Relish the soft light toothsome texture of Kovil sarkarai Pongal which is ultimately sweet and melts in your mouth especially when served in a traditional Thonnai...
Take the measured quantities of raw rice and moong dal in a vessel and pour in two to three cups of water and let it soak for about half an hour approximately.
Heat a heavy bottomed pot in the stove and pour in two and a half to three cups of water and let it boil for a while.
After three to five minutes, just add the soaked rice and dal into the vessel and stir in continuously.
Maintain the flame in low medium flame and keep stirring.
Leave on in between for a minute or two and repeat stirring.
When the rice and dal gets cooked, the water gets absorbed completely and the whole lentil is thickened.
Just to ensure that the rice is being cooked up completely, take out a little rice with a spoon and feel it with your finger. If it gets mashed up well, you can conclude that the rice is being cooked up completely. This is the stage where you have to add the jaggery.
Boil the jaggery with a little water for a minute or two. After it melts down completely, pour it over a filter to get rid of the impurities and add the diluted jaggery into the vessel.
Keep stirring and let the jaggery gets seeped into the rice thoroughly. Now the rice turns shimmery with a brown shade and gets a little loose and diluted. At this juncture, just lower the flame and allow it to cook undisturbed for about seven to ten minutes roughly. Pop the lid on if necessary.
When the rice attains the desirable thickness, just sprinkle in a little cardamom powder along with a pinch of edible camphor. Stir in altogether so that the flavor of cardamom and edible camphor spreads evenly. Let the flame continue to be in low flame during the whole process.
Heat a small pan and squirt in two or three tablespoons of pure ghee and when it melts down, toss over the cashews into the pan. When it turns golden brown, throw in the raisins and when it pops up, add the grated copra and when it turns aromatic turn off the flame and add the rustle up the aromatic spices altogether and plop in. Now the luscious kovil sarkarrai pongal is ready. Serve it in a fresh or dried plantain leaf to get the authentic flavor and a native touch.
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.