Pongal: Part Deux

During the final day, Kaanum Pongal — the word kaanum means 'to view' — people, especially storekeepers, visit beaches and theme parks. During the Pongal season, people also chew sugar cane and decorate the houses with kolam. (Taken from Wikipedia.) For Kannu, my m-in-law told me to make mixed rices, roll them into balls to offer to the birds.
The key ingredients for the following recipes are for the seasoning of the rice. You'll only need a teaspoon or so of each.

Urad Daal
Channa Daal
Dried Red Chillies
Curry Leaves
just a pinch of asafoetida (very strong flavour, a little goes a looooong way).
fenugreek (again about half a teaspoon might be enough depending on the quantity of rice).
Here are the five types of rice!

1. Puliodharai, Tamarind Rice

1. Splutter mustard seeds, urad daal, channa daal, asafoetida, red dried chillis, a few fenugreek seeds, curry leaves and peanuts.
2. Add tamarind paste and cook.
3. Add the puliodharai spice mixture (recipe to follow) and cook.
4. Add the cooked rice with salt and mix.

2. Sakkarai Sadham, Sugar Rice

1. Melt a few tablespoons of jaggery in a little water.
2. Add a few tablespoons of grated coconut. Let the sauce thicken.
3. Add coooked rice, and mix. Let cook a little.
4. Top with roasted cashewnuts in ghee.

3. Theynga Sadham, Coconut Rice

1. Soak a handful of urad daal in water, until they become soft.
2. Splutter mustard seets, and sautee the urad daal. Add dried red chillis, large pieces of green chili, a few curry leaves, and a pinch of asafoetida.
3. Add a handful of roasted, grated coconut.
4. Add cooked rice and mix with salt.

4. Thayir Sadham, Yogurt Rice

1. Mix rice with a tablespoon of diced ginger, salt and chopped coriander.
2. Splutter mustard seeds in oil, and add chopped green chili. Add to the rice.
3. Mix with yogurt, a quarter cup of hot milk, and buttermilk if available.
4. Garnish with coriander, or grapes.

5. Thakali Sadham, Tomato Rice -- This is one that I added myself because I thought it added a nice red colour to all my rice balls!

1. Splutter mustard seeds, urad daal, channa daal, fenugreek seeds, curry leaves, a few dried red chillies, and a pinch of asafoetida.
2. Add rice and a few tablespoons of Thakali Thokku.
3. Mix and add salt to taste.

A portion of the rices should be rolled into individual balls, and placed outside for the birds to enjoy. All part of Thanksgiving, and I remember my mother doing this with us as children! Well, my riceballs have been out there for a day, and it looks like Michigan birds do NOT like rice. But it could be because the balls are completely frozen now!


G. Krishnan said...

Kanch: Great job. Everything looks soooooooooooooo yummy. I'm now hungry!

Next time, we'll ship you some turmeric leaves for your kaka-pudi kannu-pudi(btw, I'm always game to be kaka pudichufied). Or maybe you can plant some of the turmeric Padma snuck into her suitcase during your wedding!

DesiGirl said...

I cannot believe you celebrated Karadaiyan Nombu so diligently in Michigan! Well done! What a fantastic sport you are. I am a true-blue Madrasi and I spent the first year of my married life making some story or other for why I couldn't celebrate any of the festivals (Real reason was I couldn't be arsed, of course!) and now when I see your efforts, I am so ashamed of myself!

Rina said...

Hi Kanchan, Happy to discover your blog. I'm married to a tamilian too. Nice to know that you are from Toronto too!!!!!!!!. May be we should get in touch. There is a group of 4-5 desi food bloggers in toronto, and we are planing a meet soon. It would be nice if you could join too. You have a great space here. Love the pics and presentations.

Arathi said...

Hi Kanchana, I tried adding Thakali thokku to Noodles.. it tastes yummm..
Got this site thru Deepa my cousin..

Arathi said...

hi kanchana,
i added thakali thokku while preparing noodles.. it tastes yummm..
all your recipes are really good. i got this site thru deepa who is my cousin..
thanks & regards