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.


Manathakkali Keerai Poriyal | Black Night Shade Greens Stir Fry

Manathakkali keerai has thin leaves which are best suitable for poriyal. In fact, removing the manathakkali leaves from the stem is very easy too. This manathakkali keerai is same as my other keerai poriyal recipes. For most of my keerai dishes you will see I have included lots of onions, cooked dals and ground coconut paste. These ingredients would help to add more taste. Additionally, these ingredients (cooked dal & coconut paste) tend to remove the bitterness in the manathakkali keerai and also in the vendhayakeerai dishes. These two keerai has a mild bitterness in the leaves. Grinding the coconut paste is just a few minutes work, so don't avoid it. In all our poriyal recipes we add all healthy ingredients like small onions, garlic cloves, cumin and coconut. These all are super foods that are good for your health and you can add to your daily diet.

Manathakkali Keerai Poriyal - Black Night Shade Greens Stir Fry - Manathakkali keerai has thin leaves which are best suitable for poriyal. In fact, removing the manathakkali leaves from the stem is very easy too. This manathakkali keerai is same as my other keerai poriyal recipes. For most of my keerai dishes you will see I have included lots of onions, cooked dals and ground coconut paste. These ingredients would help to add more taste. Additionally, these ingredients (cooked dal & coconut paste) tend to remove the bitterness in the manathakkali keerai and also in the vendhayakeerai dishes. These two keerai has a mild bitterness in the leaves. Grinding the coconut paste is just a few minutes work, so don't avoid it.



Manathakkali keerai has the ability to reduce mouth ulcer or stomach burn  problems because of its high water content. It also reduces the body heat. When you are removing the leaves from the stem, do not throw the small berries and white flowers because they also have so many health benefits. For busy working moms you can remove the leaves the day before and store it in an airtight container and the next day chop it finely. Make sure to remove the leaves within 2 hours from your purchase because these leaves are soft and it will start to turn yellow. Now we will see how to prepare this poriyal with step by step instructions.

Keerai (Greens) Recipes



Manathakkali Keerai Poriyal Recipe

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Prep time : 20 minutes
Cook time : 10 minutes
Serves : 3
Category : Side dish
Author : Muthulakshmi Madhavakrishnan


Ingredients

  • 1 bunch manathakkali keerai
  • 1 onion
  • 3 tbsp cooked toor dal or moong dal
  • 1/4 tsp turmeric powder
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 2 tbsp oil
  • salt to taste

For coconut paste

  • 1/4 cup grated coconut
  • 2 small onions
  • 1 garlic clove
  • 1/2 tsp cumin

Cooking Directions

  1. Wash the manathakkali keerai bunch and spread it in a towel. Then remove the leaves and the small berries from the stem and roughly chop them.
  2. Grind the coconut, small onions, garlic clove, red chilly and cumin coarsely.
  3. Heat oil in a kadai and add the mustard and urid dal. When it splutters, add the onions and saute for 3 minutes or until soft.
  4. Add the chopped greens and saute until wilted and soft, about 2 to 4 minutes.
  5. When the leaves turn soft, add in the cooked toordal and coconut paste. Add the turmeric powder and required salt. Toss them well until all the water evaporates.

Manathakkali Keerai Poriyal with step by step photos


Wash the manathakkali keerai bunch and spread it in a towel. Then remove the leaves and the small berries from the stem and roughly chop them.


Heat oil in a kadai and add the mustard and urid dal. When it splutters, add the onions and saute for 3 minutes or until soft.


Add the chopped greens and saute until wilted and soft, about 2 to 4 minutes. You can sprinkle a handful of water to cook the greens.


When the leaves turn soft, add in the cooked toordal and coconut paste. Add the turmeric powder and required salt. Toss them well until all the water evaporates.


Transfer the poriyal to the serving dish. Serve it with sambar, rasam or any rice varieties like lemon rice, tomato rice and mango rice. 


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