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Sunday, February 20, 2011

Attukal Pongala Recipe/Dishes Sweet Pongal, Therali Appam, Mandapputtu

Pongala is a great occasion to celebrate for Trivandrum and it has been celebrated with great grandeur every year. When each year goes by, the no of women holding pots and logs of wood to celebrate is on a gradual increase. This ‘sabarimala of women’ is a treat for the eyes and mind as our dear ladies cook wonderful aromatic recipes to offer the attukal amma and receive blessings.

Whole city comes with help for the pongala participants which include free distribution of food and other refreshments and of course good security by the government. Even in the hot son these dedicated ladies cook delicious delicacies for their beloved deity and share with the whole city. Its not about preparing an exotic recipe that makes you a good cook; it’s when you share your simple delicacy with everyone that makes you the perfect cook. And yes the food made at the pongala is of great taste as its blessed and shared with everyone.

Some of the mouth watering recipes at the pongala are the sweet pongal, therali appam , payasam and mandaputtu. Its exciting to see when the pot boils over with these sweet dishes. So those who couldn’t attend the pongala this year could enjoy a bit of the occasion even at home and we bring the most celebrated recipes of pongala just for you. Enjoy.

Sweet pongal

Raw rice : 2 cups
Water for cooking : 4 cups
Jaggery : 1 ½ cup
Grated coconut : 1 cup
Cardamom powder : 1 tsp
Raisins, ghee : as required


Keep the water to boil in pot especially earthen pots for the festive season. When the water boils add washed raw rice and let boil. When the rice is cooked add jaggery and mix well. Also add grated coconut, cardamom powder and raisins roasted in ghee to the pongal and let boil well to make a good consistency.

Therali appam

Roasted rice flour : 2 cups
Powdered jiggery : 1 ½ cup
Small banana : 3 nos
Grated coconut : ½ cup
Cardamom powder : 1 tsp
Vayana leaf : for wrapping the dough
Coconut leaf sticks : to wrap intact

For the dough:
Mix rice flour and jaggery without forming any lumps. Add smashed bananas , grated coconut and cardamom powder to this and mix well with hands.

For the leaf moulds:
Take the vayana leaf and fold it to make the shape of a cone and press it with cocnut leaf sticks in the form of a paper pin holding it.
Fill the dough in these moulds and steam them for 25- 30 minutes. Remove the leaf mould before serving


Rice flour : 2 cups
Green gram flour : 150gm
Jiggery : 1 ½ cup
Grated coconut : ½ cup
Raisins,ghee : as required
Cardomom powder : for taste

Mix the ingredients well with required water to form a dough. Make medium sized balls with the dough and steam them for 20- 25 min.

Submitted by Sithara Issac, Trivandrum

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