Vijay: This is the dish actor-turned-politician Vijay’s mother regularly sent to him on film sets
When it comes to the bond between a mother and a child, it all starts from the womb and continues with food and affection in the physical world. And that is why every mother knows the favourites of their child. Whether it is food, fashion, or whatsoever. For actor-turned-politician Joseph Vijay Chandrasekhar, popularly known as Vijay, 51, his mother always understood his sweet tooth, even when he was miles away for shoots. Vijay is known for his disciplined diet and routine. According to his trainer Naresh Kumar, who worked with Vijay on films such as Master (2021), the actor follows a highly disciplined lifestyle. But there has been one sweet dish he has never said no to and his mother made sure to send him that dish while he was shooting in Chennai.
What is that one dish he can’t resist
According to media reports, Vijay has a sweet tooth for traditional desserts. In one appearance on a cooking show, his mother, Shoba Chandrasekhar, shared that he particularly enjoys sakkarai pongal, a sweet South Indian dish. She revealed that she would often prepare it and send it to him when he was shooting in Chennai. Isn’t it a sweet and priceless gesture?
What is Sakkarai Pongal
It is a traditional South Indian sweet dish made with rice, moong dal, jaggery, ghee, and cardamom. According to food historians, the dish has special significance during the harvest festival Thai Pongal in Tamil Nadu. It is a rich and mildly spiced dish, often garnished with cashews and raisins fried in ghee. Take a look at the recipe.
How to make Sakkarai Pongal
Ingredients: 1/2 cup raw rice, 1/4 cup moong dal, 1 to 1½ cups jaggery, 3 cups water, 1/4 cup milk, 4–5 tbsp ghee, 8–10 cashews, 1 tbsp raisins, 1/2 tsp cardamom powder, and a pinch of edible camphorMethod: First, dry roast the moong dal until aromatic. Once done, wash it along with rice and then pressure cook with water and milk for 4-5 whistles. In another pan, heat jaggery along with some water, until melted. Add this jaggery syrup to the dal and rice mixture and cook on low flame for 5–7 minutes. Add cardamom powder and a tablespoon of ghee. Add roasted cashews and raisins to it and serve hot or cold.
