- In a kadai , dry roast moong dal for few minutes till you get a nice aroma and golden brown in color.Mix the rice and roasted dal. Wash , drain the water.
- Add milk and water to the aluminium or brass vessel/ venkala paanai. When it starts boiling over and after it raises to the rim of the pot and spills a bit, Shout out "Pongalo Pongal". Simmer the flame and add the washed rice, dal mixture & a pinch of salt.
- Remove the excess water and keep it in a bowl. Add this water whenever needed. Cover the vessel with a lid and cook the rice in medium flame OR if using pressure cooker, cook for 4-5 whistles till it rice is cooked well.
- In the mean time , grate the jaggery and keep it ready. After rice is cooked well, open the cooker/vessel , mash it well & add the jaggery and mix well till the jaggery melts and allow it to boil in low flame. You can also boil and melt the jaggery in water. Strain the syrup and add to pongal. Add a tbsp of ghee to avoid the pongal sticking to the bottom ..Make sure it doesn’t get burnt..Give a nice boil in low to medium flame. Keep mixing.
- After the raw smell of jaggery emanates, switch off the flame. Please make sure the pongal has slight moisture content when you switch off the flame. ( i.e it should be slightly watery n mushy. Don’t make it very thick .) This is very important ..
- Once it cools down , the consistency will be correct else it will become very hard. If you feel , all the water is absorbed and if it looks dry , add little boiled milk or coconut milk , Mix well and switch off the flame.
- In a frying pan , add a tsp of ghee and roast the cloves & cardamom seeds, jaathikai. Crush it & add to pongal. Mix well. Again heat 3 tbsp of ghee in the pan and roast the cashews, dry grapes till golden brown. Add it to the pongal with ghee. Add a pinch of edible camphor powder. All these ingredients helps to give temple style sweet pongal flavor.
- Mix well before serving.Yummy , flavourful pongal is ready !!
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