Karupatti Pongal
Karupatti pongal is a delicious, traditional south Indian recipe prepared with freshly harvested raw rice, yellow moong dal, ghee, sweetened with palm jaggery and flavoured with green cardamom.
Ingredients
- 1/4 cup yellow moong dal
- 1/2 cup raw rice see notes
- 3 cups water adjust as needed
- 1 cup palm jaggery / karupatti heaped cup
- 2 tbsp ghee
- 2 tbsp cashew nuts broken
- 1 tbsp raisins
- 1/4 tsp green cardamom powder
- 1/8 tsp salt optional
Instructions
- Dry roast the yellow moong dal until it is aromatic without changing it's colour. It takes about 2 minutes.
- Add roasted yellow moongdal to a pressure cooker. Add raw rice to it. Wash the rice 2 to 3 times or until the water runs clear. Once washed, drain out the water completely.
- Now, add 2 cups of water to cook rice and dal. Add salt if using. Pressure cook it for 5 whistles. Allow the pressure to release automatically.
- Meanwhile, take grated or shaved jaggery in a pan, add the remaining water. Make a jaggery syrup. No need to check string consistency.
- Now the pressure is released from the pressure cooker. Open the lid, and mash the ingredients well using a spatula.
- Filter and add the jaggery syrup to the mashed ingredients. Mix well without any lumps. If needed, add some more hot water as per the consistency you need. Once added, warm the pongal slightly.
- Heat ghee in a small frying pan, fry cashew nuts and raisins. Once the cashew nuts becomes golden brown and raisins are pulpy, add it to the pongal along with the ghee.
- Add green cardamom powder now. Mix well.
- Karupatti Pongal or Palm Jaggery Pongal is ready! Serve Warm.
Video
Notes
- Make sure to raw rice for traditional taste. If it is not available, then use other rice verities except basmati.
- The karupatti quantity I used in this recipe gives a correct sweetness to pongal. However, Adjust the karupatti quantity according to it's sweetness because the sweetness varies depending on the brand and karupatti preparation.
- Mash the rice and dal before adding jaggery syrup to get the correct pongal consistency.