Pongalo Pongal: A Celebration of Harvest and Tradition
The arrival of January marks the beginning of the vibrant Pongal Season, a time of gratitude, joy, and traditional feasting. Pongal, both a harvest festival and a dish, beautifully encapsulates the spirit of Tamil Nadu’s agrarian culture. The festival’s name derives from the Tamil word "Pongal," meaning "to boil over," symbolising abundance and prosperity. In this post, we’re diving into the world of Pongal recipes—a mix of both sweet and savoury delights that you can recreate in your kitchen to celebrate the season.
VEN PONGAL
Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins. The spices used also makes the dish healthy. This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh. The savoury variety of this dish includes Milagu Pongal, Khara Pongal and Puli Pongal.
Pongal is a universally voted dish for dinner at our home. We like to have it with Puli Kolambu, which my husband learned it from his colleagues ( A Bachelors curry). The tanginess of the curry adds taste to the dish. But I personally like to have it with coconut chutney and least to mention my ALL TIME FAVORITE - Avakkai Urugai. Having Ven Pongal for morning breakfast makes me doze off......
I cannot forget the taste of Ven Pongal we have at Annapoorna Hotel. The fuming hot Pongal served along with their famous sambar and coconut chutney, will make our day. Have it along with Vada Sambar - divine...
Dry Roast the Rice for 2-3 minutes, then wash it and soak it for 1/2 an hour.
Dry Roast the Yellow Moong Dhal until fragrant for 3 minutes, then wash it and leave it aside to drain.
Mix both the Rice and Yellow Moong Dhal along with 41/2 cups of water and salt. (Substitute 1 Cu of Water with Milk for a soft Ven Pongal).
Cover and cook in a Pressure cooker on high flame for 3 whistles and then lower the flame and cook for another 2 or 3 whistles.
The Rice and Yellow Moong Dhal should be well cooked(slightly mushy in consistency).
Heat ghee in a pan, fry Cashewnuts in it, Splutter Cumin seeds, whole Peppercorns and give a quick stir.
Cumin seeds should not burn, so immediately add Green Chillies, finely chopped Ginger and Curry Leaves and saute briefly for few minutes.
Add the cooked Rice and Moong Dhal to the above and mix gently until all the ingredients are well incorporated.
Can add 2-3 tspns of extra ghee to the Ven Pongal/Khara Pongal at this stage, if preferred.
Switch off the flame.
Can serve Ven Pongal/Khara Pongal hot with Sambar, Puli Kolambu, Khara Kolambu or any Chutney of your choice.
NOTES :
Dry roasting the rice and soaking it is optional.
But dry roasting both rice and dhal enhances their aroma and gives an even texture while cooking.
Can crush pepper and cumin seeds slightly. This would increase the flavour.
Can cook the same recipe with Par-boiled Rice too.
Adjust the amount of water as for your rice variety.
We need the rice and dhal to be well cooked so a bit of extra water would be needed ( more than what we use normally for cooking the rice).
Adding extra ghee is strictly optional.
Do not allow the cumin seeds to burn and splutter, which will alter the taste of Ven Pongal/Khara Pongal.
Temper all the ingredients on a very low flame.
RAVA PONGAL/SEMOLINA PONGAL
Rava Pongal/Semolina Pongal is a twisted version of authentic Ven Pongal Recipe. Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins. The spices used also makes the dish healthy. This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh. Ven Pongal is commonly prepared with a combination of Raw Rice and Moongdhal, but this Rava Pongal is a twist given to the original version where Rice is substituted with White Rava/Semolina. I tasted this Rava Pongal in Annapoorna Gowrisankar once. When I get bored with Rice dishes, I alternate everyday tiffin with dishes prepared with Wheat/Maida/Semolina. Though Rava Pongal is less frequented dish at home, as everybody loves the authentic Ven Pongal, I personally love the texture Semolina adds to the Rava Pongal. It is much softer and lighter compared to Ven Pongal prepared with Raw Rice. All the more it is an easy recipe. As I had prepared Akkaravadisal and Kalkandu Pongal for this Pongal, and recently a lot of rice dishes, made me feel that I would make Ven Pongal with Rava for a change. But to my irony, my husband thought it was Rava Upma and was saying that it tasted different and asked me why there is Pepper in Upma? To add fuel to the fire, he said was wondering why I served it along with Puli Kuzhambu. As it is a common scenario to serve Ven Pongal with Puli Kuzhambu at home, which my husband learned it from his colleagues ( A Bachelor's curry). The tanginess of the curry adds taste to the dish. But I personally like to have it with Coconut Chutney and least to mention my ALL TIME FAVORITE - Avakkai Urugai. To finish the story, all the way I was fuming up inside and gave him a skeptically worried look. And he just said - Oh, its Pongal then!!! For more TIFFIN ITEMS, Click here... Cuisine - South Indian Course - Main Course Difficulty - Easy Serves - 2 Author - SM Preparation Time = 15-20 Minutes Cooking Time - 20 - 30 Minutes For more PONGAL RECIPES, Click here...
Ghee - 2-3 Tbspns Cashew Nuts - 10 Nos. Peppercorns - 1 Tspn Cumin Seeds / Jeera - 1 Tspn Green Chillies - 2-3 Nos. Ginger - a Small Piece Curry Leaves - 1 Sprig Water - 21/2 - 3Cups Semolina/White Rava - 1/2 Cup Salt - To Taste
METHOD :
Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
Keep it aside to cool down.
Dry Roast the Moong Dhal until fragrant on a very low flame for about 3 minutes.
Then wash it and leave it aside to drain in a colander.
Pour 3/4 Cups of Water to the Dhal and Pressure cook for 3 Whistles on a high flame.
Lower the flame and cook for other 2 Whistles.
Switch off the flame and allow the pressure to release. Heat Ghee/Oil in a Pan, fry Cashewnuts on a low flame.
Splutter Peppercorns, Cumin Seeds on a very low flame.(care should be taken not to burn the Cumin seeds which will alter the taste of Rava Pongal).
Immediately add finely chopped Ginger, Green Chillies(slit into two) & Curry Leaves to the above and saute it briefly.
Pour in 31/2 Cups of Water(I substituted 1 Cup of Water with Milk) and allow it to boil.
Add Salt to taste.
When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
Slowly add Roasted Semolina(White Rava) in small batches.
Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
Mix well and close the pan.
Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
Add cooked Moong Dhal to the cooked Semolina and mix gently until all the ingredients are well incorporated.
Add some ghee(optional) and stir it at regular intervals.
Cook on a very low flame until Semolina (White Rava) turns soft.
Can add 2-3 Tspns of extra Ghee to the Rava Pongal/Semolina Pongal at this stage, if preferred.
Switch off the flame.
Can serve Rava Pongal/Semolina Pongal hot with Sambar, Puli Kolambu, Khara Kolambu, Gothsu or any Chutney of your choice.
NOTES :
Perfectly dry roasted semolina plays a major role in the texture of Rava Pongal.
Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
Can add few teaspoons of Ghee to Rava Pongal, at the final stage too.
Adding Ghee to Rava Pongal/Semolina Pongal gives a nice flavour and gives a soft texture to the dish. Can substitute it with any Vegetable Oil too.
Dry roasting the dhal enhances its aroma and gives an even texture while cooking.
Can crush the Peppercorns & Cumin seeds slightly. This would increase the flavours in it.
Splutter Cumin seeds on a very low flame,(care should be taken not to burn the Cumin seeds which will alter the taste of Rava Pongal).
Temper all the ingredients on a very low flame.
Can prepare the same recipe with Samba Gothumai Rava/Broken Wheat/any other millet variety.
Adding extra Ghee to Rava Pongal/Semolina Pongal is purely optional.
THINAI PONGAL - FOXTAIL MILLET PONGAL
The arrival of January reminds me of the Pongal Season. When you say Pongal, it is both the Harvest Festival celebrated in Tamil Nadu & it is also a Dish. The Festival & the dish commemorates each other. When we say Pongal cooked for the harvest festival, then it is mostly the Sarkkarai Pongal or the Sweet version, where Rice & Moong Dhal is cooked & then sweetened with Jaggery, flavoured with cardamom and garnished with Nuts & Raisins fried in Ghee.
Once my husband's colleague asked, is there anything at all as a Savoury Pongal? But a savoury version of the same exists which is a popular South Indian Tiffin item - the one & only"Ven Pongal alias Khara Pongal". Commonly served in most of the restaurants and it is also one common dish served as a breakfast item during functions & weddings. Though the ingredients remains the same as for a Sweet Pongal, the savoury version that is Ven Pongal is seasoned with mild spices like Pepper & Cumin seeds and cooked with a copious amount of Ghee. A good dose of Ven Pongal or Khara Pongal for breakfast is good enough to doze you off. My son used to say it is as "Potha Potha Pongal", maybe a kid's words for the heaviness and dizziness it creates. I mostly cook Ven Pongal for dinner, and hence the dizzy effect does not give much of a trouble. But trust me it is a comfort food, mild to your stomach & a distant relative of North Indian Khichdi.
This Ven Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Thinai or the Foxtail Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.
You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like Kodo Millet(Varagu Arisi), Little Millet(Samai), Barnyard Millet(Kuthiraivali). I have cooked this Millet Pongal in a Pressure Cooker. Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal and yah, don't forget to add an extra bit of Ghee. Can follow the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious & it is truly a comfort dish that is so easy to make, healthy and can eat it for any meal of the day.
Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhal).
Wash Moong dhal & Thinai(Foxtail Millet) for at least 3-4 times or until water runs clear. Drain any excess water from it.
Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Thinai (Foxtail Millet) and Moong Dhal. Pressure Cook on a high flame for a whistle.
Lower the flame and cook for another 2 whistles and switch off the flame.
Once the pressure is released, open the lid.
Then slightly mash the cooked Thinai (Foxtail Millet) and Moong Dhal.
Heat ghee in a pan, fry Cashew nuts in it, splutter Cumin seeds, whole Peppercorns and give a quick stir.
Cumin seeds should not burn, so immediately add Green Chillies, finely chopped Ginger and Curry Leaves and give a quick stir.
Add the cooked Thinai (Foxtail Millet) and Moong Dhal to the above and mix gently until all the ingredients are well incorporated.
Can add 2-3 tspns of extra ghee to this Millet Ven Pongal/Khara Pongal at this stage, if preferred. Switch off the flame.
Can serve Thinai(Foxtail Millet) Pongal hot with Sambar, Puli Kolambu, Khara Kolambu or any Chutney of your choice.
THINAI PONGAL - FOXTAIL MILLET PONGAL
NOTES:
Dry roasting the Moong Dhal enhances its aroma and gives an even texture while cooking.
Dry roast the dhal on a very low flame. Do not to burn the dhal.
Can crush pepper and cumin seeds slightly, which would enhance the flavour.
Crushing the spices is a good idea if you do not like to bite into whole peppercorns.
Fry the Cumin Seeds on a very low flame. It shouldn't splutter or burn, which will alter the taste of the Millet Pongal.
Temper all the ingredients on a very low flame.
Can cook the same recipe with Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too.
Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal.
And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal.
Can use the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too.
We need the Millets and dhal to be well cooked(slightly mushy) for Pongal.
Adding extra ghee is strictly optional.
A classic South Indian Mini Tiffin platter, ready to serve
Mini Tiffin: The Ultimate South Indian Breakfast Menu (Vadai, Pongal, Kesari & More)
Mini Tiffinis South India's answer to a proper feast at breakfast, a compact but glorious platter of Uzhundhu Vadai, Rava Kesari, Ven Pongal, Tiffin Sambar and Coconut Chutney, rounded off with a strong Filter Coffee. It is the menu Saravana Bhavan and every proper Tamil Nadu restaurant built their reputation on, and now you can recreate the whole South Indian breakfast menu at home, one crisp Vadai and one fragrant Kesari at a time.
Sakkarai Pongal, the festival sweet
Sakkarai Pongal Recipe: Stove Top, Pressure Cooker & Instant Pot
This sakkarai pongal recipe, also called sweet pongal or chakkara pongal, is a festive South Indian sweet of roasted raw rice, moong dal and jaggery, perfumed with cardamom and finished with ghee roasted cashews and raisins. Cook it the traditional way in a brass, steel or earthen pot on the stove top, or save time in a pressure cooker or Instant Pot. It is the classic naivedyam and prasadham for Thai Pongal, Navratri and poojas at home.
Soft, golden, jaggery sweet and swimming in ghee, Sakkarai Pongal is the sweet that makes a festival feel like a festival. Roasted rice and moong dal mash into a creamy mix, while ghee roasted cashews and plump raisins add the crunch and the chew.
This is a simple version you can cook at home for any occasion or festival, from Thai Pongal to a quiet Friday pooja.
History and Origin of Sakkarai Pongal
Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. It is a four day long festival, celebrated at every nook and corner of Tamil Nadu.
The four days are Bhogi, Thai Pongal, Mattu Pongal and Kaanum Pongal. The word pongal means to boil over, and the pot of rice boiling over is a symbol of abundance.
On Thai Pongal, the dish is traditionally cooked in a new earthen pot, often outdoors in the open yard, as an offering to the Sun. Families gather around, and a shout of "Pongalo Pongal" greets the moment it boils over.
As rice is the staple crop grown in South India, along with other local produce comes this divine dish, Sakkarai Pongal, also called Chakkara Pongal.
Raw rice and moong dal (pasi paruppu) are used to prepare this sweet pongal. Jaggery (cane sugar) sweetens the dish, which gives it the name Sakkarai or Chakkarai Pongal.
Though variant methods are prevalent throughout South India, the major ingredients stick to these three, along with milk. It is flavoured with cardamom, dry ginger, edible camphor or clove, and garnished with cashews and raisins roasted in ghee.
Above all, this sweet pongal is a major naivedyam and prasadham served in most temples and during poojas at home. The Sakkarai Pongal served in temples has a special note of taste and flavour which is quite divine.
My Nostalgia and Memory
My mother's default naivedyam for Saraswati Pooja was Sakkarai Pongal and Pachai Pattani Sundal, with pori, orange mittai and seasonal fruits.
The smell of ghee, cardamom and roasting cashews still pulls me back to those pooja mornings.
Even today, I often cook pongal in earthen, brass or steel pots, because festivals deserve the slow way. And when I am in a hurry, the pressure cooker and Instant Pot come to the rescue, and I cook it both ways too.
Sakkarai Pongal is also the Day 1 offering in my Navratri menu, as ghee is offered to Goddess Shailaputri for good health.
The same ingredients can be cooked in three ways. The roasting, the jaggery syrup and the ghee roasted garnish stay the same. Only the pot and the cooking time change.
Stove top in a pot (traditional): Cooked in an earthen, brass or steel pot, slowly and with patience. Best for festivals, poojas and the richest flavour.
Pressure cooker: The rice and dal cook in a few whistles. Best for a quick, reliable naivedyam.
Instant Pot: A hands off method on a timer, with no whistles to count. Best for busy days when you want to set it and walk away.
Why You Will Love This Sakkarai Pongal Recipe
Three methods, one recipe: Cook it the traditional way in a pot, or save time in a pressure cooker or Instant Pot.
Aromatic and even: Dry roasting the rice and dal gives a lovely aroma and an even texture.
Festival perfect: A classic naivedyam for Thai Pongal, Navratri and everyday poojas.
Flexible: Swap some of the water for milk for a richer pongal, and adjust the sweetness to your taste.
Recipe Overview
Cuisine: South Indian, Tamil Nadu
Recipe Type: Sweet, Dessert, Naivedyam, Prasadham
Cooking Methods: Stove top pot, pressure cooker, Instant Pot
Yields: About 4 cups
Servings: 3 to 4 portions
Difficulty: Medium
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15 to 20 minutes
Cooking Time, Pressure Cooker: 30 to 45 minutes
Cooking Time, Instant Pot: 30 to 40 minutes, including pressure build up and release
Cooking Time, Stove Top Pot: 45 to 60 minutes
Total Time: About 45 to 80 minutes, depending on the method
Want to cook Pongal with variations? Browse all my Pongal Recipes, sweet and savoury.
How to Make Sakkarai Pongal: Step by Step Guide
Sakkarai Pongal
Ingredient List
For the Pongal:
3/4 cup Raw Rice
1/4 cup Moong Dal (pasi paruppu)
Water for cooking:
3 1/4 cups for the Pressure Cooker
3 cups for the Instant Pot
4 cups for the Stove Top Pot
For the Jaggery Syrup:
1 cup Jaggery (cane sugar)
1 cup Water
1/2 tsp Ghee
For the Flavouring:
4 to 5 Cardamom Pods
A pinch of Dry Ginger Powder (optional)
For Garnishing:
1/4 cup Ghee
10 to 12 Cashew nuts
3 tbsp Raisins
Method: Detailed Cooking Instructions
Preparation
Step 1: Melt the Jaggery
Melt the jaggery with 1 cup of water and 1/2 tsp of ghee, until the jaggery pieces dissolve completely and start to boil.
Switch off the flame, filter the melted jaggery to remove any impurities and keep it aside.
Pro Tip: Do not over boil the jaggery mix. We do not need to boil it into a string consistency for Sakkarai Pongal. Just melt it.
Step 2: Powder the Cardamom
Grind the cardamom pods and dry ginger (if using) with a mortar and pestle into a fine powder, and keep it aside.
Pro Tip: Dry ginger powder is optional. You can also add edible camphor and cloves to Sweet Pongal if you prefer.
Step 3: Dry Roast the Rice and Dal
Dry roast the raw rice on a medium flame for about 5 to 7 minutes, until it is hot to touch.
Dry roast the moong dal on a low flame for about 5 minutes, until the colour changes slightly and it turns fragrant.
Wash the dry roasted rice and dal, and drain any excess water.
Pro Tip: Roast only until just hot to touch, and do not over roast the dal, as it can alter the flavour. Dry roasting is optional, but it enhances the aroma and gives an even texture while cooking.
Step 4: Roast the Cashews and Raisins
Heat the ghee in a pan and roast the cashew nuts until golden brown.
Add the raisins and roast until they fluff up, then keep the garnish aside.
Pro Tip: Adding extra ghee is strictly optional, but it gives a wonderful flavour to Sweet Pongal.
Cooking Techniques
Method 1: Stove Top
Stove top pongal in a brass pot
Step 5: Cook the Rice and Dal
In a heavy bottomed brass, steel or earthen pot, bring 4 cups of water to a boil.
Add the washed rice and moong dal, partly cover and cook on a low to medium flame, stirring occasionally, for 30 to 40 minutes, until both are very soft and mushy.
Pro Tip: Earthen pots heat slowly and hold heat for long, so keep the flame low to medium. Add a little hot water if the pongal thickens before the rice turns soft.
Step 6: Add the Jaggery and Finish
Mash the cooked rice and dal with the back of a ladle.
Pour in the melted jaggery along with the powdered cardamom and dry ginger, and mix well.
Cook on a very low flame, stirring often, for 10 to 15 minutes until the jaggery is well absorbed and the pongal turns creamy.
Stir in the ghee roasted cashews and raisins, and serve hot with a drizzle of ghee.
Pro Tip: Stir often at this stage so the sweet pongal does not stick to the bottom. Adjust the sweetness to suit your taste.
Pressure cooker sweet pongal
Method 2: Pressure Cooker
Step 5: Cook the Rice and Dal in a Pot
Pressure cook the rice and moong dal with 3 1/4 cups of water on a high flame for 2 whistles.
Lower the flame and cook for another 2 to 3 whistles, then switch off the flame.
Pro Tip: Adjust the water for your rice variety. We need the rice and dal well cooked, so a bit of extra water is needed, more than we use normally for cooking rice. For a richer pongal, replace one cup of water with milk.
Step 6: Add the Jaggery and Finish
Mash the cooked rice and dal mix.
Pour in the melted jaggery along with the powdered cardamom and dry ginger, and mix well.
Leave this on a very low flame until the jaggery is well absorbed into the rice and dal mix.
Pour in the ghee roasted cashews and raisins and mix well. Cook on a low flame for a few more minutes until you get the desired consistency, and serve hot with a drizzle of ghee.
Pro Tip: Adjust the sweetness to suit your taste, and keep the flame very low once the jaggery goes in.
Method 3: Instant Pot
Instant Pot sweet pongal
Step 5: Cook the Rice and Dal
Add the washed rice and moong dal to the inner pot with 3 cups of water.
Close the lid, set the vent to Sealing and cook on Pressure Cook (Manual), High, for 10 minutes.
Let the pressure release naturally for 10 minutes, then release the remaining pressure carefully.
Pro Tip: Use the Manual or Pressure Cook setting rather than the Rice preset, so the rice and dal turn soft and mushy. Do not fill the inner pot beyond the halfway mark.
Step 6: Add the Jaggery and Finish
Mash the cooked rice and dal, then switch the Instant Pot to Sauté on the low setting.
Pour in the melted jaggery along with the powdered cardamom and dry ginger, and stir well.
Simmer for 5 to 8 minutes, stirring, until the jaggery is absorbed. Stir in the ghee roasted cashews and raisins, and serve hot with a drizzle of ghee.
Pro Tip: Keep the Sauté setting low and stir constantly, as the sweet mix can catch at the bottom of the inner pot.
Pro Tips and Notes
Dry roasting: It is optional, but roasting both rice and dal enhances the aroma and gives an even texture. Roast only until they are just hot to touch, as over roasting can alter the flavour.
Water: Adjust the water for your rice variety. The rice and dal need to be well cooked, so use a bit more water than for plain rice.
Milk: Replace one cup of water with milk for a rich Sakkarai Pongal.
Jaggery: Do not over boil the jaggery mix, as it does not need a string consistency. Adjust the sweetness to suit your taste.
Pots: A heavy bottomed brass, steel or earthen pot spreads heat evenly, which matters most for the stove top method.
Ghee and flavourings: Extra ghee is strictly optional but gives a wonderful flavour. Dry ginger powder is optional, and you can add edible camphor and cloves if you like.
Serving Suggestions
Serve Sakkarai Pongal hot, with a drizzle of ghee over it. Offer it first as naivedyam, then share it as prasadham.
It pairs beautifully with Sundal on Navratri evenings, and it is the centrepiece of a Thai Pongal pooja.
Sweet pongal, served hot with ghee
Storage Suggestions
Serve fresh: Sakkarai Pongal tastes best freshly made and hot. It thickens as it cools, so loosen it with a splash of warm milk or water.
Refrigeration: Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Refrigerate within 2 hours of cooking.
Freezing and Thawing: It can be frozen in an airtight container for up to 1 month, though the texture softens. Thaw overnight in the refrigerator.
Reheating: Warm on a low flame in a pan with a splash of milk or water, stirring gently, or microwave covered in short bursts.
FAQ
What is the difference between Sakkarai Pongal and Ven Pongal? Sakkarai Pongal is the sweet version made with jaggery and finished with cardamom, cashews and raisins. Ven Pongal is the savoury version, seasoned with pepper and cumin.
Which method is the most traditional for Sakkarai Pongal? Cooking it slowly in a heavy bottomed earthen, brass or steel pot on the stove is the traditional way, especially for Thai Pongal and festival poojas.
Can I make Sakkarai Pongal in an Instant Pot? Yes. Cook the rice and dal with 3 cups of water on Pressure Cook, High, for 10 minutes, allow a 10 minute natural release, then add the jaggery and simmer on Sauté.
Is an Instant Pot the same as an electric pressure cooker? Instant Pot is a popular brand of electric pressure cooker, a multi cooker with preset modes. Other brands make electric pressure cookers too, and the method works the same in any of them.
Is it necessary to dry roast the rice and moong dal? No, it is optional. But dry roasting both enhances the aroma and gives an even texture while cooking.
Can I use milk instead of water for Sakkarai Pongal? Yes, replace one cup of water with milk for a richer Sakkarai Pongal.
How thick should the jaggery syrup be? Do not over boil it. The jaggery only needs to dissolve and come to a boil, as it does not need a string consistency for Sakkarai Pongal.
Is Sakkarai Pongal vegan or gluten free? It is not vegan, as it uses ghee. It is naturally gluten free, with rice, moong dal and jaggery as the base.
Recipes You Might Like From My Blog
Akkaravadisal: The milk rich, ghee laden pongal for special festival days.
Kalkandu Pongal: A rock sugar twist on sweet pongal with a cleaner sweetness.
Some sweets arrive with the festival, and Sakkarai Pongal is one of them. Hailing from Kerala roots but having lived in Coimbatore for a very long time, our home adapted to the warmth of Tamil culture in our own special way. We may not observe every literal ritual and ceremony, but the day is always marked by what matters most: cooking sweet pongal and ven pongal to commemorate the festival.
Back in India, plates and bowls of sakkarai pongal would find their way over from every home in our neighbourhood. Yet, out of all those generous shares, the sweet pongal that my neighbour Anu’s mother and father made at her home remains completely unmatched. That divine taste is still so fresh in my senses, and I have kept it as my lifelong benchmark whenever I step into the kitchen to cook pongal.
A little rice, a little dal, a lot of jaggery and ghee, and a pot that boils over with joy. Cook it slowly in a brass pot for a pooja, or quickly in a cooker on a busy morning, and offer the first spoonful with a grateful heart.
Today is Pongal, a harvest festival celebrated in
Tamilnadu to commemorate the divinity of the Sun, and its major role in
agriculture and cattle rearing. It is a four-day-long festival
celebrated at the nook and corner of Tamilnadu. Festivals, as a matter of fact, calls for traditional dishes, mostly
prepared for the occasion. As Rice is the staple
crop grown in South India, most of the basic local dishes are made with rice and along with it comes a
variety of Pongal recipes which is quite reminiscent of the festival.
Though variant methods are prevalent throughout South India, Sarkkarai Pongal/Chakkara Pongal, Akkaravadisal, Kalkandu Pongal/Kalkandu Sadham, Ven Pongal are a few which follow the mark during the season along with Moonu Raja Pongal a Pongal made for Epiphany marking with a note of local history and tradition.
Aval Kalkandu Pongal is an easy Pongal recipe prepared
with Aval/Flattened Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu,
flavoured with Cardamoms and garnished with Cashew nuts and Raisins
roasted in Ghee. This creamy delight is yet another authentic dish from
Madapalli(Temple Kitchen). Especially divine prasadhams like Akkaravadisal or Aval Kalkandu Pongal are made as a part of Paavai Nombu.
Koodaravalli is an auspicious day observed on the 27th day of the Tamil
month Marghazhi as a part of PAVAI NOMBU. For each day of Margazhi, Sri
Andal sang a verse of Thirupavai in the praise of Lord Vishnu. And share Akkaravadisal, the sweetest and divine dish to mark the end of PAVAI NOMBU. Some temples offer this Aval Kalkandu Pongal during Margazhi as Prasadham.
This Aval Kalkandu Pongal is a simple & quick-fix recipe which can
be prepared at home for any occasion/festival. Above all, this Aval Kalkandu
Pongal is a major Naivedhyam/Prasadham served in most of the temples or
during Poojas at home. As any other
prasadham, Aval Kalkandu Pongal served in temples have a
special note of taste and flavour which is quite divine & the secret behind it is divinity of course but truly speaking a note of edible camphor does the magic.
Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes
HOW TO COOK AVAL KALKANDU PONGAL
AVAL KALKANDU PONGAL
INGREDIENTS:
For Aval Kalkandu Pongal:
Ghee - 2 Tablespoons Aval/Flattened Rice - 1 Cup Powdered Kalkandu/Rock Candy - 1/2 Cup Cardamom Powder - 1 Teaspoon Milk - 3/4 Cup Water - 1/2 Cup Saffron - a few strands Salt - a Pinch Edible Camphor - a Pinch
For Garnishing:
Ghee - 1 Tablespoon Cashew Nuts - 8-10 Nos. Raisins - a few
AVAL KALKANDU PONGAL
METHOD:
For Aval Kalkandu Pongal - Beaten Rice & Rock Candy/Sugar Pongal:
Wash Aval/Beaten Rice for about 2-3 times or until water runs clear.
Then soak Aval/Beaten Rice for about 10-15 minutes.
Once soaked drain it and squeeze out any extra water from the Aval/Beaten Rice.
Can leave it in a kitchen towel to slightly dry for about 10-15 minutes.
Meanwhile, powder the Cardamom along with Rock Candy/Sugar into a fine powder and keep it aside.
Soak the Saffron strands in 2 tablespoons of milk and keep it aside.
Heat 1 tablespoon of Ghee and roast the Cashew nuts & raisins.
Remove the Cashews & Raisins from the Ghee & keep them aside.
Now, add another 2 tablespoons of Ghee and roast the Aval/Beaten Rice on a very low flame for about 3-5 minutes.
Meanwhile, heat the milk & water.
Pour in the boiled milk & water to the Aval/Beaten Rice and cook this on a very low flame for about 5-8 minutes or until it is cooked.
Now add in the powdered Rock Candy/ Sugar & Cardamoms and mix well until well combined.
Pour in the Saffron soaked milk and give a quick stir.
Cook this on a low flame until it reaches the desired consistency.
Use the thick variety of Aval/Beaten Rice for this recipe.
I have used the White Aval. You can use the red variety too.
RED AVAL/BEATEN RICE/FLATTENED RICE
Rock Candy/Sugar takes some time to melt, so adding it directly to the cooked Aval can make the pongal mushy.
Alternatively, can melt the Rock Candy/Sugar in 1/2 a Cup of water and then add it into the Pongal.
Can substitute Rock Sugar with normal White Sugar, Jaggery or Palm Sugar.
Adjust the sweetness to suit your preference.
You can add a few teaspoons of grated coconut if you prefer. Alternatively, can roast small bits of sliced coconuts in Ghee and add it along with Cashew Nuts & Raisins.
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