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.
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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