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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!

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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

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

From the book

Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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