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    Home » Recipes » Pongal » Karupatti Pongal Recipe | Palm Jaggery Pongal

    Karupatti Pongal Recipe | Palm Jaggery Pongal

    Posted on Apr 29, 2019 · Last Updated on Jan 23, 2022 by sharmila kingsly

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    karupatti pongal is a traditional Pongal recipe but with a twist yes using Palm Jaggery as the sweetener, it tastes just like the traditional delicious Chakkarai Pongal.

    Karupatti Pongal Recipe  | Palm Jaggery Pongal | how to cook Karupatti Pongal

    Karupatti Pongal Recipe  | Palm Jaggery Pongal | how to cook Karupatti Pongal with Step by step pictures. Sharing today a traditional Pongal recipe but with a twist yes I used Palm Jaggery as the sweetener, it is so yummy just like the delicious Chakkarai Pongal. And this is being the last week of the BM and hence I wanted to finish it off on a sweet note, so today and today I am going to share sweet rice recipe. Now lets see how to cook Karupatti Pongal.

    Karupatti Pongal Recipe  | Palm Jaggery Pongal | how to cook Karupatti Pongal

    Step by step Method with pictures:   

      1.  Heat a cooker with 1 tbsp of ghee once it’s hot add in the moong dal and roast in a low flame till it turns light golden and then add in the raw rice.

     2.    Add in the measured water and pinch of salt, close the cooker.

    3.    Meanwhile cook the palm jaggery with ¼ cup of water when its fully dissolved and then strain and cook till it becomes slightly thick and then set it aside.

    4.    Cook for 4 whistles and switch off once the pressure is completely gone, open the cooker and mash the rice. To this add in the palm jaggery and mix well.

    5.    Next to this add in the edible camphor, nutmeg powder ,Cardamom and dry ginger powder and mix well.

    6.    Finally heat the remaining ghee and roast the cashew nuts and then add it to the Pongal, heat in a low flame for 5 mins and switch off. Hot karupatti Pongal is now ready to be served. Serve hot.

    Serve hot.

    Karupatti Pongal Recipe  | Palm Jaggery Pongal | how to cook Karupatti Pongal

    Yummy Karupatti Pongal is now ready to be served.

    Karupatti Pongal Recipe  | Palm Jaggery Pongal | how to cook Karupatti Pongal
    Karupatti Pongal Recipe | Palm Jaggery Pongal | how to cook Karupatti Pongal
    Print Recipe Pin Recipe
    5 from 1 vote

    Karupatti Pongal Recipe | Palm Jaggery Pongal

    karupatti pongal is a traditional Pongal recipe but with a twist yes using Palm Jaggery as the sweetener, it tastes just like the traditional delicious Chakkarai Pongal.
    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 3
    Calories: 308kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 3 tbsp Ghee
    • 4 tbsp Moong dal
    • ½ cup Raw Rice
    • 2½+ ¼ cup Water
    • Salt a pinch
    • ¾ cup Palm Jaggery / Karupatti
    • Edible camphor a small piece
    • 3 pods Cardamom
    • Nutmeg powder a pinch
    • ½ tsp Dry Ginger powder
    • 10 Cashew nuts

    Instructions 

    • Heat a cooker with 1 tbsp of ghee once it’s hot add in the moong dal and roast in a low flame till it turns light golden and then add in the raw rice.
    • Add in the measured water and pinch of salt, close the cooker.
    • Meanwhile cook the palm jaggery with ¼ cup of water when it's fully dissolved and then strain and cook till it becomes slightly thick and then set it aside.
    • Cook for 4 whistles and switch off once the pressure is completely gone, open the cooker and mash the rice. To this add in the palm jaggery and mix well.
    • Next to this add in the edible camphor, nutmeg powder, and dry ginger powder and mix well.
    • Finally heat the remaining ghee and roast the cashew nuts and then add it to the Pongal, heat in a low flame for 5 mins, and switch off. Hot karupatti Pongal is now ready to be served. Serve hot.

    Notes

    • You can skip the edible camphor and Nutmeg powder if you don’t have them, but it gives a traditional taste to the Pongal.
    • Serve hot.

    Nutrition

    Calories: 308kcal | Carbohydrates: 36.5g | Protein: 9.8g | Fat: 15.6g | Saturated Fat: 8.5g | Cholesterol: 33mg | Sodium: 586mg | Potassium: 68mg | Fiber: 3.9g | Sugar: 7g | Calcium: 78mg | Iron: 3mg
    Keyword Karupatti Pongal, Palm Jaggery Pongal
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

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    Comments

    1. Suma Gandlur

      April 30, 2019 at 8:19 am

      Lovely pongal. Sweet pongals always remind me of temple prasadams and taste divine with the touch of edible camphor.

      Reply
    2. sushma

      May 02, 2019 at 3:04 am

      Wow yummy looking pongal with moong dal and jaggery. Edible comphor surely gives nice flavor to the sweet dish.

      Reply
    3. vaishali sabnani

      May 02, 2019 at 8:18 am

      Very interesting Pongal . I have yet to try my hands on these sweet pongals , they tempt me a lot .

      Reply
    4. Harini R

      May 02, 2019 at 8:01 pm

      I love to add edible camphor to pongal but my kids don't like the flavor. I am yet to lay my hands on palm jaggery.

      Reply
    5. Srivalli

      May 04, 2019 at 5:31 pm

      Wow that pongal looks so inviting Sharmila, I love using this karupatti and you have made it so well!

      Reply
    6. Gayathri Kumar

      May 05, 2019 at 10:27 am

      Karupatti adds an amazing flavour tk dishes. Using it instead of jaggery would make the pongal so delicious

      Reply
    7. Kalyani

      May 08, 2019 at 1:24 pm

      I love chakkarai Pongal of all varieites. this version seems so delicious and healhty too with the use of KAruppati vellam. I must try and source that..

      Reply
    8. Srividhya

      May 18, 2019 at 1:53 am

      I am yet to try pongal with palm jaggery. Supera vandrukuda... love that color.

      Reply
    9. cookwithrenu

      May 21, 2019 at 8:54 pm

      I run away from sweet rice based dishes but this pongal looks so so tempting. The creamy texture is making me drool.

      Reply
    10. Swati

      June 02, 2019 at 6:31 pm

      Adding edible camphor to dish is very new to me. must have added so much of aroma to the dish. Looks delicious!!

      Reply
    11. preeti garg

      June 04, 2019 at 6:53 pm

      this pongal recipe looks so sinful and tasty.. love the addition of camphor.

      Reply

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