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.

2 Responses to “Chakkara Pongali”

  1. Gregory Peris June 1, 2009 at 3:30 pm #

    Hi .. I am back again,…I passed your “shockerdelicous” site with recipes to all my friends who really, really love and appreciate ‘Indian Cuisine’ and all are thrilled with the fact that you add a new dish every day.

    The mum of one of my buddies, had this to say..” her dishes are so good and she has a totally mixed diet everyday… that is why she can never get sick and do it every day”… Moral here I guess is, if you eat a well balanced good food diet you will live longer to enjoy more…Heh, heh.heh. Keep up the good work and keep them coming. Thanks again for the great dishes.!!! Greg.

  2. S A N MURTHY January 29, 2010 at 7:07 am #

    very ineteresting… I like this recipe very much .. I will make it …

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