Sunday 14 February 2021

Karupatti Pongal Recipe/Palm Jaggery Pongal Recipe-How to make Karupatti Pongal with step by step photos

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…


Raw Rice/Pacharisi

1 cup

Yellow Moong Dal/Paasi Paruppu

½ cup

Karupatti/Palm Jaggery/Panai Vellam

1 cup


One small pinch

Cashew nuts

10 broken

Raisins/Ullarndha Dhiratchai



¼ cup

Cardamom/Elachi Powder

¼ tsp or 3-4 powdered

Edible Camphor

One small pinch


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.

Types of Pongal

Vadai Varieties

Check out different types of traditional Payasam Varieties here


Palm Jaggery/Karupatti.

Cut the karupatti with a knife and keep it ready.

Add the karupatti/Palm jaggery powder to a sauce pan. Now add ¼ cup of water to the saucepan and heat it. 

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.

Heat 2 tbsp of ghee in a pan, add chopped cashew nuts and roast them to light golden color, then add the raisins and wait until it puffs up and switch off the stove.

Now add the fried cashew nuts and raisins to the Pongal and mix everything really well.

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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Have a great day and enjoy.

Until then I am signing off…















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