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.


Chow chow (chayote) Kootu (Chayote with moong dal and Coconut)

(Chayote with moong dal and coconut paste) - This is my mother's recipe. She always cooks the vegetables either by steaming the vegetables or by boiling them in a separate deep vessel with less water. She doesn't like the pressure cooking the vegetables as they lose its colour and the texture. Now  I'm also  following her way of cooking the vegetables. In this kootu  the chow chows retain its texture and the colour. This kootu is a perfect side dish for rasam, pulikuzhambu and also for rotis.

Checkout my other kootu recipes

Chow chow (chayote) Kootu | How to prepare Chow chow (chayote) Kootuwith step by step instructions | Side ddishes for lunch | Kootu recipes




Chow chow (chayote) Kootu (Chayote with moong dal and coconut) recipe



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Chow chow (chayote) Kootu  is a perfect side dish for rasam, pulikuzhambu and also for rotis.

Prep time : 10 minutes
Cook time : 15 minutes
Yield : 2 cups
Category : side dish
Author : Muthulakshmi Madhavakrishnan


Ingredients
  •     1 chow chow
  •     3 tbsp moong dal
  •     1 tsp rice flour
  •     1/4 cup milk
  •     salt
For coconut paste
  •     3 tbsp grated coconut
  •     2 small onions
  •     1/2 tsp jeera
  •     1 red chilly

For tempering
  •     1/4 tsp mustard
  •     1/4 tsp urid dal
  •     few curry leaves
  •     oil
Cooking Directions
  1. Wash and soak the moong dal with 1/4 cup of water for 30 minutes.Wash, peel and remove the seeds from chow chow. Then dice them. After 30 minutes, take a deep vessel and add the diced chow chow, soaked dal and 1 cup of water. Cook on medium flame until the chow chows are cooked and the moong dals turn soft.
  2. Now add the ground coconut mixture and required salt. Mix them well and keep on low flame. Cook until all the extra water content is absorbed.
  3. Next, add 1 tsp rice flour and 1/4 cup of milk.
  4. After 2 to 4 minutes the kootu gets the thick consistency. Switch off the flame and transfer it to the bowl. Heat oil in a small pan and add mustard, urid dal and curry leaves. When the mustard pops and urid dal turns golden brown, add it to the kootu and mix it well.

Chow chow (chayote) Kootu (Chayote with Split green gram and Coconut) with step by step photos

 Wash and soak the moong dal with 1/4 cup of water for 30 minutes.Wash, peel and remove the seeds from chow chow. Then dice them. After 30 minutes, take a deep vessel and add the diced chow chow, soaked dal and 1 cup of water. Cook on medium flame until the chow chows are cooked and the moong dals turn soft. (You can also add pressure cooked moong dal). 

Now add the ground coconut mixture and required salt. Mix them well and keep on low flame. Cook until all the extra water content is absorbed.

 Next, add 1 tsp rice flour and 1/4 cup of milk.

After 2 to 4 minutes the kootu gets the thick consistency. Switch off the flame and transfer it to the bowl. Heat oil in a small pan and add mustard, urid dal and curry leaves. When the mustard pops and urid dal turns golden brown, add it to the kootu and mix it well. 

Yummy Chow chow (chayote) kootu is ready. Serve it with pulikuzhambu, rasam and this kootu also taste perfect for your lunch boxes too.

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