Navratri begins today and for day 1 Neivedyam it was Ven Pongal and Sakkarai Pongal. Since I have already made Ven Pongal in different combinations, thought of including Samai and made this dish.
The sweet was Sakkarai Pongal and since I made sakkarai pongal every Tuesday for Ganapathi Homan, the method I am following to make the dish has changed over the months. Though the ingredients remain the same.
I have been following the tradition of making special Navratri Neivedyams for all the 9 Days of Navratri. You can see what has been done over the years in my Navaratri / Navratri – Special Dishes collection.
Samai Khara Ven Pongal
For the Pongal
1/2 cup Raw Rice
1/2 cup Samai
1/4 cup Split Yellow Moong Dal / Pasiparupu
Salt to taste
For the Seasoning:
3 to 4 tsp Ghee
1 tsp Pepper powder powdered coarsely
1 tsp Cumin Seeds – 1 tsp
1/4 tsp Asafoetida / Hing
Handful Curry Leaves
7 to 8 Cashews nut
How to make Kara Ven Pongal
To make the Pongal:
Take the rice, samai and moong dal and roast it dry. Cool it for 10 mins
Wash and soak with water for 15 mins.
Add water as required and pressure cook for 3 whistles.
Once the pressure falls down, remove the lid.
Heat a pan with ghee and temper with the ingredients listed one by one in the order listed
Pour this over the cooked pongal and quickly mix well with a ladle.
Offer as Neivedyam and partake.