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 :
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
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.
Time : 20 Minutes
Serves : 3 to 4.
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.
Things Needed :
Avalakki (Thick Variety) : 1 CupMoong 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.
easy and yummy pongal!!
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