Today, I am going to share a traditional and tempting Karupatti Pongal. We usually make sakkarai Pongal in a pot, but in this post I am sharing an easy way to make sakkarai Pongal in a pressure cooker. Usually jaggery is used to make Sakkarai Pongal, but I have replaced it with Palm Jaggery/Karupati. Karupatti/Palm Jaggery is made from the extract of the palm tree. It is a very healthy and traditional sweetener and is an excellent alternative for white sugar.
Karupatti
is rich in essential Vitamins, Minerals and Amino acids. Palm jaggery is rich
in iron and it increases hemoglobin and treats anemia if consumed regularly. It
is rich in magnesium and helps to regulate the nervous system. Presence of
calcium helps to build and maintain strong bones. It also contains potassium
which boosts heart health, decreases cramps and has several other benefits as
well. It boosts the immune system and thus prevents several blood-related and
other disorders. Do check out how to make Karupatti Pongal and post your
comments here. Meanwhile do check out other Pongal Recipes here and All aboutPongal and Pongal Menu here.
Here’s
how to make Karupatti Pongal with step by step photos…
Ingredients
|
Raw Rice/Pacharisi |
1 cup |
|
Yellow Moong Dal/Paasi Paruppu |
½ cup |
|
Karupatti/Palm Jaggery/Panai Vellam |
1 cup |
|
Salt |
One small pinch |
|
Cashew nuts |
10 broken |
|
Raisins/Ullarndha Dhiratchai |
10 |
|
Ghee |
¼ cup |
|
Cardamom/Elachi Powder |
¼ tsp or 3-4 powdered |
|
Edible Camphor |
One small pinch |
|
Water |
4 cups |
Preparation
Time: 10 minutes
Recipe Category: Dessert/Neivedhyam
Cooking
Time: 20-25 minutes
Recipe Cuisine: Tamil Nadu, India
Author:
Priya Anandakumar
check out other Pongal Recipes here and All aboutPongal and Pongal Menu here.
Palm
Jaggery/Karupatti.
Cut the
karupatti with a knife and keep it ready.
Add the
karupatti/Palm jaggery powder to a sauce pan.
Mix well and let it boil until the jaggery
completely melts. Switch off the stove.
In a
pressure cooker, add one cup of pacharisi, ¼ cup of moong dal.
Add
enough water and wash thoroughly 2-3 times and drain the water.
Add 4
cups of water, pinch of salt and pressure cook for 3-4 whistles.
Wait
for the steam to release all by itself. Open the lid and mash the rice really
well.
Filter
the jaggery syrup and add it to the mashed rice. Mix really well.
Add 1 tbsp
of ghee and mix really well.
Now add edible camphor to the Pongal and mix really well. Heat on low flame for about 5 minutes and switch off the stove.
Finally add cardamom powder and mix really well.
Delicious,
healthy and traditional Karupatti Pongal is ready for Neivedhyam/Pooja.
Thank
you all for visiting my space, please come back again for more traditional
Pongal recipes from my kitchen.
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Until
then I am signing off…
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