Sweet pongal and Khara/Spiced pongal

Sweet Pongal

Sweet Pongal:

» 1 cup Raw Rice

» 1/2 cup Green Gram Dal

» 1 cup Milk

» 3 cups Jaggery (powdered)

» 4 tbsp Ghee

» 2 tbsp Cashewnuts

» 2 tbsp Raisins

» 5 no Cardamoms (powdered)

» 2 no Cloves (powdered)

» 1 small piece Nutmeg (grated or powdered)

» A pinch of Saffron

» 2 1/2 cups Water


1. Roast dry the green gram dal for a couple of minutes.

2. Cook the rice and mung dal with 2 1/2 cups of water and 1 cup milk in the rice cooker and set aside.

3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.

4. Add the cooked rice and dhal.

5. Heat the 4 tbsp ghee.

6. Fry the cashewnuts and raisins and add to the pongal.

7. Add the powdered cardamoms, cloves nutmeg and saffron.

8. Mix well and serve hot.

Khara Pongal

Khara Pongal :
» Moong Daal 1 cup

» Rice 1 cup

» Cashewnuts 10-12 no

» Cumin Seeds, Pepper Powder 1 tsp each

» Chopped Green Chilli 3-4 no (depending on size and taste)

» Dry Coconut Flakes 2 tbsp

» Turmeric Powder 1/2 tsp

» Salt to taste

» Water 3 to 3 1/2 cups


1. Take a cooker and heat two tbsp of oil in it.

2. Wash moong daal and the rice and keep it separately.

3. Roast cashew in the oil and keep aside.

4. Now, add mustard seeds and cummin seeds.

5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.

6. Now, add the moong daal and fry for a minute.

7. Add water and the washed rice.

8. Also add coconut, salt and turmeric powder.

9. Close the cooker and allow it to whistle thrice.

10. After the cooker cools down, add the pepper powder, cashews

Serve with chutney or tastes good as it is. Enjoy

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