The West Gopuram(entrance gateway to the temple enclosure),Sri Meenakshi Amman Temple, Madurai, Tamil Nadu (India).
FESTIVAL FOOD ! AAHHHH ! Nothing better, let the calories pile on,NO GUILT, SWEAR WILL DIET FROM TOMORROW ! HAHAHA!
Diwali is also just round the corner,yipee!,let the party begin !I am starting my personal party with Tamil festive food, wanna join in???
Just take a bite of this rich,creamy,nutty,sweet,delicious Pongal/payasam-
- Rice-1 cup ,cooked
- Milk- 3 cups,full cream
- Sugar/Jaggery- acc. to taste
- Dry fruits- mixed 1/2 cup
- Cardamom- 1/2 tsp. powdered
- Dry coconut- slivers 2 tbsp.
Boil milk in a heavy bottomed skillet, add rice ,cardamom and sugar/jaggery and let cook , stirring all the time till thick and creamy, dry fruits can be- fried in desi ghee(clarified butter), then added or added without frying, choice is yours .Add the coconut slivers,grate some more on top.Serve warm or chilled,tastes excellent both ways !
Note:I know that traditionally yellow moong dal is added in Pongal, but I prefer it like this, much like the kheer ,we make in North India.Maybe this recipe could have also qualified for-Bellam Paramannam(sweet jaggery rice)!. Rich and creamy-sweet pongal/payasam
This pongal is on its way to vcuisine -http://vcuisine.blogspot.com/2007/09/rci-tamil-festivals-regional-cuisine-of.html
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