Pongal Recipe Coconut Milk: Easy Cooking Procedure
Pongal Recipe Coconut Milk: Easy Cooking Procedure
Pongal Recipe Coconut Milk is a delightful twist on the traditional South Indian dish, blending the creamy richness of coconut milk with the comforting flavors of rice and moong dal. This variation is especially popular during festivals like Pongal and is cherished for its unique taste and aroma.
For more information on the cultural significance of Pongal, you can visit the TTD Official Website.
Recipe Card
| Prep Time | Cook Time | Servings | Difficulty |
|---|---|---|---|
| 15 minutes | 35 minutes | 4 | Easy |
Ingredients
- ½ cup Jeeraga samba rice or any raw rice
- 2 tablespoons moong dal (paasi paruppu)
- ½ cup sugar or ¾ cup jaggery powder
- ½ cup light coconut milk (second extract)
- ¼ cup thick coconut milk (first extract)
- 1½ cups water
- 1 tablespoon ghee (or more as needed)
- 1 pinch salt
- 2 cardamoms, powdered
- 1 pinch nutmeg powder (optional)
- 10-12 cashews
- 8-10 raisins
Step-by-Step Instructions
- Roasting Cashews and Raisins (5 minutes): Heat ghee in a pan. Roast cashews until golden brown. Add raisins and sauté until they puff up. Remove and set aside.
- Dry Roasting Moong Dal (5 minutes): In the same pan, dry roast moong dal until it emits a nutty aroma.
- Cooking Rice and Dal (15 minutes): Add washed rice to the roasted dal. Pour in 1½ cups water and ½ cup light coconut milk. Add a pinch of salt. Cook until the rice and dal are soft and mushy.
- Adding Sweetness and Flavor (5 minutes): Once cooked, add thick coconut milk and sugar or jaggery powder. Mix well and cook on low heat.
- Final Touches (5 minutes): Add powdered cardamom and nutmeg. Stir continuously to prevent sticking. Once the mixture thickens, add the roasted cashews and raisins. Mix well and serve hot.
Pro Tips
- For a richer flavor, use freshly extracted coconut milk.
- Adjust the sweetness according to your preference.
- Ensure continuous stirring after adding jaggery to prevent curdling.
- Serve hot for the best taste and texture.
Chef’s Notes
- Substitutions: If coconut milk is unavailable, regular milk can be used, though the flavor will differ.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water or milk to restore consistency.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 296 kcal |
| Carbohydrates | 55.47 g |
| Protein | 10.27 g |
| Fat | 3.24 g |
| Saturated Fat | 1.963 g |
| Fiber | 8.4 g |
| Sodium | 1105 mg |
For detailed nutritional information, refer to FatSecret.
FAQs
Can I use brown rice instead of white rice?
Yes, but cooking time will increase, and the texture will be different.
Is it necessary to use both light and thick coconut milk?
Using both provides a balance of flavor and consistency. However, if only one type is available, adjust the quantity accordingly.
Can I make this dish vegan?
Absolutely! Replace ghee with coconut oil or any plant-based oil.
What can I serve with coconut milk pongal?
It pairs well with coconut chutney or a simple fruit salad.
Conclusion
Preparing Pongal Recipe Coconut Milk is a delightful experience that brings together tradition and taste. The creamy texture and rich flavors make it a favorite during festive occasions and beyond. Whether you’re celebrating Pongal or simply craving a comforting dish, this recipe is sure to satisfy.
