Pongal is a harvest festival celebrated in Tamil Nadu in the month of Thai in Tamil calendar. It is the time of the year when people harvest rice, sugar cane, different types of cereals and turmeric. Also known as Thai Pongal, it is one of the most popular festivals in the southern state of India. Pongal, which is taken from a word that means ‘to boil’ in Tamil, is a four-day festival and it coincides with other harvest festivals celebrated in different parts of the country. People in north India celebrates Lohri, Makar Sankranti is celebrated in Maharashtra Bengal and Orissa, Bhogi in Andhra Pradesh and Bhogali Bihu in Assam. These festivals mark the change in the season. This year Pongal falls on January 14 to January 17. Celebrate this auspicious festival by making delicious dishes at home. Here are some recipes to make Sakkarai Pongal, Pulihora and Chola Paniyaram shared by Sakshi  Tanwar.

Sakkarai Pongal

Sakkarai Pongal
Sakkarai Pongal

Ingredients:

1 cup rice

¼ cup moong dal

1 cup grated jaggery

⅛ tsp green cardamom powder

5 to 6 tbsp clarified butter

1 to 2 tbsp cashews – chopped

1 to 2 tbsp almonds – chopped

Coconut

Method:

Add moong dal to a heavy-bottom pan, roast it with ghee till it turns fragrant. Add rice to the same pan and wash it at least twice. Pour 2¼ cups of water. Cook till soft. Pour ¼ cup water to grated jaggery. On a low flame stir and melt it. Keep this aside. Mash the rice and add the rice and dal in the jaggery. Chop some almonds and cashews. Heat a pan with ghee, add cashews and almonds and coconut and fry them till they turn aromatic. Add them to the rice. Add a bit of cardamom powder and garnish with coconut.

Pulihora

Pulihora
Pulihora

Ingredients:

Tamarind

Sesame seeds

Coconut

4 nos dried red chili

4 tsp chana dal

3 to 4 tsp coriander seeds

Oil

3 tsp of cumin seeds

1 tsp mustard seeds

1/2 tsp asafoetida

1 tsp fenugreek seeds

Black pepper

1 cup rice

Salt to taste

1 tsp turmeric powder

Jaggery

Ingredients for tempering:

Oil

Bengal gram

Split black gram

Groundnuts

Mustard seeds

Curry leaves

Sesame seeds

Method:

Soak tamarind in warm water. Dry roast sesame seeds and coconut. Now roast dried red chilies, bengal gram, coriander seeds, cumin seeds, mustard seeds, asafoetida, fenugreek seeds and black pepper in oil. Grind the above-mentioned roasted items. Take out the paste of the soaked tamarind. Boil some rice. Cook the tamarind paste in a pan and add some salt and turmeric to it. Now add the scraped jaggery to it. Mix well till the jaggery melts. Now add the prepared spice mixture in it and add some oil. Cook well. Drain the water of the rice and let it cool for some time. Add the rice to the prepared mixture.

For Tempering

Heat oil and add 1 tsp Bengal gram, split black gram, groundnuts, mustard seeds, curry leaves and some sesame seeds. Pour the tempering over the rice, mix well, cover with the lid and let it cook.

Chola Paniyaram

Chola Paniyaram
Chola Paniyaram

Ingredients:

1 cup sorghum millet

1/2 cup split black lentils

1 tsp fenugreek seeds

Salt to taste

Red chili Powder

Oil

Method:

Soak some sorghum millet and split black lentil and 1 tsp fenugreek seeds overnight. Grind it in the morning and add salt and red chili powder to it. Let the mixture ferment. Grease the paniyaram mould with some oil, add the mixture to it. Let it cook from both the sides. Serve with coconut chutney.