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    Home » Recipes » Gluten Free

    Chakkarai Pongal | Kovil Sakkarai Pongal

    Published: Jan 7, 2012 · Modified: Jan 12, 2021 by Radhika · This post may contain affiliate links · 35 Comments

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    Chakkarai Pongal

    Chakkarai Pongal or Kovil Sakkarai pongal recipe with step by step photos.  This sweet pongal is made on the first day of the Tamil of “Thai” for the harvest festival.

    It is made using freshly harvested rice from the fields along with jaggery to sweeten it and with spices like cardamom, camphor, nutmeg to make it more flavourful.

    During the recent years, I have stopped making chakkarai pongal in Pressure cooker. Though it is easy, I prefer cooking it in an open vessel as I love the texture, flavor and taste of it.

    It will be exactly like the Pongal given in temples as prasadhams. I personally feel that Pongal, when made in a pressure cooker, becomes dense and hard as it cools down to room temperature.

    Also the cleaning of the starch and residue released from the vent afterwards makes it cumbersome.

    Chakkarai Pongal recipe

    I recently made it for “Vaikundha Ekadashi” so thought I would share it with you all.

    Not only for pongal festival you can make this for all festive occasions as prasadham.

    If you thought that making chakkarai pongal in an open vessel will take more time then you are mistaken. It took me just 35-40 min to complete the entire process.

    I chose to cook it in a wide kadai as it gets done quicker and also easy to click.

    Traditionally we use a 'vengala paanai' (bronze pot) to cook pongal according to our custom but you can also use a clay pot to cook this on the “Pongal” day and follow the same steps.

    Chakkarai Pongal recipe

    Recipe Notes:

    1. The quantity of water will depend on the quality of rice used. If the rice is new it needs less water and cooks quickly, if it old then more water and more time.

    2. If you feel that the rice is not done and there is no water left further to cook, add more water after heating it. Never add cold water.

    3. The color and taste of the pongal will depend on the quality of the jaggery you use. I chose “Paagu Vellam” for its dark color and the flavor it gives to the pongal. But traditionally they use “Achchu Vellam” during pongal day.

    4. Adjust the quantity of jaggery according to your sweet tooth and you can avoid milk and use water alone for cooking.

    5. Along with Edible camphor you can also use Dry ginger powder (Sukku) or nutmeg powder for enhanced taste.

    Chakkarai Pongal recipe

    Chakkarai Pongal recipe with step wise photos:

    chakkarai pongal recipe-1

    1. Heat a pan and dry roast the Yellow moong Dal (paasi paruppu) over a low flame till the aroma arises taking care not to change its color.

    2. Wash rice and soak for 10 mins.

    3. Meanwhile grate and measure jaggery. Measure ¼ cup of water in a vessel and put the grated jaggery in it. Mix well and then keep it on the stove and heat it. Stir till the jaggery completely dissolves.

    chakkarai pongal recipe-2

    4. Pass the jaggery syrup through a fine sieve to remove any impurities. Return the syrup to the vessel and bring it to a bubbling boil. No need for any string consistency. Keep it aside.

    5. Heat a wide bottomed pan with milk and 4 cups of water and bring to a boil. Add both the rice and moong dal. Mix well and close with a lid leaving a small opening and let it cook over medium flame.

    chakkarai pongal recipe-3

    6. Keep stirring the rice in between and by the time you finish the above steps the rice would have been cooked, mushy. All the water and milk would have been absorbed and it will be in a semi solid state. When pressed between your fingers it should be easily mashable and appear mushy.

    7. Now add the jaggery syrup and mix well. You will see the pongal liquefying again but not to worry. Cook for another 7-10 min over medium-low flame till it further thickens again.

    chakkarai pongal recipe-4

    8. Heat 2 teaspoon of ghee and roast the cashew nuts to a golden brown and keep it aside. Pound the cardamom seeds and keep it ready. Discard the skin.

    9. To the chakkarai pongal add crushed cardamom seeds, edible camphor (pachcha karpooram), ghee roasted cashew nuts and the remaining ghee and mix well and cook for a minute.

    Chakkarai Pongal recipe

    10. Transfer to the serving bowl and serve hot with some ghee drizzled on top.

    More pongal recipes for you

    Paal Pongal

    Thinai Sakkarai pongal

    Kalkandu pongal

    Varagu arisi ven pongal

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    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Chakkarai Pongal Recipe details below:

    Chakkarai Pongal | Kovil Sakkarai Pongal

    chakkarai pongal or sakkarai pongal recipe with step wise photos.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time : 10 mins
    Cook Time : 45 mins
    Servings : 3
    Course : Dessert
    Cuisine : South Indian
    Author : Radhika

    Ingredients
      

    • Raw Rice – ½ cup
    • Yellow moong dal – 2 tbsp
    • Grated Jaggery – 2 cups
    • Water – 4 + ¼ cups
    • Milk – 2 cups
    • Cardamom – 1
    • Edible camphor – 1 pinch
    • Sukku Podi or Dry Ginger Powder - ½ tsp Optional
    • Cashew nuts – 7 to 8
    • Ghee – 4 – 5 tbsp
    Prevent your screen from going dark

    Instructions
     

    Preparation:

    • Wash rice and soak for 10 mins.
    • Heat a pan and dry roast the Yellow moong Dal (paasi paruppu) over a low flame till the aroma arises taking care not to change its color.
    • Make jaggery syrup: Grate and measure jaggery. Measure ¼ cup of water in a vessel and put the grated jaggery in it. Mix well and then keep it on the stove and heat it. Stir till the jaggery completely dissolves.
    • Pass the jaggery syrup through a fine sieve to remove any impurities. Return the syrup to the vessel and bring it to a bubbling boil. No need for any string consistency. Keep it aside.
    • Cook rice: Heat a wide bottomed pan with milk and 4 cups of water and bring to a boil. Add both the rice and moong dal. Mix well and close with a lid leaving a small opening and let it cook over medium flame.
    • Keep stirring the rice in between till the rice is cooked and turns mushy. All the water and milk would have been absorbed and it will be in a semi solid state. When pressed between your fingers it should be easily mashable and appear mushy.
    • Make pongal: Now add the jaggery syrup and mix well. You will see the pongal liquefying again but not to worry. Cook for another 7-10 min over medium-low flame till it further thickens again.
    • Heat 1 tablespoon ghee in a tempering ladle and roast the cashew nuts to a golden brown and keep it aside. Pound the cardamom seeds and keep it ready. Discard the skin.
    • To the chakkarai pongal add crushed cardamom seeds, edible camphor (pachcha karpooram), sukku podi, ghee roasted cashew nuts and remaining ghee. Mix well and cook for a minute.
    • Transfer to the serving bowl and serve hot with some ghee drizzled on top.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Reader Interactions

    Comments

    1. Vidya Sudarsan

      October 16, 2016 at 9:58 am

      5 stars
      I followed your recipe and made Chakara Pongal today! turned out really yummy!!

      Reply
      • Radhika

        October 16, 2016 at 7:19 pm

        Thank you so much for your lovely feedback Vidya. Glad it came out well for you.

        Reply
    2. a4agent

      January 14, 2014 at 1:19 pm

      Well described step by step to go for Chakkarai Pongal.

      The colorful Images would surely make any one mouthful watery... Good work.

      Reply
    3. Preety

      April 24, 2013 at 11:25 am

      i ate this in a restaurant once and loved it..never tried making it though..yours look super tempting

      Reply
    4. Vijayalakshmi Dharmaraj

      January 11, 2013 at 8:20 pm

      wow wow its so adorable... can't take my eyes from it...

      Reply
    5. Sweeya Sidharth

      February 27, 2012 at 4:42 pm

      Thanks for the clarification. My husband is a fan of this now. He now asks me to make this more often 🙂

      Reply
      • Radhika

        February 27, 2012 at 6:14 pm

        Thanks a lot Sweeya. Glad he likes it. My elder is a big fan of this too.

        Reply
    6. Radhika

      January 21, 2012 at 12:53 am

      @ Sweeya Sidharth: Glad you tried and it came out well. Reg your query, it is not a typo. More jaggery is used while cooking by the traditional method than when compared to the pressure cooker method.

      Reply
    7. Sweeya Sidharth

      January 20, 2012 at 11:48 pm

      you have a awesome blog. I tried this and it turned out really well.

      The pressure cooker method has half the amount of jaggery. Is that a typo?

      Reply
    8. Princy Vinoth

      January 15, 2012 at 10:28 am

      wow looks fabulous.my laptop is here radhika!hope to restart blogging soon!

      Reply
    9. radha

      January 08, 2012 at 11:16 pm

      Looks so delicious. And waiting for Pongal day to make it.

      Reply
    10. Kavi

      January 08, 2012 at 7:44 pm

      Kovil chakkara pongal smells amazing! This one looks really good.. with all that ghee! 😀

      Reply
    11. Kalyani's Platter

      January 08, 2012 at 10:02 am

      looks delicious and tempting clicks ....

      Reply
    12. divya

      January 08, 2012 at 8:28 am

      wow thats looks so yummy, delicious...so appetizing!.

      Reply
    13. PrathibhaSreejith

      January 08, 2012 at 3:20 am

      Chakkarai Pongal luks so delicious, great clicks as well 🙂

      Reply
    14. Torviewtoronto

      January 08, 2012 at 1:38 am

      favourite pongal looks wonderful lovely on the banana leaf

      Reply
    15. Archana

      January 07, 2012 at 9:38 pm

      awesome. drooling here.

      Reply
    16. maha

      January 07, 2012 at 9:34 pm

      Looks yumm n tasty..one of my favourite one.... Nice pics

      Reply
    17. Sravs

      January 07, 2012 at 9:28 pm

      superb and yummy !! well explained !!

      Reply
    18. Kalpana Sareesh

      January 07, 2012 at 8:56 pm

      Ohh so so yumm .. mouth watering sersly..

      Reply
    19. Anjali Shukla

      January 07, 2012 at 8:49 pm

      I've been looking for a recipe and moreover a detailed pictorial recipe like this for long and woooosh, here it is!
      This is my Christmas gift from you, though belated. 🙂

      Reply
    20. Shree

      January 07, 2012 at 8:03 pm

      Looks yumm.. Nice pics as always 🙂

      Reply
    21. Prathima Rao

      January 07, 2012 at 7:43 pm

      So well explained!!!!! Made perfectly 😉
      Prathima Rao
      Prats Corner

      Reply
    22. Neha

      January 07, 2012 at 7:39 pm

      Very yummy looking pongal...Will be trying it soon...

      Reply
    23. Priya Sreeram

      January 07, 2012 at 7:24 pm

      radhika, can I just hop over for the pongal- seriously drool worthy stuff and nicely explained !

      Reply
    24. DV

      January 07, 2012 at 5:56 pm

      Drool-worthy! I cant wait for Pongal festival to make this!

      Reply
    25. anusha praveen

      January 07, 2012 at 4:14 pm

      I am drooling radhi!!

      Reply
    26. Jay

      January 07, 2012 at 1:52 pm

      this is just awesome...yummy recipe dear..!
      Usually, I'll try the cooker version..now cant wait to try your tempting version..:)

      Reply
    27. Kalyani

      January 07, 2012 at 1:15 pm

      awesome Radhika !

      Reply
    28. Shobha Kamath

      January 07, 2012 at 12:57 pm

      Looks delicious ! I like the pics too.

      Reply
    29. Ramya

      January 07, 2012 at 10:50 am

      beautiful clicks and nice recipe

      Reply
    30. jayashree

      January 07, 2012 at 9:28 am

      The rich color is alluring...

      Reply
    31. sangee vijay

      January 07, 2012 at 9:27 am

      Wow...wow...super delicious pongal,perfect proportions,I too do it similar way, this looks so divine!!
      Pongal O' pongal 🙂 very nice post Radhika !

      Reply
    32. Prabhamani

      January 07, 2012 at 9:21 am

      My favorite recipe!!U made it awesome!!Nice pictures 🙂

      Reply
    33. Nalini's Kitchen

      January 07, 2012 at 9:13 am

      yum..yum..Awesome recipe,looks so delicious and divine.

      Reply

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