Karupatti pongal

Ingredients

1 cup raw rice(or basamathi rice)

1/2 cup moong dal

3/4 cup palm jaggery(karupatti)

5 tbsp clarified butter(ghee)

1 tsp cardamom powder

10 raw cashwenut

10 raisins

Salt 1/2 spoon 

method

Heat pan add moong dal and fry until golden brown.

Take away from heat add rice and wash both .

Next cook them with 2 1/2 cups of water.

Mean time powder the jaggery, add 1 cup water.

Heat on low flame until jaggery dissolves.

Filter the jaggery to remove the impurities.

Add the filtered jaggery to cooked rice and mash without any lumps on low flame.

Add 2 tbsp ghee and salt, mix  properly.

Heat remaining ghee on small pan and roast  cashwenut,and raisins.

Add this to rice with cardamom powder.