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.

Keerai Sambar

Keerai Sambar/ Sambar with greens

Greens sambar is a wonderful combination of dal, greens and onions. It goes well with rice and even chapatis or poori. This sambar is easy and simple to make and won't take much of your time. You can use any type of keerai(greens) for this sambar. In this recipe I have used paruppu keerai.  If you want, you can add 1/4 cup of ground coconut paste when adding toor dal. Instead of toor dal you can add moong dal or masoor dal. Raw mango enhances the flavour and taste of the sambar. If you don't like raw mangoes, substitute with little tamarind juice or 1 more tomato.

Keerai Sambar/Sambar with greens 

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

  • 1 cup finely chopped greens (any greens)
  • 1/4 cup Toor dal
  • 10 small onions, finely chopped
  • 1 tomato, finely chopped
  • 1 green chilly
  • 4 small pieces raw mango
  • 1.5 tbsp sambar powder
  • 1/4 tsp turmeric powder
  • small piece asafoetida
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 1 tbsp oil
  • salt as per taste

Cooking Directions

1. Wash the toor dal and add 3/4 cup of water. After 20 minutes pressure cook for 3 to 5 whistles.

2. Heat some oil in a pan, add mustard and urid dal. When it splutters, add  finely chopped onions and green chilly. Saute it for a minute and add the chopped tomatoes.

3. After 2 minutes, add the chopped greens and saute it till the greens wilt. 

4. Then add 2 cups of water and cook on low flame. Add turmeric powder.

5. When the greens are cooked well, add the raw mango pieces.

6. Next, add the  cooked toor dal, sambar powder and salt. Mix it well. Let the kuzhambu boil until it reaches thicker consistency and all the masalas blend together with the sambar.

7. Allow the sambar to boil well for few minutes and add a small piece asafoetida. Bring it to rolling boil for 7 to 10 minutes and switch off the flame. 

If you try this recipe for Keerai Sambar send us your comments below and share the recipe for your friends and family. 


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