Marking the end of the harvesting season Thai Pongal is a celebration not only of the food which is harvested, but all that has made it possible.

Recipes of the Jaffna Tamils offers up some great ideas for treats to enjoy for Thai Pongal, including the recipe for Chakkarai Pukkai found below. For a savoury alternative, check out My Tamil Kitchen.

INGREDIENTS
1 cup long grain rice
1/2 cup split green gram (moong dal), roasted
21/2-3 cups water
1 cup coconut milk
1 cup brown sugar (or traditionally jaggery pieces – I used jaggery).
2 dessert spoons ghee
2 Tbsp cashew nuts chopped  (I didn’t chop as my mum puts in whole  or halved)
2 Tbsp raisins
1/2 tsp cardamom seed powder (or crushed cardamom seeds)

1. Soak rice for half an hour and drain.

2. Bring water to boil. Add rice and green gram.

3. When rice is cooked, add coconut milk and jaggery.

4. Remove from stove.

5. Heat ghee in a  pan. Saute cashew nuts and raisins. Turn off flame.

6. Add cardamom powder.

7. Remove and add to rice.

8. Mix well.

9. Serve warm or cold.

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Images courtesy of Sugan’s Shutters and My Tamil Kitchen.