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.


Beetroot and green peas poriyal


Usually in many restaurants they serve this beetroot green peas poriyal as a side dish for sambar combo. This is a quick and healthy side dish for your lunch. You can also use black eyed peas instead of green peas. You have to add  lots of chopped onions and coconut. This dish is colourful with the dark green peas, red beets and white coconut gratings.

Beetroot and green peas poriyal | How to prepare Beetroot and green peas poriyal with step by step instructions | Beetroot recipes

Checkout my other Beetroot recipes 

Similar Poriyal recipes




Prep  time : 10 minutes
Cook time : 15 minutes
Total time : 25 minutes
Yield : 2 cups



Ingredients 

  • 2 medium beetroots 
  • 1/4 cup green peas
  • 1 onion, finely chopped
  • 2 green chilly 
  • few curry leaves
  • 1/4 tsp mustard 
  • 1/4 tsp urid dal 
  • 2 tsp oil 
  • salt
For coconut mixture
  • 4 tbsp grated coconut 
  • 1/2 tsp jeera
  • 2 small onions
  • 1 garlic cloves
Pulse it in the chutney jar coarsely
Cooking Directions
1. Wash and peel the beetroots. Cut them into small cubes. Add it to the vessel or pan. Add the green peas also and sprinkle 1/4 cup of water. Close it with a lid and cook them on medium flame. 

2. Start checking the beetroots after a  few minutes and mix them well. Smaller pieces will cook more quickly than larger pieces. Switch off the flame when the beetroots still have a bit of crunch to them. 




3. After 5 minutes, add the required salt and the coconut mixture to the cooked beetroots as shown in the picture. Now mix them gently with a spoon.





4. Heat 2 tsp oil in a kadai and add the mustard and urid dal. Let them crackle and add the green chillies and chopped onions. Saute the onions till soft and add the beetroot green peas mixture to it. Toss it for a few minutes in high flame and transfer it to the serving dish. Enjoy this tasty poriyal with sambar, rasam or lemon rice.


Enjoy this tasty poriyal with sambar, rasam or lemon rice.





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