Karupatti pongal recipe, Palm jaggery pongal recipe

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.

Other karupatti recipes here.

                                                  Thai pongal nalvathugal!! Happy pongal to all!

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Karupatti Pongal

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.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings2

AuthorSharmilee J

1x2x3x

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 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.

Nutrition Facts

Karupatti Pongal

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make karupatti pongal

1. Dry roast moong dal until golden, add it to raw rice and rinse well.Transfer to pressure cooker
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2. Add water and pressure cook for 5 whistles in low medium flame.Let pressure release by itself,gently open and mash rice dal well.
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3. Take palm jaggery in a pan, add water to it.Heat it up and let it boil until it melts completely.
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4. Strain and add the syrup to rice dal mixture.
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5. Mix well and simmer in low flame 5-7 mins.Add ghee.Heat ghee in another tadka pan – add cashews fry till slightly golden.
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6. Then add raisins fry till it bubbles up.Add this pongal,add cardamom powder  mix well and switch off.
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Serve hot with a drizzle of ghee!

Hot yummy karupatti pongal ready to be served!

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