Temple Sakkarai Pongal in Instantpot electric cooker

Wishing all a very happy and prosperous Pongal,

May this Pongal festival brings peace, good health, success, cheer, prosperity and every happiness we wish for.

Happy Pongal! Love, Viki Xavier

Ingredients: (for 4 servings)

Raw rice or Basmati  - 2 cup

Green gram lentil - 1/2 cup

Water - 4 cups

Jaggery (Indian brown sugar ) - 2 cup 

(Add little more jaggery or up to twice measure if desired)

Water - 1/2 cup

Ghee -  2 tbsp
Cashew - 10
Raisins - 10
Cardamom powder - 1 tsp
Edible camphor (Pachai karpooram) - a tiny pinch

சர்க்கரை பொங்கல் 4 பேருக்கு:

பச்சரிசி  - 2 கப் 

பாசிபருப்பு - 1/2 cup

தண்ணீர் - 4 கப் 

வெல்லம் (துருவியது) - 2 கப் 

தண்ணீர் - 1/2 கப் 

நெய் -  2 மேஜைக்கரண்டி 

முந்திரி  - 10

கிஸ்மிஸ்  - 10

ஏலக்காய்  - 1 தேக்கரண்டி 

பச்சைக்கற்பூரம்  - மிக சிறிய துளி 

Method:
Instant pot method:

Rinse rice and dal.

Add them to Instantpot inner vessel.

Press 'PRESSURE COOK'  button.

Adjust time and set to 5 minutes in high pressure cook.

Close lid, put the weight valve.

It will cook and switch off automatically (in  almost 15 minutes totally).

Open after 5 minutes (by releasing the pressure manually).

In ordinary pressure cooker : Cook to 1 whistle then reduce flame and switch off after 5 minutes.

Open after the pressure is released. 

After pressure cooking:

Mash rice and dal together using a spatula.

In the mean time : 

Dissolve the jaggery and bring to a boil with 1/2 cup water. Strain and remove impurities. Add the jaggery solution to the boiling mixture. (If the jaggery is of very good quality without any sand in it, then we can add as shown in my video).

Set the Instant pot to 'SAUTE'

Now the rice, dal, jaggery will start boiling.

In a stove , keep an wok. 

Add ghee, then goes the cashews, raisins .

Fry till raisin is puffy.

Add this to  the cooked pongal along with cardamom powder, edible camphor and mix well.

Stir till the pongal gets little thick and starts leaving the edges.

Add more ghee if desired.
Sarkarai pongal is ready!

Note:

Add jaggery twice the cup measurement of rice+dal to get an extremely sweet sarkarai Pongal.

Choose dark colored vellam (pagu vellam) to get correct color of Pongal.

Serving suggestion:
Serve as breakfast on Pongal day.
Makes a dessert along with idli during a grand breakfast.

Other Pongal recipes :

Rich Sarkarai pongal

Pongal Aviyal with Video
Sarkarai pongal
Pongal avial
Pongal puLi curry
Venn pongal 
Ketti paruppu

Wishing all a very happy and prosperous Pongal,

May this Pongal festival brings peace, good health, success, cheer, prosperity and every happiness we wish for.
Happy Pongal! Love, Viki Xavier

Pongal Aviyal

Happy Pongal  dear all !

Here is a Pongal aviyal, a mixed vegetable curry , that is prepared during Pongal  festival in Tamilnadu. This recipe is popular in Tirunelveli, Nagercoil and some parts of Kerala.

Serve 6 adults.

Cooking time 15 minutes.

Preparation time 15 minutes.

Good for health !

Ingredients:

Raw green banana - 1

Brinjal - 4

Drumstick -1 

White pumpkin - 100 gm

Yellow pumpkin - 100 gm

Carrot - 1

Beans - 10

Broad beans - 10

String beans - 10

Yam - 100 gm

Potato - 1

Arbi - 2

Small green mango - 50 gm

Shallot onion - 10

Coconut - 3/4 cup

Green chili - 3

Coconut oil - 2 tbsp

Cumin - 1 tsp

Curd - 1/2 cup

Curry Leaf - handful

பொங்கல் அவியல் :

வாழைக்காய் 1  
கத்தரிக்காய் 4
முருங்கைக்காய் 1
வெண்பூசணி 100 கி 
மஞ்சள் பூசணி 100 கி
கேரட் 1
பீன்ஸ் 10
அவரைக்காய் 10
கொத்தவரங்காய்  - 10
சேனைக்கிழங்கு 100 கி
உருளை கிழங்கு 1
சேப்பங்கிழங்கு 2
சிறிய மாங்காய் -  1
நாட்டு வெங்காயம்  10
தேங்காய் துருவல் - 3/4 கப் 
மிளகாய் -3
சீரகம் - 1 தேக்கரண்டி 
தேங்காய் எண்ணை - 2 மேஜைக்கரண்டி 
தயிர் - 1/2 கப்

கறிவேப்பிலை - சிறிதளவு

Method:
Cut all the vegetable in one and a half inch long thin strips (like finger chips) .

Start cooking with veggies that take more cooking time (like drumstick, root veggies).

Boil the vegetables with salt. 

Grind the coconut and chillies to a fine paste. Add to cooked vegetables. Bring to a boil.

Let those veggies be tender crisp (90 % cooked only).

When the vegetables are almost cooked and absorbed all water,  Add 2 tbsp coconut oil.

Then add curry leaf.

Switch off.

Add the yogurt, mix well.

Pongal aviyal is ready 

Serving suggestions:
Serve with rice , rasam and papadam.It can also be served with chapathi , naan , adai etc.