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 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.
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.
Yummy Karupatti Pongal is now ready to be served.
Karupatti Pongal Recipe | Palm Jaggery Pongal
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
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.
Suma Gandlur
Lovely pongal. Sweet pongals always remind me of temple prasadams and taste divine with the touch of edible camphor.
sushma
Wow yummy looking pongal with moong dal and jaggery. Edible comphor surely gives nice flavor to the sweet dish.
vaishali sabnani
Very interesting Pongal . I have yet to try my hands on these sweet pongals , they tempt me a lot .
Harini R
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.
Srivalli
Wow that pongal looks so inviting Sharmila, I love using this karupatti and you have made it so well!
Gayathri Kumar
Karupatti adds an amazing flavour tk dishes. Using it instead of jaggery would make the pongal so delicious
Kalyani
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..
Srividhya
I am yet to try pongal with palm jaggery. Supera vandrukuda... love that color.
cookwithrenu
I run away from sweet rice based dishes but this pongal looks so so tempting. The creamy texture is making me drool.
Swati
Adding edible camphor to dish is very new to me. must have added so much of aroma to the dish. Looks delicious!!
preeti garg
this pongal recipe looks so sinful and tasty.. love the addition of camphor.