Kovil Sakkarai Pongal
Chakkarai Pongal is a traditional south Indian sweet recipe. Unique ingredients and cooking style makes Inipu Pongal taste divine. Instant pot Pongal is so easy and flavorful. Perfect for the Pongal festival.
Rice to dal ratio for Sweet Pongal recipe
Every family has its own ratio of Rice and dal for Pongal. For our homestyle Pongal, I generally use 2:1 but for temple style Sakkara Pongal I would recommend 4:1 ratio rice and dal. I used some masoori rice but you can also use raw rice
Do I need this much butter for Pongal?
Yes if you need temple Sweet Pongal, add 1:1 rice and butter. It gives amazing flavor to the Pongal. For vegan sweet Pongal, you can add vegan butter but the flavor might vary.
Can I use ghee instead of butter?
Yes, you can use ghee but butter (brown butter ) gives the perfect color and taste to the Kovil Pongal.
Pressure cooker Kovil chakkarai Pongal
I have cooked Pongal in “Rice “ mode. Based on the rice and dal quantity, time will automatically change. If you are cooking pressure cooker sweet Pongal add 1 cup of water and cook for 4-5 whistles. Excess water might spill out. Cook Pongal with jaggery water and follow the rest of the steps.
Should I filter jaggery water?
If you are doubtful about impurities in the jaggery, prepare jaggery water; strain and add to Pongal.
Where I can get edible camphor?
Edible camphor is available in most Indian stores. never use pooja camphor instead of edible camphor. Always use a very small piece. Never add excess Camphor.
PONGAL RECIPES | BHOGI RECIPES | KANNUM PONGAL RECIPES
PONGAL VARIETIES
Jaggery based recipes
Instant pot recipes
Ingredients
Soak
1/4 cup rice (I used some masoori rice) 1 tablespoon Moong dal enough water to soak
Temper
4 tablespoon butter 10 cashews 2 tablespoon raisins
Cook Rice and dal
1 + 1/2 cup water
Pongal
1/2 cup jaggery, heaped 1/2 cup hot water Pinch of salt 1/4 teaspoon Cardamom powder Pinch of nutmeg powder Small piece of edible camphor
How to make Kovil Sakkarai Pongal in the instant pot with step by step pictures
Firstly wash rice and dal and soak for 10 minutes
Turn on IP in “Saute” mode and add 4 tablespoon of butter
When the display shows “Hot” add cashew and raisins
Mix well and roast
Add soaked rice and dal and saute for 1 minute
Press “Cancel” and add water; mix well and make sure nothing is stuck to the pan
Cook in “rice” mode and do Natural Pressure Release
Mix well and mash
Add jaggery, hot water, cardamom powder, and a pinch of salt; mix well and cook for 5-7 minutes until Pongal comes together
Press “Cancel” and turn off IP
Finally, add a pinch of nutmeg and a small piece of edible camphor and mix well
