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.


Puli illa kuzhambu - Tirunelveli Puli illa curry (Drumstick leaves pepper kuzhambu)

Puli illa kuzhambu is another popular kuzhambu from Tirunelveli. It is prepared with drumstick leaves, pepper, jeera and toor dal or moong dal. It tastes best when served hot with a tsp of ghee spread over the hot rice.
Make this kuzhambu for your weekend lunch so that the whole family can enjoy the dish. Yam fry, ladies finger fry and koozh vathal are the best accompaniment for this kuzhambu. The drumstick leaves are the main ingredient in this kuzhambu and if you do not have in your hand simply prepare with brinjals and drumsticks. Now let's see how to prepare this spicy kuzhambu. Best side dishes for Puli illa kuzhambu are

Check out my other Kuzhambu recipes here




Puli illa kuzhambu (Drumstick leaves pepper kuzhambu) Recipe 
 
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Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan


Ingredients
  •     1/4 cup toor dal
  •     1 cup drumstick leaves
  •     1 small brinjal
  •     1 small tomato
  •     1/4 tsp turmeric powder
  •     salt


For masala paste


  •     2 tsp whole black pepper
  •     1 tsp jeera
  •     1 tsp rice
  •     2 tsp coriander seeds(optional)
  •     2 dried red chilly
  •     2 tbsp coconut
  •     3 small onions
  •     2 garlic cloves

For tempering
  •     1/2 tsp mustard
  •     1/2 tsp urid dal
  •     1/2 tsp jeera
  •     1 tbsp chopped small onions
  •     1 tsp ghee


Cooking Directions

  1. Soak the toordal for 30 minutes and pressure cook for 3 whistles.Remove the leaves from the stem and wash it well. Cut the brinjals and tomatoes.
  2. Heat a tsp of oil in a pan and roast the pepper, jeera, rice, curry leaves, red chilly and coriander seeds. Fry until nice aroma comes out. Cool it and grind it nicely with small onions, garlic and grated coconut.
  3. Take the drumstick leaves, brinjal  in a vessel. Then add 1.5 cups of water and cook them in low flame. When the leaves are half done, add the tomatoes.
  4. When the drumstick leaves are soft add the cooked dal, turmeric powder.
  5. Next add the ground paste, required salt and some more water.Allow it to boil for 5 to 7 minutes.
  6. Heat a pan with a tsp of ghee and season with mustard seeds,urid dal, jeera and chopped onions. Then add it to the kuzhambu. Mix well and serve hot with rice.


Puli illa kuzhambu (Drumstick leaves pepper kuzhambu) with step by step photos 

Soak the toordal for 30 minutes and pressure cook for 3 whistles.Remove the leaves from the stem and wash it well. Cut the brinjals and tomatoes.

 Heat a tsp of oil in a pan and roast the pepper, jeera, rice, curry leaves, red chilly and coriander seeds. Fry until nice aroma comes out. Cool it and grind it nicely with small onions, garlic and grated coconut.

Take the drumstick leaves, brinjal  in a vessel. Then add 1.5 cups of water and cook them in low flame. When the leaves are half done, add the tomatoes.

 When the drumstick leaves are soft add the cooked dal, turmeric powder.

 Next add the ground paste, required salt and some more water.Allow it to boil for 5 to 7 minutes.

Heat a pan with a tsp of ghee and season with mustard seeds,urid dal, jeera and chopped onions. Then add it to the kuzhambu. Mix well and serve hot with rice.

Notes

1. Do not add salt in the beginning. You have to add it in the  final stage.
2. You can also add moong dal instead of toor dal.
3. 1 cup of drumstick leaves is enough for 1/4 cup of dal. Do not add too much leaves as it will change the taste. You can serve it with a piece of lemon pickle.

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