Chakkara Pongal Recipe

In Tamil Nadu, people celebrate Pongal festival for four days. They prepare lots of vegetarian dishes with Chakkara Pongal and ven Pongal. So I want to share the traditional recipe for Chakkara Pongal for Pongal. I also posted a recipe for millet sweet Pongal. So friends, try this recipe and enjoy this Pongal with your family and friends. HAPPY PONGAL!

Pongal is a harvest festival dedicated to the Sun God. Tamilians celebrate this function for four days. Basically, this festival is celebrated from January 13th to 16th of every year. In the Tamil language, the word Pongal means “Overflowing” signifying abundance and prosperity.

Traditionally, milk is cooked in a new clay pot. When it starts to bubble and overflows out of the pot, freshly harvested raw rice grains are added to the pot. At that time, the other family members blow the sanggu and shout “Pongalo Pongal”. Finally, they add jaggery, ghee, cardamom powder, ginger powder, fried cashews, and raisins. The Sakkarai Pongal is then served to the family, relatives and friends with sugarcane, Avial, Venpongal, Medhu Vadai and paruppu vadai.

In this article, we will be diving into the delightful world of Chakkara Pongal, a traditional South Indian sweet dish that is bursting with flavor and natural sweetness. This recipe is a unique blend of raw rice, moong dal, jaggery, and aromatic spices, making it a perfect treat for any occasion. So, let's explore the steps to create this delicious Chakkara Pongal at home and satisfy our sweet cravings!

What Is Chakkara Pongal?

• Chakkara Pongal is a traditional South Indian sweet dish made with a combination of raw rice, moong dal, jaggery, and a blend of Indian spices. This succulent dish is seasoned with ghee and topped with fried cashews and raisins, giving it a unique and delicious flavor.
• The main ingredients of rice and dal are cooked to perfection with a touch of ghee and milk, creating a creamy and comforting base for the dish. The addition of jaggery syrup, cardamom powder, and ginger powder adds a delightful sweetness and aroma to the Chakkara Pongal.
• The unique combination of these main ingredients with Indian spices and seasoning makes Chakkara Pongal a must-try dish for anyone with a sweet tooth and a love for traditional Indian cuisine.

Why You'll Love Chakkara Pongal?

• Delicious Creamy Texture: Chakkara Pongal has a rich and creamy texture that comes from the combination of rice, moong dal, jaggery, and ghee, making it a satisfying and comforting dessert.
• Healthy Ingredients: This traditional South Indian dish is not only delicious but also packed with health benefits. Moong dal is a good source of protein and jaggery provides essential minerals like iron, magnesium, and potassium, making Chakkara Pongal a nutritious sweet treat.
• Provides Energy: The combination of rice, dal, and jaggery in Chakkara Pongal makes it a great source of energy, making it an ideal choice for a quick and tasty snack or dessert.
• Balanced Flavors: The addition of cardamom and ginger powder in Chakkara Pongal adds a beautiful aroma and flavor to the dish, making it a well-balanced sweet treat for any occasion.
• Easy to Digest: Chakkara Pongal is easy on the stomach and can be easily digested, making it a perfect dish for both kids and adults.
• Versatile Dish: Whether served as a dessert, snack, or even as part of a meal, Chakkara Pongal is a versatile dish that can be enjoyed at any time of the day. Its sweet and creamy taste makes it a beloved dish for many.

Ingredients for Chakkara Pongal Recipe

• Raw rice: Raw rice is the main ingredient in chakkara pongal, giving it its hearty and comforting texture.
• Moong dal: Moong dal adds a nutty flavor and creamy texture to the dish, as well as a good source of protein.
• Ghee: Ghee is used for roasting the rice and dal, giving the dish a rich and aromatic flavor.
• Jaggery: Jaggery provides the sweetness in the dish and adds a unique depth of flavor.
• Cashews and raisins: These toppings add a delightful crunch and sweetness, enhancing the overall taste and texture of the chakkara pongal.
• Cardamom and ginger powder: These spices add a warm and aromatic flavor to the dish, complementing the sweetness of the jaggery.

How To Make Chakkara Pongal?

If you're looking to make a delicious batch of Chakkara Pongal, follow these simple steps for a flavorful experience.

• First, begin by washing the raw rice and moong dal together, then roast them until aromatic. Add water, salt, and milk before pressure cooking until fully cooked. After mashing the cooked mixture, it's time to prepare the sugar syrup.
• Prepare the sugar syrup by dissolving jaggery in water, filtering out impurities, and boiling until slightly thick. Once the syrup is ready, pour it into the rice and dal mixture and cook over low heat. Finally, add cardamom powder, dry ginger powder, and ghee, and cook for an additional 5 minutes.
• For the topping, fry cashews and raisins in ghee until golden brown, then pour them over the Pongal. And there you have it, a delicious batch of Chakkara Pongal ready to enjoy!

Serving Suggestions for Chakkara Pongal Recipe

• Pair with Coconut Chutney: Chakkara Pongal goes well with a side of coconut chutney. The creamy texture and mild flavor of the chutney complement the sweetness of the Pongal perfectly.
• Enjoy with Medu Vada: For a complete South Indian meal, serve Chakkara Pongal with crispy and savory Medu Vada. The contrast of flavors and textures will delight your taste buds.
• Serve with Sambar: If you're looking for a more savory accompaniment, try serving Chakkara Pongal with a hot and tangy sambar. The combination of the sweet Pongal and spicy sambar is a classic favorite.

Tips for Making Chakkara Pongal Recipe

• Preparation Duration: Chakkara Pongal can be prepared in about 30 to 40 minutes, making it a great dish for a quick and delicious sweet treat. The pressure cooking method helps to speed up the cooking time, so you can enjoy this traditional dish without spending hours in the kitchen.
• Cooking Techniques: The key to making delicious Chakkara Pongal lies in roasting the rice and dal until a nice aroma comes, and then pressure cooking them with water and milk. This results in a creamy and flavorful texture that is essential for a perfect Chakkara Pongal.
• Importance of Garnishing: Garnishing is not just for show; it adds another layer of flavor and texture to the dish. The fried cashews and raisins not only enhance the taste but also make the Pongal visually appealing. Take the time to fry the cashews and raisins until golden brown and fluffy, and watch as they beautifully complement the sweetness of the Pongal.
• Balancing Flavors: The addition of cardamom powder and dry ginger powder brings a warm and aromatic flavor to the Chakkara Pongal. Make sure to mix them well with the jaggery syrup and the rice-dal mixture to ensure that every bite is bursting with delicious flavors.
• Consistency of Jaggery Syrup: When making the jaggery syrup, ensure that it is boiled until it becomes slightly thick. This will help to bind the Pongal together and provide a rich sweetness that perfectly balances the dish.
• Serving Suggestions: Serve the Chakkara Pongal warm, and consider garnishing with some additional fried cashews and raisins on top for an extra appeal. Enjoy this traditional South Indian dessert with your loved ones and savor the delightful flavors of Chakkara Pongal.

Variations for Chakkara Pongal

• Coconut Milk: Try using coconut milk instead of regular milk for a richer and creamier texture. It adds a hint of coconut flavor to the pongal.
• Nuts and Dry Fruits: Experiment with different nuts and dry fruits such as almonds, pistachios, or dried cranberries for added crunch and flavor.
• Flavored Jaggery: If you're feeling adventurous, substitute the regular jaggery with flavored jaggery like palm jaggery or date jaggery for a unique twist.
• Spices: Play around with different spices like nutmeg, cloves, or a pinch of saffron to give the chakkara pongal an aromatic and exotic flavor.
• Brown Rice: For a healthier alternative, swap the raw rice with brown rice to make the dish higher in fiber and nutrients.
• Vegan Option: To make this recipe vegan-friendly, use plant-based milk such as almond milk or coconut milk, and replace ghee with coconut oil.

Feel free to customize this traditional chakkara pongal recipe to suit your taste preferences and dietary needs. Don't be afraid to get creative and have fun experimenting with different ingredients for a unique and delicious experience!

How to Store Chakkara Pongal

• Storing in the Fridge: Once the chakkara pongal has cooled down to room temperature, transfer it to an airtight container and store it in the refrigerator. This will help to maintain its freshness for a few days.
• Freezing for Later Use: If you have leftover chakkara pongal and want to save it for a longer period, you can freeze it. Simply place the cooled pongal in a freezer-safe container, leaving some room for expansion, and store it in the freezer for up to 1 month.
• Importance of Storing Jaggery: Jaggery can attract moisture and become lumpy if not stored properly. To maintain its freshness, store jaggery in an airtight container in a cool, dry place, away from direct sunlight.
• Keeping Nuts Fresh: To keep the cashews and raisins fresh for a longer period, store them in a sealed container in the refrigerator. This will help to prevent them from becoming rancid.
• Properly Storing Rice and Dal: Store the raw rice and moong dal in airtight containers in a cool, dry place to prevent moisture from getting in and to maintain their freshness.
• Reheating Tip: When reheating the chakkara pongal, add a splash of milk or water to prevent it from drying out, and heat it in the microwave or on the stovetop until warm.

By following these simple storage tricks, you can ensure that your chakkara pongal and its key ingredients stay fresh and delicious for as long as possible.

Frequently Asked Questions (FAQs)

Can I use brown rice instead of raw rice for Chakkara Pongal?

• Yes, you can definitely use brown rice instead of raw rice. Keep in mind that the cooking time may need to be adjusted as brown rice takes longer to cook.

How can I make Chakkara Pongal less sweet?

• If you prefer a less sweet version, you can reduce the amount of jaggery used in the recipe. Start with a smaller quantity and adjust to taste.

Can I replace jaggery with sugar?

• Yes, you can substitute jaggery with sugar if you prefer. Keep in mind that the flavor and color of the dish may vary slightly.

What if I don't have moong dal, can I use another type of lentil?

• While moong dal is traditionally used in Chakkara Pongal, you can experiment with other types of lentils such as split pigeon peas (toor dal) or split chickpeas (chana dal) for a unique twist.

How can I make Chakkara Pongal dairy-free?

• If you prefer a dairy-free version, you can substitute the milk with a non-dairy alternative such as almond milk or coconut milk for a creamy texture.

Can I prepare Chakkara Pongal in advance?

• Yes, you can make Chakkara Pongal ahead of time and store it in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stovetop or in the microwave, and add a splash of milk to freshen it up if needed.

Chakkara Pongal 2017-01-09 05:53:05

Recipe Card

Chakkara Pongal Recipe

Serves 2                        

Print        

Prep Time   00:05mins        

Cook Time   00:30mins       

Total Time   00:35mins

Ingredients

• 1/2 cup raw rice
• 1/4 cup or 3 tbsp moong dal / pasi paruppu
• 1 tsp ghee
• 1 cup jaggery
• 3 tbsp ghee
• pinch of salt (optional)
• 6 cashews
• 1 tbsp raisins
• 1/4 tsp cardamom powder
• 1/4 tsp ginger powder
• 1 cup milk          

How to cook rice and dal

• Wash the rice and dal together a couple of times with water and drain very well and keep it aside in a separate bowl.
• Meanwhile, heat a pressure pan or a cooker with 1 tsp of ghee over medium heat.
• When the ghee melts, roast the rice and dal until a nice aroma comes. No need to brown them.
• Then add 1 & 1/2 cups of water, salt and 1 cup of milk.
• Pressure cook for 4 whistles or until fully cooked, then switch off the heat.
• When the pressure released, open the lid and mash it well.       

For Sugar Syrup

• Meanwhile, heat 1/4 cup of water in a pan and add powdered jaggery to it.
• When it dissolves, filter it to remove impurities.
• Then pour this syrup in a wide pan over medium heat, bring it to boil until it becomes a slightly thick syrup. It takes 2 to 3 mins only.         

For Chakkara Pongal

• Pour this jaggery syrup to the mashed rice dal mixture and mix well until combined, over low heat.
• Finally, add the cardamom powder, dry ginger powder and 2 tbsp of ghee, mix well and cook for about 5 mins.          

For Topping

• Heat a small pan with 1 tbsp of ghee, fry cashews until they turn in to a golden brown and add raisins to it, once it fluffs up, pour it over the Pongal.
• Now the Sweet Sakkarai Pongal is ready to eat.         
• By Santhi therese    The Indian Claypot
• https://theindianclaypot.com/

Step-By-Step Instructions:

Wash the rice and dal together with
a couple of times with water and drain very
well and keep it aside in a separate bowl.

Meanwhile, heat a pan with 1 tsp of
ghee over medium heat.

When the ghee melts, roast the rice
and dal until a nice aroma comes.
No need to brown them.

In a cooker, add 1 & 1/2 cups of water,
salt and 1 cup of milk.

When the milk starts to boil, add the
roasted rice and dal mixture

Pressure cook for 4 whistles or until
fully cooked, then switch off the heat.

Meanwhile, heat 1/4 cup of water in
a pan and add powdered jaggery to it.

When it dissolves, filter it to remove impurities.

Then pour this syrup into a wide pan,
over medium heat, bring it to boil
until it becomes a slightly thick syrup.
It takes 2 to 3 mins only.

When the pressure released,
open the lid and mash it well.

Pour the jaggery syrup into the
mashed rice dal mixture and mix well
until combined, over low heat.

Finally, add the cardamom powder,
dry ginger powder

and 2 tbsp of ghee,
mix well and cook for about 5 mins.

Heat a small pan with 1 tbsp of ghee,
fry cashews until they turn in to a
golden brown and add raisins to it,
once it fluffs up,

pour it over the Pongal.

Now the Sweet Sakkarai Pongal is ready to eat.