Pongal Festival Rice
Ceremonial sweet rice boiled in new pot till it overflows. Thai Pongal harvest festival tradition — rice, milk, jaggery.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- rice — 250 g (ground)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Jaggery — 100 g (whole)
- Milk — 100 g (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the rice well and set aside to drain.
- Heat coconut oil in a heavy pan and let it melt through.
- Add the rice and toast it gently for a minute so it soaks up the coconut oil.
- Pour in the milk along with enough water to cook the rice soft, then add the turmeric powder, red chilli powder and a little salt.
- Simmer on low heat, stirring now and then, until the rice turns soft and slightly mushy, this is the semi-dry texture pongal needs.
- Add the jaggery and mix well, letting it melt into the rice until everything comes together into a soft, glossy mix.
- Cook for another couple of minutes on low flame so the jaggery is fully absorbed and the rice does not stick to the pan.
- Garnish with fresh coriander leaves and serve the pongal warm.
Common questions
- How many calories in one plate of Pongal Festival Rice?
- 404 kcal per plate.
- How much cooking time?
- 40 min — 10 min prep, 30 min cooking.