pongal). Ven Pongal: Ven (white) pongal is a popular dish in South Indian homes and is typically served as a special breakfast in Tamil Nadu.


Recipe Cuisine: Indian ;     Preparation Time : 5 mins;    Cooking Time : 20 mins ;    Yield: serves  3: 


Raw rice – 1 Cup
Milk – 1 Cup
Jaggery – 1/2 Cup
Ghee – 5 Tsp
Cashew nuts – 12
Raisins – 7
Cardamom – 3
Coconut – 1/4 Cup optional
Edible Camphor – a pinch optional


Preparation method

  1. Add 1:3 ratio of water to rice and cook it for 3 to 5 whistles until it get mashed up nicely.
  2. Add boiled milk and grated jaggery together into rice in a medium flame and stir it very well.
  3. Add Cardamom and edible camphor into rice.
  4. Heat the ghee in a separate pan and fry the cashews and raisins and add to the rice.
  5. Add the grated coconut and remaining ghee.
  6. Serve it hot and enjoy!
  7. Required techniques: If you feel jaggery is not pure then dissolve it in a hot water, heat it and filter it.
  8. Add the jaggery syrup to the cooked rice.Pongal consistency is very important, so don’t cook until it gets dry, make sure enough moisture is there.


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