Unprocessed, jaggery has impurities- so add water to the crushed jaggery and heat it. Allow the mixture to boil become homogenous. chana dal) and roast for a couple of minutes until the color changes to a light hue of red and the aroma of the roasted dal fills the room, Add 1 cup rice and roast until the rice and dal turn light brown. Black rice (also known as Purple rice, or Kavuni Arisi in Tamil) is a very nutritious, antioxidant rich variety of rice that has a deep black color which usually turns deep purple when cooked. ghee, 8-10 cashews split in halves and roast them with a flat ladle until the cashews turn light brown, Add 2 Tbsp. 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. Learn how your comment data is processed. See all pongal recipes or all coconut recipes. Heat a small pan on medium flame and add 2 to 3 tablespoons ghee.
Note: Ven Pongal is best enjoyed immediately. While there are many variations of this dish, my family loves a recipe that includes coconut and milk. Cool. Black Rice (Kavuni Arisi) Sweet Pongal is a healthy twist to the popular South Indian white rice sweet pongal and is cooked with the healthier black rice (kavuni arisi), jaggery and garnished with ghee roasted cashews and golden raisins and flavored with crushed cardamom. Cashew and raisins to Garnish (optional).
Wash and soak the rice and moong dal for about 15 minutes. If you’re preparing this dish on a day other than Pongal, skip the boiling part, 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, Close the Instant Pot with the lid and pressure cook on ‘manual- high’ mode for 3 minutes. Sakkarai pongal or chakkarai pongal recipe a sweet dish you can make for neiveidhyam.
Add raw rice to the cooker and wash both rice and dal 2 to 3 times. Or sign-in with your Very Good Recipes account: Don't have an account yet? ½ cup Pongal rice to it. In today’s blog, I will share an interesting recipe for an awesome Black Rice Sweet Pongal which tastes great with freshly grated coconut. 2 Tbsp. Required fields are marked *, Hi! Copyright © 2015 - 2020 Deccan Chronicle. ½ cup Jaggery grated. 4. Add this seasoning to the Sweet Pongal along with the fried coconut pieces, and mix well. If you continue to use our site, you agree to the updated Policies. ½ cup moong dal Black rice, is also called Forbidden rice or “Emperor’s rice,” as it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else. De-seed cardamom and powder it finely using mortar and pestle. Pour this tempering over the rice-dal-milk mixture. Drain the water before continuing on, Add 2 cups of milk, stir it well and allow it to boil. The reality was that the jaggery had hardened, my mouth was sticky and I found it very difficult to chew.
Obviously after Christmas and new year celebration, Indians get ready to celebrate this famous festival. 1/2 cup fresh/frozen coconut though freshly grated coconut is best I love that we can regulate the amount of jaggery.
Hi Supermoms, I am super excited to share the special recipe that I have created for this year's Pongal Festival- Coconut Pongal . Let it melt and with a flat ladle, ensure that there are no lumps. This step needs to be done just before opening the Instant Pot / pressure cooker or else the melted jaggery will thicken again, When the Instant Pot / pressure cooker has released pressure naturally, open and slightly mash the cooked rice and lentils with the flat ladle, Pour the melted jaggery over this mashed rice-lentil mixture using a strainer. 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. Followed it to the T. Steps were easy to understand and the end result was yummy! I have already posted the recipe for milk pongal. Cashews and coconut change in color and raisins puff up after frying. Black Rice, Dessert, Kavuni Arisi, Pongal, Sweet Pongal. Sweet pongal / Chakkara pongal / Sakkarai pongal is a traditional south Indian dessert made with rice and jaggery. 3 cups water Drain the water before continuing on, Step 5 – Add 2 cups of milk, stir it well and allow it to boil. In our home, we use black rice for making sweet and savory pongal, or we even eat it with dal or curries. I excitedly finished cooking the pongal, served it in a beautiful bowl (that I had received as a wedding gift) and put a spoonful into my mouth. light golden color.
Substitute jaggery with the same amount of brown sugar or white sugar. Print. We like our black rice pongal a little dry and chewy, but if you prefer it to a porridge consistency, add 4 times water. 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.) If you are using copra, then not need of roasting. cashews. 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.
mixture. 2. Thank you for this wonderful recipe! Set it aside. keep it aside.
Heat ghee on a pan, fry cashews and raisins (and optional grated coconut) and add to the Pongal. 2 tablespoons coconut pieces I prefer 1:1/2, where you have the perfect amount of daal to rice. Drain completely.
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