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.


Sirukeerai Thuvaram (Tropical Amarnath greens stir fry)


Siru keerai/ Tropical Amarnath greens is such a super nutritious green, you want it to eat it as often as you can. It has calcium and iron in abundant quantity. We can prepare sambar, kootu, vada, oothapam and many dishes with this keerai.
This siru keerai thuvaram is a very popular, healthy and of course tasty side dish too. In Tirunelveli, people used to say as kothikeerai for this dish.In this recipe the ground paste adds a lot of flavour to the thuvaram and cooked toor dal enhances the taste. Try this yummy thuvaram with any type of keerai. Let's see how to prepare Siru keerai thuvaram with step by step photos.








Sirukeerai Thuvaram (Tropical Amarnath greens stir fry) Recipe Details.





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Prep time: 20 minutes
Cook time: 15 minutes
Serves : 3
Yield: 2 cups
Category : side dish
Author : Muthulakshmi Madhavakrishnan


Ingredients


  •     1 bunch siru keerai or any keerai (greens)
  •     1/4 cup finely chopped small onions
  •     3 tbsp cooked toor dal
  •     1 tsp chopped green chilly
  •     1/4 tsp turmeric powder
  •     1/4 tsp asafoetdia powder
  •     1/2 tsp mustard seeds
  •     1/2 tsp urid dal
  •     2 tsp oil
  •     salt

For the Coconut Paste
  •     4 tbsp grated coconut
  •     3 small onions
  •     1 garlic
  •     1 red chilly
  •     1/2 tsp jeera
Grind the above ingredients with little water 

Cooking Directions
  1. Pluck the leaves with soft stem and arrange them in an order. Then wash it 2 to 3 times in cold water. Chop them finely with 3 to 4mm.
  2. Heat oil in a frying pan. Add mustard and urid dal. When it splutters add the chopped onions and green chilly. Saute it for 2 to 3 minutes.
  3. Add in the chopped greens and stir it continuously. Keep on low flame and cook uncovered.
  4. Once the greens are reduced in volume, add the turmeric powder, salt, asafoetdia powder, cooked toor dal and ground coconut paste. Mix it nicely and keep the flame on high and stir it continuously until the water evaporates.Serve it with sambar, rasam and all South Indian based meals.


Sirukeerai Thuvaram (Tropical Amarnath greens stir fry) with step by step photos 


Pluck the leaves with soft stem and arrange them in an order. Then wash it 2 to 3 times in cold water. Chop them finely with 3 to 4mm.


Heat oil in a frying pan. Add mustard and urid dal. When it splutters add the chopped onions and green chilly. Saute it for 2 to 3 minutes.

Add in the chopped greens and stir it continuously. Keep on low flame and cook uncovered.

Grind the grated coconut, small onion, red chilly, garlic cloves and jeera with little water.



Once the greens are reduced in volume, add the turmeric powder, salt, asafoetdia powder, cooked toor dal and ground coconut paste.

Mix it nicely and keep the flame on high and stir it continuously until the water evaporates.Serve it with sambar, rasam and all South Indian based meals. 



Notes


The taste of this dish not only lies in the choice of the greens, but also on chopping the greens finely.
Take care not to overcook. Overcooking the greens can often lead to a less tasty dish.
Once it wilts, add the remaining ingredients and give it a quick stir.

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