Sarkkarai Pongal recipe | Sweet Pongal | Chakkara Pongal is prepared mainly during Pongal, the harvest festival celebrated in Tamil Nadu for thanking sun, bulls and everything which helped in harvesting. To know more about Pongal and celebrations click – Pongal – Wikipedia
Yesterday we saw about the traditional Chettinad way of celebrating pongal. Today we see how to make Pongal during normal days.
- raw rice / pacharisi – 1/2 cup
- jaggery / vellam – 1 cup
- Moong dal / pasi payaru – 1/4 cup
- ghee – 2 tsps
- cashew nuts / mundhiri paruppu – as needed
- dry grapes / kismiss – few
- cardomon powder / elakkai podi – pinch
- pachai karpooram – pinch
- coconut – 1 tsp (finely chopped)
1. Wash and soak raw rice in water for 15 minutes.
2. Fry moong dal in a dry pan till it is hot to touch.
3. Add water, soaked raw rice and hot moong dal and cook. If it is in a cooker cook for two whistles. Or you can cook in a pot.
4. Mean while you can add little water to jaggery and heat in a container. Switch off when jaggery melts completely.
5. When both rice and dal are well cooked and becomes soft (moong dal will break) you can switch off stove.
5. Now mash the Pongal well using a ladle and add jaggery syrup to it. (You can filter it if you have impurities)
6. Mix well and add cardomom powder and pachai karpooram.
7. Heat two tsps of ghee and fry cashew nuts and dry grapes to golden brown.
8. Pour above the Pongal and add finely chopped coconut pieces. Now you can use this as prasadham for God.
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