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.

Bottle gourd Aviyal

Bottle gourd/Suraikkai Aviyal (Bottle gourds in Coconuts and Curd)

Bottle gourd aviyal is a good healthy side dish for South Indian meals. Eating bottle gourd once in a week has so many health benefits. This simple vegetable is full of minerals and water. For a healthy side dish with bottle gourd, try this simple aviyal with simple ingredients in your kitchen. I learnt this recipe from my grandmother. This bottle gourd aviyal has simple flavours and made colourful with the addition of chana dal. The spice level of this dish will vary a bit depending on the variety of green chilly you use. For any type of aviyals try to use medium hot chillies. Try to use young, firm bottle gourd for best results. Follow these simple instructions and prepare this tasty aviyal for your family. This bottle gourd aviyal is utterly delicious for sambar, rasam combo and also for chapathi. 

Bottle gourd aviyal is a good healthy side dish for South Indian meals. Eating bottle gourd once in a week has so many health benefits.

Bottle gourd/Suraikkai aviyal with step by step photos

Prep time : 10 minutes
Cook time : 15 minutes
Total time : 25 minutes
Serves : 3


  •     1 medium bottle gourd
  •     2 tbsp chana dal (soaked in water for 1 hour)
  •     2 tbsp curd
  •     1 tsp coconut oil
  •     few fresh curry leaves
  •     salt
For coconut paste
  •     3 tbsp fresh grated coconut
  •     2 small onions
  •     2 garlic cloves
  •     2 green chillies
  •     1/2 tsp jeera
        Grind the above coarsely with little water

For tempering

    1/4 tsp mustard seeds
    1/4 tsp urid dal  

Cooking Directions

1. Peel the skin and scoop out the centre and cut them into lengthwise with medium thickness.

2. Add 3/4 cup of water and soaked chana dal in a vessel and cook on a medium flame for 10 to 12 minutes or till the bottle gourd pieces are cooked. (Cover with a lid and cook).

3. Open the lid and add the required salt and coconut mixture. Stir well and cook for another 5 minutes without lid. 

4. Then add 2 tbsp of curd. Mix it well and cook for 5 minutes and transfer it to the serving dish. 

5. Finally, add the coconut oil and fresh curry leaves. Heat a tsp of oil in a pan and add mustard seeds and urid dal. When it splutters add it to the aviyal. 

If you try this recipe for Bottle gourd/Suraikai aviyal send us your comments below and share the recipe for your friends and family.


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Sarkkarai Pongal | Sweet Pongal