Sakkarai Pongal

In Tamil, the word Pongal means “overflowing” which signifies abundance and prosperity. On the day of Pongal, at the time of sun rise there is a symbolic ritual of boiling fresh milk in a new clay pot and when the milk boils over and bubbles out of the vessel, people shout Pongalo Pongal.

Thai Pongal is mainly celebrated to convey the appreciation and thankfulness to the Sun God as it acts as the primary energy behind agriculture and good harvest. Tamilians decorate their homes with mango leaves and embellish the floor with Kolam.

Ingredients:

Raw Rice	1 Cup
Yellow Moong dal	¼ Cup
Jaggery	2 ½ Cup
Milk	1 Cup
Ghee	2 Tbsp.
Cashew nuts	5-6
Cardamom and Nutmeg Powder	½ Tsp

Traditional Method:

Dry roast yellow moong dal till the pleasant aroma comes .Then remove from fire.

Tie turmeric plant and decorate the pot with santhanam and kungumam. Pour the milk in it. Keep it in front of God and pray. Then keep it on the stove. When the milk starts boiling and rising we say Pongalo Pongal.

Make sure milk should not spill from the pot.

So we reduce heat and add 4 cups of water. The ratio of water to rice is 4 :1  When it starts boiling add rice and dal. Cook on a medium heat until the rice and dal gets cooked .

Then add Jaggery.Let it cook for 5 more minutes on a low heat.

Mix it thoroughly to ensure it does not stick to the bottom of the pan. When it is done remove from fire. Garnish with roasted cashew nuts, ghee, cardamom powder and nutmeg powder.

Sakkarai Pongal is ready.