KARUPATTI PONGAL

Aadi Perukku or Aadi pathinettam perukku is a one of the important Tamil Festival celebrated on the 18th day of the Tamil month of Aadi. It is celebrated on the banks of rivers or water resources, worshipping god for rains, onset of Monsoon, facilitating agriculture and cultivation. 

This festival accomplishes a delicious spread as offerings to god, including many flavours. 

Today, I prepared Sakkarai pongal with Karupatti ( Palm sugar), which goes as a traditional village style, my Grandmother's special preparation.

INGREDIENTS:

Rice - 1 cup

Moong dal - 1/2 cup

Karupatti/ Palm Sugar --i used 200 gms

Coconut pieces - sliced 1 handful

Milk - 1 cup

Cashews,Badam and elachi --few numbers

METHOD OF PREPARATION :

1) Dry roast moong dal till the flavour smells out.Turn off the flame and keep aside.

2) Meanwhile dissolve palm sugar or karupatti in hot water and filter the impurities .

3) Heat 4 cups of water. When it starts to boil, add moong dal and rice, cook till tender. 

4) Add 1 cup of milk to it and mix it well.

5 ) Then, add coconut slices, boil for 5 minutes till soft.

6) Add Karupaati syrup, one whole ladle of ghee and few crushed Elachi. Mix it well for sometime till becomes vert soft and of pongal texture.

7) Garnish it with Ghee roasted Cashews and Raisins.