Chakkera Pongal is south Indian Temple prasadam recipe. This is very delicious,aromatic and divine in taste. We prepare this chakkera pongal recipe during festivals like Makara Sankranti, Navaratri, Diwali, Vara Lakshmi Pooja and also on any special occasions at home. It is very easy to prepare in less time and with less ingredients.
Check this recipe in our youtube channel :
Chakkera Pongal video link : https://youtu.be/sE2OlUTL2Y0
We prepare different varieties of pongal like Sweet Pongal, which is prepared using milk and texture of this Sweet Pongal will be thick, mushy and creamy. Texture of Chakkera Pongal which I am sharing today will be grainy. The main divine aroma and taste of this chakkera pongal is from edible camphor (pachakarpuram in telugu). So do not miss adding this edible camphor to get good aroma and taste, exactly which we get in temples.We also prepare many til/sesame seeds/nuvvulu recipes for pong al. Do check out this unique Til Sago & nuts Laddu / Sagubbiyam nuvvula laddu which is prepared using sesame seeds, sago and many healthy ingredients.
Also check other festival recipes by just clicking below links..
Youtube links :
Chakkera Pongal
Coconut Rice || Kobbari annam
Flax Seeds Laddu
Blog Links :
Sweet Pongal
Til Sago Laddu / Sagubbiyam nuvvula laddu
Foodie Monday Blog Hop
Taking this delectable,aromatic and delicious Chakkera Pongal to FoodieMondayBloghop fb groups #280SankrantiSpecial theme. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week we group members decided to share Sankranti festival recipes. So here I am sharing my part Chakkera Pongal recipe.
Chakkera Pongal
Preparation time - 10 minutes
cook time : 20 min
Category : Sweets / Festival
Recipe Cuisine: South Indian
Main ingredients : Rice, yellow moong dal
Author : Aruna SarasChandra
Ingredients
Rice - 3/4 cup
Yellow moong dal/ pesara pappu - 1/4 cup
Jaggery - 3/4 cup
Sugar - 1/4 cup to 1/2 cup (adjust)
Ghee - 1/2 cup (adjust)
Cashew nuts - 12
Raisins - 12
Dry coconut pieces - 2 tsp
Edible camphor - 1 small pinch
Cardamom powder - 1 tsp
Instructions
1) Dry fry 1/4 cup of moong dal in pressure cooker on low to medium flames till it changes color.
2) Switch off the flames and add 3/4 cup of rice and mix everything well.
3) Wash rice and moong dal in water twice and add 2 cups of water to it.
4) Pressure cook this for 3 whistles on medium flames, switch off the flames and keep it aside.
5) Now prepare jaggery syrup, for this take jaggery and sugar in a pan. To this add 1/4 cup of water and cook till you get 1 string consistency and keep it aside.
6) Open pressure cooker lid and mix cooked rice and dal well. Now strain jaggery syrup in cooked rice and mix everything well.(**check tips)
7) Cook this on low flames till rice absorbs jaggery syrup and becomes thick.
8) Now add cardamom/elachi powder , edible camphor, 2tsp of ghee and mix everything well. Mash edible camphor with ur finger and then add.
9) Pongal is almost ready, keep this aside.
10) Add remaining ghee in pan, add cashew nuts, dried coconut pieces and fry it on low flames.
11) When above nuts and coconut pieces starts changing color then add raisins. Fry till raisins becomes fluffy.
12) Now add this in prepared pongal and mix everything well.
If you want you can add some more ghee.
That's it our Chakkera Pongal is ready to serve.
** Adjust ghee as per your taste.
** You can skip adding sugar, but adding sugar gives good taste to this Chakkera Pongal.
** For 1 glass of rice and moong dal add 2 glasses of water.
** In order to get grainy texture we do not soak rice and dal.
** Adding coconut pieces gives good taste to pongal.
** Add only 1 small pinch of edible camphor to perfect taste, adding more will ruin pongal taste. So be careful while adding it.
Hope u liked this delicious and eigen chakkera pongal.. Also check other festival recipes from my YouTube channel & blog by just clicking the link below pic.
The Chakkara Pongal looks so good! Lovely colour and texture. 😀
ReplyDeleteI make it the same way too, minus the sugar. Will try out your version the next time.
Pongal with edible camphor is so aromatic and tempting . Delicious preparation for the festive season. I love ven Pongal but my boys love sweet Pongal all the time.
ReplyDeleteLoved your South Indian Temple style Chakkwra Pongal ! Looks so festivite. Edible camphor must have added lovely flavor to the rice lentil jaggery based sweet.
ReplyDeletePongal looks absolutely delicious. Loved your well explained recipe. I wish I could taste this Pongal as temple prasad. Edible camphor will make this sweet Pongal divine.
ReplyDeleteSakkara Pongal is an all time favorite..somehow this creamy sweet has always been my weakness and I cannot say No ..yours looks super tempting
ReplyDeleteLove this Divine treat.. used to have it at neighborhood South Indian Temple in Mumbai.. I love the addition of edible camphor here.. must have added so much aroma and flavour to it.
ReplyDeleteChakkera pongal looks super tempting and perfect to enjoy anytime for us. Edible camphor lends nice flavor to the pongal.
ReplyDelete