As every other girl in TamilNadu my childhood memories of this popular ‘Margazhi’ month reminds me of amma’s kolam(rangoli),lots of music,bhajans,nagara sangeerthanam,Thiruppavai,early morning temple visit and ofcourse the Prasadhams.Being a Tambrahm if I dont write about the popular Naivedhyams of ‘Marghazhi'(16th Dec – 15th Jan) it will not be fair.
Today writing about Pongal. The ingredients used are mostly available at our house.It hardly takes 20-25 minutes to prepare the whole dish.
As every other girl my childhood memories of this popular month reminds me of amma's kolam(rangoli),lots of music,bhajans,nagara sangeerthanam,Thiruppavai,early morning temple visit and ofcourse the Prasadhams.Being a Tambrahm if I dont write about the popular Naivedhyams of 'Marghazhi'(16th Dec - 1
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 cup rice
- 1/2 cup MoongDal
- 2 tbsp ghee
- 1 tbsp black pepper
- 1 tbsp jeera (cumin seeds)
- 1 Green Chillies
- 1/4 tbsp ginger Grated
- 1/2 tbsp salt
- 1/2 tbsp Mustard Seeds
- 10 Cashewnuts
- few Curryleaves
Ingredients
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Instructions
- Heat 1/2 tsp ghee in a pan and dry roast Moongdal, Rice together until a nice aroma comes out
- Pressure cook rice and moong dal together with salt upto 4 whistles.
- I normally add 4 cups of water for one cup of rice & 1/2 cup moongdal
- Heat remaining ghee in a frying pan.Add cashewnuts.Once they are golden brown remove them and keep it separately.
- In the same pan add mustard seeds,jeera,black peper,curry leaves
- Let them splutter.Finally add grated ginger,salt,hing and saute it for seconds pinch of a few
- Mix the above tempering with cooked pongal
- Before serving pour little ghee on top and serve it with Gosthu,Chutney or Sambhar
