Chakkarai Pongal Recipes

SWEET PONGAL | SAKKARAI PONGAL

Steps:

• Pick the rice and moong dal first to get rid of stones if any. Then heat a small pan or a small kadai and add both the rice and moong lentils.
• On a low flame stirring often roast both the rice and moong lentils, till they become aromatic.
• You only need to roast till the moong lentils become aromatic. No need to brown them.
• Now take them in another bowl.
• Rinse both the roasted rice and moong dal a couple of times with water.
• Drain well and then add them in a pressure cooker.
• Pour 3 cups water. The amount of water you can add depends on the consistency you prefer and on the quality of moong dal.
• Pressure cook on medium heat for 11 to 12 minutes or for 8 to 9 whistles.
• Let the pressure settle down on its own in the cooker. Then remove the lid to check the doneness and consistency of the rice and lentils. If you see a separate texture like that of a pulao/pilaf, then add ½ to 1 cup hot water and mix very well.
• Both the rice and the moong dal should be cooked very well and look mushy. With a spoon, slightly mash the cooked rice and moong lentils. If cooked well, then cover with the lid and keep aside. The consistency of the cooked rice and lentils is like a khichdi.
• Meanwhile when the rice is cooking, crush seeds of 5 green cardamoms + 1 clove in a mortar-pestle. If using cardamom powder alone, then you can add ½ teaspoon of it.
• Chop jaggery. You should get about ½ cup tightly packed, chopped or grated jaggery. This much amount of jaggery makes the pongal just sweet.
• Now take ½ cup water in a pan. Add the jaggery.
• On a low to medium flame, heat this jaggery solution until the jaggery melts completely.
• Do stir and break the jaggery chunks or pieces with a spatula so that they melt easily.
• You will get an amber colored syrup when all the jaggery is melted, if you have used dark jaggery. If you have light colored jaggery, then the color will be pale yellow to yellow.
• Straining the jaggery syrup through a seive, directly add it in the cooked rice+lentils mixture. If using jaggery powder, you can add directly.
• Now add the crushed cardamom+clove powder and a pinch of edible camphor.
• Mix everything very well. Pongal will thicken as it cools. So if the mixture looks thick, then you can add ¼ to ⅓ cup hot water or hot milk.
• Heat 5 tablespoons ghee. You can add less ghee if you want.
• Add the 12 to 15 cashews. Saute the cashews till they become light golden.
• Then add 1 tablespoons raisins. Begin to stir and fry.
• Stirring often fry until the raisins swell and become plump.
• Then immediately remove the pan from the stovetop and add the fried cashews, raisins and ghee to the cooked rice and lentils.
• Mix thorughly.
• Offer to the Goddess or you can serve sweet pongal hot or warm to your family members.

CHAKKARAI PONGAL

Steps:

• Add the moong dal and rice to a medium skillet over medium heat and roast, shaking the skillet every 15 seconds or so to make sure it's roasting evenly, until turning just a hint of light brown, about 5 minutes.
• Transfer the dal and rice to a bowl and wash several times in cold water until the water is no longer cloudy, about 3 times. Drain.
• Transfer the dal and rice to a 6-quart Instant Pot® and add 3 1/2 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 6 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After about 25 minutes, being careful of any remaining steam, unlock and remove the lid. Gently mash the mixture with a fork until it has the consistency of porridge.
• Add the jaggery powder, cardamom powder and 2 tablespoons of the ghee. Set the multi-cooker to low sauté and simmer, stirring frequently so the mixture doesn't scorch, until the jaggery melts, about 3 minutes.
• Heat the remaining 1 tablespoon ghee in a medium skillet over medium heat. Add the cashews and raisins and cook, stirring occasionally, until the cashews are golden and the raisins are plump, 3 to 4 minutes. Set aside a few raisins and the whole cashews for garnish and mix the rest into the dal and rice mixture. Garnish with the reserved cashews and raisins and serve hot.