Karupatti Pongal is a native version of pongal made with rice, dal and palm jaggery to sweeten. Karupatti Pongal is healthy as it is rich in iron content & aids in digestion too. How to cook Karupatti Pongal is described in this post with step by step pictures.
Karupatti pongal recipe pongal made with raw rice,dal and sweetened with palm jaggery.I always try to post variaitons of sweet pongal each year for the festival and this year it is karupatti pongal or palm jaggery pongal.Do try this healthy variation for this pongal.
Karupatti or palm jaggery is rich in iron and good for digestion too.So do try to include it.
Thai pongal nalvathugal!! Happy pongal to all!
If you have any more questions about this karupatti pongal do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this karupatti pongal ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Karupatti Pongal
Ingredients
- 1/3 cup raw rice
- 1/8 cup moong dal
- 2 cups water
- a pinch cardamom powder
- 10 to 15 nos cashews
- 1 and 1/2 tbsp raisins
- 3 tbsp ghee
For palm jaggery syrup:
- 1/2 cup palm jaggery
- 1/4 cup water
Instructions
- Dry roast moong dal until golden, add it to raw rice and rinse well.
- Transfer to pressure cooker Add water and pressure cook for 5 whistles in low medium flame. Let pressure release by itself, gently open and mash rice dal well.
- Take palm jaggery in a pan, add water to it. Heat it up and let it boil until it melts completely.
- Strain and add the syrup to rice dal mixture.
- Mix well and simmer in low flame 5-7 mins. Add ghee. Heat ghee in another tadka pan - add cashews fry till slightly golden.
- Then add raisins fry till it bubbles up. Add this to pongal, add cardamom powder mix well and switch off. Serve Karupatti Pongal hot with a drizzle of ghee!
Notes
- Add a pinch of salt to raise sweet level.Usually I do this for few sweet recipes but I forgot for this sweet pongal and added later.
- Reserve ghee for drizzling while serving tastes soo good.
- For the temple flavour you can add a pinch of edible camphor if you prefer.
- If you have sukku(dry ginger) flavoured you can add that too.
Karupatti Pongal Recipe Step by Step
- Dry roast moong dal until golden, add it to raw rice and rinse well.Transfer to pressure cooker
- Add water and pressure cook for 5 whistles in low medium flame.Let pressure release by itself,gently open and mash rice dal well.
- Take palm jaggery in a pan, add water to it.Heat it up and let it boil until it melts completely.
- Strain and add the syrup to rice dal mixture.
- Mix well and simmer in low flame 5-7 mins.Add ghee.Heat ghee in another tadka pan – add cashews fry till slightly golden.
- Then add raisins fry till it bubbles up.Add this pongal,add cardamom powder mix well and switch off.
Serve hot with a drizzle of ghee!
Hot yummy karupatti pongal ready to be served!
Expert Tips
- Add a pinch of salt to raise sweet level.Usually I do this for few sweet recipes but I forgot for this sweet pongal and added later.
- Reserve ghee for drizzling while serving tastes soo good.
- For the temple flavour you can add a pinch of edible camphor if you prefer.
- If you have sukku(dry ginger) flavoured you can add that too.
Leave a Reply