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.


Yellow Pumpkin kootu

Yellow pumpkin kootu - Usually we prepare kootu with the addition of moongdal or channa dal. For this yellow pumpkin kootu we do not add any dals, just the coconut masala paste and a small piece of jaggery. This kootu has a bright yellow colour with a mild sweetness.


Yellow pumpkin kootu - Usually we prepare kootu with the addition of moongdal or channa dal. For this yellow pumpkin kootu we do not add any dals, just the coconut masala paste and a small piece of jaggery. This kootu has a bright yellow colour with a mild sweetness.Yellow pumpkins are soft in nature and it is a perfect vegetable for kootu and sambar. This pumpkin kootu tastes best for pulikuzhambu and sambar. Creeper vegetables like yellow pumpkin, white pumpkin, bottle gourd, ridge gourd etc. are easily cooked with little water.They are usually soft and require very less time to cook. The skin of these vegetables are hard to remove. So, peel them gently with a knife. In some places, pumpkins are cooked along with the skin, but it is very hard to eat. You can check out my other kootu recipes here with step by step photos

Yellow pumpkins are soft in nature and it is a perfect vegetable for kootu and sambar. This pumpkin kootu tastes best for pulikuzhambu and sambar. Creeper vegetables like yellow pumpkin, white pumpkin, bottle gourd, ridge gourd etc. are easily cooked with little water.They are usually soft and require very less time to cook. The skin of these vegetables are hard to remove. So, peel them gently with a knife. In some places, pumpkins are cooked along with the skin, but it is very hard to eat. You can check out my other kootu recipes here with step by step photos



How to make Yellow Pumpkin kootu - Yellow Pumpkin kootu recipe 

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Yellow pumpkin kootu - This kootu has a bright yellow colour with a mild sweetness. This pumpkin kootu tastes best for pulikuzhambu and sambar.

Prep time : 15 minutes
Cook time : 15 minutes
Serves : 4
Category : side dish

Ingredients
  • 1 small yellow pumpkin
  • 1/4 tsp turmeric powder
  • 1 small cube jaggery
  • salt
For coconut paste
  • 4 tbsp grated coconut
  • 1 dried red chilly
  • 1/4 tsp cumin
  • 4 small onions
For tempering
  • 1/4 tsp mustard
  • 1/4 tsp urid dal
  • few curry leaves
Cooking Directions 

  • Using a large, sharp knife cut it in half and scoop out the seeds using a spoon. Then peel and cut into small cubes. 
  • Add the cubes in a deep vessel with  little water. Place the jaggery cube in the centre and allow the pumpkin cubes to  cook on medium flame.
  • Grind the coconut, small onions, red chilly and jeera. 
  • In between gently stir the pumpkin with a ladle.
  • When the pumpkins are half cooked season with the required salt, turmeric powder.
  • Mix them well and add coconut masala paste. Stir to prevent the bottom from sticking. Simmer until the pumpkin is soft and the raw smell of the onions and jeera disappears.
  • Now turn off the heat.
  • Heat a tsp of oil in a pan and add mustard, urid dal and curry leaves. When it splutters add it to the kootu.


Yellow Pumpkin Kootu with step by step photos


1. Add the cubes in a deep vessel with  little water. Place the jaggery cube in the centre and allow the pumpkin cubes to  cook on medium flame. Do not add more water as it will turn mushy. 



2. In between gently stir the pumpkin with a ladle. When the pumpkins are half cooked season with the required salt, turmeric powder.



3. Mix them well and add coconut masala paste. Stir to prevent the bottom from sticking. 



4. Simmer until the pumpkin is soft and the raw smell of the onions and jeera disappears. Now turn off the heat. Heat a tsp of oil in a pan and add mustard, urid dal and curry leaves. When it splutters add it to the kootu.



If you try this recipe for Yellow pumpkin kootu send us your comments below and share the recipe for your friends and family. 


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