Chakkara pongal is a delicacy made specially on the occasion of the Harvest festival in Tamil Nadu in India. This festival celebrates a good harvest and offers thanks to the Sun God (Surya) and the animals (Cows, Buffaloes) that was reason for the bountiful harvest. Traditionally the pongal is made in an earthern pot over an open fire. Some families use a bronze pot. This pongal I used my vengala paanai (bronze pot).
Wash and clean the pot. Apply Sandal and Kumkum to four sides and tie a turmeric plant around the neck of the pot.
Stuff you will need:
2 cups white rice
3/4 cups moong dhal roasted in ghee
Milk 3 cups
Water 5 – 7 cups
Powdered jaggery – 4 cups
Ghee – 4 tbsps
Cashews – 20 roasted in ghee
Raisins – 20 roasted in ghee
Cardomom – 10 peeled and powdered
How to make it?
Boil the mixture of water and milk in the pot. As it rises add the rice and moong dhal. Stir occasionally till well cooked. Add jaggery and stir frequently till it thickens into a nice golden mass. Add ghee and mix it in. Garnish with roasted cashews, raisins and cardomom.
This is usually served with a seven vegetable hot and sweet savoury stew called the Ezhu Kari Kootu. Recipe elsewhere in this blog.