Paal Pongal is one dish which is made exclusively on Sankaranthi / Thai Thirunaal. Best festival in the year because it comes with 4 – 5 days holidays..Yay!! If it happens to be along with the weekend then extra two more days..Aw!!how I miss my school days.
We decorate our house fronts with colourful rangolis, munch sugarcane, sit tight in front of the TV for pongal celebration special shows and last but not the least looking for new movie releases for Pongal 😉 !!
Ok,now back to reality. We got some cooking to make it more special. This is an authentic Vysya cuisine and it’s usually accompanied with ‘anumulu’ pulusu which is in season during December – January. This dish is sure rich not only in calcium but also in calories ☺!!
It is quite time consuming but worth the effort. For those who haven’t tasted, this is something like Triple Cheese Risotto.
This is usually made with freshly harvested rice (pudhu pacharisi) and the measurements are the same. If you are using an old stock of raw rice, you might need more milk to prepare this.
Raw Rice: 1 cup (freshly harvested)
Raw Milk: 5 – 8 cups (depending on the variety of rice)
Salt: as required
Wash the rice and soak in water for at least 30 minutes.
In a heavy bottomed pan/non – stick pan add 2 cups of milk and let it boil. Once the milk boils and rises to the brim add soaked rice and cook in a medium flame. Keep stirring the milk and rice. When the milk is reduced add another cup of milk and let the rice cook in medium flame while stirring often.
Like this, add the remaining milk in parts and let the rice cook. Once the rice is cooked add the required salt and mix well. Cook for another 2 minutes and switch off the flame.
Enjoy with ‘anumulu pulusu’! Check out my ‘Chakkara Pongal‘ recipe to make your Sankranti more sweeter 🙂 .
- If your raw rice is not freshly harvested then you may require 8 -10 cups of milk.
- Add minimum salt since it has only milk in it.