Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Chakrai Pongal
Introduction
This is one of my dad’s favourite puddings, which is traditionally made for the South Indian harvest festival of Pongal when the new-season jaggery (palm sugar) is harvested. When he showed me how to make it, I thoroughly approved of his liberal chef-like use of butter at pretty much every stage (along with the very chef-like trait of tidying away as he went along). We checked the recipe on the phone with my grandmother’s sister, my great-aunt Leela Chithi in Trivandrum – she recommends 250g sugar in this recipe, but we decided to halve it – feel free to increase it as you wish!
Ingredients
| split moong dal | |
| American long-grain or basmati rice, rinsed | |
| water | |
| jaggery or soft dark brown sugar | |
| butter | |
| cashew nuts, halved | |
| raisins | |
| Storecupboard: | |
| cardamom pods, seeds only |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
