This is my favourite sweet pongal recipe. Rice and dal cooked with the ingredients like edible camphor,elachi, nutmeg and elachi make it smell and taste DIVINELY. This is my mom’s staple recipe. I made this few times now and got appreciation too from everyone when I made it for our home Grahapravesham at Kumbakonam. So from then I wanted to post it here in my blog. I already have a sakkarai pongal recipe in my ulundu vadai post. But its plain and simple without all those special spices.
I have made this in pressure cooker, but can be made in the traditional way by boiling rice and dal and adding jaggery to it too. Before marriage, me, my mom and our neighbour used to do this pongal in pot in a temple (Kottai mariyamman koil) in Salem. Every month we used to carry the ingredients and make pongal back of the temple, offer it to god and after that we distribute all the pongal there itself in the temple. We just take a ladle full for ourselves. Other than that we distribute everything there. The vengala pot gets empty in no time. We come back home with heart full of satisfaction.