Karumbu chaaru pongal is a special sweet pongal made using fresh sugarcane juice, raw rice, moong dal and sugarcandy. It is not the regular sakkarai pongal and has a very unique taste. I usually make this during festival time or when sugarcane is easily available. This recipe tastes naturally sweet and is very aromatic too.

This dish has its sweetness from the sugarcane juice. It feels more light when compared to pongal made with jaggery or sugar. The flavor is fresh and bit different from the usual sweet dishes. It is a nice recipe to try if you like traditional sweets and want to make something different at home.

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About Karumbu Chaaru Pongal

Karumbu chaaru pongal is recipe made with raw rice, moong dal, sugarcane juice and sugar candy as main ingredients. Here Sugarcane juice is used instead of water or milk. It gives that natural sweetness and nice flavor to this recipe. This recipe is simple but it needs little patience while extracting the juice.

The texture of this pongal is soft, slightly gooey and moist. Rice and dal gets cooked well in the sugarcane juice itself. Once mashed well, it becomes creamy and smooth. Ghee added at the end gives good richness and enhances the taste more.

This recipe has a taste of mildly sweet with strong sugarcane flavor to this pongal. Sugar candy adds extra sweetness and slight crunch when it melts. Also the cardamom gives mild aroma which blends well with this recipe. Overall it tastes very comforting and feels very traditional.

I usually make this pongal fresh and serve it hot or warm. It tastes best on the same day itself. This recipe is a little different from usual pongal so it always feels special when made.

Karumbu Chaaru Pongal was very new to me until I saw this in the cookbook I had. This pongal has a very nice flavour of karumbu(sugarcane) and was most liked by everyone at home.Do try this Karumbu Chaaru Pongal for this year's Pongal festival.

Karumbu Chaaru Pongal Ingredients

• Raw rice - I have used raw rice for making this pongal. It cooks soft and gives a good texture. You can use pongal rice also if needed.
• Yellow moong dal - I add this for flavor and thickness, it gives soft texture when cooked well.
• Sugarcane juice - It acts as an alternative for sugar and jaggery. It adds natural sweetness and flavor. Use fresh and clean juice only for this recipe.
• Sugar candy - I add this to increase the sweetness. It melts and makes the pongal little gooey. You can skip it if you want mild sweet taste.
• Ghee - I melted and used it for richness and aroma. It enhances the taste a lot. You can add little more if you like.

Similar Recipes

• Paal pongal
• Millet sweet pongal
• Kalkandu pongal
• Pongal kuzhambu
• Medu Vada

How to make Karumbu Charu Pongal Step by Step

1.Peel off the hard sugarcane outer skin, then chop into small cubes. Transfer to a mixer. I did this in batches as I used my small mixer jar.

2.Add little water and grind it. Now drain the sugarcane extract in a strainer.

3.Squeeze it with your hands or press using a spoon. Keep a bowl underneath to hold the juice. Repeat this again if you feel the extract is juicy then grind again and discard. Then proceed grinding with next batch.

4.Measure and rice,dal. In a pressure pan roast dal till slightly golden, Set aside. Rinse rice and add it to cooker along with sugarcane juice.

5.Pressure cook for 4 whistles in low medium flame. Once rice is cooked, add sugar candy.

6.Stir it well, the sugar candy will melt  and it will turn goey. Mash the rice with a ladle. Add cardamom powder.

7.Mix well, finally heat 2 tablespoon ghee, add cashews fry till golden add it to the pongal, stir well and cook for 2 minutes.

Serve hot or warm.

Expert Tips

• Juice extraction - I make sure to strain the juice well. Any fibre left may affect the texture of the pongal.
• Dal roasting - I always roast moong dal till light golden only. This avoids raw smell after cooking.
• Cooking flame - I cook in low to medium flame only. High flame may burn the bottom part.
• Sweetness level - You can skip sugar candy if you want mild sweetness. Sugarcane juice itself is sweet enough.
• Mashing stage - I just mash the pongal well while it is hot itself. This makes it smooth and creamy.

Serving and Storage

Serve karumbu chaaru pongal hot or warm for best taste. It tastes very good when freshly made. You can drizzle little ghee on top before serving. This pongal is best eaten on same day. Refrigerating is not recommended as flavor may change.

FAQS

1.Can I skip sugar candy?

Yes you can skip it. it will still be sweet from sugarcane juice.

2.Can I make this without pressure cooker?

Yes you can cook in heavy bottom pan but it takes more time and stirring.

3.Why my pongal turned thick?

Sugarcane juice reduces while cooking. Add little hot water and mix well.

4.Can I add edible camphor?

Yes you can add a tiny pinch for extra flavor. Do not add more.

5.Is this pongal very sweet?

No it is mildly sweet. You can adjust sweetness as per your taste.

If you have any more questions about this Karumbu Chaaru Pongal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Karumbu Chaaru Pongal Recipe Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Millet Pongal is a simple and comforting dish, especially when it is healthy, filling and still light on tummy. This recipe is made by cooking millet along with moong dal, then tempered with pepper, cumin, curry leaves and a little drizzle of ghee and roasted cashews. The taste is mild and soothing, with soft texture and nice aroma coming from ghee and spices.

You can make this for breakfast or even for dinner. It is also a really good way to include millets in daily meal. Millets are full of fiber, helps in digestion and keeps you full for long time, so I always try to use them in my recipes whenever I can.

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About Millet Pongal

Millet Pongal is a simple South Indian dish made with millets like thinai, varagu or samai. Here I have used thinai also called as foxtail millet. It turns soft after cooking and mixes really well with moong dal. The pongal comes out creamy, soft and little sticky just like ven pongal that we make with rice.

The flavor of pongal comes mainly from tempering. Freshly crushed pepper, cumin seeds, curry leaves and ginger gives such nice aroma. I feel this pongal tastes best when served hot with little drizzle of ghee on top. It is mild, simple and gives that homely comfort feel every time.

You can also make this using other millets. Varagu will give little grainy texture, while samai turns more soft. You can add one more spoon of ghee or little bit of coconut while tempering for rich taste. Each millet has its own taste and charm.

I usually make this on weekends or when I want eat something light and still feel full. It takes very less effort, and taste is always comforting. A bowl of hot millet pongal with chutney and sambar is my idea of simple happy food.

Millet Pongal Ingredients

• Thinai (Foxtail Millet) - I have used thinai here, it cooks soft and gives a light nutty flavor. You can try other millets too like varagu or samai, it also works good.
• Moong Dal - I used moong dal as it gives that creamy soft base and blends well with millet. I usually roast it lightly to bring nice smell and taste.
• Water - I add enough water to make the pongal soft and gooey. It may look watery first but it thickens as it cools down.
• Ghee - I have used ghee both for tempering and also while serving. It gives rich flavor and that smooth finish. You can add more if you like stronger ghee taste.
• Cashews - I fried cashews in ghee till golden and added. It gives crunch and small nutty taste here and there.
• Tempering - I used little oil and ghee for tempering, with crushed pepper, jeera, curry leaves, slit green chilli, finely chopped ginger and a small pinch of hing. It gives lovely aroma, mild spice and freshness to the pongal all together. You can use coconut oil instead of oil if you want different flavor.

Why This Recipe Works

• This recipe is simple and easy, no fancy ingredients.
• It is healthy and feels light for breakfast or dinner.
• You can make it using any millet available and still get same soft texture.
• It uses very less ghee and oil so it is good for health and digestion.
• The taste is mild and comforting, perfect for all age people.

Similar Recipes

• Millet sweet pongal
• Millet pulao
• Millet kheer
• Millet puttu
• How to cook millets

How to make Millet Pongal Step by Step

1.Dry roast moong dal till golden brown. Transfer to pressure cooker, then Rinse the millet well, drain water and add it to cooker.

2.Add water and pressure cook for 3-4 whistles in medium flame. Switch off.

3.Once pressure releases, mash up rice and dal well with a ladle. It will look goey at this stage but will start to thicken with time. Now get ready with the tempering items. Heat oil in a pan - add the items listed under ' temper' let it splutter.

4.Add the tempered items to the pongal, add required salt mix well. Fry cashews in ghee till golden brown.

5.Add fried cashews to the pongal. Give a quick stir, I added little more salt as it was too less when I tasted it.

Serve hot with a drizzle of ghee on top along with chutney and sambar.

Expert Tips

• Roasting - I roast moong dal till it turns light golden in color. This step gives nice flavor and avoids that raw smell.
• Water Amount - I add little more water than usual rice pongal because millet absorbs water very fast. Even if it looks watery first, it will turn thick later once it cools a bit.
• Tempering - I always do tempering separately and add it to the cooked pongal at last. This keeps the flavors fresh and not burnt.
• Adding Ghee - I add ghee while doing tempering and also again just before serving. It gives lovely aroma and keeps the pongal moist and soft.
• Serving Hot - I always serve it hot else it becomes dry soon. If it turns dry, you can sprinkle little hot water and mix, it will become soft again.

Serving and Storage

Serve this hot or warm with coconut chutney or sambar. You can also drizzle little ghee on top, it gives good flavor and shine on top. This dish is best when not or warm. If you have leftover, keep it in closed container in fridge.

It stays good for one day. While reheating, sprinkle little water and heat till soft again. Do not store for long as millet tends to dry fast.

FAQS

1.Can I use any millet?

Yes, you can use varagu, samai or kuthiraivali also works well. Texture may change little but taste will be good.

2.Can I skip moong dal?

I do not suggest skipping dal because it gives creamy soft texture. Without it pongal may turn dry.

3.Can I add veggies in pongal?

Yes, you can add small chopped carrot, beans or peas. It makes pongal colorful and more healthy.

4.Can I make this without pressure cooker?

Yes you can, just cook it in open pot but it will take little longer time. Keep stirring so it does not stick.

5.Why my pongal becomes dry after some time?

Millet absorbs water fast, so it becomes dry when cool. Just sprinkle hot water and mix well before serving again.

If you have any more questions about this Millet Pongal do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Millet Pongal? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Millet Pongal Recipe appeared first on Sharmis Passions.