Sarkkarai Pongal | Sweet Pongal

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.

Raw Banana curry

This raw banana curry would make the perfect side dish for any rice varieties.

Prep time: 7 minutes
Cook time: 20 minutes
Total time: 27 minutes
Serves : 3
  • 1 raw banana
  • 1 onion,finely chopped
  • 1 tomato, finely chopped
  • 1 green chilly
  • 1/2 tsp mustard seeds
  • 1/2 tsp urid dal
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilly powder
  • few curry leaves
  • few coriander leaves
  • 2 tbsp oil
 For coconut paste:
  • 2 tbsp grated coconut
  • 2 small onions
  • 4 garlic cloves
  • 1/2 tsp chopped ginger
  • 1/2 tsp jeera
Grind all the above ingredients with little water
Cooking Directions

Wash and peel the banana. Cube them and put it in a bowl of salted water for 5 minutes. Heat 2 cups of water in a vessel. Bring it to a rapid boil and add the banana cubes. After 5 minutes switch off the heat and close it with a lid for 5 minutes. Then drain the water completely. Allow them to cool. 

Heat oil in a kadai and add mustard seeds, urid dal. Allow them to crackle and add the chopped onions and green chilly. 

Saute it till the onions turn golden. Then add the chopped tomatoes, turmeric powder and chilly powder. Mix and saute them until the tomatoes turn soft. 

Then add the steamed banana, salt and the ground paste. Mix it well and cook them in low flame. 

Stir it frequently and cook until all the water evaporates in the curry. Finally, add the curry leaves and coriander leaves. 


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