Pongal popular and sweet dish of Tamilnadu

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     Pongal popular and sweet dish of Tamilnadu State. Pongal is not the most popular item in just Chennai city but also at the international level. It is also presented in the Temples as a holly offering. The recipe for the Pongal, the popular dish, is given below.

South Indian States

      तमिलनाडु राज्य की पोंगल लोकप्रिय और मीठी डिश। पोंगल सिर्फ चेन्नई शहर में ही नहीं बल्कि अंतर्राष्ट्रीय स्तर पर भी सबसे लोकप्रिय आइटम है। इसे मंदिरों में एक पवित्र भेंट के रूप में भी प्रस्तुत किया जाता है। पोंगल, लोकप्रिय व्यंजन का नुस्खा नीचे दिया गया है।
Pongal popular and sweet dish of Tamilnadu
Pongal

Ingredients:

  • Rice - 1 cup.
  • Lentils ( Mung ki daal) - 1/2 cup.
  • Jaggery - 3 cup (Sugar can be used but jaggery tastes better).
  • Some Basil leaves
  • Cardamom powder - 1 teaspoon.
  • Cashew Nuts crushed- 1 teaspoon.
  • Drie and crushed Coconut - 1 teaspoon.
  • Grapes - 1 teaspoon.
  • Few drops of Lemon juice.
  • Coriander leaves chopped - 1 teaspoon.
  • Cream (Ghee) - 2 tablespoon.

Method:

  1. First of all, fry the Rice and Lentil ( Mung Dal) in the cooker for about 5 minutes in the cream(Ghee).
  2. Then add 3 cup water in the cooker and boil the rice and lentil till the one whistle.
  3. Make jaggery syrup in another pan with 1 cup of water.
  4. Add a few drops of lemon juice to cut the impurities.
  5. Filter the jaggery syrup, which is still hot, and add in the cooker.
  6. Keep the flame low and whisk the mixer in the cooker for at least 5 -10 minutes.
  7. Pongal is ready.
  8. Set on a wide plate and spread evenly.
  9. Then spread basil leaves, cardamom powder, coriander leaves, cashew nuts, and dried coconuts.

Hindi

सामग्री:

  • चावल - 1 कप।
  • दाल (मुंग की दाल) - 1/2 कप।
  • गुड़ - 3 कप (चीनी का उपयोग किया जा सकता है लेकिन गुड़ का स्वाद बेहतर होता है)।
  • कुछ तुलसी के पत्ते
  • इलायची पाउडर - 1 चम्मच।
  • काजू क्रश- 1 चम्मच।
  • सूखे और कुचल नारियल - 1 चम्मच।
  • अंगूर - 1 चम्मच।
  • नींबू के रस की कुछ बूंदें।
  • धनिया के पत्ते कटा हुआ - 1 चम्मच।
  • क्रीम (घी) - 2 बड़े चम्मच।

तरीका:
Pongal presented in temples as holly offering in Tamilbnadu

  1. सबसे पहले क्रीम (घी) में लगभग 5 मिनट के लिए कुकर में चावल और दाल (मूंग दाल) को भूनें।
  2. फिर कुकर में 3 कप पानी डालें और चावल और दाल को एक सीटी आने तक उबालें।
  3. 1 कप पानी के साथ दूसरे पैन में गुड़ की चाशनी बनाएं।
  4. अशुद्धियों को काटने के लिए नींबू के रस की कुछ बूँदें जोड़ें।
  5. गुड़ की चाशनी को छान लें, जो अभी गर्म है, और कुकर में डालें।
  6. आंच कम रखें और कुकर में मिक्सर को कम से कम 5 -10 मिनट तक फेंटें।
  7. पोंगल तैयार है।
  8. एक विस्तृत प्लेट पर सेट करें और समान रूप से फैलाएं।
  9. फिर तुलसी के पत्ते, इलायची पाउडर, धनिया पत्ती, काजू, और सूखे नारियल फैलाएं।

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