A different variety of Pongal for this harvest festival. Try this pongal made with Tender Coconut Water. Tender Coconut Water is a refreshing drink during summer months to beat the thirst. It is also rich in various nutrients that our body needs and is also a good substitute for coffee or tea.
Ingredients:
Edible Camphor (Pachai Karpooram) – a pinch
Method:
1. Dry roast the dal and combine with the rice.
2. Wash well and transfer to a pressure cooker.
3. Pour 3 to 4 cups of water and pressure cook until 3 whistles.
4. Remove from flame and keep aside.
5. When the pressure has reduced, add sugar and coconut milk.
6. Mix well.
7. Fry the coconut and cashew nuts in little ghee.
8. Add to the rice.
9. Stir to mix well.
10. Just before serving, add the camphor and mix gently.
11. Serve at once.
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_medium.jpg "Pongal with Tomato Chutney")
