This year I wanted to try karuppati / Karuppatti Pongal for naivedyam. I have tasted this at my mum's place I loved the flavour of it. Karuppati gives a unique flavour to pongal. I have added an additional 2 tablespoons of karuppati sugar than what my mum told me as I felt it is not sweet enough. You can adjust the karuppati measurement based on your preferred sweetness. I started using karuppati in my coffee (black coffee) about 2 years ago. From that time my hemoglobin level is well maintained so I always look for an opportunity to use palm jaggery / karuppati
Ingredients:
Rice - 1 cup
split yellow moong dal - 1/4 cup
karuppatti / karupati - 1 cup + 2 tablespoon
cardamom - 1/4 teaspoon
ghee - 3 tablespoon
cashewnuts - 1 tablespoon
raisin - 1 teaspoon
Method:
Heat 1 teaspoon ghee and fry cashew nuts, raisins till brown. Keep it aside
Wash and add rice, dal in a cooker. Add 3 to 3.5 cup of water.
Cook till 7-8 whistles. switch it off.
Once cool down open the lid and mash it. Add milk. Mix and boil it.
Add Karuppatti and mix well. Let it cook for 2 mins. Add Cardamom powder
Add fried nuts. Mix well. Add ghee and mix well. Switch it off.
Pongal ready to be served
Ingredients:
Rice - 1 cup
split yellow moong dal - 1/4 cup
karuppatti / karupati - 1 cup + 2 tablespoon
cardamom - 1/4 teaspoon
ghee - 3 tablespoon
cashewnuts - 1 tablespoon
raisin - 1 teaspoon
Method:
Heat 1 teaspoon ghee and fry cashew nuts, raisins till brown. Keep it aside
Wash and add rice, dal in a cooker. Add 3 to 3.5 cup of water.
Cook till 7-8 whistles. switch it off.
Once cool down open the lid and mash it. Add milk. Mix and boil it.
Add Karuppatti and mix well. Let it cook for 2 mins. Add Cardamom powder
Add fried nuts. Mix well. Add ghee and mix well. Switch it off.
Pongal ready to be served
It looks so great! I've never tried this dish, thank you for the Karuppatti Sweet Pongal recipe.
ReplyDeleteThere is no word. It is very useful for us.
ReplyDelete