Huggi (khara pongal) step-by-step recipe with photos.
Makara Sankranti or the harvest festival is widely celebrated in India, which falls on the 14th or 15th of January. In Karnataka, grains in the form of ‘yellu-bella’ is exchanged with family and friends. Makara Sankranti or Maghi is a festival day in the Hindu calendar, dedicated to the deity Surya. It is observed each year in the lunar month of Magha which corresponds with the month of January as per the Gregorian calendar. This usually falls on the 14th or 15th of January and the people of India celebrate their harvest
‘Yellu’ is a Sankranti offering where white sesame seeds are mixed with jaggery, roasted Bengal gram, coconut, and peanuts. As a child, we loved to go for “yellu beerodu” where yellu, sugarcane, and sakkare achhu (sugar candy shapes) are exchanged with family and friends. The Sankranti special lunch would always be huggi, gojju, and sihi huggi. This dish is made with rice and moong dal and flavoured with spices and peppercorns. It is served with a tamarind-jaggery chutney called gojju. Sihi huggi is the sweet version where rice and mung dal is combined with jaggery.
While I can’t do the “yellu beerodu” until my DD grows up, the lunch still is the same every Sankranti- huggi, gojju and sihi huggi. Try this traditional wholesome dish and finish it with sihi huggi for a soul-satisfying meal.
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Huggi (khara pongal) step-by-step recipe with photos
1. Boil roasted moong dal and rice together
2. Temper ghee with cumin seeds, peppercorn and cashew
3. Add rest of ingredients and fry
4. Add cooked rice-dal and mix well