Ingredients that is needed to prepare Tamil Nadu's Temple Special Prasaadam Pongal
Rice - 1 Cup
Moong Dal - 1/4 Cup
Split Roasted Gram - 1/4 Cup
Thoor Dal - 1/4 Cup
Pepper - 1 Tsp
Cumin Seeds - 1 Tsp
Add all the above said ingredients to a mixer jar and grind it coarsely. Do not grind it finely. After grinding all the above said ingredients, sift (Jalikkavum) them using a coarsely filtering sifter. Some of the ingredients would have got powdered finely. If you do not sift it, the finely powdered content that is available in this will not give a perfect consistency to the dish. So separating the coarsely powdered ingredients and the finely powdered ingredients is very much necessary.
Other Ingredients required for preparing Tamil Nadu's Temple Special Prasaadam Pongal
Oil - 1 Tbsp
Mustard Seeds -1 Tsp
Dry Red Chili - 4 No.
Curry Leaves - 1 handful
Asafoetida - 1 Pinch
Water - 1:2 1/2 (Ingredients:Water)
Salt - To Taste
Procedure for cooking Tamil Nadu's Temple Special Prasaadam Pongal
Take a pan and add oil to it. Let it to heat in medium flame.
Once the oil is hot enough put the mustard seeds and wait until it pops up.
After the mustard seeds pop up, put the dry red chilies and curry leaves to it.
Then slow down the flame to sim and add asafoetida to it.
Soon after adding asafoetida pour 2 and half cups of water to it and raise the flame to high.
Now add required amount of salt to it and let it to boil.
After the water boils well, add the coarsely grinded rice, dal and spices mixture to it.
Now close the pan and wait until the ingredients cook well.
When the pongal is almost ready to serve, add ghee with it and transfer it to serving plate.
If you are preparing this pongal for prasaadam at any of the temples, then scoop it in small paper cups and distribute it.
Rice - 1 Cup
Moong Dal - 1/4 Cup
Split Roasted Gram - 1/4 Cup
Thoor Dal - 1/4 Cup
Pepper - 1 Tsp
Cumin Seeds - 1 Tsp
Add all the above said ingredients to a mixer jar and grind it coarsely. Do not grind it finely. After grinding all the above said ingredients, sift (Jalikkavum) them using a coarsely filtering sifter. Some of the ingredients would have got powdered finely. If you do not sift it, the finely powdered content that is available in this will not give a perfect consistency to the dish. So separating the coarsely powdered ingredients and the finely powdered ingredients is very much necessary.
Other Ingredients required for preparing Tamil Nadu's Temple Special Prasaadam Pongal
Oil - 1 Tbsp
Mustard Seeds -1 Tsp
Dry Red Chili - 4 No.
Curry Leaves - 1 handful
Asafoetida - 1 Pinch
Water - 1:2 1/2 (Ingredients:Water)
Salt - To Taste
Procedure for cooking Tamil Nadu's Temple Special Prasaadam Pongal
Take a pan and add oil to it. Let it to heat in medium flame.
Once the oil is hot enough put the mustard seeds and wait until it pops up.
After the mustard seeds pop up, put the dry red chilies and curry leaves to it.
Then slow down the flame to sim and add asafoetida to it.
Soon after adding asafoetida pour 2 and half cups of water to it and raise the flame to high.
Now add required amount of salt to it and let it to boil.
After the water boils well, add the coarsely grinded rice, dal and spices mixture to it.
Now close the pan and wait until the ingredients cook well.
When the pongal is almost ready to serve, add ghee with it and transfer it to serving plate.
If you are preparing this pongal for prasaadam at any of the temples, then scoop it in small paper cups and distribute it.
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