Wish you all Happy Vinayaka Chavithi !!


Back home in India, they used to put a big Ganesh Idol in the temple premises in our colony. I used to go there along with my friends after school to have prasadam πŸ™‚ Most of the days, they used to give chakkar pongal as prasadam. It used to taste divine with light karpuram(camphor) flavor.

I have always make Pal pongal for all the festive occasions. Today I tried Chakkar Pongal, as mom is here to guide me πŸ™‚

What you need :

Rice : 1 cup
Moong Dal / Pesara pappu : 1/2 cup
Jaggery / Bellam : 1 cup (grated)
Sugar : 1 cup
Ghee / Clarified Butter : 1 cup + 2 Tbsp
Water : 3 cups (See Notes)
Pacha Karpooram (Edible Camphor) : less than a pinch (See Notes)
Cashews : to garnish (roasted in a tsp of ghee)

  1. Heat 2 Tbsp of Ghee in a large deep pot or a pressure cooker.
  2. Add Moong dal, and fry for a min, till emits nice aroma and turns to light brown color.
  3. Add Rice, and water.
  4. Cook till done, stirring in between to avoid burning.
  5. Simultaneously, in a medium sized pan, melt sugar, jaggery in half cup water. Strain to remove any impurities.
  6. Turn the heat of the Rice and dal mixture to low, and add the syrup. Mix well.
  7. Add ghee and cashews.
  8. Now add karpooram and mix well.
  9. Serve hot or cold.


Mom’s Tips :

  1. Instead of 3 cups of water, you can use 2 cups water and 1 cup milk.
  2. Quantity of Sugar and be increased or decreased according to taste.
  3. Do not hesitate while adding ghee πŸ™‚ The more you add, the tastier it will be πŸ™‚
  4. If you do not have edible camphor, add powdered cardamom.
  5. You can even add Raisins or pieces of dry coconut (roasted in ghee) to garnish.

13 thoughts on “Chakkara Pongali”

  1. Came here through my friend's blog. And really enjoying going through your previous posts. Your chicken 65 is tempting me to try it right now !! Superb collection of recipes with equally very nice pictures.
    This pongal looks inviting

    Hamaree Rasoi

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