Iniya arambam - Pongalo Pongal Sakkarai Pongal

The Pongal 2014 that went by inspired me to start with Sakkarai Pongal.Though a routine recipe its some thing that I love when made perfectly and is a version that is so easy,it takes just 20 minutes to make :)

Ingredients:

1. Ponni raw rice - 1 cup
2. mung dhal ( பா சி  ப ரு ப் பு )- 1/2 cup
3. jaggery powdered - 1 cup or 1.5 cups based on sweet ness
4. ghee 3 tbsp.+ 2 tbsp.
5. scraped or dry coconut powder - 2 tbsp.
6.cashews and raisins - 2 tbsp.
7. salt- 1/2 tsp.
METHOD:

1. Pressure cook rice and dhal with 3 cups of water, I let it go for 4 to 5 whistles
2. Switch of and let it stand on burner wait till pressure releases completely
3. Open lid and add powdered jaggery, ghee and salt and mix well till all the jaggery is incorporated.
4. In a separate skillet heat ghee add cashews first and once it turns golden add raisins and remove from the stove .
5. Add fried nuts to the pongal
6. I usually sprinkle coconut just before serving.

TIP : If you are planning to keep the pongal till evening best not to add coconut at all or add it to each individual serving like decoration.

I'm still new at this, hoping to add pics/ pictorial representations to my future blogs :)