Recipe : Karuppatti Thinai Arisi Pongal | Palm Jaggery Foxtail Millet PongalPrep Time: 1 Hour Cook time: under 30 minutes Recipe Cuisine: Indian Recipe Category: Breafast, Lunch, Dinner Serves: 3 persons |
Ingredients : |
Thinai Arisi - 1\2 cup |
Pasi Paruppu - 1\4 cup |
Karuppatti Palm Jaggery - 1 cup |
Water - 1+ 3 cups |
Grated Coconut - 1\4 cup |
Dry Ginger Powder - 1 tsp |
Cardamom Powder - 1 tsp |
Ghee - 1\4 cup |
Cashews - 2 tbsp |
Raisins - 2 tbsp |
Method : |
Wash and soak the thinai arisi and pasi paruppu for about one hour. Drain the water and keep aside. |
To make the karuppatti syrup, heat the water and karuppatti, cook until the karuppatti dissolves and keep aside. |
To make the pongal, heat the water in a pongal pot, add the soaked thinai arisi and pasi paruppu. Cook over medium-simmer flame. Stir in frequently and cook until the paruppu cooks fully. Filter the karuppatti syrup in to thinai paruppu mixture. Mix well and cook until the pongal thickens little. Add the coconut and mix well. Then add the dry ginger powder and cardamom powder, mix well. |
Parallely ghee roast the cashews and raisins, add into the pongal mixture with ghee, mix well and ready. |
Notes: karuppatti syrup consistency is not required. Karuppatti may contains impurities like sand, make syrup, filter and then use. While cooking thinai arisi and paruppu, keep stirring frequently to avoid burning at the bottom. |
Step By Step Images: |
Preparation, wash and soak the thinai arisi and pasi paruppu for about one hour. Drain the water and keep aside. To make the karuppatti syrup, heat the water and karuppatti, cook until the karuppatti dissolves and keep aside. |
To make the pongal, heat the water in a pongal pot, add the soaked thinai arisi and pasi paruppu. |
Cook over medium-simmer flame. Stir in frequently and cook until the paruppu cooks fully. (To check, press the paruppu between two fingers, it will smash fully. Else add extra 1\2 cup hot water and cook) |
Filter the karuppatti syrup in to thinai paruppu mixture. Mix well and cook until the pongal thickens little. |
Add the coconut and mix well. Then add the dry ginger powder and cardamom powder, mix well. |
Parallely ghee roast the cashews and raisins, add into the pongal mixture with ghee, mix well and ready. |
Serving Suggestion: Serve with vadai. Page: Collection Of Pongal Recipes. Variation: Similarly you can try with other millets. If you like this recipe: You will like this thinai jaggery pongal recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook |
By Kalais |
No comments:
Post a Comment