Kara Pongal /Huggi

Huggi/ Pongal is prepared during Dhanurmasa as I said earlier post. But this Kara /Spicy Pongal can be prepared at any time of the day. It is an easy and healthy dish that provide purpose of food.

It is prepared using moong dal and raw rice. I have learnt this recipe from one of my close friends daughter in Chennai. She has prepared this yummy dish and we all loved it.
We Udupians usually do not prepare kara /spicy pongal. It has become a practice these days and it is one of the stamped recipe of Tamailnadu. People do have this pongal mostly for breakfast in Tamilnadu.
Even Iyyers do prepare this Pongal in such a yummy way. Iyyers and Iyyangar's  Pongal is loaded with pepper and ghee. It has such a wonderful aroma, one should feel like eating it again and again.
Ok, coming back to this Kara Pongal is easy.
All you need is moong dal, rice, ghee, jeera /cumin seeds and pepper. They do not use any other spice. They do pour ghee on it...( As much it takes ).
Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup
Moong Dal : 1/2 Cup
Pepper Pods : 8 to 10.( 3/4 Teaspoon ).
Jeera : 1 Teaspoon
Ghee : 1/2  Cup
Cashews : 6 to 8 or more
Salt : As required
Green chilly : 1 ( Optional )
Ginger : An inch

Method :

1. Wash and cook moong dal and raw rice separately.

2.Wash and slit green chilly., crush pepper pods and cashews cut into small pieces.
3. Wash and remove the outer layer of ginger and wash it again. Grate and keep it aside.
4. Now keep a pan on the fire and heat. Add cooked rice and moong dal.
5.Add little turmeric powder, 1/2 glass of water and required salt. Mix it well and cook on low flame.
6. Add 2 tablespoons of ghee, slit green chilly and grated ginger.

7. Keep a pan on the fire and add a tablespoon of ghee. Add cut cashews and fry til they turn golden brown.

8. Add jeera /cumin seeds and pepper. Fry for 10 seconds and put half of the seasoning to this mixture to already done pongal.

Cook on low flame for a minute.

9. Shift the pongal  / Khara Huggi to a serving dish. Add remaining cashews mixture on the top. Add remaining ghee to Khara Pongal /Spicy Huggi .
10. Serve when it is piping hot. Hot huggi taste delicious.

Note :

Do not over cook rice or moong dal. Adding more / less ghee is optional. Adding green chilly is optional. Do not add any oil or vanaspathi except ghee.
Time : 20 Minutes.

Serves : 4 to 5.

Baragu /Prosso Millet Sakkaare /Chakkara Pongal.

Huggi / ಹುಗ್ಗಿ /Shakkara /chakkara  Pongal  is a sweet dish with Rice and Moong dal.

Huggi is normally prepared during the month of Dhanurmasa, that falls in between mid of December to mid January. This month is chill ( Cold ) winter. So as the food helps to keep our body warm and healthy. Eating dals is a good option and our Ancestors knew to take care them selves by adopting the good food habits.

Huggi is known as pongal in some parts of India. The sweet huggi is known as Shakkara/Chakkara pongal and is very famous in Tamil Nadu /Andra Pradesh. Though they use jaggery  This Pongal is known as Shakkara/Chakkara ( Sugar ) Pongal. They do not use coconut here or may be some ghee fried coconut pieces to be added. As you desired.

As I said this Pongal is prepared with Raw Roice and Moong dal. 

Here I have tried using Prosso Millet/Baragu instead of rice and Moong dal. Shakkara Pongal came out well and I can say it is delicious.

Baragu /Prosso Millet is one of the grain in Millet family. Millet is a healthy grain which has no gluten and it helps to control blood pressure and good for people who suffer from diabetic. It is full of fiber and keeps you full for a long time. Millet helps to control our cholesterol level.

I have used Prosso Millet / baragu, organic joni jaggery (jaggery in liquid form ).

December is here and the month of Dhanurmasa starts from 15th of this month and it ends on 15 of January. That day is celebrated as Sankranthi/Pongal. Sweet Pongal is special on that day to celebrate the festival. 

Let us see the recipe Now:

Things Needed :

Prosso Millet : 1/2 Cup

Moong Dal : 1/4 Cup 

Jaggery : 3 to 4 Tablespoons

Ghee : 2 to 3 Tablespoons

Cardamom : 3 to 4 Pods

Cashews and Raisins : 2 Tablespoons

Method :

1. Wash and drain the water of moong dal and Prosso Millet. No need to soak them in water. 

2. Keep a pan and put washed Prosso Millet and moond dal and dry roast. 

3. Put dry roasted prosso millet and moond dal to a bowl. 

4. Add 1 Cup of water and pressure cook for 4 to 5 minutes. Let it cool. Powder cardamom and keep it aside.

5. Keep  a pan on the fire and put cooked prosso millet and moong dal. Mix it well.

6. Add jaggery and mix it again. Add a tablespoon of ghee. Mix it well and let it cook on low flame.

7. Add one more tablespoon of ghee and mix it slowly. Let it cook for 2 minutes. 

8. Stir in between. Add powdered cardamom and mix it. Stir it slowly and let it get thick.

 Shift the ready pongal to a serving dish.

9. Add ghee fried cashews and raisins to Baragu/Prosso Millet Shakkara /Chakkara Pongal and serve.

Notes :

Dry roasting prosso millet and moond dal adds to the taste. It does not become too soft. Taste good.

Adding more /less ghee is optional. Use of any type of jaggery is optional. Adding 1 or two cloves powder to pongal adds to the taste. I have used very little quantity of Prosso Millet and moong dal. You can double the quantity if you are preparing it for more people. 

The measurement is like 

1 Cup of Prosso Millet :

1/2 Cup of Moong dal. 

You can use the same quantity of each grain. ( Optional ).

Time : 30 Minutes.

Serves : 2 to 3.

Avalakki Pongal

Happy Sankranthi One and All.

Avalakki/flattened rice/Poha/Pova/Aval Pongal is a healthy dish that you can prepare for this Sankranthi. Sankranthi is celebrated most of the states in India. It is to mark the first of the season and people pray and thank God for the good harvest.
It is also known as Makara Sankranthi because The Sun starts moving towards north and is called
" Uttaraayana ".
In South India people prepare Huggi/Pongal on this day and do Nevedyam to God. In Karnataka it is called Suggi Habba and the festival is celebrated for two days. First it is for the kids and the festival celebrated by doing Arati to Kids and "Ellu -Bella" (Sesame seeds and Jaggery), is poured on them to get away with the evil eyes. Little girls distributes "Ellu Bella " to housed around their neighbourhood. It is very beautiful sight seeing girls in traditional dresses and running around. The second day Huggi/kichidi/Pongal is prepared and Nevedyam is done to God and tasty traditional food is prepared and feast food is served to people at home.
Huggi is prepared using Moong dal and Raw Rice. Freshly harvested pulse and rice is used to cook this Pongal.
Sankranti is called in different names in different places. 
It is known as Makar Sankrnti, Thai Pongal, Uttarayan, Maghi, Bhogali Bihu, Shishur Saenkraat, Khichidi, Poush Sangkrant
As I said Pongal is an easy and one of the traditional dish, I used Avalakki instead of rice which helps in eating less starch.
I have used Avalakki, little Moong dal/Hesaru bele, ghee, jaggery, cardamom, raisins and cashews.

Let us see the recipe Now :

Things Needed :

Avalakki (Thick Variety) :  1 Cup
Moong Dal: 1/2 Cup
Jaggery : 1/2 Cup
Ghee : 2 to 3 Tablespoons
Fresh Coconut : 1/2 Cup
Cardamom : 3 to 4 Pods
Raisins and Cashews : 1 to 2 Tablespoons
Pepper Pods : 2 to 3

Method :

1. Wash and soak avalakki/poha/Flattened Rice for 10 to 20 minutes.
2. Wash and cook moong dal till it turns soft. Powder cardamom and keep it aside.
3. Add soaked avalakki and mix it well. Let it cook for 3 to 4 minutes.
4. Add jaggery and mix it well. Add a spoon of ghee. Mix and cook for 2 to 3 minutes.
5. Let the avalakki -moong dal get the thick consistency. Add cardamom powder.
6. Mix it well and shift " Avalakki Pongal" to a serving dish.
7. Keep a pan on the fire and put 2 tablespoons of ghee. Fry raisins and cashews.
8. Add this fried cashews and raisins to " Avalakki Pongal" and serve with little ghee on top.

Note :

Use of jaggery More/Less is optional. Use of ghee more/less is optional. You can add same quantity of moong dal to avalakki. (Optional). Adding more/less nuts is also optional. Roasting the moong dal before cooking is optional. (According to your taste).
Time : 20 Minutes
Serves :  3 to 4. 

Avalakki Huggi (Flattened Rice Sweet Pongal)

Avalakki is nothing but Flattened Rice or Beaten Rice and Huggi is Sweet Pongal. 

During the month of Dhanurmasa (December 14th to January 14th normally)  normally Huggi/Pongal is prepared. It is said that at least once we should eat Huggi/Pongal in this month. We prepare sweet version of pongal/huggi. But now Khara or Sweet Pongal has become one of the favourite dish of many. The spicy/khara pongal is prepared for breakfast/lunch/snack/dinner (any time of the day). Of course it is good to eat this healthy food. It is prepared using moong dal and rice. Moong dal is full of protein and is one of the good legume for vegetarians. Dhanurmasa is full of cold and in some places it is a harvesting time. Fresh grains (rice) are brought home or cooked in the field and the whole family sit and enjoy. 
Sankranthi falls on 14th of January every year.(may be a day difference some time, according to the calendar. (Panchanga). The sun moves towards North (Uttara) side on that particular day and it is noted as Uttarayana. There is a belief that the heaven's door opens on that day. (According to Hindu Purana). Uttarayana circle goes on for 6 months and on July 15th is noted as Dakshinayana. On that particular day the sun moves slightly towards South. (Dakshina).
It is a tradition that, people cook both varieties of Pongal. (Khara/spicy and Sweet) on this day and celebrate Sankranthi mainly in South India. Some part of Karnataka like Udupi /Mangalore and Malanad we do cook mild sweet huggi and it is eaten with tamarind and jaggery mixed gojju. . That is a superb combination with Huggi.
One more interesting thing is that this particular day Ellu bella  ( sesame, jaggery , roasted channa and roasted ground nuts mix) is also eaten and given (shared in little quantity)  to neighbours. There is a saying that "ellu bella tindu olle maatadu", which means eat sesame and jaggery and speak good words.
India is a traditional land. Each part of India has different varieties of traditions. That is why it is said " Unity in Diversity ".  Though we have  different culture, tradition, cloth, food habits from place to place we all belong to " MOTHER INDIA ".

Dals are rich in protein and they also help in many ways. It strengthen our body and provide good vitamins and minerals.
Coming back to the dish, Avalakki Huggi /Flattened rice Pongal is prepared using moong dal, avalakki and jaggery as main ingredients. This is an easy dish and you can enjoy Avalakki Huggi even on any festival day.
Lets see the recipe now :

Things  Needed :

Avalakki/Flattened Rice Thick variety  : 2 to 2 1/2 cups
Moong Dal : 1 Cup
Jaggery : 1/2 cup
Ghee : 4 to 5 Tablespoons
Carrot : 2
Cashews and raisins : 3 to 4 Tablespoons
Cardamom : 5 to 6

Method :

1. Wash and soak avalakki (1/2 cup of water ) for 10 minutes.
2. Wash and remove all the water from moong dal.

3. Wash and grate carrot (slightly remove the outer layer, wash again before grating) and grate coconut. Keep it aside.
4. Powder cardamom and keep it aside.

5. Keep a pan on the fire and heat. Put 1 Teaspoon of ghee. Fry washed moong dal for 2 to 3 minutes.

6. Add 1/2 cup of water and cook till they turn soft.
7. Add jaggery and mix it well. Let jaggery melt and mix it with cooked moong.
8. Now add soaked avalakki to cooked moong. Mix it well.

 9. Let it cook for 2 to 3 minutes. Stir in between.
10. Now keep a small pan and heat. Put 2 tablespoons of ghee. Fry cashews and raisins till they turn slightly golden brown.
11. Remove  some fried cashews and raisinis . Add grated carrots to the same pan and fry for 2 to 3 minutes.

12. Put this carrots to the moong and avalakki mixture. Mix it nicely and slowly.

13. Add powdered cardamom and mix it again. Add grated coconut. 

 14. Shift the cooked avalakki huggi to a serving dish. Add ghee fried cashew and raisins on the top.

 15. Serve when it is hot. We had it with Uppittu/ Upma.

 Note :

You should use thick variety of beaten rice to get the good consistency and taste. Roasting moong dal is to separate the grains.(or it becomes very soft when cooked and it might turn saggy). Adding jaggery (more/less) is optional. Adding ghee is optional. I have used Delhi Carrots (red carrots). Since it is winter you can get plenty of red carrots in the market. Use of less/more carrots is optional. Use sugar is optional. Jaggery is good for health and it mixes well with  avalakki/flattened rice. Take care while cooking. Do not make the dish watery. It should be like Upma consistency. (Avalakki Uppittu). Adding a pinch of salt is optional. ( I did not add).
Preparation time : 15 minutes.
Cooking Time 15 minutes.
Serves : 5 to 6.

Sweet Rava Huggi (Samolina sweet Pongal)

Huggi as we call is also known as pongal/kichidi. It is healthy and protein contain energetic dish. Huggi is done using rice/broken wheat/rava/semolina etc. I have prepared this Huggi with medium size rava, jaggery and moong dal.

 Huggi is normally done during the month of Dhanurmasa (December 15 to January 15). For Makara Sankranthi day " Huggi (Pongal) " is prepared using the fresh rice which is ready to harvest. Celebrating Pongal is to say thanks to God for taking care of the grain and people who are depend on the grains.
There are two varieties of Huggi. One is Khara (Spicy) and the other one is sweet huggi/pongal.
Normally Raw rice is used to prepare Huggi. I have used rava/semolina and prepared this Huggi.
It is an easy and yummy dish and helps to satisfy your  sweet taste bud I am sure.
Let us see the recipe Now:

Things Needed :

Rava : 1 Cup .( Medium sized).
Moong Daal : 1 Cup.
Jaggery : 1/2 cup.
Ghee : 4 to 6 Table spoons.
Cardamom : 6 to 8 pods.
Cashew Nuts ; 2 table spoons. ( cut ones).
Raisins : 1 Table spoon.
Coconut: 1 cup. ( fresh and grated ).
Water : 2 cups.

Method:  

1. Wash and boil Moong Daal with required water and keep it aside.
3. Powder cardamom and keep it aside. ( Remove the outer skin before powdering).
3. Keep a pan on the fire and heat. Put 2 table spoons of ghee and put cashew nuts , raisins and fry.
4. Now add rava and fry  until raw smell disappears. ( At least 5 minutes on medium flame).
5. Add boiling water to it and mix it thoroughly, leave it for cooking for 1 minute.
6. Add jaggery, boiled moong daal and mix until  the whole mixture thickens.

7. Add coconut and put the remaining ghee and serve hot Sweet Rava Pongal .

Note : 

Must fry Rava on a low flame.  Easy way to powder the cardamom is to  dry grind  cardamom with little sugar. ( Do not forget to remove the outer skin of the cardamom). Adding coconut is an optional, but it helps to give a better taste and aroma to the sweet huggi.  Grate or powder jaggery before adding . This helps the jaggery to be mixed well with rava and moong daal .   Can use  cooked raw rice instead of Rava.
Time : 20 Minutes
Serves : 3 to 4.