Karupatti Pongal Traditional Sweet Pongal Video Recipe

Karupatti Pongal : I posted Mud / Clay Pot Sweet Pongal a while ago. Since then I get messages from readers asking a video tutorial or how to cook rice perfectly in regular pot or make Pongal in stainless steel vessel. Last year I purchased a new stainless steel pot for making Pongal and inaugurated it for Thai Pongal this year. As a blogger most of the recipes will be posted ahead of the festival season but its not the case for

Pongal related recipes. I will post them only after the Pongal celebration. That day I woke up very early, cleaned the pooja room and kitchen and the first thing I made in the kitchen was this Karupatti Pongal. So considering readers request in mind I

recorded some clips while making the Pongal and I doubled the rice and dal (1 cup rice with 1/4 cup dal and took half for ven pongal (savory pongal) before adding jaggery (refer video tutorial). Because Thai Pongal came on a working day , not everyone at home are sweet pongal fanatics and I know they prefer savory Pongal for breakfast compared to sweet version. So I made a small batch of sweet Pongal. Well I guess this is the right time to post the recipe and wishing you all dear readers a Very Happy Ram Navami and Tamil New Year in advance 🙂

Few Tips before making the Traditional Pongal

Wash the rice and discard the water very first time. Soak the rice, say 15 minutes and that way you get good rice water.  Also if you are in abroad you get good quality rice and the rice water looks mostly clear and you need foamy rice water for making traditional pongal so for that what I did was, washed few cups of idli rice and used that water in the pongal pot. Yes the rice water should be like as shown in the video otherwise the water won’t foam. If not some people add milk in the pongal pot as a rescue. Also Millets washed water works here. But don’t use moong dal water.

If you are going to purchase a new pot then by a required quantity holding one (guess mine is 1.5 litres). Otherwise you end up in adding more water and cook for a long time. Moong dal is optional for making this sweet Pongal and in few places you may not get raw rice no worries just use regular rice / sona masoori or ponni boiled rice. Coming to coconut pieces, we love that crunchy bite in sarkarai Pongal so I add it, forgot to show up in the video but I slightly fry in the ghee and add it while adding fried nuts.

It took 20 minutes for the water to boil and 15 minutes for the rice and dal to cook. So the total preparation won’t take more than 40 minutes. First fry the nuts and in the same pan add washed dal saute for a while say 3-4 minutes in medium flame then soak it, meanwhile start heating up the water and do get ready with other ingredients. I grind cardamom with sugar and I have given the quantity in my perspective so do add more or less.

Instead of Karupatti / Brown Sugar or Jaggery works, also boil the palm Jaggery / Sugar in water , strain the impurities and do add to the cooked rice mixture. Don’t add the sugar before rice or dal gets cooked, then it takes long time for them to cook.

How can this be Vegan?

If you use raw rice + millet washed water (after discarding the first wash) then this Pongal can be prepared vena by replacing 2 tbsp ghee with regular oil for frying the nuts.

Pongal Recipe Collections

• Clay Pot Sakkarai Pongal (Sweet Pongal)
• Brown Rice Sakkarai Pongal
• Foxtail Millet Savory Pongal / Thinal Venn Pongal
• Proso Millet Savory Pongal/Pani Varagu Savory Pongal
• Brown Rice Oats Khara (Savory) Pongal
• Pongal Gravy / Mochai Kottai Puli Kuzhambu
• Pachai Mochai Kottai Poriyal
• Pachai Mochai Pidukku Kuzhambu

Karupatti Pongal Preparation

• Discard the first rice washed water and do fill the pongal pot with remaining washed water.
• Heat the pot filled with rice water (step wise picture 1).
• Meanwhile fry the nuts in 2 tbsp ghee, remove the nuts and in the same pan add washed dal fry for a while 3 – 4 minutes.
• Let the fried dal soak in the same pan with 1/3 cup water till it’s needed.
• No need to soak raw rice in case if you are using boiled rice do soak it till you use.
• Keep an eye on pongal pot after 15 minutes, stainless steel takes more time to heat up.

• At one stage it foams up (Pic 2), we say “Pongalo Pongal” leave a bit on the stove and take half of the water out from the pot, discard it.
• Now add rice and soaked dal (Pic 3), cook in high flame also keep stirring it (Pic 4).
• As shown in video when rice and dal cooked to perfection and all the water gets absorbed do add strained sugar / palm jaggery.
• Add cardamom powder and fried nuts, optional coconut to it.
• Remove form flame with a little moisture in the pongal, it gets absorbed in the pot heat.
• Serve with banana and sugar, it’s the traditional way (do refer HERE).

Karupatti Pongal Recipe Notes

1. Soak the rice or millets for 15 minutes and that way you get good rice water.
2. Add millets washed water or milk or idli rice water to fill the pongal pot but don’t use moong dal water.
3. Do purchase a new pot by keeping required quantity in your mind otherwise you end up in adding more water and cook for a long time.
4. Moong dal is optional and in few places you may not get raw rice no worries just use regular rice / sona masoori or ponni boiled rice.
5. Adding coconut pieces is optional if so do slightly fry in the ghee and add it while adding fried nuts.
6. I grind cardamom with sugar and I have given the quantity in my perspective so do add more or less.
7. Instead of Karupatti, Brown Sugar or Jaggery or any raw sugar works.
8. Also boil the palm Jaggery / Sugar in water , strain the impurities and do add to the cooked rice mixture.
9. Don’t add the sugar /jaggery before rice or dal gets cooked, then it takes long time for rice and dal to cook.

Ingredients

Raw Rice – 1/2 Cup
Moong Dal – 2.5 Tbsp
Palm Jaggery / Karupatti – 1/3-1/2 Cup (adjust as per your need)
Cardamom Powder – 1 tsp
Fried Nuts (Cashew Nuts and raisin) – 2 Tbsp
Ghee – 2 Tbsp
Optional Coconut Pieces – 1 Tbsp
Rice Washed Water – 3 Cups (or milk 1/2 Cup with plain water 2.5 Cups)

Karupatti Pongal Video Tutorial

Recipe Card

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Traditional Karupatti Pongal Video Recipe

Learn to make stove top Sweet Pongal in traditional way !

Author: Sangeetha Priya

Ingredients

• Raw Rice – 1/2 Cup
• Moong Dal – 2.5 Tbsp
• Palm Jaggery / Karupatti – 1/3-1/2 Cup adjust as per your need
• Cardamom Powder – 1 tsp
• Fried Nuts cashews and raisin – 2 Tbsp
• Ghee – 2 Tbsp
• Optional Coconut Pieces – 1 Tbsp
• Rice Washed Water – 3 Cups (or milk 1/2 Cup with plain water 2.5 cups)

Instructions

1. Discard the first rice washed water and do fill the pongal pot with remaining washed water.
2. Heat the pot filled with rice water.
3. Meanwhile fry the nuts in 2 tbsp ghee, remove the nuts and in the same pan add washed dal fry for a while 3 – 4 minutes and let it soak in the same pan using 1/3 cup water till it’s needed.
4. No need to soak raw rice in case if you are using boiled rice do soak it till you use.
5. Keep an eye on pongal pot after 15 minutes, stainless steel takes more time to heat up.
6. At one satge it foams up, we say “Pongalo Pongal” during that time, leave a bit on the stove and take half of the water out from the pot, diacard it.
7. Now add rice and soaked dal, cook in high flame also keep stirring it.
8. As shown in video when rice and dal cooked to perfection and all the water gets absorbed do add strained sugar / palm jaggery.
9. Add cardamom powder and fried nuts, optional coconut to it.
10. Remove form flame with a little moisture in the pongal, it gets absorbed in the pot heat.
11. Serve with banana and sugar, it’s the traditional way (do refer HERE).

Recipe Notes

1. Soak the rice or millets for 15 minutes and that way you get good rice water.
2. You can add millets washed water or milk or idli rice water to fill the pongal pot but don’t use moong dal water.
3. If you are going to purchase a new pot then by a required quantity holding one (guess mine is 1.5 litres). Otherwise you end up in adding more water and cook for a long time.
4. Moong dal is optional for making this pongal and in few places you may not get raw rice no worries just use regular rice / sona masoori or ponni boiled rice.
5. Coming to coconut pieces, we love that crunchy bite in sarkarai pongal so I add it, slightly fry in the ghee and add it while adding fried nuts.
6. I grind cardamom with sugar and I have given the quantity in my perspective so do add more or less.
7. Instead of Karupatti / Brown Sugar or Jaggery works, also boil the palm Jaggery / Sugar in water , strain the impurities and do add to the cooked rice mixture.
8. Don’t add the sugar /jaggery before rice or dal gets cooked, then it takes long time for rice and dal to cook.

Also we make Adhirasam on that day and did this year with palm jaggery of course (will post the karupatti adhirasam video recipe soon). And here is that special day special lunch menu 🙂

Sukku Malli Kaapi
Karupatti Pongal
Beans Poriyal
Avarakottai Poriyal
Paruppu Rasam
Uppu Paruppu
Killu Vadai
Lemon Rice
Venn Pongal ( this was made with reserved dal and rice shown in the video)
Karupatti Adhirasam (Recipe Soon)
Poritha Appalam