Traditional Pongal in Chennai Page9

Now the Pongal has cooked well, the heat is reduced by removing burning wood sticks out of stove.

Dried grapes and cashew nuts are fried with sufficient ghee and added into Pongal Pot.

The Pongal is stirred until all dried grapes, cashew nuts and ghee are well mixed fully.

Later few shredded coconut pieces are sprayed into the Pongal pot and stirred.

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