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.

Beetroot Poori

Kids like to eat foods in different colours and shapes. Pooris are always favourite dish for kids so next time when you prepare pooris impress your kids with this pink pooris.

Prep time : 15 minutes
Cook time : 15 minutes
Total time : 30 minutes
Serves : 4
  •     2 cups (400g) whole wheat flour
  •     1 beetroot ( medium size)
  •     1/4 tsp sugar
  •     1 tbsp melted ghee
  •     salt
  •     1 tsp coconut oil
  •     oil for deep frying
Cooking Directions 
1. Wash and peel the beetroot. Grate it finely. Grind it nicely with a little water and extract the juice using the strainer. Once again grind the ground beetroot and extract the juice completely using the strainer.
In a wide bowl take the wheat flour, salt, sugar and melted ghee. Mix it well with a spoon. 

2. Now add the beetroot juice little by little and knead it to a soft dough. If you want you can a little water.    Apply a drop of oil to the kneaded dough and keep it covered for 15 minutes. 

3. Apply a drop of coconut oil to the rolling board. Make small lemon sized balls and roll it to a small circle. For this measurement you will get 25 to 27 balls.

4. Heat oil in a deep frying pan or kadai for deep frying the pooris. When the oil is sufficiently hot gently slide the poori in hot oil. When it puffed up then slightly turn them using a spoon. Fry them in medium flame.

5. Serve it hot with vegetable kurma or any other gravy.



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