Chakkara Pongali




Rice - 1 ½ Cups

Yellow moong dal/pesara pappu - ¾  Cup

Grated jaggery - 1 ½  Cup

Water -  5 Cups 

Cardamom pwd - 1/2 Tsp 

Ghee - 4 Tbsps

Cashew Nuts - 12-15 

Raisins/kishmish - 2 Tbsps

Milkmaid (optional) - 2Tbsp


Moong dal / pesara pappu to a heavy bottom pan or pressure cooker and roast it till they turn fragrant. Add rice to the same pan and wash them at least twice.

Pour 4 cups of water and cook .

When the pressure from the cooker is down, remove the lid and mash the rice.

Heat a pan, add 2 tbsp of ghee and roast the cashew nuts and raisins till golden brown. Keep this mixture aside and in the same pan pour 1 cup water along with grated jaggery. ...

When jaggery is completely melted pour this mixture in to cooked rice and dal mixture. Now add 2 table spoons of milk maid, 2 more spoons of ghee  and cardamom powder.

Finally garnish the Pongal with Dry fruits and raisins.

- Bhavana