Planning Tips for Pongal - Beginners Tips
https://youtu.be/hICvuutShQo
Pongal - To Buy List
Vegetables:(100gms each)For 7 Curry
1) Avaraikai (Broad Beans)
2) Parangikai (Yellow Pumpkin)
3) Mochai ( Field Beans)
4) Thuvarai ( Green Thuvar Dhal) or Green plantain
5) Sarkkarai Valli Kizhangu (Sweet Potato)
6) Sirukizhangu (Chinese Potato)
7)Kothavaraikkai (Cluster Beans)
1) Avaraikai (Broad Beans)
2) Parangikai (Yellow Pumpkin)
3) Mochai ( Field Beans)
4) Thuvarai ( Green Thuvar Dhal) or Green plantain
5) Sarkkarai Valli Kizhangu (Sweet Potato)
6) Sirukizhangu (Chinese Potato)
7)Kothavaraikkai (Cluster Beans)
8) Karumbu ( Sugar Cane)
9) Inji Kothu ( Ginger Plant)
10) Manjal Kothu (Turmeric Plant)
11) Vazhai Elai(Plantain Leaf)
12) Thengai (Coconut)
13) Curry Leaves
9) Inji Kothu ( Ginger Plant)
10) Manjal Kothu (Turmeric Plant)
11) Vazhai Elai(Plantain Leaf)
12) Thengai (Coconut)
13) Curry Leaves
14) Pongal Raw Rice
15) Jaggery
16) Ghee
17) Butter if preparing ghee at home
18) Cashews
19) Raisins
20) Cardamom
21) Moongdhal,urad dhal
22)Milk
15) Jaggery
16) Ghee
17) Butter if preparing ghee at home
18) Cashews
19) Raisins
20) Cardamom
21) Moongdhal,urad dhal
22)Milk
For Pooja
23) Flowers
24) Banana
25) Coconut for Pooja
26) Turmeric Powder
27) Kumkum
28) Camphor
29) Betel leaves,Betel Nut
30) Mango leaves
23) Flowers
24) Banana
25) Coconut for Pooja
26) Turmeric Powder
27) Kumkum
28) Camphor
29) Betel leaves,Betel Nut
30) Mango leaves
On Bhogi:
1) Deep clean Home
2) High Dust Celings
3) Clean the main entrance door and keep Manjal,Kumkum
4) Tie Mango leaves to the entrance
5) Draw a beautiful kolam in entrance
6) Prepare Boli or any sweet according to your family tradition
Later..
7) Know the auspicious time for keeping Pongal
8) Keep ready the vessels for preparing.
9) Clean and sundry if necessary
10) Clean Pooja place and decorate with flowers
11) Keep Karumbu, Inji and Manjal Kothu and plantain leaves wrapped in a damp cloth to maintain freshness.
12) Crush jaggery and keep it ready if using thick variety jaggery.
13)Measure and keep rice,Moongdhal,jaggery ready.
14) Break cashews into bite sized pieces,and keep required raisins ready.
15) Keep cardamom ,edible camphor and nutmeg ready.
16) Download and keep Adithya hridhayam,Soorya Gayathri and Sooryashtagam ready.
1) Deep clean Home
2) High Dust Celings
3) Clean the main entrance door and keep Manjal,Kumkum
4) Tie Mango leaves to the entrance
5) Draw a beautiful kolam in entrance
6) Prepare Boli or any sweet according to your family tradition
Later..
7) Know the auspicious time for keeping Pongal
8) Keep ready the vessels for preparing.
9) Clean and sundry if necessary
10) Clean Pooja place and decorate with flowers
11) Keep Karumbu, Inji and Manjal Kothu and plantain leaves wrapped in a damp cloth to maintain freshness.
12) Crush jaggery and keep it ready if using thick variety jaggery.
13)Measure and keep rice,Moongdhal,jaggery ready.
14) Break cashews into bite sized pieces,and keep required raisins ready.
15) Keep cardamom ,edible camphor and nutmeg ready.
16) Download and keep Adithya hridhayam,Soorya Gayathri and Sooryashtagam ready.
On Pongal Day...
Switch on the downloaded mantras.
Switch on the downloaded mantras.
1) After Bath,decorate Pooja place.Boil milk, bring it to lukewarm temperature and add curd. Set aside. Plan this 4 to 5 hours before neivedhyam time. Soak Urad dhal and 1 tsp Raw rice for Vada.
2) Keep the water got from rinsing the Raw rice the second time along with some milk in a pot.
3) Heat it till it starts to boil and spills. Time this according to the auspicious time given by priest or panjangam
4) Meanwhile add water to jaggery, heat,dissolve,strain and keep it ready.
5)Add rice and moong Dhal after the water boils and spills. Cook till it turns soft. Keep stirring
6)Add jaggery Syrup and mix well
7) Once the raw smell of jaggery is gone, add ghee.
8) Roast cashews and raisins in ghee seperately and add it to the Sakkarai Pongal.
9) Add powdered cardamom,nutmeg,edible camphor.
10) Grind for Vada and keep the batter ready.
For White Pongal..
1) Heat the water used for rinsing the Raw rice the second time till it boils and starts to spill over.
2) Add the rinsed Raw rice and cook till soft.
3) Add required salt and grated fresh coconut.
4)Switch off.
2) Keep the water got from rinsing the Raw rice the second time along with some milk in a pot.
3) Heat it till it starts to boil and spills. Time this according to the auspicious time given by priest or panjangam
4) Meanwhile add water to jaggery, heat,dissolve,strain and keep it ready.
5)Add rice and moong Dhal after the water boils and spills. Cook till it turns soft. Keep stirring
6)Add jaggery Syrup and mix well
7) Once the raw smell of jaggery is gone, add ghee.
8) Roast cashews and raisins in ghee seperately and add it to the Sakkarai Pongal.
9) Add powdered cardamom,nutmeg,edible camphor.
10) Grind for Vada and keep the batter ready.
For White Pongal..
1) Heat the water used for rinsing the Raw rice the second time till it boils and starts to spill over.
2) Add the rinsed Raw rice and cook till soft.
3) Add required salt and grated fresh coconut.
4)Switch off.
Once the Sweet and White Pongal cools down a bit, keep viboodhi and Kumkum on the sides of the pot. Tie the Inji kothu and manjal kothu around.
For 7 Curry.
1) Cut all the seven vegetables into bite sized pieces.
2) Boil water, add these vegetables when it starts to roll boil.
3) Add required salt and cook till soft and firm.
4) Dry roast 1 tblsp Raw rice, Red chillies ( according to your spice preference) and Cumin till fragrant.
5) Powder it coarsely.
6) Grate fresh coconut.
7) Once the vegetables are done add the powder, grated coconut, curry leaves and give it a good mix.
8) 7 Curry is ready.
For Vadai:
Add grated ginger, finely chopped green chillies, salt, curry leaves and prepare vada.
1) Cut all the seven vegetables into bite sized pieces.
2) Boil water, add these vegetables when it starts to roll boil.
3) Add required salt and cook till soft and firm.
4) Dry roast 1 tblsp Raw rice, Red chillies ( according to your spice preference) and Cumin till fragrant.
5) Powder it coarsely.
6) Grate fresh coconut.
7) Once the vegetables are done add the powder, grated coconut, curry leaves and give it a good mix.
8) 7 Curry is ready.
For Vadai:
Add grated ginger, finely chopped green chillies, salt, curry leaves and prepare vada.
Keep flowers,banana,betel leaves, broken coconut ready on a banana leaf.
Wash and keep the plantain leaf ready. The narrow corner of the leaf should be to Swami's left hand side. Now arrange the Sarkkarai pongal and White pongal to the down portion of the leaf. Make a small well in the white pongal and add thick curd.
Make a well in the Sarkkarai pongal and add some ghee.
Keep Vadai and 7 Curry on the top portion of the leaf.
Keep a tumbler of water.
Light the camphor, lamp and offer the prasadham to God.
After a few minutes, take a small portion of everything and offer to crows
Wait till the crows eat it.
The plantain leaf offered to God is for the head of the family.
Wash and keep the plantain leaf ready. The narrow corner of the leaf should be to Swami's left hand side. Now arrange the Sarkkarai pongal and White pongal to the down portion of the leaf. Make a small well in the white pongal and add thick curd.
Make a well in the Sarkkarai pongal and add some ghee.
Keep Vadai and 7 Curry on the top portion of the leaf.
Keep a tumbler of water.
Light the camphor, lamp and offer the prasadham to God.
After a few minutes, take a small portion of everything and offer to crows
Wait till the crows eat it.
The plantain leaf offered to God is for the head of the family.
Note:
If you are interested in gardening, take a portion of the Inji kothu and manjal kothu and plant it. It grows beautifully. You can take the root portion of the sugarcane with plant it. That too grows well.
If you are interested in gardening, take a portion of the Inji kothu and manjal kothu and plant it. It grows beautifully. You can take the root portion of the sugarcane with plant it. That too grows well.
Recipe for Sarkkarai Pongal:
Pongal Raw rice - 1 Cup
Moong dhal /Pasi Paruppu - 1/4 cup
Milk - 1 Cup
Ghee - 1/4 Cup
Broken Cashews - 10
Jaggery - 2 Cups ( Reduce 1/4 cup if you don't want it very sweet)
Cardamom powder - 1/4 tsp
Raisins - 10
Nutmeg Powder - a pinch (optional. Gives a nice flavour)
Edible Camphor or Pachai Karpooram - a small pinch (optional. This gives temple prasadam taste)
Water - 5 cups ( for open method)
Pongal Raw rice - 1 Cup
Moong dhal /Pasi Paruppu - 1/4 cup
Milk - 1 Cup
Ghee - 1/4 Cup
Broken Cashews - 10
Jaggery - 2 Cups ( Reduce 1/4 cup if you don't want it very sweet)
Cardamom powder - 1/4 tsp
Raisins - 10
Nutmeg Powder - a pinch (optional. Gives a nice flavour)
Edible Camphor or Pachai Karpooram - a small pinch (optional. This gives temple prasadam taste)
Water - 5 cups ( for open method)
water
Salt – 2 pinches
METHOD:
Heat the cooker and add a tsp of ghee and fry the moong dal directly.Fry for a minute.
Add the washed rice,half of the milk,water and pressure cook in medium flame for 4 whistles.
Once the pressure is released,open and mix some more milk,just to mash and mix well.
Powder the jaggery and if you think the jaggery is pure,doesn’t have impurities or sand then you can add the powdered jaggery to the pongal directly.If you have impurities in it,then better just melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.
Switch on the stove and keep on stirring well in a low-medium flame.
Pour ghee little by little and keep on stirring till pongal leaves the sides of the vessel.(approx 4-5 min)
Add fried cashew,powdered elachi and the other optional ingredients lastly and mix well.
Enjoy the pongal hot hot!!
Link to Stringing Flowers by an easy method Video:
https://youtu.be/jcx0JaykHk0
https://youtu.be/jcx0JaykHk0
Simple Mala Idea for Pooja:
https://youtu.be/GwrVRde7gNI
https://youtu.be/GwrVRde7gNI
Cardamom powder recipe:
https://youtu.be/5FyjnbcisfE
Making Ghee from Butter at Home:
https://youtu.be/Tl87nJJ3guw
Ghee Recipe:
https://youtu.be/TPWh_x1ATMc
Sarkkarai Pongal Recipe:
https://youtu.be/De0iV5wpyg4
VenPongal and Thengai Payasam Recipe:
https://youtu.be/w7evST9RMME
Leftover Ideas after Pongal Celebrations:
https://youtu.be/uYeTRBsdGHY
Ezhu Curry Recipe:
https://youtu.be/aWzO-CkOj7g
Sweet Pongal with Sugarcane Juice:
https://youtu.be/YK1qaX8dNg8
VenPongal Recipe:
https://youtu.be/gjKKwPazV8g
Kalkandu Pongal Recipe:
https://youtu.be/npMOA1ANLUw
Medhu Vadai Recipe:
https://youtu.be/d7j4Nd0Dwa8
Instant Skin Glow Pack :
https://youtu.be/lqlXh5Nh8gY
Beauty from Kitchen
https://youtu.be/EoWLleDCoZU
Beauty Parlour in Kitchen - Part - 1
https://youtu.be/M5tS8JV-7Ec
Beauty Parlour in Kitchen - Part 2
https://youtu.be/61DIxSmFmNg
Herbal Bleach at home:
https://youtu.be/ySh_-eZNgTs
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