Sarkaraipongal (Chakkarai / Sakkarai Pongal)

Ingredients


Raw rice - 1 tumbler
Moong dhal (Payatham paruppu) - 50 grams
Jaggery - 350 grams
Cardamon (Elakkai) - 4 (powdered)
Cashew (mundhiri) - 10
Edible camphor (Pachchai Karpooram) - 1 pinch
Ghee - 5 teaspoon


Quantity of water to cook rice : 

Approximately 3 times the amount of (Rice + Moong dhal)


Preparation - 1 [using Vengalam Paanai (bronze vessel)]


  1. Heat water in vengalam paanai in high flame
  2. Add 1/4 tumbler of milk
  3. When the water and milk starts to boil, add rice, moong dhal
  4. Let this boil in the vengalam paanai
  5. Frequently stir the contents in the vengalam paanai
  6. When milk tries to spill over, reduce the stove to medium flame
  7. Until the rice cooks (might take 20 to 30 minutes), prepare the following simultaneously
    1. In a separate pan, heat jaggery along with 1 tumbler of water
    2. Heat this for 10 to 15 minutes till raw smell of jaggery goes away
    3. Filter this jaggery water and keep this ready
  8. When the rice is fully cooked, add the jaggery water in vengalam paanai
  9. Let this boil for 10 minutes
  10. Frequently stir till the sakkarai pongal becomes thick
  11. Add 2 teaspoon of ghee and stir continuously for 2 minutes
  12. Turn off the stove
  13. Add cardamon powder and pachchai karpooram
  14. Roast cashew & dried grapes with 1 teaspoon of ghee
  15. Mix this to the sarkaraipongal

Preparation - 2 [using pressure cooker]


  1. Heat 1 teaspoon of ghee in a pan.
  2. Add rice and moong dhal and roast them for 2 minutes
  3. In a pressure cooker, cook the rice and moong dhal with 3 tumblers of water. Wait for 4 sounds
  4. Keep this cooked rice ready
  5. Mash the jaggery
  6. Take a heavy bottomed vessel
  7. Add 1 teaspoon ghee and heat it
  8. Add the mashed jaggery
  9. Heat for 5 minutes. Jaggery will turn to liquid. Stir continuously
  10. Add the cooked rice to this and mix thoroughly
  11. Add 2 teaspoon of ghee and stir continuously for 2 minutes
  12. Turn off the stove
  13. Add cardamon powder and pachchai karpooram
  14. Roast cashew & dried grapes with 1 teaspoon of ghee
  15. Mix this to the sarkaraipongal

5 comments:

  1. Please share the Recipe for Akaravadusal.....

    ReplyDelete
    Replies
    1. Hi Josna, Akkara adisal is available here : http://www.iyengarthaligai.in/2016/01/akkara-adisal.html

      Delete
  2. Hi. Thankx for sharing these recipes. Can you tell how to make sarkarai pongal in vengala paanai?

    ReplyDelete
    Replies
    1. Hi Subaddra, Have updated this post on using vengalam paanai.

      Delete
  3. Hi mention rice quantity in grams. It is easier for us to do

    ReplyDelete