Made on the second day of Pongal, this is one of the distinctive delicacies. This is a traditional dish that is cooked in a clay pot over a fire.
Once this concoction of rice, milk, moong dal, jaggery, and ghee reaches a boil, it is allowed to overflow.
The jovial “Pongal O Pongal” chorus livens up the mood. This delicious dish is really served to the locals after it has been presented to the gods. It is an absolute must-try for dessert aficionados.
Seeraga Samba -500gm
Moong dal-200gm
Jaggery-500gm
dry grapes-30gm
cardamom-15gm
cashewnuts-50gm
cow ghee-100ml
Free 1 liter Groundnut oil
How to Make Thinai Pongal Using the Pongal Combo Pack from Orgoshops!
First, rinse the dal and millet, then drain and set aside.
2 tablespoons of ghee are heated. Add the cashews first and fry until just starting to turn golden, then add the raisins and continue to fry until golden and bubbling. Take it out and place it aside.
After a minute, add the moong dal cook.
Add the rinsed millet next. You can utilize any variety of millet.
Stir in 1 and a half cups water and 1/2 cup milk.
Simmer until tender. It takes a minimum of ten to twelve minutes to cook.
Perfectly cooked millet for pongal should be easily mashable when you press it.
Add the jaggery powder. Because it is organic and pure, I used jaggery. Rather, you
