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Sakarai Pongal is a sweet and buttery porridge-like dish that is traditionally prepared in South India for the Makar Sankranti. Sweetened rice cooked with a mix of sugar/jaggery, coconut pieces or moong daal.
Bellam Bellamu methai, Vellam inippu, Gur Misti
joysmilelol smile Posted on Mon Jan 14 2008
hi sanjay, do you know how to make Nei Paniyaram (Butter Paniyaram) ? Pls teach us that.. Thank you so muchReply 0 - Replies
kutty23 Posted on Tue Jan 15 2008
Happy Thai pongal...can you make appam pleaaaaaseeeeReply 0 - Replies
plumsfor2000 Posted on Tue Jan 15 2008
Adding little salt to the Pongal will bring out the sweetness in Pongal & will taste better. A Very Happy Pongal to You.Reply 0 - Replies
Prasanna Ramachandran Posted on Sun Jan 27 2008
thanks!!!! plz keep posting, you are the savior of hungry bachelors like myself!Reply 0 - Replies
goolmal4444 Posted on Tue Feb 19 2008
Thanks alot for the nice recipie .. can u please teach us about preparing south indian chutneys..Reply 0 - Replies
Sangeet Govindam Posted on Sat Jan 10 2009
Is not ghee a major ingradient. Best tasting pongal has the flavoursome ghee all over it. The jaggery is it not made into a syrup before adding to the cooked rice? Anyway I am not expert on this. Just voicing some thoughts. I was wondering if a tableReply 0 - Replies
Satish Kumar Posted on Wed Feb 18 2009
Pongal !! in other words South Indian Thanksgiving- Pongaloooo Pongal!!Reply 0 - Replies
CraZy16shilPa Posted on Tue Sep 15 2009
the purpose of melting the jaggery with water and making a syrup is to seperate the little stones tht are usually found in jaggery.Reply 0 - Replies
Blahblah Posted on Mon Jan 14 2008
Hi VahChef! Happy Pongal to you too. I'm looking fwd to seeing your Karapongal recipe. I'm sure you have some secret ingredient that kicks it up a few notches.Reply 0 - Replies