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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Chakrai Pongal
![Rukmini Iyer’s Chakrai Pongral](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/PONGAL_IE_MINI_141_Adj-scaled-2.jpg)
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 |
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