PONGAL SPECIAL DISHES AND PONGAL KUZHAMBU

PONGAL SPECIAL DISHES AND PONGAL KUZHAMBU

FOR PONGAL WE PREPARE 2 TYPES OF PONGAL. ONE IS SWEET PONGAL MADE WITH RAW RICE, MOONG DHAL, JAGGERY, GHEE , CARDAMOM, KISMIS AND CASHEWS. ANOTHER IS CALLED WHITE PONGAL. WHICH SHOULD BE EATEN WITH 3 TYPES OF KUZHAMBU AND 4 PORIYALS & ONE KOOTU. 

GENERALLY THE PONGAL IS MADE IN KOTTAI ADUPU OR IRUMBU ADUPU AND THE UTENSIL USED TO PREPARE THE PONGAL IS CALLED MURI THAVALAI. 

BOTH THE IRON/IRUMBU ADUPU AND MURITHAVALAI IS DECORATED WITH MAKOLAM AND MANJAL . TIE THE MANCHAL KOTHU AROUND THE NECK PART OF THE MURITHALVALAI WE PUT LITTLE MILK IN IT AND POUR THE RICE SOAKEN WATER. WHEN IT COMES UP WE PUT THE SOAKED RICE AND COOKED IT. FOR SARKARAI PONGAL WE ADD MOONG DHAL, THE JAGGERY, KISMIS AND CASHEW FRIED IN GHEE, CARDAMOM POWDER. FOR AKKARAVADISAL WE ADD ADDITIONAL MILK , GHEE AND JAGGERY.   

FOR THIS WHITE PONGAL WE PREPARE 3 TYPES OF KUZHAMBU MADE WITH NATTU KAYKARIS. PARANKIKAY ( RED PUMPKIN ) KUZHAMBU, KATHIRIKAY ( BRINJAL ) KUZHAMBU, KARUNAIKIZHANGU ( YAM ) KUZHAMBU. 

THATTAPAYITHANGAI (CLUSTER BEANS ) PORIYAL, AVARAIKAY ( LAM LAM )  PORIYAL, SARKARAI VALLI KIZHANGU ( SWEET POTATO) PORIYAL, VAAZHAKKAY ( PLANTAIN ) PULICURRY,  THESE ARE ALL THE PORIYALS

WE PREPARE TOMATO RASAM, APPALAM, PARUPPU MASIYAL,  PALAKKAY KOOTU ( COOK THE JACK FRUIT IN VEG STAGE WITH DHAL ). 

WE OFFER THE PADAIYAL TO SUN GOD AND THE GOD AND GODDESS IN OUR HOME. PRAY FOR THE WEALTH THEY GAVE US. ITS A THANKS GIVING PRAYER AND FESTIVAL.. 

AFTER PADAIYAL WE ALL ATE THE COOKED FEAST. THEN ADD ALL THE VEGGIES AND KUZHAMBUS WITH DHALS AND COOK FOR SOMEMORE TIME. THIS IS CALLED PONGAL KUZHAMBU. IT IS VERY DELICIOUS AND LASTS FOR TWO DAYS. AND ITS BEST WITH THE APPAM MADE ON THE NEXT DAY MORNING TIFFIN.