by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 27937 times
This is a sweet dish that is made during most festivals in south india. During sankaranthi, it is especially significant as it is made with freshly harvested rice. Remember to top it with oodles of ghee as it is the ghee that characterises the flavour, aroma and consistency of the pongal. In fact, there is a mention in the thiruppavai (a religious, poetic work in tamil) that when chakkarai pongal is held in the palm, the ghee should drip down to the elbow!
- Heat a pan, add the dals and dry roast on a medium flame till the raw smell disappears while stirring continuously. Keep aside.
- Clean and wash the rice, drain and add the dals, milk and 2½ cups of water, mix well and pressure cook for 5 to 6 whistles or till the rice and dal become soft. Keep aside for 15 to 20 minutes.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the ghee in a small pan, add the cashewnuts and raisins, sauté on a low flame for a few seconds while stirring continuously. Drain on absorbent paper and keep aside.
- Combine the jaggery with ¾ cup of water in a deep pan, mix well and simmer till the jaggery melts while stirring continuously.
- Add the cooked rice and dal and mix well.
- Add the cardamom powder, nutmeg powder, saffron, cashewnuts and raisins and mix well and cook for another minute.
- Just before serving add the ghee and serve hot.
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