FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

Image
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.


Toor dal rice - Tirunelveli Thuvaram paruppu sadham)



Toor dal rice/Thuvaram paruppu sadham

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.


Toor dal rice with step by step photos

Prep time  : 15 minutes
Cook time : 25 minutes
Total time : 40 minutes
Serves : 4

Ingredients
  • 1 cup rice
  • 1/4 cup toor dal
  • 1 tbsp tamarind
  • 1/4 tsp turmeric powder
  • 1/2 tsp asafoetdia powder
  • 2.75 cups water
  • 2 tbsp gingelly oil
  • 1 tbsp coconut oil
  • salt

For coconut paste

  • 10 small onions
  • 7 garlic cloves
  • 1 tsp jeera
  • 7 red chilly
  • 2 green chilly
  • 5 tbsp grated coconut

For tempering

  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 2 dried onion vadam or 2 tbsp chopped small onions
  • 20 curry leaves
Cooking Directions
 
1. Wash and soak the toordal with 1/2 cup of water for 45 minutes. Wash and soak the rice for 30 minutes. After 30 minutes, drain the water completely. Add the soaked dal in pressure cooker and cook on low flame. 



2. Grind the coconut, small onions, red chillies, green chillies, garlic and jeera.



3. Soak the tamarind in hot water.




4. When the dals are half cooked add the soaked rice and 1 cup of water. Mix it well and cook in medium flame.




5. Now extract the tamarind juice with 1 cup of water. To this extract add the ground paste.



6. Next add turmeric powder, asafoetida powder and required salt. Mix it well with your hands.


7. When the rice is half done add this tamarind mixture and 1/4 cup of water to the rice. Mix them evenly.


7. Heat 2 tbsp gingelly oil in a pan and add mustard, urid dal and onion vadams.


8. When they are fried well add curry leaves and add it to the rice.
Once again mix them well and close the lid. Keep on low flame and pressure cook for 2 to 3 whistles. 


9. Allow the pressure to release naturally and open the cooker. Add the coconut oil and mix them gently.




If you try this recipe for Toor dal rice, send us your comments below and share the recipe for your friends and family. 

Comments

Post a Comment

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Spicy Tomato Rice - Easy Lunchbox Dish

Green Peas Masala - Quick and easy side dish for roti & poori

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Vazhaipoo Vadai - Banana Blossom Vadai

Pidi Karunai Kizhangu (Yam) Masiyal