MAKARA SANKRANTHI

Next day of Bhogihabba  is Makara Sankranti . The surplus produce and grains are used for preparing an elaborate feast on this day. The main dishes prepared for this festival are the Huggi (Kara Pongal, Kichdi etc) and sihi Huggi(Sweet Pongal or Sakkare pongal). There is no big pooja on this day but the grains in the form of "Ellu Bella" and "sihi huggi" are exchanged with family and friends. It is an occasion where we make time from our busy routine to visit our friends and relatives. As the rice is new in this season ..... the starch content will be more and however we cook it, the rice becomes a bit pasty. Hence this item is prepared . Huggi is usually eaten with gojju. Recipes are as follows:

   Huggi(Kara Pongal)

INGREDIENTS

Rice : 1 measure

Split Moong Dal:1/2 measure
Water: 2 measures

Milk: 1 cup only for any measure

Black Pepper powder:1 and 1/2 tsp

Jeerge (Cumin Powder):1 tbsp

Green Chilly:2-3 medium split into half

Cashew nuts(Halved): 2 tbsp, optional

Oil: 2 tbsp

Mustard seeds: 1 tsp

Karbevu soppu

(Black neem leaves): 
optional but recommended

Fresh Coconut (slices):1/4 cup

Thuppa(Ghee or clarified butter):1 tbsp

KHARA PONGAL WITH KOBRI CHUTNEY,GOJJU AND RAITHA

Method Of Preparation(HUGGI, KHARA PONGAL):
Dry roast moong dal for 30 seconds ( there will an aroma). Pressure cook washed rice and dal with water and milk. Take oil in a thick Kadai and heat it.To this add mustard seeds, pepper powder, jeera powder, green chillies, Karbevu soppu(black neem leaves), cashew nuts, coconut thin slices and fry for just few minutes and pour cooked huggi over it. Add salt to taste and stir it continuously till they assimilate well in a low heat. Do not add water now. It will separate out later. Add hot ghee. Serve this hot with coconut chutney,any raita ,and Huli gojju. You can refer to my previous post for chutney and raita recipe.

HULI GOJJU

Ingredients:

Tamarind juice:2 tbsp

Water:4 cups

Salt :to taste

Arshna(Turmeric):a pinch

Jaggery(Bella):size of a small lemon

Black Pepper powder:1 tsp

Jeerge (Cumin Pwd):1 tsp

Mustard seeds:1 tsp
Karbevu soppu(Black neem leaves):

optional but recommended

red chilly: 2-3

Asafetida: a pinch

Milk: 1/4 cup

Thuppa(Ghee or clarified butter) or oil:1 tbsp

Method Of Preparation(Huli Gojju for Khara Huggi) 

The preparation of Huli gojju is very simple and it goes very well with huggi. Take thin extract of tamarind juice say about four cups in a vessel. Add salt, turmeric powder, jaggery  and allow it to boil. In a Kadai take ghee/oil, when hot, add mustard seeds, jeera and pepper powder, Karibevu leaves, red chillies, asafetida and season it into the boiling gojju. When it is still boiling add quarter cup of milk. Turn it off. 

Pour it over huggi and enjoy.

The sweet dish specially made for this festival is Sakkara pongal  or

sihi huggi  in Kannada .

SIHI HUGGI (SWEET PONGAL)

SIHI HUGGI/SAKKARE PONGAL

Ingredients

Rice : 1 measure

Split Moong Dal:1/4 measure

Water: 1 cup

Milk: 3 measures

Dry Coconut (slices):2 tbsp

Thuppa(Ghee or clarified butter):4 tbsp

Cashew nuts(Halved): 2 tbsp, optional
Ellakki/Cardamom powder:1/4 tsp

Method of Preparation(Sihi Huggi):

Pressure cook rice and hesaru bele with milk in a deep vessel(it tends to boil over).Mean while take powdered jaggery in a thick kadai or bandli. Add water and heat. When it is completely dissolved and stars boiling pour it over cooked huggi and mix thoroughly on low flame till it assimilates well. Take ghee in a Kadai or bandli and heat it. Put cashew nut halves and dry coconut, pour it over huggi when it is golden brown and mix well. Sprinkle cardamom powder.

Serve it hot .

No payasa or Chitraanna is needed for this festival.

             The evening of the Sankranti is celebrated  by distributing Ellu Bella to our near and dear ones. Atleast one week before we have to be ready with the ingredients .They are as follows ....all taken in equal measures.

SESAME SEEDS (white) ELLU.

 Nowadays we get cleaned Ellu (husk removed ) known as nylon Ellu . Dry roasted slightly without making it too brown.

JAGGERY/BELLA... Small pieces of jaggery 

(uniformly cut) .

HURIKADALE ......Dry roasted Chana dal or Daliya cleaned ones.

PEANUTS (Ground nuts)  ......Roasted, husk removed and made it into halves.

DRY COCONUT ....Brown layer removed and cut into small thin pieces.

All these are available nowadays ready in the market.

    Take all the five items in equal proportion and mix it on the day of the habba in the devara mane. Offer this mixture of "Ellu Bella" along with "SAKKARE ACCHU" (Sugar candies), banana(fruits) and sugar cane pieces to God as Naivedya.

SAKKARE ACCHU

The same is distributed to all our friends and relatives. This is an occasion to meet them atleast once-a-year. While giving this mixture to youngsters we should say 

"Ellu Bella thindu olle matanadu." Meaning eat this mixture and always speak sweet things.

"ELLU BELLA/KABBU/ACCHU"

Young girls  wearing new long skirt  with colorful accessories, will love to go to houses to distribute Ellu Bella. In this way we will be cultivating the habit of 'giving' and 'sharing' in children. These items in the mixture  contain lot of oil contents, which is a necessary fat in the winter season.

         The beauty of our festival dishes is such that they are made according to  the seasonal requirements. Preparing and eating them is absolute necessary for our good health.
The next major festival/habba is SHIV RATHRI....