SAKKARAI PONGAL | CHAKKARA PONGALI
Sakkarai Pongal or Sweet Pongal is a traditional and tasty rice dessert recipe. It is popular in South Indian cousins. Pongal is also known as pongali or huggi. In Tamil “Pongal” means boil. There are a variety of Pongal recipes such as Chakarai Pongal, Venn Pongal, Melagu Pongal, and Puli Pongal.
Chakarai pongal or Chakkara pongali is a prepared in temples as a prasadam. It is usually prepared during the Pongal festival in Tamil Nadu, and the Sankranti festival in Karnataka and Andhra Pradesh.
OTHER PONGAL RECIPES:
Pongal is celebrated as a harvested festival celebrated in Tamil Nadu, Karnataka, and Andhra Pradesh. It is usually celebrated at the start of the month on January 14 or January 15. Further, this festival is celebrated for three days i.e., Bhogi Pongal, Surya Pongal, Mattu Pongal, and Kaanum Pongal.
Is a traditional recipe prepared during the Sankranti festival. Makar Sankranti or Uttarayan or Pongal in Tamil Nadu, Sankranthi in Karnataka, and Andhra Pradesh. So, this is the suggi or harvest festival for formers. On this auspicious day, people offer this Ellu Bella to their family members and dear ones this ritual is called Ellu Birodhu.
Further Sakkarai Pongal includes rice, freshly grated coconut, moong dal, ghee or oil, cardamom, dry ginger powder (optinal) nuts like raisins, and cashew nuts and Pongal is often sweetened with jaggery or sugar or country sugar. Adding jaggery gives Pongal a brown color.
It is one of the delicious rice recipes. Further, it is one of the popular breakfast dishes in South India. And it is usually served with sambar and coconut chutney. Later Melagu Pongal is a spicy dish made with pepper, rice, chilies and moong dal. Puli Pongal (Tamarind Pongal) is made with tamarind and boiled rice.
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HOW TO SAKKARAI PONGAL | CHAKKARA PONGALI
SWEET PONGAL | SAKKARAI PONGAL | CHAKKARA PONGALI
- 1 Pan
- 1 cup Rice
- ½ cup Moong dal
- 3 cups Water
- 10 Cashew nuts
- 10 Raisins
- ½ cup Jaggery or Sugar
- ¼ tsp Cardamom Powder
- Pinch of ginger powder
- ½ cup Grated coconut
- Firstly, add in ghee or oil, and nuts. Fry till golden brown and keep it aside.
- Then dry roast moong dal till light golden brown or till you get a nice aroma.
- Then add in 3 cups of water and pressure cook it for 3 to 4 whistles.
- Once pressure cooked for 3 whistles add in sugar or jaggery and give a mix.
- Later add cardamom powder, and dry ginger powder (optional).
- Further, add in grated fresh coconut.
- Finally, add in fried nuts and give a mix.
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