Showing posts with label Pongal. Show all posts
Showing posts with label Pongal. Show all posts

Sakkarai Pongal

In India, state of Tamil Nadu Tamil peoples celebrates Pongal as one of the most important harvest festival. There are two types of sweet Pongal you can make. One is Pal Pongal (preparing the sweet dish using milk) and another is Sakkarai Pongal | Vella Pongal ( preparing the sweet dish using sugar or Jaggery) popularly offered as prasadam for Pongal festival. As I already shared Pal Pongal, here i am sharing Sakkarai Pongal on my space. In my sister house every Tuesday Sakkarai Pongal offered to Goddess Kodungallur Bhagavathy Amman. And this time i made it for Navratri Festival.

  • Rice - 1/2 Cup
  • Moong Dal / Pasi Paruppu / Green/Golden gram- 1/4 cup (Cultivated in Indian subcontinent- Available in Indian Store)
  • Jaggery Powder - 1/2 cup (In India, it is prepared by heating the Sugar Cane juice in the vessel on furnace. Jaggery used to give sweetness to dish. It is available in Indian store as block, chunks and even as powder format. The colors vary from golden brown to dark brown.)
  • Salt - a pinch
  • Cardamom/ Elaichi  Powder -  1/4 tsp
  • Butter/Ghee(Clarified Butter) - 2 tbsp
  • Cashew Nuts & Raisins - 1 tbsp each


Step 01) Cook the rice and moong dal/ pasi paruppu together in pressure cooker for 4 whistles. Both should be nicely cooked and smashed. (Actually I was planned for some other dish and cooked rice and dal separetly) so in picture rice looks pretty much full not much smashed like cooker. This texture format also tastes good :)

Step 02) In a pan break the jaggery and add water (very little) and make a syrup.  After make the syrup strain it through tea strainer. This is done because sometimes jaggery has mud and stones.

Step 03) Add the dal mixture to jaggery syrup and mix it well

Step 04) Add the cardamom powder/elaichi powder  and stir it nicely


Step 05) Add the cooked rice (smash hot rice for more mushiness) and pinch of salt and mix it well

Step 06)  Keep in low flame and add butter / Ghee cook for 3 minutes or until Pongal comes out well without sticking to the pan.


Step 07) Garnish with kismis/raisins and cashew nuts

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Pal Pongal



  • Moong dal/ Green Gram Split - 1/2 cup.
  • Rice - 1/2 cup
  • Milk - 3 cups
  • Coconut pieces - 1/4 cup
  • Cashew Nuts - 10 to 12 nos.
  • Sugar - 1 cup
  • Raisins (khish-mish - dry grapes)
  • Cardamom/ Elaichi powder - 2 tsp
  • Ghee / Clarified butter)

Time Required: 20 -25 mins


1) Fry the moong dal (before washing) till it becomes little light brown or till you start getting  aroma 

2) Soak rice and dal separately for 10 minutes. 

3)  Cook rice and dal in pressure cooker up to 3 whistles

4) Heat a pan with 2 tbsp of butter/ghee and fry the coconut bite size pieces and transfer into plate and in the same butter fry the cashews and raisins and keep it aside

5) In the same pan add cooked rice and dal smash them nicely and add milk and sugar and mix them thoroughly

7) Add three table spoons of ghee,  powdered cardamon and cook again for a while till all ingredients gets mixed up 

8) Garnish with fried coconut pieces, cashews and raisins.

Serve hot or cold as per your family preference.
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Tamil Nadu Ven Pongal Recipe


It is a wonderful, nurturing and comfort breakfast dish very popular in Tamil Nadu. 

  • 2 cups Rice
  • 3/4 cup Moong Dal / Green Gram Split
  • Mustard Seeds - 1 tsp
  • Urud Dal/ White Lentils - 1 tsp
  • Green Chili - 2 nos. 
  • Few Curry Leaves 
  • 1" grated Ginger  
  • Black Pepper Powder - 3 tsp 
  • Few Cashews and Raisins for garnishing 
  • 5-6 tbsp ghee or butter 
  • Salt to taste

Time Required: 20-25 mins


Step 01) Wash rice and dal. Cook it in a pressure cooker up to 4 whistles

Step 02) Heat ghee and roast cashews & raisins until golden, remove carefully and set aside.

Step 03) In the same pan add  seeds and allow to splutter

Step 04) Add ginger grated, curry leaves, black pepper powder and salt and saute them for about 1 min. 

Step 05) Add cooked rice, dal and cup of water and mix nicely with seasoning 

Step 06) Garnish with cashews & raisins.

Serving: Serve hot with any Sambhar / Churtney /Brinjal Curry 
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