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.

Vazhaikkai (Raw banana/Plantain) Puttu/Podimas

Vazhaikkai(Plantain) puttu/podimas

This is one of our all time favourite side dish for sambar, rasam and pulikuzhambu. The raw bananas(plantains) are pre cooked in water and further grated into small gratings. Then the  grated bananas are flavoured with finely chopped onions and some good amount of freshly grated coconuts. For spiciness you can either add  finely chopped green chillies or broken red chillies. The crunchiness of the onions combined with the soft banana(plantain) gratings and the sweetness from the coconuts make this dish wonderful. A few good ingredients make this dish so delicious. When making this puttu/podimas it is important to pick the correct raw bananas(plantains). The bananas should be fresh without any black spots or dull skin.  If you are not using the correct plantains, your podimas/puttu will turn mushy. So follow this simple instruction before preparing this tasty and easy puttu/podimas. We often prepare this vazhaikkai puttu for lunch.

Vazhaikai(Raw banana/Plantain) puttu/podimas with step by step photos

Prep time : 10 minutes
Cook time : 5 minutes
Serves : 3

  • 3 small raw bananas or 2 medium
  • 1 onion, finely chopped
  • 2 green chillies, finely chopped
  • 1/2 cup grated coconut
  • 10 curry leaves
  • 1/4 tsp mustard
  • 1/4 tsp urid dal
  • 1 tsp oil
  • salt to taste

Cooking Directions

1. Cut both the ends of each bananas and cut in half and place them in a vessel or pot. Add water and cover it with a lid.  Cook on medium flame.

2. After few minutes, gently flip them and cook.
Check the doneness by gently inserting a knife into the banana. It should be medium soft.

3.Now drain the water and allow them to cool completely.Once it cools down, peel the skin gently.

4.Now take a carrot grater and grate the cooked bananas in a plate or bowl. Grate them evenly without any solid pieces.

5.Add the grated coconuts and required salt to this grated bananas. Mix them gently with your hands or spoon.

6.Heat some oil in a pan and add the mustard and urid dal. Allow them to crackle and add the chopped green chillies, curry leaves and onions to it.

7.When the onions turn soft add the mixed raw banana mixture and give it a quick stir and transfer them to the serving dish.


1. Do not overcook the bananas then you  can't able to grate it evenly and the dish won't looks good.
2. Always use fresh bananas for this dish for the beautiful appearance and the taste.

If you try this recipe for vazhaikkai puttu leave your cooments below and share the recipe for your friends and family.


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