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Thai Pongal
Palakura Bobbarlu
Chakkarai pongal (jaggery pongal or brown colour pongal)
Medu Vada (soft vada)
Semiya/Javvarisi payasam
AVAL/POHA payasam
Sa-ambar
Red Chilly Chutney
Semiya/Javvarisi payasam
Ingredients
1.
150g semiya(vermicelli), roasted
2.
100g jabarasi(rice sago)
3.
1 Liter milk, boiled
4.
250g sugar
5.
tbsp cashew nuts
6.
1 tbsp raisins
7.
2 tbsp ghee
Method
1.
Roast cashew nuts and raisins in little ghee and keep aside
2.
Boil jabarsi with very little water
3.
Once the jabarsi is 3/4th done add the roasted semiya
4.
After the semiya is cooked, add the milk. Add the balance ingredients
5.
Check for the sweetness and consistency. Serve hot with papadam
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Thai Pongal
