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Chakkara Pongali

31 Jan

Chakkara Pongal


Raw Rice 1/2 cup
Split Moong Dal 1/4 cup
Sugar 1 cup
Fresh Coconut 3 (2 x 2 pieces)
Green Cardamom 1
Raisins 4
Cashews 5
Ghee 1 tbsp

Method of preparation:

Chop fresh coconut into very small pieces or grate it on thick side.
Bruise the cardamom, remove the seeds and crush them into fine powder.

Heat 3 – 4 cups of water in a sauce pot on medium flame.
Add moong dal and boil till its more than half cooked.
Now add rice, cardamom powder and cook by stirring occasionally until rice turns soft and breaks apart.
Increase the flame and stir continuously to evaporate any excess water.
Stir in sugar and let the syrup thicken a bit.

Heat ghee in a pan, add chopped cashews, raisins, fresh coconut and fry until golden brown.
Add this to above rice pot and cook for a minute.
Serve hot or cold.

Notes: Make sure moong dal is cooked thoroughly before adding sugar.