FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

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Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


Aviyal - Vegetables in curd and coconut - Tirunelveli Aviyal





Aviayl, Veg side dish for sambar,rasam




Aviyal with step by step photos

This is my grandma's signature dish. In Tirunelveli we use white brinjals for aviyal which gives you a nice taste. Raw banana and brinjals are the important vegetables in this recipe. In this recipe, I have used white brinjals, raw banana, carrots, beans, potato and drumstick. In addition, you can add any vegetables of your choice. For pongal festival my grandma used to add more than 10 varieties of vegetables for aviyal. It is one of the best side dish for sambar, ulundam paruppu satham and pulikuzhambu. We used to prepare this side dish weekly once.You can also use tamarind extract or raw mango pieces instead of curd. We usually prepare aviyal with a little thick gravy.





Prep time : 20 minutes
Cook time : 15 minutes
Total time : 35 minutes
Serves : 4


Ingredients
  • 2 medium carrots
  • 9 green beans
  • 1 raw banana
  • 7 medium brinjals
  • 1 potato
  • 7 pieces drumstick
  • 1/4 tsp turmeric powder
  • 2 tbsp sour curd
  • 1 tbsp coconut oil
  • 10 curry leaves
  • salt
For coconut paste
  •  4 tbsp grated coconut
  •  3 small onions
  •  2 garlic cloves
  •  3 - 4 green chillies
  •  1 tsp jeera 




 Grind the above ingredients coarsely with little water.

For tempering
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
Cooking Directions 

1. Peel and cut the carrots and potatoes lengthwise. Cut the beans also into long pieces. Peel the raw banana skin and cut them lengthwise. Cut the brinjals in half or thirds lengthwise, depending on the size of the brinjal. Cut the each drumstick pieces in half. 
First add carrots, beans and potatoes in a vessel. Add 3/4 cup of water cover and cook them on low flame.


2. After 7 minutes add the banana, brinjal and drumstick. Mix them and cook on low flame.



3. When the vegetables are half done add the required salt. Mix it gently.



 4. Then add the ground coconut paste and turmeric powder. ( If you want to add raw mango pieces add it now). Continue to cook in medium flame for 5 minutes or the raw smell of the jeera disappears.



5. Add 2 to 3 tbsp sour curd and mix it well. ( If you want to add tamarind extract add it now).




6. Finally add 2 tbsp of coconut oil and mix them well. 


8. Add some fresh curry leaves to the aviyal.Heat a tsp of oil in a pan and add mustard and urid dal. When it splutters add it to the aviyal and mix it well.

 





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