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.


Ragi flour Upma


Ragi Upma (Upma with finger millet flour)


Upma with ragi flour, healthy recipes, diabetes breakfast recipe


Ragi upma with step by step pictures

Ragi upma is a healthy and easy breakfast recipe. It is one of my favourite recipe with ragi flour. My grandma used to add drumstick leaves in this upma. Small onions and grated coconuts add taste to this upma and you have to add some good amount of gingelly oil so that it won't get lumpy. Serve this upma with chutney or pickles. 

Prep time : 10 minutes
Cook time : 15 minutes
Total time : 25 minutes
Serves : 2

Ingredients
  • 1 cup ragi flour
  • 2 tbsp rice flour
  • 1/4 cup chopped small onions
  • 2 dry red chilly
  • 10 curry leaves
  • 1.5 cups water
  • 2 tbsp grated coconut
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 4 tbsp gingelly oil
  • salt

Cooking Directions
 
1. Heat a heavy iron pan or kadai and add the ragi flour and rice flour. Dry roast for a few minutes or till it gets light brown. Then transfer it to the plate or bowl.



2. Next, add 4 tbsp gingelly oil. When the oil is heated enough, add the mustard and urid dal. Allow it to crackle and add the split red chillies and chopped onions. Saute it till the onions are fried well. Now add curry leaves and 1.5 cups of water. Add the required salt. 


3. When it starts boiling, add the roasted flour and keep it as it is. No need to stir now. After 3 minutes, stir it continuously and rapidly with the ladle. You have to stir it well.  



4. When the flours are incorporated well with the onions, add the grated coconut and switch off the flame. Once again stir it well with the ladle for a few more minutes and transfer it to the serving dish.


If you try this recipe for ragi upma send us your comments below and share the recipe for your friends and family.

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