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On the day of Pongal, sweet rice known as ‘Pongal’ is cooked in a new clay pot with Fresh turmeric and ginger are tied around it. Then a delicious blend of rice, moong dal, jaggery and milk is boiled together in the pot on an open fire and garnished with cashews, raisins with ghee. According to the ritual, this Pongal rice is allowed to boil and spill over. Depending on the direction of spill, the fortune is predicted. When the Pongal is ready, it is offered to the sun in plantain leaf along with other traditional delicacies, like vadas, payasam, etc.

Rice – 1 cup
Moong dal – ½ cup
Jaggery – ¼ kg
Water- 1 cup

Milk – 1 ½ cup

For Garnishing

Cashew nuts – 1 tbsp (broken)
Raisins – ½
Elaichi – 2-3 nos

Ghee – 3-4 tbsp


1. Fry the Moong dal till you get a light flavour.
2. In an earthen pot boil 2 -3 cups of milk and water mixed together. Once it starts to boil add the dal with the rice to the boiling milk. Cook until the rice becomes very soft.  Add Jaggery

3. Once its cooked add 1-2 tbsp of ghee to the cooked rice till done.
4. When done, take a kadai add sufficient Ghee, more the ghee tastes better, add cashew nuts, cardamoms and raisins.
5. Add the Garnishing and the balance ghee mix well.
Now the pongal is ready to serve!!! It’s best eaten when Hot!!

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