 Today I am going to make Sakkari Phongal, Phongal is the main rice harvest festival in Tamil Nadu. It is celebrated in India, South India also. It is the beginning of the new year in Tamil Nadu. Usually rice farmers and their family, they usually celebrate this festival when they harvest the new rice. Apart from the farmers, across the region and community, all the people in our state celebrate this festival. Phongal means to boil, that means to bring the prosperity and productivity for the entire New Year. This one cup of raw rice, glutinous rice and 50 grams of green gram, moong dal and 300 grams of jaggery which are available in all the supermarkets and saffron and 2 tablespoons of butter, cashew nut, grated coconut, half cup and one cup of milk, grated nuts, cloves, cardamom and food colour and water. Usually in India, people use earthen pot but for the time reduction I am using the cooker. Here I am taking one cup of rice and the dal and mix it together with 3 cups of water, 1 cup of milk, close in the lid and allow it to boil for 20 to 25 minutes. Now I will be making the jaggery with one fourth cup of water, allow it to melt. By the mean time, I can melt the butter. While melting the jaggery, it is better to keep the flame low. Add the grated coconut, butter roasted nuts. After all this one, the jaggery mixture and the nut mixture and the coconut mixture, everything will go to the rice mixture. Then allow it to boil for few more minutes then the pongal is ready. I pour the pongal in the plate, then I am garnishing with the pistachio and almond. Now the pongal is ready, now the time to eat.