Aval /Poha Sarkkarai Pongal

Today is 18-aam Perukku (OR) Aadi Perukku; a unique Tamil festival celebrated on the 18th day of the Tamil month of Aadi (mid July-mid August). This festival pays tribute to water's life-sustaining properties. For this festival, we make different types of Kalandha Sadham (Variety Rice) like Sarkkarai Pongal, Ellodarai, Thengai Sadham, Puliyodarai, and Thair Sadham.
Amma made Sarkkarai Aval for prasadham today; offered to the Goddess, and relished!!!

Ingredients:
Aval (thicker variety) - 1 cup
Jaggery - 1/2 cup
Ghee - 2 teaspoons
Cashewnuts - 5 to 6 pieces
Elaichi - 3, powdered
Sukku (Dry Ginger) Powder - 1/4 teaspoon
Coconut, grated - 2 tablespoons

Instructions:
Wash the Aval / Poha and keep aside for ten minutes.
Grate the jaggery. Add very little water in it and melt over a slow flame. Strain and simmer until it becomes a thick syrup. Keep aside.
Heat 1 teaspoon ghee in a heavy based Kadai. Saute the cahewnut pieces until golden.
Fluff up the Aval / Poha and add it to the pan. Sprinkle water and stir cook until it softens.
Cover the pan if necessary with a pan and simmer for two minutes.
Add the jaggery syrup along with powdered cardamom, coconut, and sukku powder (dry ginger).
Mix gently until it is mixed through.
Serve hot; topped with a little ghee.

Comments

Priya Suresh said…
Inviting food,wish i live near you.Love seriously to have a huge bowl rite now..
We like this food, and we like to invite you to upload your unusual delicious & unexplored recipe on Find best dishes at restaurants in Ahmedabad
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