Milagu Pongal is a very famous prasadham that is offered in Nanganallur Anjaneyar temple. Nanganallur is in the suburbs of Chennai and is very famous for its temples. Though there are many temples in Nanganallur, the Anjaneyar Kovil is very well known and people from different parts of Chennai visit the temple. The majestic Idol of Lord Anjaneyar stands up in the center along with Ramar and Krishna sannidhi in this temple. Prasadham is always served to every devotee who comes to the temple. Puliodharai, Sakkarai Pongal, milagu Vadai and the very famous Milagu Pongal is served to devotees. The prasadham is served in small beetle leaves bowls in a well organized manner.
Growing up, our Saturdays are never complete without a visit to Anjaneyar temple to thank him for the week that went and to seek blessings for the upcoming week. Another reason for the visit was to taste this very divine prasadhams. I love Milagu Pongal of all the prasadhams and hence Saturday evening visits were always for the divine Milagu Pongal. The Milagu pongal made with purest ghee and tempered with crushed pepper corns served in a eco friendly cup with the blessings of Anjaneyar on a calm and divine Temple with definitely cheer up your spirits.
I have tried to recreate the flavors of the Milagu Pongal that I tasted ever since my childhood days. There may be difference in the original way it is made in the temple, but I have tried my best to create them with the flavors I have tasted. Trust me it did taste the way I tasted them. Try this Milagu Pongal and savor the divine taste.
Ingredients
Instructions
- In a bowl add quarter cup of moong dal and one cup of raw rice. Wash thoroughly and soak for 15 mins.
- Add three and a half cups of water, required salt, and a teaspoon of ghee. Pressure for four whistles until cooked soft.
- Use a ladle and mash them softly.
- Add a teaspoon of pepper corns and half a teaspoon of Jeera Seeds to a mixer jar. Pulse them three times to get a coarse powder.
- In a small pan, add ghee. Once it turns hot, add chopped ginger, cashews, curry leaves and coarsely grounded pepper - jeera. Switch off stove and add asafoetida powder. Transfer to mashed rice- dal. Mix them together and serve.
Notes
- Soaking the raw rice with dal before cooking makes it bit more soft. Don't skip. Also make sure to not soak them for longer time than mentioned.
- Always use only ghee to make this pongal for best results.
- Pulse grind the pepper and Jeera three times in a mixer or in a mortar and pestle. Do not make a powder out of it. It will change the color of the pongal and make it very spicy.