|Recipe : |
Thinai Sarkarai Pongal | Siru Thaniyam Pongal In Pressure Cooking
Prep Time: 30 + 10 minutes
Cook time: 25 minutes
Recipe Cuisine: Indian
Recipe Category: Pongal
Serves: 3 persons
|Thinai Arisi | Foxtail Millet - 3\4 cup|
|Pasi Paruppu - 1\4 cup|
|Vellam | Jaggery - 1 and 1\2 cup|
|Cashews - 2 tbsp|
|Raisins - 2 tbsp|
|Dry Ginger Powder - 1\2 tsp|
|Cardamom Powder - 1\2 tsp|
|Ghee - 2 tbsp + 2 tbsp|
|Notes: Most of the jaggery contains impurities, so make jaggery syrup, filter it and then use. Always open the pressure cooker pan, once the steam released fully.|
Step By Step Images:
|Thinai sarkarai pongal required ingredients are shown in the above image.|
|Preparations, First wash and soak the thinai arisi and pasi paruppu for about 30mins with enough water. Drain the water and keep aside.|
To make the jaggery syrup, take a pan, add 1\2 cup of water and jaggery, mix well and cook till the jaggery melts. Keep aside.
|Heat two tablespoon of ghee in a kadhai, roast the cashews till golden colour and keep aside. Then roast the raisins and keep aside.|
|To make the thinai sarkarai pongal, heat a pressure cooker pan, add 3cups of water, add the soaked thinai arisi and pasi paruppu. Bring to boil. Cover the pan and cook for an whistle and 5mins over simmer. When all the steam has released and then open the pan.|
|Now filter the jaggery syrup into the cooked thinai mixture, mix well and cook till thick.|
|Then add the dry ginger powder and cardamom powder, mix well altogether. Add the ghee roasted cashews and raisins, mix well altogether.|
|Finally add the remaining ghee, mix well and the thinai sarkarai pongal is ready.|
|Serving Suggestion: Serve the thinai sarkarai pongal with the methu vadai.|
Page: Collection Of Thinai Recipes.
Variation: Similarly you can also try with the samai, varagu or kuthiraivali.
If you like this recipe: You will like this thinai payasam with vellam and karuppatti recipe also.
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