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.


Sweet corn Jeera rice

Sweet Corn Jeera rice - Rice Cooked with sweet corn and flavoured with cumins
A hearty and delicious rice with basmati rice, sweet corn kernels and tossed in ghee or butter with cumins. Simply Delicious!!
Now a days sweet corns are available any time of year and onions, green chillies and other spices are kitchen staples for most people, so this is really a best and easy dish.  Adding fresh sweet corn kernels and roasted cumins look beautiful in the rice. With a side of any light gravies, this rice is beautiful to serve for your holiday lunch or dinner. You can use jeera samba rice instead of the basmati rice,  but I prefer the basmati since its flavour was so nice in this dish. When making this rice if your sweet corn kernels are not fresh or don't look in bright yellow colour the rice would not taste good either. So try to use fresh sweet corn kernels for this rice. Let's see how to prepare this Sweet Corn Jeera Rice with step by step photos. The best side dish for this rice are Paneer Methi Masala, Broccoli Masala,  green peas masala.







Sweet corn Jeera rice with step by step photos




Prep time : 20 minutes
Cook time : 20 minutes
Total time : 40 minutes
Serves : 3

Ingredients
  • 1 cup basmati rice
  • 1 cup sweet corn kernels
  • 1 onion, thinly sliced onions
  • 2 green chillies, cut them into small circles
  • 1 bay leaf
  • 3 cloves
  • 1 or 2 small cinnamon
  • 1 star aniseed
  • small piece javithiri
  • 2 green cardamom
  • 1 tsp cumins (jeera)
  • 1 tbsp unsalted butter
  • 1 tsp ghee
  • few finely chopped coriander leaves
  • salt to taste

Cooking Directions


1. Wash the rice gently for 2 to 3 times and let them soak for 30 minutes in 1 cup of water. After 30 minutes, drain the water completely.


2. Take a wide vessel or pot and add 4 to 5 cups of water. Add all the spices( cinnamon, bay leaf, star aniseed, javithiri, cardamom) and  a tsp of ghee. Allow them to boil. 
When it starts boiling, add the sweet corn kernels, drained rice and required salt. 

       
 
  
3. Reduce heat and simmer until rice is cooked, about 10 to 12 minutes. Stir occasionally while the rice is cooking. 
After 10 minutes close the rice with a lid for 4 minutes. Then drain the water completely. 


4. Now spread the rice in a wide plate or bowl.  Add a drop of ghee and gently fluff the rice with a spoon. 



5. Take a pan or kadai and add the butter. Allow them to melt. 


6. First add the cumins and allow them to crackle. Next, add the green chillies. After a few seconds, add the thinly sliced onions. Saute them for a few seconds.


7. Now add the cooked rice to the kadai and mix them gently and evenly. No need to stir them, just mix them gently and garnish with finely chopped coriander leaves. 



8. Serve it hot with a salad and any gravies of your choice. 

If you try this recipe for Sweet corn Jeera rice send us your comments below and share the recipe for your friends and family.

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