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South Indian Recipe
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Vatha Kuzhambu
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Chakkara Pongal
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Chakkara PongalChakkara Pongal - Characteristic preparation of the Harvest festival, this sweet dish makes for an anytime eat. It is often made as naivedhyam for poojas and on auspicious days. Milk is not always used in preparing chakkara pongal though adding milk gives it the rich and creamy consistency. Edible camphor or pacha karpooram is added for flavor.
Roast moong dal for a few minutes. Cook rice and moong dal along with water and milk till soft. Melt jaggery in a pan with little water. Strain to remove any impurities. Mix the jaggery with the cooked rice and moong dal mix in a pan and blend it together over a slow flame. Add most of the ghee and stir. In another pan, take a little ghee and fry cashews, raisins and cloves. Add them to the mixture. Pound nutmeg, cardamoms and edible camphor and garnish the chakkara pongal. Serve hot. Sweet Pongal with Kalakand (crystallized sugar lumps) comments powered by Disqus |
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