½ cup moong dal When the pressure subsides, open the lid and roughly mash cooked rice, lentils using back of ladle and keep it ready. I was amazed and humbled by the response I received for my first post in this series. In today’s blog, I will share an interesting recipe for an awesome Black Rice Sweet Pongal which tastes great with freshly grated coconut. 12 cashew nuts split or broken Pick a dish or an ingredient to refine the selection. golden raisins and roast until they expand like balloons. ½ cup Pongal rice It is a sweet pudding made with rice, moong dal, milk and jaggery. Cook soaked black rice with 2 times water (3 times if not soaked) in electric rice cooker or a pressure cooker. Keep stirring to avoid burning. Register to discover and share recipes with other bloggers and readers passionate about cooking. Now mix the cooked rice and lentils with jaggery syrup. Add the water and cook in the pressure cooker for two whistles or until soft. 2. This will clean any dust or stones that are typically found in jaggery blocks, Step 12 – Add shredded coconut and cook over medium heat for about 5 minutes or until the pongal reaches a porridge-like consistency, Step 13 – Add the cashews and raisins we roasted earlier, ¼ tsp. A pinch of pacha karpooram (edible camphor) Before sharing the recipe, I need to share the story behind the recipe. How ever a simple chutney does taste very good and can be prepared... Have you every tried this plain coconut chutney with garlic flavor? If you’re preparing this dish on a day other than Pongal, you may skip the boiling part, Step 6 – When the milk starts to boil over (not relevant if you’ve skipped this in Step 5), pour 3 cups of water and stir well, Step 7 – Close the Instant Pot with the lid and pressure cook on ‘manual-high’ mode for 3 minutes. Meanwhile heat jaggery powder in heavy bottom wok with 1/4 cup of water. Allow the mixture to boil become homogenous. molasses – optional for attaining the perfect color, ½ smidgen edible camphor (pacha karpooram) – optional, Instant Pot / pressure cooker / heavy-bottom pan. 3. Switch off the flame and wait until pressure gets Glad you’re here!. Set it aside. 2 tablespoons coconut pieces Open the cooker and mash the rice and dal lightly. While there are many variations of this dish, my family loves a recipe that includes coconut and milk. Relative to other rice varieties, this rice is high in protein and iron; according to Chinese medicine, it is considered a blood tonic. Pongal, the harvest festival, is naturally a lot about food. I could not speak a word for the next few minutes. Thank you for stopping by. And what is a meal without a sweet dish? Transfer the fried rice-dal mix to a pressure cooker and add three cups of water. 4 tbsps Ghee Pour remaining ghee and combine everything together. Method of preparation: Water: 1 and half cups Melted Ghee: 3 tbsp Let it melt and with a flat ladle, ensure that there are no lumps. Divine tasting sweet pongal is ready to serve. the rice and moong dal. Required fields are marked *, Hi! Sweet pongal / Chakkara pongal / Sakkarai pongal is a traditional south Indian dessert made with rice and jaggery. Split green gram lentil(moong dal) - 1/8 cup, « Coriander Leaves Tambli | Kottambari Soppu Tambuli. Add around 1.5 cups of water and cook for 3 whistles and 5 minutes in simmer. This special sweet pongal is prepared especially during Makara Sankranti. Set it aside. I did not know I had made a mistake because I had never seen my mom making this dish (who cares how something’s made when you can eat Michelin-star quality food made by mom). 200 grams Jaggery Even to this date, whenever I use jaggery, I remember that day . The purple color is caused by high levels of anthocyanins, a type of flavonoid or a class of compounds with antioxidant effects (same type of pigments that are contained in super foods like blue berries, concord grapes, eggplants, etc). The lentils turn brown and aroma wafts out within few minutes. Sweet Pongal is a popular sweet dish from South Indian cuisine. Sweet Pongal or Sakkarai Pongal is a very simple dish but few steps to remember to get the perfect pongal. Drain the water before continuing on, Step 5 – Add 2 cups of milk, stir it well and allow it to boil. DC gets you two versions of the quintessential Sweet Pongal which is a must at every celebration of this festival when joy bubbles over. udupi-recipes.com/2015/01/sweet-pongal-recipe-festive-sweets-recipe.html split chickpeas (chana dal) – optional for added crunch, 1 cup raw rice (ponni or sona masoori or basmati), 1-2 Tbsp. Optional: Fry the cashews and the raisins in ghee and set it aside Sharing the easy Instant Pot method of making the sweet pongal … Print. Thank you for this wonderful recipe! Add 1 Tbsp. Please add your comments below and / or rate this recipe. Black rice has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. It did take me a few years to get to the right recipe for sweet pongal that my family loves today. Add 2 tbsps of ghee, and add the  drained rice and dal. I have added only half cup of jaggery as we don't have sweet teeth, but I recommend 3/4 to 1 cup of jaggery for the genuine taste. If you already have powdered jaggery that is free of residue, you can skip this step and directly add the jaggery powder to the boiled rice. Today we will... Ven pongal is a rice and lentil dish similar to a khichdi and is a very popular breakfast in south India especially in my city Madras. ghee, 8-10 cashews split in halves and roast them with a flat ladle until the cashews turn light brown, Step 2 – Add 2 Tbsp. I am pleased to share our family recipe made for “Thai Pongal”, a harvest festival celebrated in mid-January in South India. 1/2 cup Moong dal Do not let the green lentils to burn when roasting. This will clean any dust or stones that are typically found in jaggery blocks, Add shredded coconut and cook over medium heat for about 5 minutes or until the pongal reaches a porridge-like consistency, Add the cashews and raisins we roasted earlier, ¼ tsp. Anyway, back to Sweet Pongal (Huggi). Cooking it in a pressure cooker definitely helps with the texture. Heat a small pan on medium flame and add 2 to 3 tablespoons ghee. The first time I made this was for my first pongal festival after my wedding. It does not need much ingredients to prepare this chutney. cook for 3 whistles. This is one my favorite recipes by Aparna! Learn how your comment data is processed. If using a pressure cooker or any other pot, set it on medium heat. golden brown color. Take the split green lentils in a wide pan or wok and roast them till aromatic in medium flame. Heat ghee in a pan and add the cashews and fry until Keep a heavy-bottomed pot on medium heat. Substitute jaggery with the same amount of brown sugar or white sugar. cardamom powder, the remaining ghee, a pinch of nutmeg powder (optional), and ½ a smidgen of crushed edible camphor (optional), Turn of the heat, mix the whole thing together and move the sweet pongal to a serving bowl, Enjoy this sublime sweet pongal aka chakkara pongal with your family and friends . 1 tablespoon raisins © 2019 copyright Senthil's Kitchen. 3 tbsp Ghee or as required Boil powdered jaggery with 1 cups water for a few mins until the jaggery powder is fully dissolved (stir to accelerate this process). Mash the cooked rice-dal mixture lightly with the help of a ladle and add it to the boiling milk. Amazing clicks and recipes! Sweet pongal) is generally prepared in temples as a prasadam, (an offering made to a deity).This type of pongal is made during the Pongal festival in Tamil Nadu and during Sankranthi festival in Andhra Pradesh.. 2 ½ cups water Tuesday, Nov 03, 2020 | Last Update : 07:54 AM IST. Remove the roasted cashews & raisins and set it aside on a small plate, In the same pot add ¼ cup moong dal (and optionally, 2 Tbsp. Heat 2 tsp of ghee in a seasoning pan and fry cashews, raisins and grated coconut one after the other. Cardamom Powder: 1/2 tsp Black Rice Sweet Pongal. Pour in the milk and bring it to a boil. We make this using the traditional pot meant for pongal but here have given the pressure cooker method.The best combination with sweet pongal is medu vada – Both are like match made in heaven Check the traditional sakkarai pongal recipe here. Add a pinch of saffron and a pinch of cardamom powder light golden color. 1. Add 2 tablespoons of coconut pieces and fry till golden and aromatic. Kobbari Pongali / Sweet Coconut Pongal Recipe for Sankranthi: Kobbari Pongali ~ Sweet Coconut Pongal ~ Sankranthi Special Recipes. If using white sugar, do not forget to add molasses to get the right color, Do not substitute ghee with any other fat (butter, oil, etc.) Remove from the heat and pour over the cooked rice Milk: 3/4 cup Sweet pongal / Chakkara pongal / Sakkarai pongal is a traditional south Indian dessert made with rice and jaggery. Powdered Jaggery : 1/2 cup to 3/4 cup If using a pressure cooker, close the lid and cook for 3 whistles. Looks like this recipe can be made better... Tell us how we can improve this recipe further. Cashews and Raisins. Rinse raw rice in enough water and add it to cooker along with roasted green lentils. Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog. In a small pan, fry the broken cashews until golden brown in 1 tbsp ghee or you will lose the essence of the dish’s flavor, Note: if using fresh coconut, grate it before you start; also don’t forget to crush the jaggery ahead of time, if using a jaggery block, Step 1 – Set the Instant Pot on saute mode. Recipe provided by educational psychologist Dr Saranya T Jaikumar. Chakarai Pongal or Chakkara Pongali (lit.

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