Sakkarae Pongal

Sakkarae Pongal
Ingredients:

• 1/2 cup of moong dhal (hesaru bhele, pytam parp)
• 1/2 cup of extra long grain rice (any variety)
• 1 tbs of ghee(naiee)
• 1/4 tsp of turmeric
• 1/4 cup of chopped cashews(optional)
• 1/4 cup of grated fresh coconut(optional)
• pinch of salt
• 3/4 cup of broken up jaggery (3/4 cup of brown sugar)
• 1 tsp of ground cardoman(optional)
• 1 tiny weeny speck of natural champhor(paccae karapura)
• 2 or 3 strands of saffron(kesari, kumkuma poo)

Method:

Heat ghee on medium heat in a pot and add the turmeric, cashews and roast for 2 minutes. Add the moong dhal and continue to roast for about 5 minutes on medium heat (the dhal does not have to be browned). Add 3 cups of water, salt and bring the contents to boil. Add the rice to this and cook on medium heat for 10 minutes. Lower the heat, cover the pot with a lid and continue to cook for another 10 minutes, till the rice and dhal are cooked through. Turn off the heat, add coconut and mix thoroughly. This portion is exactly similar to ven pongal except that there are no spices(pepper, jeera, cumin seeds) added while making the sakkarae pongal.

In separate dish boil jaggery in 1/2 cup of water till it all melts. Turn down the heat to medium and add the cooked contents from above. Add ground cardoman, natural camphor, saffron. Using a long spoon mix throughly and let the whole thing boil or heave a little. Turn off the heat and the sakkarae pongal is ready to be served.
Cooking tips:

Use a thick bottomed pot as the pongal will burn easily. You can also use the pressure cooker to make the unsweetened portion of the recepie(ven pongal). Add 1/2 a cup of sweet diced pinapple to give a fruity flovor. Can also add roasted diced almonds(1/8 cup), roasted raisins (roasted or raw, 1/8 cup). Roast almonds, raisins etc while roasting the cashews or roast separately in 1/2 tsp of ghee. Vary the jaggery quantities per your taste. The sakkarae pongal could be liquidy or thick depending on the water content. It will thicken as it cools down.
Serving tips:

Serve pongal hot with a tsp of ghee.