My grand mom used to make this chakkarai pongal in an open bronze pot (வெண்கல பானை) on Pongal festival. I bet you can’t match that flavor, outcome and that awesome taste when you pressure cook 🙂 Even today in most of the households in rural areas pongal is prepared in an open pot. The following re
a pinchEdible Camphor/ pachai karpooram (optional)
Instructions
The ratio of rice : moongdal is 1:1. If you are preparing in larger quantity then you adjust the measurements accordingly
Heat 1/4tbsp ghee in non stick kadai and roast moong dal
Once moong dal turns slight brown in colour remove it from the flame.
Now pressure cook roasted moongdal and raw rice along with 1cup of milk, 2.5 cups of water. Leave upto 4 whistles. The rice and moongdal should be cooked well.
Few prefers to cook rice & daal mixture only in water. I generally add a cup of milk along with water. It gives such a great flavor to chakkarai pongal
Break Jaggery into fine pieces. Boil one cup of water in a vessel and add the jaggery pieces. Turn the flame low and keep stirring. After 5 minutes filter jaggery water and remove impurities
In the pressure cooker, add jaggery syrup and keep stirring continuously. Depending on the variety of jaggery you use, the color of Pongal changes to mild brown color
Add cardamom powder, edible camphor. After ten minutes remove pongal from flame
Heat ghee in a tadka pan. Add cashews, raisins and fry until golden brown.Add this tadka to pongal before serving.
The picture below was taken during last year’s Pongal.What I normally do during is, in a bronze pot add water, milk, rice, moong dal and wait until milk boils down 🙂 Then keep that bronze pot in pressure cooker
Chakkarai Pongal/சர்க்கரைப் பொங்கல் was last modified: February 10th, 2017 by