HINDU TEMPLE  OF KENTUCKY

SARKKARAI PONGAL
Ingredients :
2 litres milk
10 almonds
1 1/2 cups newly harvested rice
1/4 cup moong dal
15 cashewnuts
1 1/2 cup jaggery grated
30 kishmis
1/4 level teaspoon nutrieg powder
1/4 teaspoon saffron crushed 1 teaspoon cardamom powder
2 tablespoons ghee.

Method:

• Chop almonds and cashewnuts.
• Clean kishmis
• Pour milk in the earthen pot called `Pongapani' and place it on fire.
• When the milk starts boiling add rice and dal, after washing.
• As soon as the rice and dal are cooked to softness, add jaggery and ghee.
• Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom powders.
• Lastly put in the kishmis.
• Bring to one or two good boils.

VENN PONGAL
Ingredients :
2 cups rice
3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin
turmeric,
salt to taste
A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews

Method:

• Wash rice and roasted dal.
• Add water to one inch above level of rice.
• Add turmeric and let it simmer.
• Add a little more water if not semi- solid.
• When done remove from heat.
• Warm ghee and roast cashews until a golden, remove carefully and set aside.
• Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews.
• Add the ginger. Mix well.