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.


Bitter Gourd Pachadi | Pavakka Pachadi

Pachadi is prepared in two different methods - some are prepared with fresh curd while the other method is we have to cook the vegetable along with onions and tomatoes. Bitter gourd pachadi is prepared by the second method. Since bitter gourds have bitterness we have to add a good amount of chopped onions, chopped tomatoes, tamarind extract and finally a piece of jaggery. The coconut paste is the main ingredient in our cooking, so it is included in this dish also. There are many dishes with bitter gourd that we regularly prepare for our lunch, but this bitter gourd pachadi is extremely different with different flavours. This recipe is also similar to my ladies finger pachadi and the only extra ingredient in this dish is the jaggery. We will see the recipe in detail with step by step instructions.

Bitter Gourd Pachadi | Pavakka Pachadi - Pachadi recipes - South Indian Bitter gourd dishes - Pachadi is prepared in two different methods - some are prepared with fresh curd while the other method is we have to cook the vegetable along with onions and tomatoes. Bitter gourd pachadi is prepared by the second method. Since bitter gourds have bitterness we have to add a good amount of chopped onions, chopped tomatoes, tamarind extract and finally a piece of jaggery. The coconut paste is the main ingredient in our cooking, so it is included in this dish also. There are many dishes with bitter gourd that we regularly prepare for our lunch, but this bitter gourd pachadi is extremely different with different flavours. This recipe is also similar to my ladies finger pachadi and the only extra ingredient in this dish is the jaggery. We will see the recipe in detail with step by step instructions.



Bitter gourd Pachadi Recipe

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Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 medium bitter gourd
  • 1 onion
  • 2 tomato
  • 1 tbsp tamarind
  • 1.5 tsp red chilly powder
  • 1 tsp turmeric powder
  • 1 tsp asafoetida powder
  • 2 tbsp powdered jaggery
  • few curry leaves
  • 2 tbsp coconut oil
  • salt to taste
For coconut paste
  • 1/2 cup grated coconut
  • 4 small onions
  • 1 tsp cumin
For tempering
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
Cooking Directions
  1. Wash the bitter gourds and cut them into half and remove the seeds. Chop them into small cubes. Chop the onions and tomatoes.
  2. Soak the tamarind in hot water for 20 minutes and extract the tamarind pulp with 1.5 cups of water.
  3. Grind the coconut, small onions and cumin coarsely.
  4. Heat the coconut oil in a heavy bottomed kadai and add the onions. When the onions turn soft, add the chopped bitter gourds.
  5. Saute them on low flame for 5 to 7 minutes.
  6. Next, add the tomatoes and saute till the tomatoes turn mushy. Add the tamarind pulp and the turmeric powder. Mix them well.Add the required salt and let the bitter gourds cook in the tamarind pulp for 5 minutes.
  7. Next, add the powdered jaggery and mix them well. After a few minutes, add the ground coconut paste and the asafoetida powder. When the pachadi boils well add the curry leaves and turn off the heat.Heat oil in a small pan and add the mustard and urid dal. When it splutters add it to the hot pachadi and mix them well.

Bitter gourd Pachadi with step by step photos


Soak the tamarind in hot water for 20 minutes. 


Extract the tamarind pulp with 1.5 cups of water. 


 Grind the coconut, small onions and cumin coarsely.

Heat the coconut oil in a heavy bottomed kadai and add the onions. When the onions turn soft, add the chopped bitter gourds. (You can also use finely chopped small onions).


Next, add the tomatoes and saute till the tomatoes turn mushy.  

Add the tamarind pulp and the turmeric powder. Mix them well.


Add the required salt and let the bitter gourds to cook in the tamarind pulp for 5 minutes.


 Next, add the powdered jaggery and mix them well. 


After a few minutes, add the ground coconut paste and the asafoetida powder.


When the pachadi boils well add the curry leaves and turn off the heat. Heat oil in a small pan and add the mustard and urid dal. When it splutters add it to the hot pachadi and mix them well.


Serve it with Sambar, Rasam or any other South Indian Kuzhambu dishes. You can also prepare pachadi without coconut small onion paste.


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