A favourite for the harvest festival of Sankranti or Pongal in Tamilnadu, Chakkarai Pongal or Sweet Pongal is a delicious and nourishing dish.
Combining, rice, lentils and jaggery, Chakkarai Pongal can be a mini meal on it's own.
Serves 4
Ingredients
- Raw Rice - 1 cup / 250 gms
- Moong Dhal / Paasi Paruppu - 1/2 cup - 125 gms
- Salt - a pinch
- Jaggery (broken into pieces) - 300 - 315 gms
- Cardamom (deshelled and powdered) - 4-5 gms
- Water - as required
Seasoning / Tadka (all to taste)
- Ghee - 50 - 55 gms
- Raisins - 30 gms
- Cashew - 30 gms
- Green Camphor (powdered) - a pinch (optional)
Method:
- Combine the dhal and rice, wash well. Add a pinch of salt.
- Cover with 3.5 cups of water and pressure cook for about 6 whistles. (Should be mashable)
- Heat about half a cup water in a kadai, add in the piece of jaggery and cooked till well combined into a thin syrup.
- Add the cooked rice dhal to the jaggery syrup and mix well. Turn off the flame and set aside.
- Fry cashew and raisins in ghee till golden brown and plump.
- Add the tadka to the cooked rice dhal, top with the green camphor & powdered cardamom. Mix all of it.
- Serve hot, serve with love.
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