Go Back Email Link
Traditional Karupatti Pongal Video Recipe

Learn to make stove top Sweet Pongal in traditional way !

Author: Sangeetha Priya
  • 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)
  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.