Sakkarai Pongal With Pachai Karpooram Recipe Easy Cooking
Know the details about the Sakkarai Pongal With Pachai Karpooram Recipe Easy Cooking, Sakkarai Pongal With Pachai Karpooram Easy Cooking
A Delightful Guide to Sakkarai Pongal with Pachai Karpooram
Sakkarai Pongal, a traditional South Indian sweet dish, is a delightful blend of rice, jaggery, and ghee, infused with the subtle aroma of Pachai Karpooram (green cardamom). This dish, often prepared during festivals, is not just a treat to your taste buds but also packs a nutritional punch. Let’s delve into the details of preparing this delicious dish.
Sakkarai Pongal With Pachai Karpooram Recipe Easy Cooking
About Sakkarai Pongal with Pachai Karpooram
Sakkarai Pongal is a popular dish in South India, especially Tamil Nadu. The dish is named after the festival ‘Pongal,’ celebrated to mark the harvest season. Pachai Karpooram or green cardamom adds a unique flavor and aroma to the dish.
Items Required & Quantity
- Raw Rice – 1 cup
- Moong Dal – ¼ cup
- Jaggery – 1.5 cups
- Ghee – 4 tablespoons
- Cashews – a handful
- Raisins – a handful
- Pachai Karpooram (green cardamom) – 3 pods
- Water – 4 cups
Nutritional Information
A serving of Sakkarai Pongal approximately contains 250 calories, with around 3g of protein, 40g of carbohydrates, and 10g of fat. It is also a good source of dietary fiber and provides quick energy due to its high carbohydrate content.
Preparation Time & Cooking Time
The preparation time for Sakkarai Pongal is about 15 minutes, and the cooking time is around 30 minutes.
Cooking Procedure Overview
The process involves roasting moong dal, cooking it with rice, and then adding jaggery to the mixture. The dish is then flavored with ghee-roasted cashews, raisins, and green cardamom.
Detailed, Step-by-Step Cooking Procedure
- Dry roast the moong dal in a pan until it turns aromatic.
- Add the rice to the roasted dal and clean them together.
- In a pressure cooker, add the rice, dal, and water. Cook for about 4 whistles on medium heat.
- Meanwhile, dissolve jaggery in a little water and strain to remove impurities.
- Once the pressure releases from the cooker, mash the rice and dal slightly.
- Add the jaggery water to the mixture and cook on low flame until it thickens.
- In a separate pan, heat ghee and roast the cashews and raisins until golden.
- Crush the cardamom pods and add them to the ghee.
- Pour this ghee mixture over the Pongal and mix well.
Tips for Perfect Sakkarai Pongal
- Always use good quality jaggery as it impacts the overall taste of the Pongal.
- Adjust the quantity of ghee as per your preference.
- You can also add a pinch of edible camphor for extra flavor.
Things to Know
Sakkarai Pongal is best served hot. It can be enjoyed as a dessert or even as a main meal. The dish is vegan-friendly if you replace ghee with a plant-based alternative.
FAQs
Can I use brown rice instead of white? Yes, you can use brown rice, but it might alter the taste and texture slightly.
Can I store Sakkarai Pongal? Yes, it can be stored in an airtight container and refrigerated for up to 2 days.
In conclusion, Sakkarai Pongal with Pachai Karpooram is a delightful dish that brings warmth to your festivities. Try this recipe, and enjoy the sweet flavors of tradition!
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