కృష్ణాష్టమి స్పెషల్ అటుకులతో స్వీట్ పొంగల్ & వాక్కాయ అటుకులతో పులిహార | Sujatha Health Kitchen

కృష్ణాష్టమి స్పెషల్ అటుకులతో స్వీట్ పొంగల్ & వాక్కాయ అటుకులతో పులిహార | Poha Sweet Pongal & Vakkaya Poha Pulihora | Sujatha Health Kitchen
#pohasweet #poharecipe #poharecipes #karonda #pohasweetpongal
#pohabellampongal #vakkayapohapulihora

Chapters :
00:00 - Intro
00:36 - Ingredient's
06:16 - Tip
10:16 - Conclusion

Here’s a simple and delicious Poha with
Jaggery Pongal recipe –
a sweet South Indian-style dish made using
flattened rice (poha) and jaggery, similar
to sweet Pongal. It’s quick, nutritious and
perfect.

Poha with Jaggery Pongal – Ingredients:

Main Ingredients:

Poha (flattened rice) – 1 cup

Jaggery (grated or powdered) – 1/2 cup
(adjust to taste)
Ghee – 2 to 3 tbsp
Water – 1/4 cup
Cashew nuts – 8 - 10
Almonds – 8 to 10
Grated coconut – 2 tsp
Cardamom powder - 1/4 tsp
Pinch of edible camphor

Preparation Method:

1. Prep the Poha:

Rinse the poha in water 1-2 times and
drain completely.

Let it rest for 5–10 minutes so it softens
naturally (don’t soak too long).

2. Make jaggery syrup:

In a pan, add jaggery and about
1/4 cup water.

Heat until the jaggery melts completely.
No need to make string consistency.

Strain to remove impurities
(optional but recommended).

3. Cook the pongal:

In another pan, heat 1 tbsp ghee.

Add the softened poha and mix gently
for 5 minutes on low heat.

Pour the jaggery syrup in a poha.

Stir and cook for 10 minutes until the
poha absorbs the syrup.

4. Add flavor:

Add fried Cashews,almonds,grated coconut.
Finally add cardamom powder
and a pinch of green camphor.

Mix well and switch off the heat.

Serving Suggestions:

Serve warm with a drizzle of ghee on top.

Tip:

Adjust jaggery and ghee to suit your
taste and richness preference.

Vakkaya Poha Pulihora (వక్కాయ పొహ పులిహోర)
is a tangy and flavorful South Indian dish
made with beaten rice (poha/atukulu) and
vakkaya. Vakkaya gives a unique sour taste,
similar to tamarind or raw mango but with
its distinct flavor.

Here's the ingredients list and preparation
method:

Ingredients:

Main:

Poha / Atukulu (beaten rice) –200 g
(flattened rice)

Vakkaya (Indian hog plums) – 100 g
Turmeric powder – ½ tsp
Salt – to taste

For Tempering:

Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Chana dal – 1/2 tsp
Urad dal – 1/2 tsp
Dry red chilies – 2 to 3 (broken)
Green chilies – 2 (slit)
Oora Mirapakayalu - 2
(Yoghurt soaked chillies
and sun dried)
Curry leaves – 2 sprig
Hing / Asafoetida – a pinch
Peanuts – 2 tbsp

Preparation:

1. Prep the Poha:

Rinse the poha gently in water 1-2 times
until just soft.

Drain and keep aside. Don’t soak too
long or it’ll become mushy.

Let it rest.

2. Prepare Vakkaya Pulp:

Wash the vakkaya thoroughly.

Cut into two pieces and remove seed.

Take a pan add oil put vakkaya paste
roast and cool.

3. Make the Pulihora:

Heat oil in a pan.

Add Peanuts fry until turn golden,
dry red chillies,oora mirapakayalu
keep aside. Add in a same pan mustard seeds
cumin seeds, chana dal,green chilies, urad dal
curry leaves,turmeric powder and a pinch hing.

Add Poha mix well for 2-3 minutes and add
vakkaya pulp and cook for 2–3 minutes until
the raw smell disappears.

Taste and add salt accordingly.

Let it sit on low flame for 2–3 minutes.

Serving Suggestion:

Serve warm or at room temperature.

Tastes best after resting for 15–20 minutes
as the flavors absorb.


Tip:

Adjust vakkaya quantity based on its sourness.