Saamai Sakara Pongal | How to make Saamai Sakara Pongal

Since I decided to make Saamai for the weekend brunch, I had to come up with another dish. Since Saturdays are days when I make Ven Pongal and some special Neivedyam, decided to make a version of Sakara Pongal with Saamai.

The saamai grains are tiny and end results looked almost like a payasam. It turned out so deliciously that I am sure I am going to include this frequently in my menu.

I made this Saamai Sakara Pongal along with Saamai Ven Pongal and Potato Pakodi


Saamai Sakara Pongal


Saamai arisi - 3/4 cup
Yellow moong dal –1/4  cup
Chana Dal - 2 tbsp

Jaggery - ¾ cup
Water as required
Cardamom a pinch

For tempering

Cashew – 20 gms
Ghee- as required

How to make Saamai Sakara Pongal

Dry roast the saamai, moong dal and chana dal till it changes colour slightly. Allow it to cool and wash well.

Soak the mixture for 10 minutes. Then add 1 & ½ cups water to the saamai mix and pressure cooker till done or for 3 whistles. Let the pressure fall down.

In another pan, add powdered jaggery with just enough water, bring to boil. Once the jaggery melts, strain to remove impurities and cook for 5 mins high, so that the syrup becomes thick.

Once the pressure falls down, add the jaggary syrup and continue cooking on simmer. Add cardamom powder.

Heat ghee in a pan, fry cashew till golden. Add this to the cooking pan.

Add to the rice-dal mix.


Since this is a sweet, it’s fine it is quite googy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

Labels: , , , , , , , ,