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.
Servings: 3
Calories: 308kcal
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
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