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.


Black sesame seeds (Ellu) idly podi

Black sesame seeds / Ellu Podi for idly and dosa


A best accompaniment for idly and dosa is black sesame idly podi. You will eat more dosa after preparing this. Definitely it will be your family favourite side dish for idly and dosa.


Accompainment for Idly and Dosa, Ellu Podi





Black Sesame seeds/Ellu Idly Podi with step by step photos


Prep time : 10 minutes
Cook time : 5 minutes
Total time : 15 minutes
Yield : 200 grams

Ingredients 

  • 1/2 cup black sesame seeds
  • 1/4 cup black urid dal
  • 1 tsp asafoetida powder
  • 8 dry red chilly
  • 10 curry leaves
  • 4 garlic cloves
  • rock salt
Cooking Directions

1. Measure and keep all the ingredients ready for roasting.




2. Heat a pan or kadai over low to medium flame, without any oil. Add in the black sesame seeds, stirring constantly. As it starts popping or when you hear some crackling sound remove from flame and transfer it to a plate and cool.




3. Heat a drop of oil in the same pan and add the black urid dal. Roast it well until the dal turns golden brown. Then transfer it to the plate.




4. Again add a drop of oil and roast the red chillies and curry leaves until crisp. Then switch off the flame.



5.  Allow all the ingredients to cool down.


6. Take the chutney jar and add the salt, roasted red chillies and curry leaves. Grind it on medium speed. 




7. Next, add the roasted black urid dal. Grind it on medium speed until the dal's are broken well.



8. Now add the roasted sesame seeds and asafoetida powder. Grind it with intervals and scrape down the sides of the jar.



9. Then add the garlic cloves and grind it until it reaches your desired consistency. You may need to stop the mixer for every 5 seconds to check the consistency.


   


10. Remove from the jar and store it in an airtight container. Mix 2 tbsp of gingely oil for 1 tbsp podi for serving with dosa or idly. You can also add a piece of jaggery or palm jaggery while adding garlic cloves.

If you try this recipe for Ellu idly podi send us your comments below and share the recipe for your friends and family. 




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