Democrats in Congress are pressing Immigration and Customs Enforcement to restore oversight staff who were furloughed at the start of the government shutdown.

In a Nov. 6 letter to Homeland Security Secretary Kristi Noem, the lawmakers said that staff at the Office of Detention Oversight are crucial to ensuring safety at ICE detention centers. Staff at ODO were furloughed at the outset of the shutdown.

“Without ODO staff actively performing these duties, there is a heightened risk that detention facilities fail to meet required standards, compromising detainee safety, access to medical care, and legal protections,” the lawmakers wrote to Noem.

The lawmakers also point out that the Department of Homeland Security’s shutdown contingency plan includes exceptions for the safety of human life and protection of property.

“This is not hypothetical – ICE has publicly reported that at least twenty people have died in its custody since January,” they added.

The letter points to reports of overcrowding and other unsafe conditions at ICE detention facilities, as immigration enforcement operations have continued through the shutdown.

“Given these developments, we are deeply concerned about the health and safety of detainees and staff at ICE facilities during the ongoing lapse in appropriations,” the letter states. “The decision to furlough the entire ODO is a clear attempt to sabotage oversight into the conditions of ICE facilities and the wellbeing of detainees.”

The letter was led by Rep. James Walkinshaw (D-Va.) and also signed by Sen. Mark Warner (D-Va.) and Reps. Don Beyer (D-Va.) and Suhas Subramanyam (D-Va.).

In a separate Oct. 31 letter to Noem and acting ICE Director Todd Lyons, Rep. Maxine Dexter (D-Ore.) pointed out that ICE furloughed ODO staff despite receiving an influx of funding under the One Big Beautiful Bill Act.

“I recognize that certain nonessential functions must pause during a lapse in appropriations,” Dexter wrote. “However, a lack of funding cannot be used as justification to strip away any measure of accountability. To safeguard the health, safety, and dignity of my constituents, I urge you to reinstate necessary staff for the Office of Detention Oversight, immediately restore communication channels between ICE and congressional offices, and ensure Members of Congress have access to all ICE facilities.”

In an Oct. 17 letter, Rep. Raja Krishnamoorthi (D-Ill.) said DHS furloughing ODO employees while retaining all press and communications staffers raises “serious questions about the department’s priorities during this shutdown.”

“ODO’s inspectors are responsible for ensuring that facilities meet federal health, safety, and humane treatment standards,” Krishnamoorthi wrote. “With detention levels now among the highest in more than a decade, suspending this critical oversight function while enforcement operations proceed uninterrupted is indefensible and represents a profound failure of priorities.”

The ODO furloughs come as the number of ICE detainees reach record high levels. As of Sept. 21, there were nearly 60,000 people in ICE custody.

ODO was created in 2009 to inspect ICE detention facilities. The office conducts a separate set of inspections independent from inspections run by ICE Enforcement and Removal Operations’ Custody Management Division.

The furloughs at ODO come after DHS also fired most staff at several oversight offices earlier this year.

The reductions-in-force at those offices – the Office for Civil Rights and Civil Liberties, the Office of the Immigration Detention Ombudsman, and the Office of the Citizenship and Immigration Services Ombudsman – are now at issue in an ongoing lawsuit.

The post Lawmakers ramp up scrutiny of ICE oversight staff furloughs first appeared on Federal News Network.

This Mixed Dal Sweet Sundal is a traditional South Indian prasadam made with a wholesome blend of dals, jaggery, and a hint of ghee. It carries the perfect balance of nutrition and sweetness, making it both festive and satisfying. With its rich flavor, soft texture, and divine aroma, this sundal is a cherished recipe during Navratri and other special occasions—one that will instantly win hearts at the very first bite.

This Mixed Dal Sweet Sundal is a cherished South Indian prasadam, especially prepared during Navratri, Varalakshmi Viratham, and other festive occasions. Made with a wholesome blend of dals, jaggery, and a touch of ghee, it carries the perfect balance of nutrition and sweetness. With its rich flavor, soft texture, and divine aroma, this sundal brings a festive charm to any celebration—symbolizing abundance, devotion, and the joy of tradition in every bite.

Ingredients

• Chana dal
• Green Moong dal
• Cow Peas
• Jaggery
• Grated coconut
• Cardamom
• Ghee

This recipe uses a blend of lentils—chana dal, green moong, cow peas —to create a protein-rich base that is hearty yet soft when cooked. Jaggery is added for natural sweetness, balancing the earthy flavors of the dals while keeping the dish wholesome. A touch of ghee enhances aroma and richness, while cardamom brings in a warm, festive fragrance. Finally, a sprinkle of fresh coconut ties it all together, giving the sundal its traditional South Indian character.

Instructions

1. Take Cowpeas, Green Moong and Chana dal in a pan.

2. Dry roast the dals in a pan until aromatic, then set them aside.

3. Transfer the roasted dals to a vessel and add fresh water to soak them.

4. Place the vessel inside the pressure cooker

5. Secure the pressure cooker lid with the whistle. Pressure cook the roasted dals for about three to five whistles, until soft.

6. Open the pressure cooker once the pressure is fully released. If excess water remains after cooking, strain it and keep the dals aside.

7. In a sauce pan, add grated jaggery with a little water and allow it to dissolve completely.

8. Strain the jaggery syrup into another pan and bring it to a boil.

9. Once the jaggery syrup is starts to boil, add the cooked dals and stir well.

10. Keep the flame on medium and cook, stirring gently, until the jaggery is fully incorporated into the dals.

11. Mix in ghee, cardamom powder, and grated coconut, blending everything evenly.

12. The delicious Mixed Dal Sweet Sundal is now ready to be offered as neivedhyam or served warm.

Substitutions

• Dals: If some lentils aren’t available, you can swap with other split dals like masoor dal or green moong dal. Just ensure the total quantity remains similar.
• Jaggery: Can be replaced with brown sugar or coconut sugar if jaggery is unavailable, though the flavor will be slightly different.
• Ghee: For a lighter version, unsalted butter or coconut oil can be used.
• Cardamom: If unavailable, a small pinch of cinnamon powder or nutmeg can give a warm, aromatic flavor.
• Grated Coconut: Desiccated coconut or coconut flakes can be used as an alternative.

Variations

• Dry Fruit Mix: Add chopped cashews, almonds, and raisins for extra texture and richness.
• Single Dal Version: Use only one type of dal, like chana dal or moong dal, for a simpler, quicker version.
• Cardamom-Free: Skip cardamom and use a pinch of nutmeg or cinnamon for a different flavor profile.
• Coconut-Free: Omit grated coconut and drizzle a little ghee on top before serving for richness.
• Mini Sundal Cups: Serve the sweet sundal in small, bite-sized cups or molds for festive offerings or kids’ treats.

Storage

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigerator: Keep in a sealed container for 2–3 days. Reheat gently on low flame or in the microwave before serving.
• Freezer: Not recommended, as the texture may change after freezing.

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Sweet Sundal | Mixed Dal Sweet Sundal

Mixed Dal Sweet Sundal is a traditional South Indian sweet prasadam made with a blend of protein-rich dals, jaggery, ghee, and aromatic cardamom. Soft, flavorful, and lightly sweet, this sundal is perfect for Navratri offerings, festive occasions, or as a wholesome dessert. Quick to prepare and rich in taste, it’s a must-try for anyone who loves authentic South Indian sweets.

Course Accompaniment, Festival Recipes, Snack, Sundal

Cuisine Indian, South Indian, Tamil Brahmin, Tamil Nadu

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 105kcal

Author Sowmya Venkatachalam

Equipment

• 1 Heavy Bottomed Pan
• 1 Pressure Cooker
• 1 Sauce Pan

Ingredients

• ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ¼ cup Green Gram (Pachai Payiru)
• ¼ cup Karamani (Black-eyed pea)
• ¼ cup Grated Jaggery
• 2 teaspoon Ghee (Clarified butter)
• 2 teaspoon Grated Coconut
• 1 pinch Cardamom Powder

Instructions

• Take Cowpeas, Green Moong and Chana dal in a pan. Dry roast the dals in a pan until aromatic, then set them aside.
  ¼ cup Green Gram (Pachai Payiru), ¼ cup Karamani (Black-eyed pea), ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
• Dry roast the dals in a pan until aromatic, then set them aside.
• Transfer the roasted dals to a vessel and add fresh water to soak them.
• Place the vessel inside the pressure cooker, secure the lid with the whistle, and cook until done.
• Pressure cook the roasted dals for about three whistles, until soft.If excess water remains after cooking, strain it and keep the dals aside.
• If excess water remains after cooking, strain it and keep the dals aside.
• In a sauce pan, add grated jaggery with a little water and allow it to dissolve completely.
  ¼ cup Grated Jaggery
• Strain the jaggery syrup into another pan and bring it to a boil.
• Once the jaggery syrup is starts to boil, add the cooked dals and stir well.
• Keep the flame on medium and cook, stirring gently, until the jaggery is fully incorporated into the dals.
• Mix in ghee, cardamom powder, and grated coconut, blending everything evenly.
  2 teaspoon Grated Coconut, 1 pinch Cardamom Powder, 2 teaspoon Ghee (Clarified butter)
• The delicious Mixed Dal Sweet Sundal is now ready to be offered as neivedhyam or served warm.

Video

Notes

Tips for Perfect Mixed Dal Sweet Sundal:

1. Roast the dals lightly before soaking to enhance their aroma and bring out a nutty flavor.
2. Soak the dals adequately so they cook evenly and achieve a soft, melt-in-mouth texture.
3. Use a pressure cooker to cook the dals until soft. After roasting and soaking, place the dals in the cooker with fresh water, secure the lid, and cook for 3–4 whistles on medium heat. This ensures the dals are tender and ready to absorb the jaggery syrup without becoming mushy.
4. Dissolve jaggery completely in a little water before adding it to the cooked dals to prevent lumps.
5. Cook on medium flame while mixing jaggery with the dals to avoid sticking or burning.
6. Add ghee at the end to enrich the flavor and give the sundal a glossy, luscious finish.
7. Use freshly grated coconut for authentic taste and texture; desiccated coconut can be used in a pinch.
8. Serve warm or at room temperature for best taste; the flavors intensify if left for a few hours.

Nutrition

Serving: 100g | Calories: 105kcal | Carbohydrates: 19g | Protein: 7g | Potassium: 266mg | Vitamin A: 24IU | Vitamin C: 27mg | Calcium: 1mg | Iron: 1mg

The post Sweet Sundal | Mixed Dal Sweet Sundal appeared first on Subbus Kitchen.

Sweet Rice Jaggery Puttu (Arisi Vella Puttu) is a classic Navratri delicacy that’s as divine as it is delicious. Soft, fluffy rice flour blends with rich jaggery and a hint of ghee to create a sweet that melts in your mouth and fills the home with festive aromas. In my hometown, this dish is a must for Navratri Fridays, a celebration I treasure deeply for its devotion to the Goddesses, the joy of arranging Golu, and the endless sharing of sundals and sweets with friends and family. If you’re looking for a traditional recipe that’s both authentic and irresistible, you’ve found it right here!

This is my Periamma’s signature recipe. My mother-in-law makes Sweet Rice Jaggery Puttu (Arisi Vella Puttu) in a slightly different way—she soaks the rice, dries it, grinds it into a fine powder, then roasts the flour until golden brown. The flour is then steam-cooked, crumbled, and finally mixed into the jaggery syrup until it forms soft crumbles. This method works well, but I personally find the recipe I’ve shared below to be more authentic and perfectly consistent.

Ingredients

Each ingredient plays a specific, essential role in creating the authentic flavor and texture of Sweet Rice Jaggery Puttu / Arisi Vella Puttu:

• Raw Rice gives the base—once lightly fried then steam‐cooked, it’s ground or crumbled to the perfect “beach sand” texture that makes puttu distinct.
• Jaggery provides natural sweetness with rich caramel and molasses undertones, much more flavorful than refined sugar for this dish.
• Grated Coconut adds moisture, texture, and a mild sweetness that balances the jaggery. It also gives that traditional South Indian touch.
• Cashews bring crunch and richness. Fried in ghee, they offer contrast to the soft crumbled rice.
• Cardamom adds aromatic warmth and a hint of spice that complements both jaggery and coconut beautifully.
• Ghee enhances all the flavors, adding its signature buttery richness and carrying the aroma of the other ingredients.
• Water, Turmeric Powder, Salt are trickier but no less important—even in small amounts. The water is used to help steam-cook the rice flour to the right consistency. Turmeric adds a gentle golden hue (plus subtle warmth), and a pinch of salt intensifies the sweetness without making it overt.

See recipe card for quantities.

Instructions

1. Wash the raw rice 2–3 times to remove excess starch, then soak it in water for 30 minutes.

2. After soaking, drain the rice completely using a strainer.

3. Heat a pan, add about ¼ of the soaked rice, and roast it over medium flame. .

4. Stir continuously with a spatula to ensure even roasting. After 5 minutes, the rice will begin to sputter and turn slightly golden brown. Remove and set aside

5. Again add the next ¼th quantity and repeat the process till all the rice are fried nicely and we get a nice aroma. In the same way complete the rest of the rice also in two batches. The reason why we are doing in batches is to make sure that the rice is being fried uniformly without getting over burn.

6. Allow the rice to cool off and grind it along with cardamom to a nice and smooth powder.

7. Heat ¾ cup of water with turmeric and a pinch of salt until just warm.Place the rice flour in a wide plate or bowl. Sprinkle the warm water little by little, mixing as you go.

8. The right consistency is called “Pidicha Pidikamudiyanum, vita udhiranum”—when pressed tightly in your palm, the flour should hold its shape, but when dropped, it should crumble apart. Do not add too much water.

9. Grease idli plates with a little oil. Place a fistful of the moistened rice flour in each mold and steam for 12 minutes.

10. Once cooked, allow the rice flour dumplings to cool. Using a sieve with a rawa plate, gently press the steamed flour through with your hands. The texture should resemble fine beach sand.

11. Heat a teaspoon of ghee in a pan, add cashews, and fry until golden. Remove and set aside.

12. In the same pan, add grated coconut and roast until golden. Set aside.

13. Add grated jaggery with 1 tablespoon of water to the pan. Once it melts completely, strain to remove impurities. Return the strained jaggery syrup to the pan and boil until it reaches “stone consistency.” To test: drop a little syrup into water. If it doesn’t dissolve and can be rolled into a soft ball between your fingers, it’s ready.

14. Add the sieved, steamed rice flour to the jaggery syrup and mix well.

15. Stir in the ghee, fried coconut, and cashews.

16. Your soft, flavorful Sweet Rice Jaggery Puttu (Arisi Vella Puttu) is now ready—perfect as a Navratri neivedhyam or a festive sweet to enjoy with your family.

Hint : For best results, always focus on the texture of the puttu—it should feel like soft, moist beach sand. If the flour is too dry, it won’t bind, and if too wet, it will turn lumpy. Steam in small batches for even cooking, and use freshly grated coconut for authentic flavor.

Storage

• Store the prepared puttu in an airtight container at room temperature for up to 1 day.
• For longer storage, refrigerate in a covered container. It will stay fresh for 2–3 days. Before serving, gently reheat by steaming for a few minutes or warming in a microwave to restore softness.

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Sweet Rice Jaggery Puttu / Arisi Vella Puttu

Sweet Rice Jaggery Puttu, also known as Arisi Vella Puttu, is a traditional South Indian sweet made with roasted rice flour, jaggery, coconut, and cardamom. Steamed to a soft, crumbly “beach sand” texture, this melt-in-the-mouth delicacy is a festive favorite for Navratri Fridays and makes a perfect neivedhyam or dessert.

Course Sweet

Cuisine Indian, South Indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 208kcal

Author Sowmya Venkatachalam

Ingredients

• 1 cup Raw Rice
• ¾ cup Jaggery
• 2 tablespoon Grated Coconut
• 10 nos Cashews
• 2 nos Cardamom
• 2 tablespoon Ghee (Clarified butter)
• ¾ cup Water
• ½ teaspoon Turmeric Powder
• 1 pinch Salt a pinch

Instructions

Prepare the Rice Flour

• Wash the raw rice 2–3 times to remove excess starch. Soak for 30 minutes.
  1 cup Raw Rice
• Drain completely using a strainer.
• Heat a pan, add ¼ of the rice, and roast over medium flame. Stir continuously until it sputters and turns slightly golden. Remove and set aside.
• Repeat with the remaining rice in 3 more batches to ensure even roasting. In the same way complete the rest of the rice also in two batches. The reason why we are doing in batches is to make sure that the rice is being fried uniformly without getting over burn.
• Allow to cool, then grind with cardamom to a fine powder.

Steam Cook the Rice Flour

• Heat ¾ cup of water with turmeric and salt until warm.
  ½ teaspoon Turmeric Powder, 1 pinch Salt, ¾ cup Water
• Place the rice flour in a bowl and sprinkle warm water little by little, mixing well. The consistency should be “Pidicha Pidikamudiyanum, vita udhiranum”—firm when pressed, crumbly when released.
• Grease idli plates with oil. Place a fistful of moistened rice flour in each mold and steam for approximately 12 minutes.
• Once the rice flour is steam-cooked, remove it and allow it to cool slightly. Place a rawa sieve over a bowl and add the steamed rice flour dumplings. Using your hands, gently spread and press the flour through the sieve, breaking it down into fine, crumbly pieces. The cooked rice flour should have a soft, beach-sand-like texture.

Prepare the Jaggery Syrup

• Heat 1 teaspoon ghee in a pan. Fry cashews until golden and set aside.
  2 tablespoon Ghee (Clarified butter)
• In the same pan, roast grated coconut until golden. Set aside.
  2 tablespoon Grated Coconut
• In the same pan, add the grated jaggery with 1 tablespoon of water and bring it to a boil. Once the jaggery has completely dissolved, strain it to remove any impurities or sand.
  ¾ cup Jaggery
• Return the strained syrup to the pan, add cardamom powder and continue boiling until it thickens and reaches a stone consistency. To test, drop 2–3 drops of the syrup into a cup of water—if it doesn’t dissolve and can be rolled into a soft ball between your fingers, the syrup is ready.
  2 nos Cardamom

Combine Everything

• Add the steamed rice flour to the jaggery syrup and mix well.
• Stir in ghee, fried coconut, and cashews.
  10 nos Cashews
• Serve warm as Sweet Rice Jaggery Puttu (Arisi Vella Puttu)—a perfect Navratri neivedhyam or festive sweet.

Video

Notes

Tips for Perfect Sweet Rice Jaggery Puttu

1. Roast Rice in Batches: Always roast the soaked rice in small portions to ensure even cooking and avoid burning.
2. Check Rice Flour Texture: After steaming, sieve the rice flour carefully. The final texture should resemble soft, crumbly beach sand for the authentic puttu feel.
3. Add Water Gradually: When mixing water into the rice flour, add it slowly to reach the perfect consistency—firm enough to hold in a fist but crumbly when released.
4. Test Jaggery Syrup: Achieving the right “stone consistency” in jaggery syrup is key. Test by dropping a little in water; it should form a soft ball without dissolving.
5. Use Fresh Coconut: Freshly grated coconut gives the best flavor and aroma. Lightly roasting it adds a subtle nutty taste.
6. Don’t Oversteam: Overcooked rice flour will become mushy and lose the signature crumbly texture. Steam just until cooked through.
7. Serve Immediately: Puttu tastes best fresh and warm. If storing, reheat by steaming briefly to restore softness.
8. Customize Nuts and Flavor: Add cashews, almonds, or raisins for extra crunch, and cardamom or a pinch of saffron for aroma.

Nutrition

Serving: 1cup | Calories: 208kcal | Carbohydrates: 39g | Protein: 2g | Fat: 3g

The post Sweet Rice Jaggery Puttu / Arisi Vella Puttu appeared first on Subbus Kitchen.

There’s something truly magical about the aroma of ghee, jaggery, and cardamom wafting through the kitchen — it instantly feels like a celebration. Sakkarai Pongal, a traditional South Indian sweet dish made with rice, moong dal, and jaggery, is not just food, but an offering of love and devotion during festivals like Pongal and Navratri. Soft, melt-in-your-mouth, and rich with the flavor of ghee-roasted cashews and raisins, this recipe is a heartwarming treat you’ll want to enjoy well beyond festive days.

Sakkarai Pongal is deeply tied to special occasions and festivals in South India, especially Tamil Nadu. Here’s the cultural and seasonal background you can use as content:

• Harvest Festival (Thai PongalThai Pongal Festival and Recipes):
  Sakkarai Pongal is the star dish of the Pongal festival, celebrated in January to thank the Sun God for a bountiful harvest. It’s cooked in new clay pots, often outdoors, and allowed to boil over — symbolizing abundance and prosperity.
• Temple Prasadam:
  It’s also a very popular prasadam (offering) in temples, especially in Vaishnavite temples like Srirangam, where it is served to devotees.
• Other Festivals & Occasions:
  Apart from Thai Pongal, it is also prepared during Navratri, Aadi Perukku, Vaikunta Ekadashi, and other auspicious days. Families make it at home as an offering to deities and then enjoy it together.

So while it can be made any time of year, it is most beloved during festivals, temple offerings, and auspicious beginnings.

Ingredients

Every ingredient in Sakkarai Pongal plays a purpose that contributes to its signature taste and texture:

• Rice and moong dal form the creamy, porridge-like base—when cooked and mashed together, they offer both body and smooth consistency, essential for the dish's comforting character. 
• Jaggery, the unrefined cane sugar, imparts a deep, molasses-like sweetness unique to traditional South Indian sweets—a flavor profile that refined sugars simply can’t replicate. 
• Ghee envelopes the dish in richness and aroma, making the texture luxuriously silky and elevating every bite. 
• Cardamom, along with optional edible camphor, clove, and nutmeg, lend fragrant warmth and a touch of divine, almost ritualistic flavor—especially when the dish is made as prasadam (offering).
• Cashews and raisins introduce a delightful contrast in texture—nutty and slightly chewy—rounding out the dish with pops of buttery crunch and sweet bursts. 

Each component has been carefully chosen not just for flavor, but for tradition, mouthfeel, and the harmonious balance that makes this humble sweet dish feel like a festive celebration in every spoonful.

See recipe card for quantities.

Instructions

1. Heat a pan and dry roast the moong dal until it turns slightly golden and releases a nutty aroma. Set it aside.

2. In a strainer, add the roasted moong dal and rice. Rinse them well two to three times.

3. Transfer the washed rice and dal to a pressure cooker, add water, and mix well.

4. Pressure cook for 5–6 whistles, until the mixture becomes soft and mushy. Traditionally, in temples and during festive occasions, the rice and dal are slow-cooked in open pots, giving a smoky flavor. For everyday cooking at home, pressure cooking is quicker and convenient. Once cooked, mash the mixture well and set aside.

5. In a saucepan, add jaggery with a little water. Heat until the jaggery melts completely. Set this aside.

6. Heat ghee in a heavy-bottomed pan, strain the jaggery syrup, and add it to the pan.

7. Allow the jaggery syrup to come to rolling boil.

8. When the syrup begins to boil, add the mashed rice and dal mixture.

9. Reduce the flame to low and stir in milk (optional). Milk adds richness but shortens the shelf life to about a day. If preparing in advance, skip the milk. Important: never add milk directly to the jaggery syrup, as it will curdle—always add it after mixing in the rice-dal mixture.

10. Stir continuously until the rice-dal mixture absorbs the jaggery syrup and reaches a slightly thick consistency.

11. Add the remaining ghee and cardamom powder, mixing well. Keep on low flame for a few more minutes.

12. In a separate small pan, heat ghee and roast cashews and raisins until golden. Add them to the pongal and mix gently. Your delicious Sakkarai Pongal is ready to be offered as neivedhyam or enjoyed warm with family!

???? Hint: When melting jaggery, always strain the syrup before adding it to the rice-dal mixture. This helps remove any impurities and ensures your pongal stays smooth, clean, and glossy.

Variations

• Gluten-Free: Since it’s made with rice, dal, and jaggery, Sakkarai Pongal is naturally gluten-free. Just make sure your jaggery is pure and not processed with additives.
• Vegan Option: Traditionally, this recipe uses ghee and sometimes milk. To make it vegan, replace ghee with coconut oil or vegan butter, and skip the milk (or use almond/coconut milk for richness).

Storage

• Pongal made without milk can be kept at room temperature for up to 12–18 hours in a cool place. Pongal made with milk should be consumed within 6–8 hours, as it spoils quickly.
• Store in an airtight container to maintain freshness and aroma.
• Keep at room temperature for up to 1 day.
• Refrigerate for up to 2–3 days.
• Reheat gently on low flame before serving.
• Avoid prolonged storage to preserve the soft, creamy texture and flavor.

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Sweet pongal recipe | Chakkara pongali | Sakkarai pongal

Sakkarai Pongal is a traditional South Indian sweet dish made with rice, moong dal, jaggery, ghee, and cardamom. Creamy, aromatic, and lightly sweet, this festive dessert is perfect for Pongal, Navratri, or temple offerings. Enhanced with roasted cashews and raisins, it’s soft, melt-in-your-mouth, and easy to make at home with this foolproof recipe.

Course Festival Recipes, Sweet

Cuisine India, South Indian, Tamil Brahmin, Tamil Nadu

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 220kcal

Author Sowmya Venkatachalam

Equipment

• Pressure Cooker
• Heavy Bottomed Pan

Ingredients

• 1 cup Raw Rice 1 cup = 250 ml
• ¼ cup Moong dal
• 2½ cups Grated Jaggery
• ¼ teaspoon Cardamom Powder
• 1 tablespoon Cashews
• 1 pinch Pachai Karpooram Optional
• 1 tablespoon Raisins Optional
• 3 teaspoon Ghee (Clarified butter)
• 2 teaspoon Ghee (Clarified butter) for tempering
• 4½ cups Water
• ½ cup Milk (optional)

Instructions

Roasting and Cooking the Dal + Rice

• Heat a pan and dry roast ¼ cup of moong dal until it turns golden and releases a fragrant aroma. Set aside.
  ¼ cup Moong dal
  
• In a strainer, take 1 cup of rice and the roasted moong dal. Rinse 2–3 times until the water runs clear.
  1 cup Raw Rice
  
• Add 4.5 cups of water and mix well.
  4½ cups Water
  
• Pressure cook the rice and dal mixture for 5–6 whistles until soft and mashable. Traditionally, in temples and at weddings, this mixture is slow-cooked on the stove to impart a smoky aroma, but for home cooking, a pressure cooker works perfectly. Once cooked, mash the rice and dal thoroughly and set aside.
  

Preparing the Jaggery Syrup

• In a saucepan, combine 2.5 cups of grated jaggery with ¼ cup of water. Heat gently until the jaggery melts completely and dissolves. Set aside.
  2½ cups Grated Jaggery
  
• Heat 3 teaspoon of ghee in a heavy-bottomed pan. Strain the melted jaggery and add it to the pan.
  3 teaspoon Ghee (Clarified butter)
  
• When the jaggery syrup comes to a rolling boil, add the mashed rice and dal mixture.
  
• Keep the flame very low and stir in ½ cup of milk (optional). Milk adds richness, but if used, the shelf life of the dish is limited to 1 day. Never add milk directly to the jaggery syrup, as it may curdle — always add it after the rice-dal mixture. Also add the Pacha Karpooram and mix well.
  ½ cup Milk, 1 pinch Pachai Karpooram
  

Finishing Pongal

• Stir the mixture well to incorporate the rice and dal with the jaggery syrup. Add the remaining ghee and ¼ teaspoon of cardamom powder, and continue stirring on low flame until the pongal thickens slightly.
  ¼ teaspoon Cardamom Powder
  
• In a separate pan, heat 2 teaspoon of ghee and roast cashews and raisins until golden brown. Add them to the pongal and give a final gentle stir.
  1 tablespoon Cashews, 1 tablespoon Raisins, 2 teaspoon Ghee (Clarified butter)
  
• The scrumptious Sakarai Pongal is ready for neivedhyam or to serve!
  

Video

Notes

???? Tips for Perfect Sakkarai Pongal

• Jaggery Ratio: Use a rice + dal to jaggery ratio of 1.25:2.5. For 1 cup rice and ¼ cup moong dal, add 2.5 cups grated jaggery. This ensures the sweetness is balanced — not too bland, not too overpowering.
• Jaggery Quality Matters: The color and aroma of your pongal depends on the type of jaggery. Paagu vellamgives a darker, richer brown consistency than regular jaggery.
• Cooking Rice & Dal: Add an extra ½ cup of water and allow additional whistles in the pressure cooker to ensure the rice and dal are completely soft and mushy.
• Milk is Optional: Adding milk while cooking makes the pongal creamier and richer in flavor, but it’s not necessary.
• Strain Jaggery Syrup: Jaggery can contain impurities like sand. Always dissolve and strain the jaggery syrupbefore adding it to the rice-dal mixture.
• Ghee in Syrup: Adding a bit of ghee to the jaggery syrup is optional, but it enhances the richness and aroma of the pongal.
• Consistency Tips: Milk can be used to adjust consistency. Once milk is added, keep the flame low to avoid curdling or breaking the pudding.

Nutrition

Serving: 150g | Calories: 220kcal | Carbohydrates: 37g | Protein: 4g | Fat: 3g | Sodium: 850mg | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 6mg

The post Sakkarai Pongal / Sweet Rice Pongal appeared first on Subbus Kitchen.

Lemon Rice is a vibrant and comforting South Indian dish, loved for its refreshing citrus flavor and aromatic tempering of spices. Cooked rice is infused with freshly squeezed lemon juice, curry leaves, green chilies, and a touch of turmeric, creating a dish that is both simple and irresistibly flavorful. It’s a staple in many households, often prepared for festivals, special occasions, or as a wholesome everyday meal that can be enjoyed on its own or paired with accompaniments like papad, pickle, or any poriyal like Potato fry.

Lemon Rice is a beloved part of South Indian cuisine and is often prepared as a quick, refreshing meal year-round. It holds a special place during festivals and religious occasions, particularly in Tamil Nadu and Karnataka, where it is commonly made for Aadi Perukku (a festival dedicated to rivers and water bodies). It is also one of the most popular prasadam (temple offerings), as its tangy, non-perishable nature makes it ideal for distribution. Beyond festivals, Lemon Rice is a go-to dish for travel, picnics, and packed lunches because it stays fresh for hours and tastes even better as the flavors meld over time.

Perfect Pairings for Lemon Rice

If you're packing this for a lunch box, Lemon Rice with  lady’s finger fry (okra) as an ideal accompaniment that brings texture and flavor contrast 

For a flavorful twist, try Masala Lemon Rice, which elevates the classic with freshly ground masala spices. It plays beautifully with any stir-fry vegetables or papad—especially if you’re craving something crunchy 

Want to swap the base entirely? The Lemon Sevai (lemon-seasoned rice noodles) uses the same vibrant tempering as Lemon Rice but delivers a different mouthfeel—perfect if you're in the mood for something lighter or a little change in texture

Ingredients

These carefully chosen ingredients make Lemon Rice irresistibly flavorful. Tangy lemon brightens the dish, turmericadds color and subtle earthiness, while mustard seeds, dals, peanuts, and asafoetida create a crunchy, aromatic tempering. Curry leaves and chilies add freshness and mild heat, and a touch of sesame oil ties all the flavors together for a vibrant, comforting South Indian classic.

• Lemon
• Cooked rice
• Turmeric powder
• Salt
• Fenugreek powder
• Sesame oil
• Mustard seeds
• Split urad dal
• Split Bengal gram (channa dal)
• Peanuts
• Asafoetida (hing)
• Curry leaves
• Green chili
• Red chili

See recipe card for quantities.

Instructions

1. Cut the lemons in half and squeeze out the juice. Add salt to the lemon juice and set it aside. Spread the cooked rice on a broad plate and allow it to cool slightly.

2. In a heavy-bottomed pan, heat the gingelly (sesame) oil. Add the mustard seeds and let them sputter. Then add the split urad dal, channa dal, peanuts, red chili and curry leaves. Add a pinch of hing (asafoetida). Fry until the dals turn golden brown.

3. Add the chopped green chilies and turmeric powder, then remove the pan from heat

4. Gently fold in the cooked rice, salt, and fenugreek powder, taking care not to mash the grains.

5. Finally, pour in the lemon juice, adjust salt to taste, and mix gently until everything is well combined.

6. Serve with Papad, fryums or stir-fry vegetables.

Spice-up the Lemon Rice

• Roasted Fenugreek & Red Chili Paste: Dry roast ¼ teaspoon of fenugreek seeds with 2 red chilies, grind them, and mix into the rice. This adds a rich, aromatic flavor that elevates the dish.
• Fresh Masala for Masala Lemon Rice: Add freshly prepared masala to transform your Lemon Rice into a flavorful Masala Lemon Rice. Follow our recipe here for step-by-step instructions.
• Crunchy Peanuts: Toss in fried peanuts to give the rice a satisfying crunch and nutty depth.
• Chilies for Flavor & Spice: Use a combination of red and green chilies to enhance both the heat and aroma.
• Ginger Twist: Finely chopped ginger can be added in place of asafoetida (hing) for a unique flavor and refreshing taste.

Top Tip

Here are expert tips to make your Lemon Rice truly shine:

• Use cooled or day-old rice: Prevents clumping and keeps grains fluffy.
• Temper spices in hot oil: Mustard seeds, dals, and chilies release maximum aroma and flavor.
• Add lemon juice last: Preserves the bright, tangy flavor without overpowering the dish.
• Optional crunch: Toss in fried peanuts for added texture.
• Ginger twist: Finely chopped ginger can replace hing for a fresh, zesty note.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Lemon Rice

Print

Tangy & Flavorful Lemon Rice | Easy South Indian Recipe

Lemon Rice is a classic South Indian dish bursting with tangy, zesty flavors and aromatic spices. Made with fluffy cooked rice, fresh lemon juice, turmeric, and a flavorful tempering of mustard seeds, dals, peanuts, curry leaves, and chilies, it’s quick to prepare and perfect for everyday meals, lunch boxes, or festive occasions. Add a few fried peanuts or a touch of fresh ginger to elevate the taste and texture. Light, refreshing, and utterly satisfying, this Lemon Rice is a must-try comfort food that everyone will love.

Course Rice Varieties

Cuisine Indian, South Indian, Tamil Nadu

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 300kcal

Author Sowmya Venkatachalam

Equipment

• 1 Heavy Bottomed Pan

Ingredients

• 1 nos Lemon
• 1 Cup Cooked Rice 1 Cup - 250ml
• ¼ teaspoon Turmeric Powder
• 1 teaspoon Salt adjust to your taste
• ¼ teaspoon Fenugreek Powder

For Tempering

• 2 tablespoon Sesame Oil
• 1 teaspoon Mustard seeds
• ½ teaspoon Split Urad Dal
• 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 1 tablespoon Peanuts
• ¼ teaspoon Asafoetida (Asafetida / Hing)
• 1 sprig Curry Leaves
• 2 nos Green Chili
• 1 nos Red Chili

Instructions

• Cut the lemons in half and squeeze out the juice. Add salt to the lemon juice and set it aside.
  1 nos Lemon, 1 teaspoon Salt
• Spread the cooked rice on a broad plate and allow it to cool slightly.
  1 Cup Cooked Rice
• In a heavy-bottomed pan, heat the gingelly (sesame) oil. Add the mustard seeds and let them sputter. Then add the split urad dal, channa dal, peanuts, red chili and curry leaves. Add a pinch of hing (asafoetida). Fry until the dals turn golden brown.
  2 tablespoon Sesame Oil, 1 teaspoon Mustard seeds, ½ teaspoon Split Urad Dal, 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 1 tablespoon Peanuts, ¼ teaspoon Asafoetida (Asafetida / Hing), 1 nos Red Chili, 1 sprig Curry Leaves
• Add the chopped green chilies and turmeric powder, then remove the pan from heat. Gently fold in the cooked rice, salt, and fenugreek powder, taking care not to mash the grains.
  ¼ teaspoon Turmeric Powder, 2 nos Green Chili, ¼ teaspoon Fenugreek Powder
• Finally, pour in the lemon juice, adjust salt to taste, and mix gently until everything is well combined.
• Your delicious Lemon Rice is ready to serve! Pair it with appalam/papad or vadam for the perfect meal.

Video

Notes

Tips for the Perfect Lemon Rice

• You can use any type of rice—Sona Masoori, Ponni Arisi, or even Basmati—to make Lemon Rice.
• Add finely chopped ginger for a fresh, zesty twist.
• Leftover rice works perfectly for this recipe, making it a great way to use up rice from previous meals.
• For a pop of color and extra nutrition, optionally add grated carrot.
• The amount of lemon juice depends on the tanginess of your lemons. Taste the rice and adjust accordingly. The flavor may be strong initially, but it mellows as it sits.
• For an extra layer of spice, dry roast ¼ teaspoon fenugreek seeds with 2 red chilies, grind, and add to the rice.
• You can also add masala during tempering to make a more aromatic, masala-style Lemon Rice.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 94g | Protein: 13g | Fat: 20g

The post Lemon Rice appeared first on Subbus Kitchen.

 Those of you who follow my blog posts regularly, by know very well know what is Sundal and how much me and my family love eating sundals with our meals .

Also,with Navratri going on ,this time I made sundal using rajma which definitely was my first attempt as rajma usually takes the form of Rajma Masala or Rajma Pulao in my house .

I was skeptical about how South Indian flavors would blend with rajma in the form of sundal, but I was totally wrong. It was just my mindset and pre conceived notion ,I must say .The fresh coconut,  tempering of fresh green chili and ginger along with the delicious Sundal Podi (special spice mix)  went so well that we all enjoyed eating this delicious rajma sundal .

I have used the Chitra variety of rajma ,but you can use any variety of rajma which you use regularly.  Make sure the rajma is soaked well for minimum of 10 hrs so that it gets cooked well .Rajma sundal certainly needs a good amount of pre preparation time,so ensure that you give it the required soaking time to get best results .

Difference between Chitra Rajma and Jammu Rajma (red /laal rajma) 

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 The day after Mahanavami/ Saraswati Pooja  is Dassera/VijayaDasami - an auspicious day to commence any new venture , business , studies etc 

Dassara/Dussehara is also the day when Lord Rama won the battle against Ravana in Lanka and freed Sita Mayya from his clutches . 

In North India ,on Dassara ,effigies of Ravana ,Kumbakarna and Indrajith are burnt down indicating victory over evil . Also , stage shows depicting the Ramayana ,known as Ramlila are staged in many places .

Vijay In Hindi / Sanskrit means Victory and since Lord Rama emerged victorious by destroying the evil forces on the Dasami Day it is known as VijayaDasami .

The below image, depicts Lord Hanuman giving assurance to Seetha Mayya that Lord Shri Ram is on his way to free her . Seetha Maa trusts Lord Hanuman when she sees Lord Rama's Ring with Hanumanji and he then flys back with the happy news of Maa Seetha's location in Ravana's Empire after which Lord Rama comes to Sri Lanka and defeats Ravana after a long battle .

 Traditionally ,during the olden days new academic year would start on the eve of Dassera.

This practice is called Vidyarambham . "Vidya" meaning Knowledge and "Aarambham" meaning Start .

 Lord Hayagreeva and Devi Saraswati are the Hindu God and Goddess of education ,art forms and intellect. 

On Saraswati Pooja ,we offer our salutations to Maa Saraswati by placing our books , musical instruments , tools etc.  To know more about Ayudha Pooja / Saraswati Pooja click here .. 

On Dassara ,we do a Punara Poojai also known as Pooja Yeduppu ,meaning we again thank the lord for having bestowed their blessings on all these tools and then as a customary practice children are asked to study a few chapters,  those playing the musical instruments, play them for a while ,so on and so forth .

In South India even to this day ,fresh admissions to dance schools , music schools  or any new art form commence on Dassera/Vijaya Dasami .We offer our salutations to the Guru by offering them Thamboolam (Betel leaf , betel nuts, fruits and flowers) along with Guru Dakshina (token fees) and then start learning the new art form .

Those who keep Golu/Kolu , perform an Aarthi on the night of Dassera and symbolically just make one doll on the step to lie down, which denotes bidding farewell to the Gods and Goddesses for this year. 

In Calcutta and Bengal ,the Durga Maa idols are immersed into the water bodies bidding her adieu until next year . The married ladies of Bengal dance and play with Sindhoor known as Sindhoor Khela which is considered very auspicious and they pray for the long life of their husband. Sindur Khela is applying vermillion or sindoor on one other's faces and they dance to the dhol and beats along with Durga Maa's procession.

For Sindur Khela ladies wear the traditional white and red Saree known as Laal Paad or Laal Paar .The white color denotes Purity and red color denotes Fertility .

In Maharashtra, there is a unique and wonderful tradition of exchanging a leaf from a plant with one another and call it "sone ghya" meaning "take this gold" . The leaf is known as SonPatha or Sonpatta or Apta Leaf  . "Sona" in Marathi is gold . There is a belief that when one offers these leaves to lord on Dassara and exchanges it with friends and family,there is bountiful blessing of Lord Kubera (the lord of wealth and prosperity) in our homes ..the leaf is given the status of gold which is regarded highly precious and valuable .

Also ,on Dussera is drawn a special rangoli called "Saraswati" in Maharashtrian homes .

This below rangoli is a symbolic representation of the apta leaves . Botanically it is called Bauhinia racemosa , a native tree supposed to have lot of medicinal values and widely used in Ayurveda too.

Saraswati Rangoli 

Both these rangolis are drawn by my talented friend Priyadarshini who happily let me share her work on my blog.

Having spoken so much about Pooja , it is obvious that we will prepare and offer Bhog / Prasad even on the last Day . Since Dassara marks the beginning of a new dawn it is mostly celebrated by making some sweet and a small festive meal .

In Gujarat and Bombay on Dassara ,the special breakfast is Jalebi and Fafda . I love to enjoy this combination. It feels so special to indulge into a rich sugar laden sweet occasionally .

In south India we normally make some paysam or sweet and celebrate this day .In my home it would normally be Sakkara pongal or Sheera along with some Bajjiya like Potato Bajjis or Vazhakkai (Raw Banana) Bajjis.

Sharing a small Bhog Thaali that I offered last year (2023) on Dassera / Vijayadasami 

Items in Frame  .. click the individual recipe names below for a detailed recipe .. 

Sakkarai Pongal

Masala Matar Pulao

 
Sweet corn salad 

Raw Banana Bhajjiya

 
Gujarati Kadhi 

Curd Rice 

 It is that time off the year ,when almost every household in India observes a 15 day Vegetarian meal only  food practice . Yes,it is Pitru Paksha ,also known as Mahalaya Paksha . 

These fifteen days starting from Poornima /Pournami (Full Moon Day) to Amavasya / Amavasai (New Moon day) people abstain from eating non veg , alcohol and also most people avoid the usage of Onion,garlic as part of their  cooking. 

Pithru Paksh / Shraadh Paksh is one fortnight where we pay obeisance to the departed souls ..it is believed that during this period ,our ancestors visit our homes to bless us and partake the food offered to them as part of the ritual.

If you ever thought, that cooking without Onion and Garlic will not make a tasty meal,then you are mistaken my dear friends. 

Here,I have a curated a simple Thaali with lipsmacking delicacies made totally without Onion and Garlic. Click the links below to get a detailed recipe of every item on the Thaali . You can include Fulkas or Puris if you want it to be a little more elaborate. 

Menu on the frame ,
Jeera Rice 

Matar Paneer 

Boondi Raita 

Masala Chaas 

 Ganesh Chaturthi or Vinayaka Chaturthi is the most sought after Hindu Festival . Everyone loves to celebrate Ganesh Chaturthi with pomp and glory .  Ganesh Chaturthi falls in the Holy month of Bhadrapada as per Indian Almanac which is around August - September as per Gregorian calender . This year we are celebrating Ganesh Chaturthi on 18th September 2023.

Mumbai is known for  Ganesh Chaturthi festival which lasts for 10 days  known as Ganesh Utsav or Ganeshotsav .We can hear everyone singing Ganapati Bappa Morya , Mangal moorthy Morya while they invite Ganpati Bappa Home.

Having grown up in Mumbai, I have my set of beautiful and divine memories of celebrating the Ganesh Utsav for 10 days.It is very difficult to bid adieu to Ganesha on Ananth Chaturthi.  The entire city of Mumbai puts up a very vibrant look and there is just positive vibes all over.  I always have my heart in Mumbai during Ganesh Utsav .Bangalore also celebrates Ganesh Utsava in its own way and there is a vibrant charm all over the city.

The atmosphere is so positive and vibrant during this festive season in every home . Everyone at home gets into planning of bringing the best Ganesha idol home by placing the order for the Murthy well in advance with the sculptor .The decor planning also starts much before with kids ,elders all getting into festive mood . The ladies of the house get into the planning of prasad and neivedya making and list out what bhog to be offered as long as we have Ganapati Bappa at our abode. I am detailing the list of prasadams we can offer to Lord Ganesha during the 10 day Festival . Click on the recipe names below for a detailed procedure to make.

South Indian Style Prasadam Menu 

Modakam/ Kozhukkattai 
Ammini Kozhukkattai 
Kondakadalai Sundal 
Pachai Arisi Idli (Raw rice Idli)
Ulundhu Vadai (Medhu Vadai)
Aval Payasam 
Panchamritham
Baalehannu Rasayana 

Maharashtrian Style Prasadam Menu

Ukidiche Modak 
Varan Bhaat
Basundi
Shrikhand
Puri - Batatachya Bhaji 
Kothimbir Vadi 
Khamang Kakdi
Dry fruits Kheer

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 Nei Payasam also known as Aravana Payasam is very popular as prasadam in Kerala Temples especially Bhagavathy (Devi) Temple and Ayyappa Temple . Sharkara Payasam ,Kadu Madhuram or just Aravanai are some other names for Nei Payasam.

Nei means ghee and payasam means kheer. This payasam gets it flavor and taste from just 3 ingredients; rice,ghee and jaggery. The payasam is either garnished with fried coconut bits or ghee fried cashews . A pinch of ginger powder at the end elevates the flavor profile manifold. 

Though we call this as Nei Payasam, the consistency of nei payasam isn't like the usual paysam (kheer). Consistency of nei payasam is gooey and thick similar to sakkarai pongal . 

Originally, Kerala Matta raw rice or red rice is used in the preparation of Nei Payasam,but if that us not available we can use any short grained rice, but a strict No to Basmati rice as it will alter the taste of Nei Payasam, because of the natural flavor that Basmati rice possesses

Aravana / Nei Paysam shouldn't be confused with sakkarai pongal though they may sound similar. The quantity of ghee used in Nei payasam in more also there is no use of milk or lentils. Because the quantity of ghee is more ,we cannot eat this nei paysam like any other paysam for dessert . Just a small quantity can be savored and that itself will be very satiating and satisfying. 

Even to this day, Bhagavati Seva Pooja always has the offering of nei paysam and the same is distributed to all those partaking in the Pooja . 

I have very fond memories of enjoying piping hot Nei Payasam and crispy fried Medhu Vadai served as prasadam in leaf cups after Bhagavathy Seva Pooja.  The taste still lingers on my tongue and nothing can beat the taste and flavor of prasadam that is blessed with divine vibrations.

Holy month of Aashada or Aadi or Karikatam(July 15 to Aug 15 as per English calender) is known for Bhagavathy Seva ,many Brahmin families hailing from Kerala / Palakkad have the tradition of performing thus pooja at home on either Tuesdays or Fridays in this holy month .

So,whether or not you perform Bhagavthy Seva at home,you can always prepare Nei Payasam and offer as prasadam during auspicious pooja days or even on Tuesdays and Fridays during Aadi Maasam .

Ingredients 

Method 

• Wash the rice well and pressure cook it with 3 cups of water and let the pressure release naturally. 
• The rice must be cooked well and soft but not mushy . With the back of ladle ,lightly mash the rice but don't make it mushy . 
• In a thick bottomed vessel , melt the jaggery with 1/2 cup water . We don't need any string consistency  just the jaggery needs to melt . Incase ,you see any impurities in the jaggery syrup,then filter it out and bring the syrup to a quick rolling boil.
• Slowly add the mashed and cooked rice and mix it well without any lumps .Gradually add the ghee in parts and keep stirring until all the ghee is well absorbed into the nei payasam and the paysam looks glossy and well done .
• If you are using coconut bits ,fry them in ghee until it turns golden brown and crisp ,likewise the same with cashewnuts as well.
• Add this to the nei payasam along with cardamom powder and ginger powder and mix it well .
• Offer it to the lord and distribute it among family and friends. 

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 Rose Shrikand or Gulab shrikand is made using Gulkand and mild rose essence or rose syrup .

Gulkand is a delicious jam made from rose petals and sugar . Gulkand is an important ingredient while preparing masala paan (flavored betel leaf) or beeda as it is called in the South .

Shrikand is often served alongside the main course meal as an accompaniment to puris and hot parathas. Rose Shrikand is my next favorite after the classic flavors of Badam Elaichi Shrikand and Kesar Pista Shrikand .

This gooey and sweet Gulkand along with mild rose essence is blend into the silky smooth hung curd to make the lipsmacking Gulkand Shrikand . Serve it along with some hot puris or parathas and you will relish the taste forever . 

The trick to making a silky smooth yogurt is getting hold of a perfect hung curd. 

If you get thick and creamy Greek yogurt,you can also use that to make Shrikand . I have editted my recipe (June 2025) below to include how to make the perfect hung curd using home set Dahi /yogurt . 

If you love this flavor of rose / gulkand ,then you must definitely check these recipes out 

Gulkand Milkshake

Rose Kulfi

Rose Thandai

Rose Milk

Ingredients 

400ml thick yogurt or full fat dahi or curd

2 tsp rose syrup 

2 to 3 tablespoons gulkand 

2 to 3 tsp  powdered  sugar (optional)

Preparation of Hung curd

Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . 

I have used home made thick curd for an even consistency. You can also use the store bought dahi if you please . The yogurt should not be sour . So it is best to use freshly set curd made in last 24hrs .

I set the yogurt /dahi in full fat milk .Once the dahi was set ,I let it sit in the fridge for 24hrs to set properly . 

Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water . 

Keep this set up inside the refrigerator so that the hung curd doesn't turn sour especially in summer .

After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left.  When you touch the hung curd , it should appear thick and creamy without any excess water.  If you find it watery, leave it for somemore time in  the cloth with the weight on . 

Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas. 

Preparation of Shrikhand

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 Badam Kheer / Payasam is an exotic festive dish which is loaded with lots of richness and flavor .

It is very easy to make and has no fancy ingredients except almonds ,cardamom, milk and saffron strands.  Sugar is used as a sweetener.   Soaked almonds are ground to a fine paste with saffron and cardamom and simmered in boiling milk .

Mom used to stock up home made badam powder and I used to drink Badam milk during my school days as I was not a fan of malt based drinks . Badam payasam is an extension of Badam Doodh or Badam milk and a perfect dessert for all festive occasions or even get togethers .

Even beginners can easily make  badam Kheer due to the ease involved in the making of this payasam. I prepared this yummy and aromatic badam Kheer for our Tamil New Year's festival today .

To know more about ,how we celebrate Tamil New Year (Puthaandu) and the delicious spread we prepare ,check this post here .

Ingredients 

Method

• Soak the almonds in hot boiling water for mini1 hr . You can soak for 2 to 3 hours also. Deskin the badams and discard the skin.
• In a blender add the badams, cardamoms,  saffron ,1/2 cup milk and grind to a fine paste .
• Boil the 1/2 litre milk in a thick bottomed vessel . As the milk reaches its boiling point ,slowly add this badam paste and keep stirring on low flame and continue cooking until the raw flavor of almonds is lost .
• Lastly, add the sugar and continue to simmer till the kheer thickens .  You can add some saffron strands while the kheer is simmering. Turn off the stove and let it come to room temperature. 
• Serve this badam Kheer warm or chilled . 

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So, I did an experiment with my yam. I wanted to know if I could store my yam without cutting or freezing.   https://www.instagram.com/p/CMAQK8wHDuM/ https://www.instagram.com/p/COdbRbSnrC1/ Watch below for what happens after 5 months  

How to Store Nigerian Yam Abroad appeared first on 9jafoodie | Nigerian Food Recipes.

How to make thuthuvalai rasam recipe for cold and cough ?

thuthuvalai rasam recipe is a healthy, spicy and a medicinal south Indian rasam recipe, good remedy for cold, fever and cough. Thuthuvalai Soup For Cold-Cough is easy to make and very tasty. Lets see how to prepare thuthuvalai rasam for rice.

Ingredients thuthuvalai rasam recipe:

For grinding:

• Thuthuvalai leaves – 10 leaves
• Ground nut oil – 2spoons
• Small onion – 1 cup
• Garlic -10 pods
• Red chili – 2 no’s
• Dry ginger – small piece
• Horse gram – 1 spoon
• Coriander seeds – 2 spoons
• Cumin seeds – 1 spoon
• Pepper corns – 1/2 spoon
• Turmeric powder – 1/2 tea spoon
• Curry leaves – 1 sprig

For seasoning:

• Ground nut oil – 2 spoons
• Mustard seeds – 1/4 tea spoon
• Small onion – 1/4 cup (cleaned and crushed)
• Curry leaves – 1 sprig
• Salt as required
• Water as required

Steps to prepare thuthuvalai rasam recipe:

1. First wash the thuthuvalai leaves thoroughly (it has thorns at back side of the leaves so wash carefully)
2. Switch on the stove take a kadai add two spoons of groundnut oil when it is heated add cleaned shallots and garlic pods then fry till it become transparent.
3. Next add red chili followed by horse gram, coriander seeds, cumin seeds, pepper corns, dry ginger, turmeric powder then fry for two minutes.
4. Finally add cleaned thuthuvalai leaves and curry leaves then fry well.
5. Now switch off the stove and cool the mixture completely.
6. Take a mixer grinder add the mixture and grind a fine paste.
7. And then switch on the stove place a casserole on a stove and heat, then add ground nut oil when it is heated add mustard seeds, then it is splutters add cleaned shallots then fry for two minutes then add curry leaves and fry.
8. Its a time to add grounded masala then fry for a minute.
9. After that add required amount of salt and water then bring to boiling.
10. After 10 minutes check salt and consistency of rasam, if the thuthuvalai rasam is thick means add some water and adjust salt also.
11. Healthy, hot and spicy thuthuvalai rasam (soup) is ready to serve.
12. Transfer this thuthuvalai rasam in to soup bowl and drink.
13. We can in take directly this thuthuvalai soup and it goes well with white rice only.
14. More Vegetarian Recipes from Famous Indian recipes : Sorakkai Kulambu recipe | Mini Sambar Idly recipe | Thiruvathirai kali recipe | Pachai Payaru Paruppu |Black sundal recipe |

Tips:

• Here I am used only thuthuvalai leaves you can also add three leaves of omam leaves(karpuravalli leaves) and three leaves of thiruvathi leaves and manathakkali keerai leaves also.
• Use country shallots for best results.
• It is also called as green rasam or selavu rasam.

Thuthuvalai rasam benefits

Thuthuvalai for cold and cough: The herb is considered as the best remedy for treating babies and adult cough and cold. It works effectively on throat irritation and itching. The consumption of the thuthuvalai kashayam or legiyam reduces the congestion of nose and chest. The people who are suffering from chronic cough and cold can take advantage of the thuthuvalai powder. Mix thuthuvalai podi of dry leaves of this plant in milk and consume it daily to get rid of cough and cold.

Thuthuvalai for Asthma and other respiratory problems: This medicinal plant is very effective in treatment of Asthma. Ayurvedic therapists use the extracts of the herb to cure asthma. Consuming the juice of the plant along with honey is one of the best treatments for many types of respiratory problems like carcinoma, dyspnoea and anorexia.

Strength and energy: The herb is considered as the very good medicine for getting strength and energy in the body. The natural steroids present in the herb give strength and stamina to the human being. The tonic made with the extracts of this herb helps to maintain very good health.

Thuthuvalai for sinus: In ayurveda this herb is popularly used for treating sinus, lung diseases and even for the treatment of tuberculosis.

Thuthuvalai leaves for cold: You can take the steam of thuthuvalai leaves for cold and chest congestion by putting the leaves in boiling water. For the treatment of flu and other types of viral fever Solanum trilobatum is a useful remedy.

The Solanum trilobatum is very useful for increasing the production of blood in the body and it also increases the blood circulation effectively.

The post thuthuvalai rasam, how to make thuthuvalai rasam recipe, Thuthuvalai Soup For Cold appeared first on Famous Indian Recipes.

 Maa Vilakku or Maav Vilakku is an edible flour lamp offered to the lord .

Maav in Tamil means flour and Vilakku is lamp . Maa vilakku is made from  jaggery and rice flour .A soft dough is prepared using jaggery and rice flour along with some edible camphor and cardamom powder . Ghee is poured into a small dent made in the center of the dough and a wick is lit . This lamp is decorated with Flowers and haldi kumkum .

Significance of Purataasi Sanikizhamai 

• Tamil Brahmins whose family deity is Lord Srinivasa or Lord Uppiliappan,unfailingly offer Maav Vilakku in the Tamil month of Purataasi which is Mid August - Mid September as per Greogorian Calender . 
•  Saturdays are considered very auspicious for offering Maav Vilakku ,hence it is offered either on 1st or 3rd Saturday.  Maav Vilakku is not offered during Mahalaya Paksha(Pitru Paksha) even if it falls in the holy month of Purataasi. 
• There is a belief / aidheegam that the Lord Of 7 hills visits the Earth / Bhoolokam in this holy month and hence by offering this Maav Vilakku we invite him to our abode to bless us abundantly with his benevolent grace . 
• There is a another myth that during Purataasi month ,especially on Saturdays,Lord Shani loses his power and there is no way he can bring about any hurdle during the offering of Maav Vilakku,another reason why we offer Maav Vilakku on Saturday .

How to make the Maav Vilakku ?

How to do Puja and offer Maav Vilakku ?

• Take a bath, clean the Pooja room, offer flowers to all deities, light the lamp as always. 
• On Saturdays, we offer maav vilakku after 10.30 am since it is Rahu kaal from 9am to 10.30 am. 
• Prepare the prasadams and also keep the maav vilakku maav ready so that soon after 10.30 you can light the lamp and offer. 
• As for any puja ; betel leaves , betel nuts and banana along with coconut are to be offered .
• Prasadam for Maav Vilakku is normally Sakkarai Pongal ,Vadai ,Sundal , Ellu Saadham .Depending on the time and your personal constraints you can chose what you would like to offer . But ensure there is one sweet as prasadam. Onion and Garlic is avoided in the cooking on this day .A saatvik meal is cooked.
• Assemble all the family members, light the maav vilakku using Ghee ,chant Vishnusahsranama or any hymns in praise of Lord Vishnu / Balaji . 
• Offer the prasadam you have made in a silver plate or banana leaf . Keep an eye on the lamp until it dies out ,this is called "Malai Yerardhu",meaning lord Balaji has blessed our home and is now proceeding to Vaikuntam.  Once the lamp is about to die down, offer camphor or dhoop and distribute the prasadam to all the family members and partake the lunch.

Today , 8/10/22  at my home for Purataasi Sanikizhamai, I prepared the following prasadam.

Rice + Ghee + Paruppu

Araichuvitta Sambar 

Kondakadalai Sundal

Ulundhu Vadai (Bonda) 

Sakkarai Pongal

Tomato Rasam

Curd

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 Navaratri is just round the corner and it is a very special festival for Hindus.  The whole of India celebrates Navratri in different ways and it is the most awaited festival for the ladies.

Navaratri is a festival that  celebrates the victory of good over evil by Goddess Durga . The festival is spread across 9 nights and 10 days hence the name Nav Ratri (Nav is 9 and Ratri is night) .

The last day is celebrated as Dussehra or Dassera, a  day that is considered very auspicious to start anything new . 

As I already said each region in India celebrates Navaratri in different ways and the ladies thoroughly enjoy this festival .

Read the full blog to know how various regions celebrate Navratri across our country.

Devi is worshipped  by chanting Chandi Paath/ Havan ,devi Mahatmyam etc. Most ladies fast for the 9 days and break their fast on Navami .

The Ashtami Day is  celebrated as Kanya Puja where young girls who haven't attained Puberty are called home and worshipped as an Incarnation of lord Durga ma and offered with Prasadam and small gifts like Bindi , chunri , mehendi etc. Prasad on Ashtami is Poori ,Halwa and Kala Channa .

In Gujarat , a decorated earthen pot called Garba is placed with a lamp lit inside which is kept as Akhand Diya for all 9 days ..this Garba is symbolic of the womb and the word is derived from the Sanskrit word "Garbh". There is a  belief that just as the mother protects the baby in the womb, Ambe Maa is the protector of the world and she protects us from the wordly  wrath. 

Bengal and Eastern India is known for its Durga Puja Utsav during Navratri and the massive pandals that are set up all over the city which have huge and beautiful idols of Durga Maa sculpted to perfection and on the day of Dassera after the Pooja ,the idols are immersed in water bodies 

In Tamil Nadu and Karnataka ladies set up Golu ,which is a display of dolls of various Gods and Goddesses and also other mythological characters.  Social themes are also displayed and lot of contests are conducted to applaud and recognize the hard work .  The 9 nights of Navratri are dedicated for Durga ,Lakshmi and Saraswati . The 9th Day is celebrated as Saraswati Pooja / Ayudha Pooja in Tamil Nadu ..to know more about how it is celebrated, read my post on Saraswati Pooja Special.

What is Golu / Bomma Kolu / Bombe Habba ?

GOLU is a display of Dolls arranged on steps like structure which are odd in number like 1 , 3, 5 , 7 , 9 steps etc .

Traditionally beautifully colored clay dolls of various Gods and Goddess & Mythological story related dolls would be on the display and these dolls are handed down from generations.  Carefully packed and stored for use year on year. 

 Slowly, with social awareness and creativity,  dolls with social themes also got added to the collection and people who display golu started presenting various themes to bring related to current affairs and social responsibilities. 

Sundal is a simple stir fry using various beans and legumes . A very good source of protein and energy. 

Refer to the collection of recipes below which I am linking for your easy reference 

 Onam is the harvest festival of Kerala and also the day to comomerate and celebrate Vamana and King Mahabali .Whole of Kerala and Malayalees world over celebrate the day with a lot of joy and happiness. Onam is a ten day festival and as per gregorian Calender falls anyday between August - September which coincides with the  Chingam Month as per Malayalam Alamanac on the star of Thiruvonam or Sravanam which is the 22nd star or Nakshatra.

Mahabali was a very generous and powerful king who ruled Kerala and there was abundant prosperity and happiness during his reign. It is believed that on this day King Mahabali or Maaveli visits the land of Kerala and rejoices with the people of the land . To welcome the King ,an elaborate rangoli or kolam using flowers is decorated at every home , a lavish spread known as Sadhya is prepared and the annual boat race is held by the State .

ONAM is the annual state festival of Kerala.

I have already posted almost all recipes prepared for a Sadhya on my blog .I will post the link below which can be used as a ready recokner. 

Today we shall see a very traditional and authentic sweet chakka Pradhaman made using Jackfruit Jam known as Chakka Varatti . I have already posted how to make chakka varatti during jackfruit season .

This paysam is really easy to make if we have the chakka varatti ready on hand . The other  version to make Chakka Pradhaman from scratch can be found here. 

Without further delay,let me get to the recipe quickly .

Method

• Blend the chakka varatti, grated coconut and jaggery with 1/4 cup water to a very fine paste .
• In a heavy pan ,heat the ghee and fry the coconut bits until they turn crisp and brown.
• Pour the blended paste to this fried coconut and bring it to a quick boil .
• Add the thick coconut milk in the end ,mix well and turn off the stove .Donot try to over cook or boil the Pradhaman after adding the coconut milk ..the Pradhaman will curdle .the heat is enough to cook the coconut milk and take away the raw smell.
• Delicious chakka Pradhaman is ready. 

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Sadhya recipes on the blog. Click on the individual items below to get detailed recipe

• Erissery
• Kootu Curry
• Puli inji 
• Avial 
• Kaalan
• Pulissery
• Cabbage thoran (coconut based curry)
• Beans carrot thoran
• Mambazha Pachadi
• Vellarikaai Pachadi
• Inji Thayir
• Sambar 
• Rasam
• Aval payasam
• Paal payasam
• Sambaram / Mor 
• Nendran Chips
• pappadam , pickle,curd etc

 Jackfruits are still available in plenty in most places in India and will surely be available for a few weeks more . If you are done with your quota of eating fresh , ripe and juicy jackfruits then I suggest you must make this delicious jackfruit jam /preserve a delicacy from Kerala known as Chakka Varatti or Chakka Varatiyadhu. 

Chakkai in Malayalam means Jackfruit and Varatiyadhu means reduction /simmering process .So basically we make a tasty relish or jam like preserve from jackfruit pulp and jaggery to relish all year long when fresh jackfruits aren't available. 

You can also use fresh ripe jackfruit to make delicious Chakka Pradhaman (Jackfruit Payasam) and Chakka Unniappams . (Fritters) 

I learnt this recipe from Chandra Muthukrishnan aunty, who is an expert in making traditional and complex dishes in a breeze .She guided me  over whatasapp while I was making this and gave a final approval when I shared the video of the finished product . 

Traditionally in olden times, making chakka varatti was a long drawn process and the ladies of the house had to toil a lot to prepare since modern day gadgets like gas stoves, food processors or pressure cookers were not available. 

The jackfruit pods had to be boiled over wooden or charcoal stoves and then using grinding stone the pulp had to me made and then further cooked in huge bronze vessel called Uruli with jaggery and  ghee for hours together to get the perfect taste and texture . Now making chakka varatti is a lot easier and we can prepare it effortlessly at the comfort of our homes .

• Deseed the jackfruit pods and pressure cook it with 1/4 cup water for 2 whistles on medium flame .
• Let the pressure release naturally, strain the excess water and let the jackfruit cool down .
• Blend the cooked jackfruit into a smooth pulpy puree in your blender.
• Measure the pureed jackfruit and take the same quantity of  jaggery powder ..eg if you get 1 cup of puree, using the same cup measure 1 cup of powdered jaggery and 1/2 cup ghee .

• Melt the jaggery in 1/4 cup water and strain it for impurities. 
• In a heavy bottomed pan ,heat the strained jaggery syrup and let it come to a nice bubbling boil .
• At this stage add the jackfruit pulp and mix it nicely till the jaggery and pulp blend in well.
• Keep stirring on low flame and you can see the mixture begins to cook and starts giving out a good aroma . 
• The key is in stirring without a break as there is a chance of the mixture getting burnt easily . 
• The mixture begins to thicken and reduces in quantity after 10 mins,at this stage add some 3 to 4 tbsp of ghee and mix well . The entire ghee gets absorbed by the mixture and you can see a nice glossy look.
• After some time you can see that the entire jam looks glossy and begins to leave the sides of the pan easily and resembles the texture of a jam .
• Now add the balance ghee ,cardamom powder and continue to cook for sometime. When you drop a blob of the chakka varatti using the ladle, it should slide off and fall down easily . This is the correct texture .turn off the stove at this stage and let it cool . The  jam will slightly thicken more after cooling. Donot worry about that. Once cooled, transfer the chakka varatti to a dry container using a dry spoon and refrigerate it. (Check the video below for the consistency)

To have a prolonged shelf life ,never thaw the entire preserve for a long time.  Take out the desired quantity and put it back into the refrigerator.  This way the chakka varatti stays for almost 1 year .

Once again, it’s that time of the year when we celebrate Ganesh Chathurthi. This means that a variety of Modaks will be made. This year I’m sharing a recipe for easy to make Saffron Pistachio Modak.

Ganesh Chathurthi, also known as Vinayaka or Pillayar Chathurthi celebrates the birth of Lord Ganesha. Lord Ganesha, the elephant headed Hindu God is worshipped and his blessings are always invoked for auspicious beginnings. He is also very well known for his love of good food especially sweets. Depictions of him always show him carrying a Modak (sweet) in one palm.

Modak or Modakam/ Kozhukattai as refer to them, are made and offered during Ganesh Chathurthi celebrations. They’re round in shape o the bottom with a pointy top where the dumpling wrapper is gathered and sealed. This festival and offerings are different across India though the Modak is a constant.  We offer Modakam or Kozhukattai that are steam cooked rice dumplings with sweet or savoury fillings.

Deep fried Modaks made with wheat flour wrappers are made in other parts of the country. These have a longer shelf life, whereas the steamed kind must be eaten the same day they’re made. In the Northern parts of India Modak also refers to milk sweets which are shaped the same way and offered during Ganesh Chathurthi. Today’s Saffron Pistachio Modak is this type of milk based sweet.

This is an easy recipe to make provided you have two things on hand – mawa/ khoya and the mould for shaping Modak. Mawa/ khoya are thick unsweetened milk solids. It is made by slow cooking and reducing full fat milk till it all the water in milk evaporates. Mawa/ khoya can be bought from local diaries or shops in most parts of India. If you choose to make it, do it ahead, as it is a lengthy process.

The moulds are available in stores or online. They’re available in plastic, metal or wood, if you’re lucky to find them. Use the smaller moulds to make them, as these Modak are rich and should be bite-sized. If you don’t have the moulds, you can still make these. Just shape them in peds or flattish discs.

Otherwise, all you need beyond mawa/ khoya and the moulds are sugar, cardamom, saffron, a little milk to dissolve it in and pistachios. Everything goes into a thick walled pan and is cooked till it comes together as a thick dough like paste. You can adjust the consistency of the mixture with a little milk (if very crumbly) or a little bit of full fat milk powder (if not thick enough) as you cook it. This paste is then shaped while warm using the moulds. Allow them to sit, covered, overnight at room temperature to set and they’re done.

The post Saffron Pistachio Modak appeared first on My Diverse Kitchen - A Vegetarian Blog.