Pongal O Pongal

Top row: little bowl of coconut chutney, vada and a bowl of sambar
Bottom row: Chakra pongal and Ven pongal

14th January is Pongal each year, this year its on the 15th, I think its because 2008 is a leap year. According to the Tamil calender its the first day of the month of Thai maasam.

Its the beginning of the harvest season and typical crops harvested during this period are rice and sugarcane. Celebrations go on for a week.

This year we had some family and a friend over and we had a Pongal brunch.

I made chakra pongal (sweet) and ven pongal (savoury) and Ochie bought the vadas,sambar and chutney from Shanti Sagar. It was good to get together and share a meal. Everyone got to take home pongal too, there was enough to feed a little army.

Here's the recipe for Ven Pongal and Chakra Pongal. ( Sapudu enjoy!)

Chakra Pongal

Ingredients: Raw Rice - 1 measure, Moong dal - 3/4 measure, Jaggery (3/4 ball), Ghee( lots of it, not less than 200gm), Cardamom -5 powdered, generous quantity of raisins and chashew nuts.

Method: Roast moong dal lightly to get rid of the raw smell. Pressure cook the rice and moong dal with plenty of water so that the rice and dal are mashed up easily.

To Jaggery add a small quantity of water and heat and dissolve. Strain the resultant liquid.

In a large vessel heat the ghee and fry the raisins and chashew nuts until cashew is golden, add in the strained liquid jaggery, mix well then add in the mashed rice and dal. Finally put in powdered cardamom, mix well and allow to cook for about 5-7 minutes, stirring and mixing constantly.

It must be served and eaten hot.

Ven Pongal

Ingredients: Raw Rice - 1 measure, Moong dal - 3/4 measure, Ghee( lots of it, not less than 200gm), chashew nuts, Mustard seeds- 1 1/2 tsps, Jeera - 1 1/2 tsps, Ginger paste or cut into fine pieces - 2 tsps, Curry leaves, Green chillies - 1 or 2, Black Pepper corns crushed - 5, Asafoetida and Salt.

Method: Roast moong dal lightly to get rid of the raw smell. Pressure cook the rice and moong dal with plenty of water so that the rice and dal are mashed up easily.

Heat the ghee in a large vessel, when hot put in the mustard seeds and allow to splutter and burst. Once that's done, put in the cashewnuts and fry for a bit, then add the crushed pepper, jeera, ginger, curry leaves, green chillies and salt.

Lower the heat and add in rice and moong dal mixture and mix well, sprinkle some asafoetida and mix it into the mixture. Serve hot.

HAPPY PONGAL.