ReceptnaptárChakarai pongal (sweet rice and mung bean pudding)
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Method
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- Cook the rice and mung beans together with the water in a pot or pressure cooker until mushy.
- Meanwhile, melt the jaggery with 1 cup (240 ml) water in a pan.
- Add the ground cardamom as the jaggery melts.
- Mash the rice-and-bean mixture well, and add it to the jaggery syrup.
- Mix well, and cook over low heat until the whole mixture comes together.
- In a separate pan, heat part of the ghee, and fry the cashews until golden brown.
- Add the raisins and fry for a few more seconds until they swell up.
- Add the nuts and raisins to the pongal.
- Serve hot, with an extra dollop of ghee on top.
Source: Wikibooks Cookbook – Chakarai Pongal (Sweet Rice and Black Gram Pudding) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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