Cherukku Rasam Pongali is a decadent delicacy from the Andhra Cuisine that comes with the sweetness of Sugarcane and and the aroma of cow's ghee... Enter into the foodie heaven and have a feast served in plantain leaf...
Place a medium sized earthen pot in the stove and turn on the flame and let the flame be in medium mode.
Take three cups of water and pour it in the pot and let it get heated up.
Meanwhile, take half a cup of split moong dal and wash it well and soak for five minutes. Similarly take a cup of raw rice and soak it well in water after washing it well.
When the water in the pot starts boiling, just add the soaked split moong dal and stir well.
Keep stirring continuously using a wooden ladle for ten minutes approximately.
When the moong dal gets cooked up, just take out a little and crush it with your fingers. If it gets mashed then you can conclude that it has been cooked well.
In case, if it is still harder, let it boil for a few more minutes.
Now add the soaked raw rice and keep stirring gently and lower the flame for some time.
Let it boil for ten to fifteen minutes approximately and similarly take a grain and mash up to check its consistency and let it cook until the rice become absolutely mushy. Sprinkle a few strands of saffron to add the richness, flavor and color of the Cherukku Rasam Pongali.
Meanwhile drop three cups of chopped sugarcane in a blender and add a cup of water and blend well.
Take out the juice and filter it and keep aside.
When the moong dal and rice are being completely cooked, add the sugarcane juice mix well.
Keep stirring throughout the process and drop in two or three pieces of kalkandu at this stage to enhance the sweetness of the karumbu chaaru pongal. Just add half a teaspoon of cardamom powder along with a pinch of edible camphor.
Now the pongal will turn ultimately aromatic and when it reaches the desired consistency, just turn off the flame.
Just place a small pan in the stove and pour in four tablespoons of ghee and when it is heated, tip in the measured quantity of cashew nuts and when it turns golden brown, toss over some golden raisins into the pan with a nice stir.
When it pops up, just transfer these sauteed ingredients into the Cherukku Rasam Pongali and turn off the flame.
Now the scintilating Karumbu Pongal is ready to eat. Serve it hot in a plantain leaf with a dash of ghee.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.