Brown Rice Chakkara Pongal is a delicious Brown Rice – Jaggery pudding made in Southern India for festivals and special ocassions. Served as an offering to the Gods.
This Margazhi / Holy month of December was an impetus to plunge into using Brown Rice . Having several versions of Chakkara Pongal here and here, I subbed the white rice with Brown Rice) and my family loved the healthy twist to the Pongal. Brown Rice or கைக்குத்தல் அரிசி (Kai Kutthal Arisi – Hand pounded rice) is a recent favourite in my kitchen and we love the nutty flavours that it imparts
I usually make Kozhukattai (steamed savoury dumplings) , Adai (thick Mixed lentil spicy dosa) or Dhokla with Brown Rice. Using it for the traditional Chakkara Pongal (Sweet Pongal) was an excellent choice , I dare say. I made this last year for the Pongal festival and also shared it on my Instagram. This is one of the few that appears first on IG and then on my blog 🙂
Whatever the reason may be, if you have a sweet tooth and don’t want to wait for the next pongal festival, then try this soon and let me know how you liked it !
Brown Rice has lower GI than white rice, more fibre and may also be eaten (in moderate quantities) by Diabetics too ( in moderation of course).
This whole grain is also a good source of folate, riboflavin (B2), potassium and calcium.
Other Pongal varieties you may like:
Instant Pot Godhuma Rava Pongal
A savoury pongal (or pudding) made in Instant Pot with broken wheat grits and lentils. Served as breakfast with chutney and sambhar
Check out this recipe
Little Millet Pongal | Samai Pongal Recipe | GF Dishes
Samai or Little Millet Pongal is a quick, nutritious and filling Gluten Free breakfast or dinner made with Little Millet and Moong dal. Served hot with Chutney and / or sambhar .
Check out this recipe
- Kalkandu Pongal (rock candy sugar pongal)
- Thinai Khara Pongal
- Oats Pongal (savoury version)
- Oats Chakkarai Pongal
Pro Tips to make Perfect Temple Style Chakkara Pongal
- Soak Rice for at least 30-45 mins, If using hot water, wash and soak for at least 20 mins
- Addition of moong dal is optional, although we love the creaminess it provides
- Add low fat milk to achieve the creamy consistency- this also cuts down the amount of fat / ghee this dish needs
- Roasting of moong dal adds an aroma that is classic to Chakkara Pongal.
- Do not add all the ghee at one go, let it simmer and add it in stages as per recipe given
- Use dark coloured jaggery for best results. The jaggery simply needs to melt as a sauce, no thread syrup consistency needed
- Make sure the syrup and cooked rice-dal mixture are both warm when mixed, else it coagulates unevenly and you may need more jaggery which becomes unsavoury
- Be sure to cook the rice-dal mixture in the pressure cooker / Instant Pot for atleast 5-6 whisles (or about 10-12 minutes in the Instant Pot). Let the pressure drop completely in either method.
- Once the pressure drops, mash it well for about 4-5 with a heavy ladle or a wooden masher as shown in the picture – this also helps to achieve the gooey consistency
- After adding the jaggery syrup, cardamom powder and remaining ghee, do not simmer too much – the pongal thickens considerably after cooling.
If you are just starting off with Brown Rice or like to use it in other dishes, here are few ideas
Brown Rice Adai | Brown Rice and Lentil Dosa | Gluten Free Vegan
Brown Rice Adai is a gluten Free, Protein Rich and Vegan lentil + Brown Rice Dosa served for breakfast. Quick snack or sometimes dinner.
Check out this recipe
Brown Rice Kara Kozhukattai
Kara Kozhukattai or Kara Pidi Kozhukattai (steamed rice dumpling) is a very popular snack or tiffin served in Tamil households for an evening snack or dinner.
Check out this recipe
Brown Rice Corn Dhokla
Brown Rice Corn Dhokla is a Gluten free steamed snack, made from Brown Rice and Corn. Served with Mint – Coriander Chutney
Check out this recipe
Prep time – 15 mins, Cook time – 20~25 mins, Serves: 2~4 generously
Cuisine : South Indian, Course : Dessert / Festival / Naivedyam for God
Ingredients for Brown Rice Chakkara Pongal:
- Brown Rice – 1 cup ( here I used a 40 gram cup)
- Moong Dal / split green gram – 2 TBSP
- Grated Jaggery – 1 1/2 cups ( I used Paagu Vellam)
- Ghee – 3 TBSP (split use)
- Milk – 0.5 cups
- Pachaikarpooram (edible camphor) – tiny pinch
- Cardamom powder – 1/2 tsp
- Saffron threads – few
- Nutmeg powder – 1/8 tsp (opt. but recommended)
- Almonds – sliced thin or halved – 4 to 5 (can sub with cashews)
- Golden Raisins – 1 tsp
PIN FOR LATER
PREP:
- Wash brown rice well and soak for at least 30 mins. In the meanwhile, roast the moong dal till fragrant.
- Also, powder cardamom, slice the almonds and fry raisins and almonds in tsp ghee for 30-45 seconds till golden and crunchy and keep aside.
How to make Brown Rice Chakkara Pongal:
- In a deep bottomed vessel, add the soaked and drained rice, roasted moong dal, half of the saffron strands, Milk, and 2 cups of water and pressure cook for 4-5 whistles.
- Once the pressure comes down, mash up the mixture and keep aside.
- In a thick bottomed pan / non stick, melt the jaggery with little water. If the jaggery is of high quality, no need to strain. Else strain and return to the non stick pan.
- Now add the cooked rice-dal-milk mixture and slowly mix on low flame for 10-15 mins till it mixes well and comes together as a mass.
- Add the remaining ghee now along with the edible camphor and cardamom powder.
- If using nutmeg, add at the very end.
- Serve warm topped with the fried nuts.
Brown Rice Chakkara Pongal | கைக்குத்தல் அரிசி சர்க்கரை பொங்கல்
Brown Rice Chakkara Pongal is a delicious Brown Rice – Jaggery pudding made in Southern India for festivals and special ocassions. Served as an offering to the Gods.
Equipment
- Pressure Cooker
- Pots and Pans
- Thick Bottomed Pan
- Ladle
- Wooden Masher
Ingredients
- 1 cup Brown Rice here 1 cup = 40 grams
- 2 TBSP Split Green gram Moong dal
- 1.5 cups Jaggery Grated – I used Paagu Vellam
- 3 TBSP Clarified butter Ghee, split use
- 1/2 cup Milk Low fat
- 1/16 tsp Edible Camphor Pachaikarpooram
- 1/2 tsp Cardamom powder
- 3 Saffron Strands
- 1/8 tsp Nutmeg powder Opt. but recommended
- 1 tsp Cashews halved, skip for nut allergy
- 1 tsp Almonds sliced thin or halved, skip for nut allergy
- 1 tsp Golden Raisins
Instructions
Prep
- Wash brown rice well and soak for at least 30 mins. In the meanwhile, roast the moong dal till fragrant.
- Also, powder cardamom, slice the almonds and fry raisins and almonds in 1 tsp ghee for 30-45 seconds till golden and crunchy and keep aside.
How to make Brown Rice Chakkarai Pongal
- In a deep bottomed vessel, add the soaked and drained rice, roasted moong dal, half of the saffron strands, Milk, and 2 cups of water and pressure cook for 4-5 whistles.
- Once the pressure comes down, mash up the mixture and keep aside.
- In a thick bottomed pan / non stick, melt the jaggery with little water. If the jaggery is of high quality, no need to strain. Else strain and return to the non stick pan.
- Now add the cooked rice-dal-milk mixture and slowly mix on low flame for 10-15 mins till it mixes well and comes together as a mass.
- Add the remaining ghee now along with the edible camphor and cardamom powder.
- If using nutmeg, add at the very end.
- Serve warm topped with the fried nuts.
Notes
Pro Tips to make Perfect Temple Style Chakkara Pongal
- Soak Rice for at least 30-45 mins, If using hot water, wash and soak for at least 20 mins
- Addition of moong dal is optional, although we love the creaminess it provides
- Add low fat milk to achieve the creamy consistency- this also cuts down the amount of fat / ghee this dish needs
- Roasting of moong dal adds an aroma that is classic to Chakkara Pongal.
- Do not add all the ghee at one go, let it simmer and add it in stages as per recipe given
- Use dark coloured jaggery for best results. The jaggery simply needs to melt as a sauce, no thread syrup consistency needed
- Make sure the syrup and cooked rice-dal mixture are both warm when mixed, else it coagulates unevenly and you may need more jaggery which becomes unsavoury
- Be sure to cook the rice-dal mixture in the pressure cooker / Instant Pot for atleast 5-6 whisles (or about 10-12 minutes in the Instant Pot). Let the pressure drop completely in either method.
- Once the pressure drops, mash it well for about 4-5 with a heavy ladle or a wooden masher as shown in the picture – this also helps to achieve the gooey consistency
- After adding the jaggery syrup, cardamom powder and remaining ghee, do not simmer too much – the pongal thickens considerably after cooling
Nutrition
Calories: 649kcalCarbohydrates: 120gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 32mgSodium: 16mgPotassium: 201mgFiber: 3gSugar: 79gVitamin A: 64IUVitamin C: 0.1mgCalcium: 86mgIron: 2mg
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I am watching a telly show Dakshin Dairies and this is the Pongal he first taught . He was so lavish with ghee , I kept drooling over them .And now I am drooling over your version !
Yummy pongal with brown rice and jaggery. Looks delicious.
Brown rice version makes the pongal a tad bit healthier and sweet pongals in all versions taste divine.
Are saffron and nutmeg the Iyengar touch here? I always wonder about the name. Does chakkara mean sugar here? Andhra version is called chakra pongali which makes no sense to me.
Nutmeg and edible camphor adds the kovil pongal touch naa. I am yet to try the brown rice version. Love this version. It has come soft. Perfect pick for I
This is a lovely twist to the regular one, I make it every week, so maybe I can try this once!..very nice one.
I have never added pachaikarpooram in pongal. Guess that is what gives its unique flavour. With brown rice, the pongal looks fantastic.
Wow! the addition of edible camphor adds the extra oopmh to the traditional chakkara pongal.
I got to try this iyengar version and the spices gives a nice punch to the pongal…
wow edible camphor, I had heard of it but never thought of using it. This looks a very flavourful and a healthy rice.
I tried this from your blog earlier.. and now like this twist with Edible sugar.. looks delcious and sounds so flavourful.
Thanks swaty ! so glad you liked it..
Such a lovely creamy and inviting brown rice chakkara pongal. Must be so flavourful with both jaggery and brown rice adding earthy flavours.
thank you Mayuri, yes both jaggery and brown rice add to the nuttiness
Chakkara pongal with brown rice and jaggery looks rich and delicious. A good way to make pongal for the festive days.
Absolutely, Jayashree . Thank you
Chakkara Pongal I had tried in the past and well it coagulated. As I read your recipe I think I know where I went wrong. This Sankranti will make some with your recipe. Thanks yours looks so rich, creamy nd delicious .
aww. Thank you, Archana. Hope you do make it sometime soon and enjoy
I love sakkarai pongal anytime. I must try adding nutmeg the next time as I usually stick to the traditional style using pachai karpooram and elaikkai powder.. margazhi and sakkarai pongal…kondattam O kondattam 🙂
nutmeg is also part of the traditional additions to this, not documented in temple history though.
Love your rich and creamy pongal which you have made with brown rice. Adding jaggery must give it a caramel like taste.
thank you, Mina ji !
This is a delightful recipe. Looks and feels like the traditional sharkarai pongal but with brown rice. love it
thank you, Seema., Yes we don’t miss the white rice at all here and it’s actually tastier with the brown rice