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.

Tomato garlic rasam

Tomato garlic rasam

Many South Indian rasams are based on tomatoes. Typical rasam is made with little tamarind extract, tomatoes and seasoned with pepper, curry leaves, asafoedita and coriander leaves. This rasam is also with basic ingredients, but I have skipped the tamarind extract and rasam powder.

Tomato garlic rasam

Tomato garlic rasam with step by step photos

Prep time : 8 minutes
Cook time : 7 minutes
Total time : 15 minutes
Serves : 3


  • 2 tomatoes chopped
  • 1/2 tsp asafoetdia powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp sugar
  • few curry leaves
  • coriander leaves chopped
  • 2 tbsp lemon juice
  • 2 tbsp oil
  • salt to taste

For semi coarse paste

  • 2 tsp black pepper
  • 1 tsp jeera
  • 10 garlic cloves with skin ( using knife just cut the nip and end of the clove)
  • 1 tomato, chopped

Grind the pepper, jeera and garlic semicoarsely without any water.
Remove the paste from the jar and add the chopped tomatoes and grind it.

For tempering 

  • 1/4 tsp mustard seeds
  • 1/4 tsp urid dal
  • 1/4 tsp fenugreek
  • 2 dried red chillies
Cooking Directions

1. Heat oil in a pan and add the fenugreek. When it turns golden brown add the mustard seeds, urid dal and broken red chillies.

2. When the red chilly turns brown add the garlic, jeera and pepper paste. Saute in low flame.

3. When the garlic paste slightly turns brown add the chopped tomatoes and curry leaves.

4. Saute it till the tomatoes soften and add the tomato paste. 

5. When the paste absorbs the oil add 1 to 1.5 cups of water and add the turmeric powder, asafoetida powder and sugar. Mix them well and allow for a gentle boil.

6. Finally add the coriander leaves and lemon juice. Switch off the flame and close it with a lid. Serve it hot with potato fry.

If you try this recipe for Tomato garlic rasam send us your comments below and share the recipe for your friends and family.


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