Chettinad Rice Pongal

Chettinad White Rice Pongal / How to make Pongal Sadham

Chettinad Rice Pongal
In chettinad we make two types of pongal, one is white rice pongal and the other is sakkarai pongal on Thai pongal day. In olden days we made it in the earthern stove with earthern pots.  In 80's we made it in the iron stove with vengala (brass) uruli. Now we make it in the gas stove with steel or vengala uruli.
Chettinad Rice Pongal

Then we make pongal festival veggies and offer to the lord sun and eat. The next day we make mattu pongal and give the pongal to cow. Nowadays no cow is there so we only eat that pongal also.

Preparation time                  - 20 minutes
Cooking time                      - 20 minutes
Serves                                 - 3

New Raw rice                    - 1 cup
Water                                 - 4 to 5 cups

Draw makkolam and manjal podi kolam (inbetween the white lines)on pongal panai. Take one cup rice for rice pongal .  Rince the rice with plenty of water.Extract the water without rice (through the filter) and add this water to the pongal panai.
Chettinad Rice Pongal

Boil this water in the gas stove till the water over flows.Add rice to it and take excess water out with a ladle.
Chettinad Rice Pongal

Cook the rice pongal till done.Offer the pongal to god with pongal special veggies.

Chettinad Rice Pongal

Stir often the rice with a ladle, or else it will stick on the bottom of the panai.
Take the excess water out. If you want water for pongal you can use this water while cooking.
If you want pongal veggies you can click Thai Pongal Festival Menu.

Chettinad Rice Pongal


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