Karupatti Pongal

DIFFICULTYBeginner

YIELDS1 Serving

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Ingredients:

• 1/3 cup raw rice
• 1/8 cup moong dal
• 2 cup water
• 1 tsp cardamom powder 
• 15 cashew nuts
• 1½ tablespoons raisins
• 3 tablespoons ghee
• ½ cup palm jaggery
• ¼ cup of water

Process of making:

1. Dry roast the moong dal till golden, then add it to the raw rice and extensively wash.
2. Move to a cooking pot. Cook for 5 whistles on reduced moderate flame with water. Allow the pressure to innately discharge, then delicately open and mix the rice dal.
3. In a pan, mix palm jaggery and water.
4. Heat till it completely starts to melt.
5. Stress the molasses into the rice dal mixture.
6. Combine well and cook for 5-10 mins on low flame.
7. Ghee should be added.
8. In a separate tadka pan, heat ghee and fry cashew nuts till mildly golden.
9. Then add dried fruit and cook until they bubble up.
10. Mix this into the Pongal, then add the elaichi powder and turn down the heat.
11. Serve hot, drizzled with ghee.

Notes:

1. To enhance the sweet flavour, add a pinch of salt.
2. Ghee should be confined for sprinkling while serving.
3. If you prefer, you can add a pinch of edible camphor to augment the temple flavour.
4. You can also use dry ginger seasonings.

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