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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.

Instant pot sweet pongal

kovil sakkarai pongal

5 from 2 votes

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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

Instructions

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

Video

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Notes

If jaggery has impurities prepare jaggery water and strain the jaggery water then add to Pongal
Cooking time might vary according to the jaggery size
If you don't like soft cashews; after roasting keep them aside. Add it before turning off IP
avoid sauteeing rice and dal for longtime
Nutmeg and edible camphor is a must for temple style Pongal but you can skip it according to your taste
Always add a pinch of nutmeg excess nutmeg might affect the taste
For extra flavor, you can add milk according to your taste
Add edible camphor only after turning off the IP. Also, add only very little
You can cook Pongal in ghee but cooking Pongal in butter gives an appealing brown color to kovil Sweet Pongal