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.


Ponnangani keerai rice

Ponnangani keerai rice - a healthy and easy lunch recipe for your busy weekdays. For this dish I have used the greens which have dark green leaves with pink shade. It has many health benefits for the eye, hair and skin. These leaves are used as an important ingredient in Ayurvedic medicines for wounds, cough and diabetes. We prepare kootu and poriyal with this keerai. One day my husband told me to prepare rice with this keerai. We always include plentiful of greens in our regular cooking. To add some protein I have added sprouts in this rice. If you do not have this greens you can replace it with drumstick leaves or methi leaves. Include more greens in your diet for 3 days in a week. This rice can make you energised throughout the day. For more recipes with greens(keerai) click here for Greens(Keerai) recipes. 


Ponnangani keerai rice - a healthy and easy lunch recipe for your busy weekdays. For this dish I have used the greens which have dark green leaves with pink shade. It has many health benefits for the eye, hair and skin. These leaves are used as an important ingredient in Ayurvedic medicines for wounds, cough and diabetes. We prepare kootu and poriyal with this keerai. One day my husband told me to prepare rice with this keerai. We always include plentiful of greens in our regular cooking. To add some protein I have added sprouts in this rice. If you do not have this greens you can replace it with drumstick leaves or methi leaves. Include more greens in your diet for 3 days in a week. This rice can make you energised throughout the day.





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Prep time : 20 minutes
Cook time : 15 minutes
Serves : 4
Category : rice varieties

Ingredients

  • 1 cup rice
  • 2 cups water
  • 1 small bunch ponnangani keerai
  • 1 tomato,finely chopped
  • 4 garlic cloves
  • 1/4 cup sprouts cup rice
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • 1/4 tsp mustard
  • 1/4 tsp urid dalk
  • 1 tbsp oil
  • salt to taste

For masala powder

  • 2 dried red chillies
  • 1 tsp cumin
  • 2 tsp toor dal
Cooking Directions


  • Remove the leaves from the stem and wash the leaves 2 to 3 times. Then finely chop the leaves. Wash and soak the rice for 10 minutes.
  • Heat a pan and dry roast the toor dal, cumins and red chillies. Powder them in a dry jar and keep it ready for the rice.
  • Heat 1 tbsp oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped small onions and garlics. Saute until the onions turn soft.
  • Next, add the tomatoes and saute a for a few minutes.
  • Add the chopped greens and saute them well.
  • When the leaves are wilted, add the sprouts and saute for a few seconds.
  • Add 2 cups of water and mix them well. Add the required salt, turmeric powder. Add the powdered masala. Now transfer them to the pressure cooker.
  • Now add the rice. Mix them evenly and close it with a lid. Pressure cook for 2 whistles.
  • Open the cooker and gently fluff the rice with a ladle. Transfer it immediately to the serving dish. Serve it hot with any poriyal and appalam.Healthy Poonangani keerai rice is ready.


Ponnangani keerai rice with step by step photos 

1. Remove the leaves from the stem and wash the leaves 2 to 3 times. Then hold it tightly with your palm and  finely chop the leaves. Wash and soak the rice for 10 minutes. After 10 minutes drain the water.



2. Heat a pan and dry roast the toor dal, cumins and red chillies. Powder them in a dry jar and keep it ready for the rice. (You can also add a tbsp of grated coconuts).



3. Heat 1 tbsp oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped small onions and garlics. Saute until the onions turn soft. Next add the tomatoes and saute for a few minutes.


4. Add the chopped greens and saute them well. When the leaves are wilted, add the sprouts and saute for a few seconds. If you do not have sprouts add fresh green peas.


6. Add 2 cups of water and mix them well. Add the required salt, turmeric powder. Add the powdered masala. Now transfer them to the pressure cooker.



7. Now add the rice. Mix them evenly and close it with a lid. Pressure cook for 2 whistles. 



8. Open the cooker and gently fluff the rice with a ladle. Transfer it immediately to the serving dish. 




9. Serve it hot with any poriyal and appalam. Healthy Poonangani keerai rice is ready. 




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