• What is samai rice?
• Special delicacies for Pongal
• Samai Rice Recipe in Marathi

Samai rice is a type of rice from the south called little millet and this is the Tamil name. It is a nutritious, gluten-free ancient grain popular in South Indian cuisine. It is high in fiber, protein and minerals, which help control blood sugar levels and improve heart health. This versatile grain is used in dishes like upma, kheer, dosa and as a substitute for rice. Due to its low glycemic index and rich nutrients, it offers benefits such as improving digestion, strengthening bones and weight management.

Like Makar Sankranti in Maharashtra, Pongal is celebrated in a big way in the south and Samai rice is used more during this time. How to make Pongal by Mahindra Holidays & Resorts India Ltd. Specialty Chef Gopalswamy S. Has given a special recipe. If you are going to try something different this year, this is it Special recipe It’s for you.

What materials to take

• Samai Rice (Little Millet) – 300 gms
• Split green gram (moog dal) – 100 gm
• Jaggery – 650 grams
• Milk – 100 ml.
• Cardamom powder (ground) – 2 gms
• Ghee – 75 gms
• Cashew nuts – 25 grams
• Raisins – 25 grams
• Water – 600 ml.
• Salt – pinch

Simple steps:

• Wash little millet and dal together and soak for 20 minutes, then drain and keep in a separate bowl
• Prepare jaggery paste and keep aside
• Cook the dal in a pressure cooker and keep aside
• Add water, milk, little millet and cooked dal in an earthen pot or thick bottomed pot and let it boil on low flame.
• After the mixture is fully cooked, add jaggery paste and cook it on low flame for a few minutes while gently stirring from all sides
• Add ghee and stir gently, then add cardamom powder and some coconut
• Add ghee fried cashews, raisins and coconut for decoration on Pongal

Tip: Garnish with ghee fried cashews, raisins and coconut. Serve traditionally in a clay pot or on a banana leaf.

Packed with Ayurvedic properties… Have a hearty and savory roasted ‘fenugreek thalipeeth’ for breakfast

Government Pongal (Sweet Pongal) ingredients

• Raw rice – 250 grams
• Moong dal – 75 gms
• Jaggery – 500 grams
• Ghee – 100 grams
• Cardamom – 2 grams
• Water – 900 ml.
• Milk – 100 ml.
• Cashew nuts – 50 grams
• Raisins – 50 grams
• Salt – pinch
• Sunth (Dried Ginger)
• Thin coconut flakes (for decoration) – 50 gms

Government Pongal Recipe:

• Wash rice and dal together and soak for 20 minutes, then drain and keep aside
• Cut jaggery into small pieces and keep aside
• Add water, milk, rice and dal in an earthen pot or thick bottom pot and let it boil on low flame
• When the rice is 95% cooked, add jaggery and cook on low flame for a few minutes, stirring gently from all sides.
• Add ghee and stir gently, then add cardamom powder, cinnamon and a little coconut
• Add ghee fried cashew nuts, raisins and ghee fried coconut for decoration

Make bhogi vegetables at home using ‘these’ vegetables in a simple way, the food will be sparkling

Ingredients for Phanas Pongal (Jackfruit Pongal).

• Raw Rice – 300 gms
• Moong dal – 75 gms
• Jaggery – 400 grams
• Fenugreek (chopped) – 200 gms
• Ghee – 120 grams
• Cardamom – 2 grams
• Water – 700 ml.
• Milk – 100 ml.
• Cashew nuts – 50 grams
• Raisins – 50 grams
• Salt – pinch
• Thin coconut flakes (for decoration) – 50 gms

Pongal Pongal Recipe:

• Rice Wash and soak the dal together for 20 minutes, then drain the water and keep aside
• Cut jaggery into small pieces and keep aside
• Add water, milk, rice and dal in an earthen pot or thick bottom pot and let it boil on low flame
• After the rice is cooked, add the chopped fenugreek and jaggery to it and cook it on low flame for a few minutes while gently stirring from all sides (don’t cook the fenugreek for too long).
• Add ghee and stir gently, then add cardamom powder and some coconut
• Add ghee fried cashew nuts, raisins and ghee fried coconut for decoration

Note: Do not overcook the phoans. Fenas should be added at the last stage. Garnish with ghee fried cashew nuts, raisins and coconut. Serve traditionally in a clay pot or on a banana leaf.