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.
Can substitute Milk with Coconut Milk too.
KALKANDU PONGAL /KALKANDU SADHAM
Festivals, as a matter of facts calls for traditional dishes, mostly prepared for the occasion. Pongal is 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. As Rice is the staple crop grown in South India, along with other local dishes comes along 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 few which follow the mark during the season.
Kalkandu Pongal/Kalkandu Sadham is an easy Pongal recipe prepared with Raw Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu, flavoured with Cardamoms and garnished with Cashewnuts and Raisins roasted in Ghee. This creamy delight is yet another authentic dish from Madapalli(Temple Kitchen).
This Kalkandu Pongal/Kalkandu Sadham is a simple recipe which can be prepared at home for any occasion/festival. Above all this Kalkandu Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. And especially Kalkandu Pongal/Kalkandu Sadham is served as a prasadham in Chidambaram Natarajar Temple. As any other prasadham, Kalkandu Pongal/Kalkandu Sadham served in temples have a special note of taste and flavour which is quite divine.
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 KALKANDU PONGAL/KALKANDU SADHAM
INGREDIENTS:
To Cook Rice :
Raw Rice - 3/4 Cup
Milk - 1 Cup
Water - 1 Cup
Salt - a Pinch(Optional)
For Kalkandu Pongal/Kalkandu Sadham:
Rock Sugar/Kalkandu - 3/4 Cup
Cardamom - 4-5 Pods
Milk - 1/2 Cup
Ghee - 3 Tbpsns
Cashew nuts - 10-12 Nos.
Raisins - 1 -11/2 Tbspn
METHOD :
To Cook Rice :
Clean and wash the Rice for 2-3 times or until water runs clear.
Drain the Rice and add it into heavy bottomed pan/place it inside a bowl with a lid in a Pressure cooker.
Pour Milk, Water and a pinch of Salt to the Rice and give a quick stir.
Cover the Pressure cooker and cook for 3 Whistles on a high flame.
Lower the flame and cook for other 2-3 whistles.
Switch off the flame and allow the pressure to release.
For Kalkandu Pongal/Kalkandu Sadham:
Grind the Rock Sugar/Kalkandu & Cardamom Pods in a mixer-grinder into a fine Powder and keep it aside.
Slightly mash the cooked Rice, add the powdered Rock Sugar/Kalkandu & Cardamom powder to the cooked Rice and mix well
Leave this on a very low flame until the powdered Rock Sugar/Kalkandu is well absorbed into the Rice.
Pour in 1/2 Cup of Milk and cook on a low flame until you get the desired consistency.
Meanwhile heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
Pour this onto the Kalkandu Pongal/Kalkandu Sadham and mix well.
Serve Kalkandu Pongal/Kalkandu Sadham hot with a hearty drizzle of Ghee over it.
NOTES:
Can prepare the same dish by adding Moong Dhal, (if using Moong Dhal use,1/3 Cups).
Dry Roast the dhal on a medium flame until it turns fragrant before cooking the Dhal with Rice. (over roasting can alter the flavour of the dish).
If using Dhal in the recipe add extra 3/4 Cups of Water.
Adjust the amount of Milk & Water as for your rice variety.
Powder the Rock Sugar before adding it to the cooked Rice.
Alternatively, if you are adding the whole Rock Sugar, can melt it with some water and pour it onto the Rice.
Do not over boil the Rock Sugar mix. We don't need to boil it into string consistency.
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Kalkandu Pongal/Kalkandu Sadham.
MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU
This Mochai Kottai Puli Kuzhambu is one recipe I learnt from my husband. He had learnt it from his friends during his initials days in Malaysia - a Bachelor's Style Curry, quick & easy. This is a spicy & tangy curry cooked along with a wide range of vegetables along with Mochai - Lima Beans/Butter Beans. We do not get fresh Mochai here, so this curry is prepared with the dry ones. I usually add English Gourd(Cheyote/Merakkai), Okra(Lady's Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc., in this Mochai Kottai Puli Kuzhambu.
Soaked Mochai/Lima Beans is cooked and then added into this Spicy Puli Kuzhambu. Get easy with the choice of vegetables to be added into this Kara Kuzhambu. I add most of the above vegetables into this Curry. This curry has an overwhelming note of Tamarind & Red Chilli Powder which gives the name - Puli Kuzhambu/Kara Kuzhambu. Mochai Kottai Puli Kuzhambu is a perfect Curry to be served along with Steamed Rice. This curry goes well with Tiffin items like Ven Pongal, Rava Pongal & Rava Upma too.
Get easy with the choice of vegetables for this Puli Kuzhambu.
I usually add English Gourd(Merakkai), Okra(Ladies Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc in this Mochai Kottai Puli Kuzhambu. A few pieces of Raw Mango, goes well in this Curry.
If using Mangoes in the curry, adjust tamarind accordingly.
Can add all the above-mentioned vegetables, or just add one or two along with Mochai.
I have used dried Mochai/Lima Beans in this Puli Kuzhambu.
Can prepare the same curry with fresh Mochai/Lima Beans. Cook accordingly.
Adjust the amount of Red Chilli Powder to suit your spice level.
I have used homemade Curry Masala Powder in the recipe, can substitute it with Mutton Masala/Chicken Masala Powder.
Adjust the amount of Tamarind to suit your preference.
I have used Gingelly oil in this recipe, can use any other vegetable oil of your choice.
Adding Jaggery and Coconut Milk to this Mochai Kottai Puli Kuzhambu is purely optional.
Aadi Perukku Lunch Menu: Traditional South Indian Festive Feast
Celebrate the auspicious Aadi 18 festival with a traditional South Indian spread. This collection features authentic Kalavai Sadam (variety rice dishes), divine Naivedyam, and crispy Vadais, designed to bring the heritage of the Cauvery river festival into your home kitchen. Whether you are preparing Naivedyam for Goddess Ambal or hosting a festive lunch for family, these classic recipes capture the spirit of Aadi Masam. Discover the perfect harmony of flavours, history, and seasonal tradition with this curated festive menu guide that promises to make your Aadi Perukku celebrations truly memorable and flavourful.
Rice has a history dating back to 5000 years. It has since then travelled and evolved along with the Civilizations and Culture. It is one of the major Staples grown around the world playing an integral role in sustaining the Appetite and Tradition of a major population. As Indians, we can always flaunt with pride that it is our ancestors who found out that wild grass yield a staple called Rice. We can also take in pride that we cultivated it and commercialized it in the long run.
As of we all think that Rice is the staple of South India and except for Basmati Rice, North India survives on Wheat, but Vedic scriptures prove that Rice was the only staple food of India, where no mention of Wheat was there until Buddhist period. India being a Sub-continent richly adorned with civilization and culture had a strong food tradition with Rice as its staple. It can be widely acclaimed as India's Greatest Food.
How rice travelled into other cultures and countries would be a long story solely relying upon the facts and travelling along with foreign travellers, sailors, invaders and rulers. The legacy of Rice travelled along with them to create a Magic in the world of food.
TYPES OF RICE :
There are many types of rice originating from every region around the world. Each kind has a different taste, texture and usage. Some dishes require a specific type of rice suitable for cooking such dishes. There are more than 90000 varieties of Rice around the world. Along with commonly used Rice Varieties, there are certain kind of indigenous Rice varieties cultivated and consumed regionally. This post is all about the Types of Rice I use in my kitchen. Types of Rice and how each type of Rice can be cooked or converted into simple dishes, desserts, snacks etc.,
Rice can be categorized according to :
The Length of the Grain – Long Grained, Medium Grained, Short Grained & Broken Rice
Texture – Glutinous, Starchy
Speciality – Aromatic
The method of Milling the Rice – Whole Grain, Polished, Unpolished.
Where it is Grown – Country/Region it originates from, In a valley, In a hillside.
The size, texture, fragrance, region of cultivation all define the nature of the Rice Variety on the whole. Certain varieties are used as a Main Meal, some are converted into snacks, desserts or puddings. Rice grounded into flour or batter is converted into numerous varieties of delicious food around the world including certain kinds of Noodles.
Along with India, South East Asian & East Asian Countries also has adapted the Rice Culture to its own extent that we find loads of dishes and desserts prevalent to the region. Least to mention the fragrant and glutinous varieties of rice found in these region.
Rice a Carbohydrate & starch-rich food contains no Gluten, so it serves as the best alternative for people who cannot eat Wheat & Wheat Products. It is also easily digestible when compared to Wheat.
Types of Rice:
Raw Rice
Par-boiled Rice
Kerala Rose Matta Rice
Basmati Rice
Seeraga Samba Rice/Jeeragasala Rice
Broken Rice
Idli Rice
Brown Rice
Jasmine Rice /Fragrant Rice
Glutinous Rice (White, Red & Black)
Calrose Rice
Japanese Rice/Sushi Rice/Pearl Rice
Arborio Rice
Carnaroli Rice
Flattened / Beaten Rice Flakes
Pinipig
Puffed Rice
RAW RICE
RAW RICE
Raw Rice/White Rice is a type of well-polished rice, where its husk, bran and germs are removed, which alters its flavour, texture and appearance of the rice and also helps in preventing spoilage. Raw Rice is rich in Carbohydrates and Protein, and also a good source of energy. In South India normally two varieties of Raw Rice, specifically for cooking Rice dishes and for grinding into flours & batters are available.
English: Raw Rice Tamil : Pacharisi Malayalam : Pachari Kannada : Akki Telugu : Pachi Biyyam /Biyyamu Hindi : Arwa Chawal Marathi : Taandul
Par-boiled Rice is a type of Rice Variety which is partially boiled along with the husk.
The 3 Basic steps involved in Par-boiling are :
Soaking
Steaming along with the husk
Drying
These methods, make this variety of Rice easier to process, boosts its nutritional profile and also changes its texture. Par-boiling the Rice along with the husk increases the nutrients in the rice especially, Thiamin from the bran and the endosperm. Par-boiled rice is highly nutritious compared to its counterparts. Normally par-boiled Rice is slightly yellow in colour. Polishing the rice further yields whiter Rice varieties.
Basmati Rice – King of Rice Varieties is a long, slender grained aromatic Rice, which is traditionally cultivated in India and Pakistan. The water used to irrigate the Basmati Paddy fields come from the mountain springs. This is a special variety of Rice, with a Pandanus nutty aroma unique to itself.
Rice varieties similar to Basmati like Texmati is grown in the United States and another variety called Pishori/Pisori is grown in Kenya. Apart from White Basmati Rice, even Brown Basmati Rice which retains its outer bran layer has high fibre & nutrients than White Basmati Rice.
The unique feature of Basmati Rice - the aroma and long grain makes it suitable for dishes like Biriyani, Pulaos, Pilafs, Nasi Biryani, Nasi Kuning, Indian Fried Rice and well pairs with Curries and dhals. It is also suitable in making Kheers, Firnis etc.,
SEERAGA SAMBA/JEERAKA SAALA RICE
SEERAGA SAMBA RICE/JEERAKA SAALA RICE
Samba or commonly called as Seeraga Samba is an indigenous variety of fragrant Rice grown in Tamil Nadu(India) & Sri Lanka. This rice variety has a distinct taste with a nutty aroma and also it is starchy. Seeraga Samba is a small-grained Rice(as small as 'Cumin', thus acquired the name 'Seeraga Samba'), but the grain is much harder and when cooked is less fluffy in texture, more filling with a higher caloric value.
Kerala Matta Rice, also known as Rose Matta/Palakkadan Matta/Kerala Red Rice is a type of par-boiled Rice Variety. This is an indigenous Rice variety grown in Palakkad District, Kerala(South India) Though it looks similar to brown rice, this is a unique rice variety with a distinct taste with a robust and earthy flavour. The grain is harder than other variety of rice and takes a longer time to cook. You may also need to add more water to cook brown rice and sometimes may need to soak them before cooking. It has a nutty flavour, is less fluffy when cooked and fills you up easily.
Kerala Rose Matta Rice is an unavoidable Rice variety in Kerala. It is popular due to its rich and unique taste. This variety of Rice makes it suitable along with Fish Curries, Moru Koottaan(Curd/Yoghurt based Curry), Lamb, Beef or Chicken Curries. It is also suitable for making Rice Porridges(Kanji/Congee). Kerala Matta Rice is a must serve in a Sadhya(Kerala Banquet).
It is rich in dietary fibre and has only a small amount of fatty acids.
Kerala Matta Rice has Magnesium, Iron, Calcium,Vitamins A, B1 and B3.
For a detailed Recipe on HOW TO COOK KERALA MATTA RICE, Click here... Apart from being eaten as a main meal, it is also used regularly for preparing batters for Idiyappam, Appam, Puttu, Idli, Dosa & Snacks like Murukku,Kondattams etc., It is also used in preparing Naadan Palaharams(local delicacies) like Achappam, Kuzhalappam, Unniyappam, Elayada, Kozhukatta, Pesaha Appam, Neyappam etc., & Desserts like Payasams especially Paal Payasam prepared with Unakkalari/Matta Rice is a famous Dessert of Kerala.This variety of Rice is also popular in Sri Lanka.
JASMINE RICE/THAI FRAGRANT RICE
JASMINE RICE/THAI FRAGRANT RICE
Jasmine Rice is a type of fragrant Rice. It is also called as Siamese Rice, Thai Hom Mali or Thai Fragrant Rice. It is a long-grain variety that has a sweet aromatic fragrance & a subtle Pandan like flavour. It is popular for its delicious smell when cooked and also it is less sticky.
Brown Rice is a more nutritious variety of Rice compared to its white counterparts. Brown Rice comes as long-grained/short-grained and as Glutinous Rice. The grain is harder than other variety of rice and takes a longer time to cook. You may also need to add more water to cook brown rice and sometimes may need to soak the rice before cooking. It has a nutty flavour is less fluffy when cooked and fills you up.
Brown Rice is good for making Fried Rice. It is perfect to be
eaten with Soups, Stir Fries & Curries.
Glutinous Rice is grown mainly in South East Asia, East Asia and in some parts of North-Eastern India and Bangladesh. Glutinous Rice has Opaque Grains. It is called Glutinous Rice not for the reason it has Gluten, but for the reason, they become sticky and transparent once cooked.
HOW TO COOK STICKY/GLUTINOUS RICE
This variety of Rice has very low amylose content and is especially sticky when cooked. Glutinous Rice is distinguished from other types of Rice Varieties, as having No Amylose and high Amylopectin which are the two types of starch. Amylopectin is the reason for the rice to be sticky.
Glutinous Rice comes in White, Pink, Purple and Black in colours. Milled Glutinous Rice is White in Colour and fully opaque. The bran gives the rice Purple/Black Colour. All Variety of Glutinous Rice can be cooked as discrete grains or ground into flours and cooked as a paste or gel.
PULUT HITAM
KUIH KOCI
CHAK HAO ABUMI
Black Glutinous Rice commonly called Sticky Rice/Forbidden Rice is used in a wide number of Recipes in South East Asia, including Desserts, Puddings, Kuihs and Wines.
JAPANESE RICE/PEARL RICE/SUSHI RICE
JAPANESE RICE/SUSHI RICE/PEARL RICE
Japanese Rice or Uruchimai is the staple of the Japanese diet and consists of short translucent grains. As a common belief, short-grained rice tends to be stickier. When cooked, it has a sticky texture & can easily be picked up and eaten with chopsticks. Outside Japan, it is sometimes labelled and known as Sushi Rice/Pearl Rice. This variety of Short grained Rice is commonly used in making Sushi. It is also suitable for making Rice Cakes, Porridge and western-style Rice Puddings.
Another variety of Glutinous Japanese Rice called 'Mochigome' is used in making the popular Japanese Dessert Mochi and a special dish called Sekihan in Japanese & Patbap in Korean(a Rice dish cooked with Red Bean). This type of rice is short-grained, round & opaque, as the name suggests its stickier when cooked, but firm and has a chewy texture.
BROKEN RICE
BROKEN RICE
Broken Rice can come from any type of Rice. This is a type of rice yielded during the processing of the rice or sometimes collected from the debris which does not make to the standard length of the grain. Commonly Broken Rice is used to make flours & batters or used to make Rice Porridges(Kanji/Congee). Broken Rice can also be used to cook certain Rice Dishes, and can be further soaked and coarsely ground and converted into dishes like Rice Upma, Arisi/Rice Upma Kozhukattai etc.,
ARISI UPMA
ARISI UPMA KOZHUKATTAI
KANJI/PORRIDGE
ARBORIO RICE
ARBORIO RICE
Arborio
Rice is an Italian Short-grain Rice Variety. When cooked this rice
variety turns round, firm, creamy and chewy. It has high amylopectin and
so it is quite starchy. The starchy taste blends well with other
flavours.
Arborio
Rice is used to make risotto. Although Carnoroli, Maratello and Vialone
Nano are sometimes used to prepare the dish. This rice is also used for
preparing Rice Puddings.
BY-PRODUCTS OF RICE:
BEATEN/FLATTENED RICE FLAKES
Types of Aval / Flattened Rice Around the World
Across Asia, rice takes on many forms — and flattened rice flakes
are among the most loved and ingenious. From Kerala’s thick,
hand-pounded aval to the delicate, green-hued pinipig of the
Philippines, each culture has its own version of this humble yet
versatile ingredient.
Flattened
Rice/Beaten Rice Flake is a de-husked rice which is flattened into
thin, dry and flat Rice Flakes. Though not a Rice Variety on its own,
this is one by-product of Rice commonly and popularly used in many
dishes in and around Indian Sub-Continent, Sri Lanka, Vietnam, Thailand
and Philippines. It is called as Aval/Avalakki/Poha in Indian Languages.
This is an easily digestible form of Raw Rice and is used in many
recipes and dishes in Indian Cuisine.
English: Beaten/Flattened Rice Flakes Tamil : Aval Malayalam : Aval Kannada : Avalakki Telugu : Attugulu Hindi : Poha/Chewra Marathi : Pohe
Aval – Beaten Rice Flakes of South India
In South India, aval is made from mature rice grains that are parboiled, dried, and pounded flat. Traditionally, this was done using ural and ulakka (mortar and pestle). The flakes are slightly thick, chewy, and carry a subtle nuttiness. Older generations even made malar (puffed rice) by dry-roasting paddy in large woks — a method still remembered fondly in traditional households.
Today’s factory-made versions, however, tend to be thinner and more fragile,
processed mechanically in rice mills. While convenient, they lack the
rustic texture and aroma of the hand-pounded avals of yesteryear.
Poha / Chiura – North India, Nepal & Bangladesh
Across India, Nepal, and Bangladesh, flattened rice is known as poha, chiura, or aval. It comes in thin, medium, and thick varieties — each suited for different dishes, from quick poha upma to crunchy snacks and desserts.
Pinipig is made from immature glutinous rice grains, pounded while still green and toasted till crisp. It’s used as a topping for desserts like halo-halo and buko pandan. Its delicate crunch and pale green hue make it visually and texturally distinct from Indian aval.
Cốm (Vietnam) & Khao Mao (Thailand)
Both VietnameseGroene Rijst (Cốm)and Thailand’s Khao Mao are made by flattening young green rice,
producing soft, chewy flakes with a fresh, grassy aroma. These are
eaten fresh, used in sweets, or mixed with coconut and sugar — much like
our Aval Nanachathu!
Ambok – Cambodia
A ceremonial favourite during Cambodia’s Water Festival, Ambok is made from toasted rice still in husk, then pounded flat. It’s often enjoyed with banana or coconut, echoing the simplicity and comfort of Kerala’s evening snacks.
PUFFED RICE
PORI/PUFFED RICE
Puffed Rice is a type of puffed grain made from Rice, by heating the rice kernels under high pressure in the presence of steam. But the method of manufacturing can widely vary.Puffed Rice is commonly used as a breakfast cereal or converted into tasty snacks like Pori Urundai, Pori Kadalai etc., Puffed Rice is mixed along with various other snacks and ingredients, combined to create innovative fast food varieties served as a popular street food like Bhel Puri called Chaat in India.
English: Puffed Rice Tamil : Pori Malayalam : Pori Kannada : Pori/Mandalu/Madakki Telugu : Borugulu/Murmuralu Hindi : Murmura Marathi : Murmura
I have tried to comprise a few known Rice Varieties I use in daily cooking. There are even several indigenous Rice Varieties unique to certain parts of the world & region. Even extinct types of rice varieties are tried to be cultivated in recent years bringing out traditional species of Rice varieties which were commonly used in olden days. An effort to revive the old, extinct & native varieties of Rice. I would like to add a few ethnic varieties in this post with the help of my readers. Please do comment if you know a certain variety of Rice, I am glad to read and know about the varieties and update the same here. SM
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
