Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Chakkara Pongal


By niya's world (Visit website)





Hindus start off the brand new year with Pongal, a festival of harvest thanksgiving. The four - day festival which also marks the end of cold winter months and the beginning of spring, sees many visiting temples for prayers and food offerings to the Gods, whilst some boil rice in earthen pots until they boil over ( Pongal means ?? boiling over?? in Tamil ?? ) - a symbol of prosperity and bountiful harvest for the year yet to come.

Chakkara Pongal

Serves: 10 - 12 dessert cups

You will need

Please use same measuring cup for rice, moong dal, jaggery, water and milk. Color of the chakkara pongal may varies from color of the jaggery ( yellow, dark yellow and brown ).

3/4 cup ( 175 g ) silky raw rice ( pacha arisi Rs 36 - 38 / kg )
1/4 cup ( 50 g ) moong dal
2 cups water
1 1/2 cups boiled milk
2 tablespoon ghee
1 cup + 1 - 2 tablespoon ( 200 g melted and sieved jaggery, or to taste )
1/4 teaspoon ( 3 pinches ) cardamom powder
Extra 1 tablespoon ghee
2 teaspoons cashew nuts, split
2 teaspoon raisins

Method

Wash and clean rice and moong dal ( do not soak in water ).

In a pressure cooker, mix rice, moong dal, water and milk and cook for 10 minutes ( reduce heat to medium after 2 nd whistle and cook for 5 minutes ). Switch off the heat. Allow the cooker to cool naturally ( Rice - moong dal mixture will be thick in consistency ).

Open the cooker and heat again. Add 2 tablespoon ghee and melted and sieved jaggery. Mix all the ingredients well. Cover with a lid and cook again for 10 minutes ( stir occasionally ) on a low heat until done / fragrant / rice - moong dal mixture well blended with jaggery ( see the photo below ). Sprinkle cardamom powder and mix well.

In a frying pan, heat ghee. Shallow fry raisins and cashew nuts separately till golden color on low heat. Do not fry on high heat.

Add shallow fried raisins and cashew nuts. Mix well.

Serve chakkara pongal warm or cool.



Traditional way of making Pongal in Tamil Nadu






Photo credit - Times of India & Outlook


related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Puli pongal
    Puli pongal (1 vote)
    This is a traditional Tamilnadu recipe."Puli" means tamarind in Tamil.The main ingredients are broken raw rice and tamarind.Unlike the usual pongal this dish will not be so mushy. Here is the recipe Ingredients: 2 cups[...]
  • Recipe Rice and lentil porridge/ kara pongal
    Rice and lentil porridge/ kara pongal (2 votes)
    other Easy
    20 Minute(s) 15 Minute(s)
    Ingredients :Ingredients: Broken rice : 1 cup Moong Dal : 1 cup Pepper coarsely crushed : 1 Tbsp Salt : 2 tsp Green chillies : 4 chopped fine Fresh ginger sc...
  • Recipe Ven pongal
    Ven pongal
    other Very Easy
    10 Minute(s) 15 Minute(s)
    Ingredients :1.Raw or Basmathi Rice - 2 cups 2.Moong Dhal - 1 cup 3.Black pepper(cracked) - 1 tbsp 4.Cumin Seeds - 1 tsp 5.Ginger (Finely crushed) - 2 tbsp 6....
  • Recipe Chakkara Pongal
    Chakkara Pongal
    Ingredients: Raw Rice - 1/2 cup Moong dal - 2 tbsp Milk - 1/2 cup Jaggery - 1 cup Cardamom Powder - 1/4 tsp Ghee - 2 tbsp Cashews - 10 Raisins - 1 tbsp Method: Pressure cook rice and moong dal together with milk and water (1.5 cups) for 5[...]