Sunday, January 13, 2013

Oats Sakarai Pongal

Hi friends, Happy pongal! Pongal is one of the famous festivals celebrated in southern India. Mainly in Tamil Nadu, we use to celebrate this for three days, First day is Makara sankranthi which is last day of tamil month maargazhi and this is celebrated all over India as winter harvest. Second day will be Pongal, which is first day of tamil month Thai. Third day will be Mattu Pongal. This is a thanksgiving festival for sun and gomatha (cow) for good harvest.

Coming to today’s recipe first I need to thank priya for cooking with oats event. For a longtime oats was sitting in my pantry as a pongal special tried oats pongal and it turned out good.


1 cup
Moong dal
½ cup
¼ cup
Brown sugar
¾ cup
Cardamom powder
¼ tsp
Cashew nut
1 Tbsp
1 Tbsp
1 Tbsp



  1. Dry roast moong dal and pressure cook with1 cup of water.
  2. Heat 2 cups of water in a pan, when it starts to boil add oats and cook by stirring occasionally.
  3. When oats is half cooked add cooked moong dal, brown sugar and boiled milk keep cooking.
  4. Once oats cooked add cardamom powder and turn off the stove. In a pan heat ghee and roast cashew nut and raisin add to the pongal.
You can add jaggery instead of brown sugar. I used old fashion oats.


Saraswathi Tharagaram said...

Very innovative pongal Manju looks delicious. Happy Pongal.

preeti garg said...

Awesome recipe thanks for sharing this with my event...
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