Pongal

kolam
 

The major harvest festival in southern India occurs in January, when people worship the gods of the primary elements, especially the sun. During the first three days of the festival every house-front is decorated with intricate kolams, the Hindu designs of welcome that are also fashioned from rice.

On the second day of the festival each household prepares Pongal, a warming and nutritiious bowl of sweet rice and beans to be offered first to the gods, then to cattle and crows (believed to be returning souls), and finally to those who partake of the ceremonial feast.

To be truly authentic, the presentation must Pongal (“overflow” in Tamil) as the season ritual celebrates the joy of abundance.

1 cup rice
1/2 cup moong daal (mung beans)
2 cups milk
2 cups water
1/2 cup jaggery
15-20 cashews chopped
1/2 cup ghee
1/2 cup raisins
1 cup fresh grated coconut
1/4 teaspoon ground nutmeg
seeds or 6 cardamom pods, ground

Dry roast the moong daal lightly over a low heat in a heavy-bottomed frying pan. Mix the daal with the rice and wash thoroughly. Put milk and water in a heavy-bottomed pan and bring to a boil. Add rice and daal and cook, stirring until it’s a soft mass and the liquid is fully absorbed. Add sugar and cook over a low heat until dissolved. Add 4 tsp of ghee and stir until a sticky consistency is achieved. Heat the remaining ghee in a frying pan and lightly fry the coconut, cashews and raisins for 2-3 minutes. Sprinkle this mixture over the Pongal along with nutmeg and cardamom and serve warm.