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.


Snake Gourd Kootu | Pudalangai Kootu

Snake gourd kootu is a healthy side dish for your lunch. We have a wide variety of high water content vegetables like bottle gourd, ash gourd, snake gourd, ridge gourd etc. All these vegetables contain eighty percent water and keep you hydrated the whole day. These water content vegetables are a popular choice for kootu, sambar and thayir pachadi. Try to include any one of these vegetables weekly, twice in your regular diet.

Snake Gourd Kootu | Pudalangai Kootu  - Snake gourd kootu is a healthy side dish for your lunch. We have a wide variety of high water content vegetables like bottle gourd, ash gourd, snake gourd, ridge gourd etc. All these vegetables contain eighty percent water and keep you hydrated the whole day. These water content vegetables are a popular choice for kootu, sambar and thayir pachadi. Try to include any one of these vegetables weekly, twice in your regular diet.  Snake gourd kootu is a wonderful side dish for pulikuzhambu. Kootu is often prepared with moong dal or toor dal. But for this snake gourd kootu we add chana dal. I like the crunchy dals in the kootu which adds a beautiful colour also. Most of our kootu or poriyal dishes we add the ground coconut paste, which adds flavour, colour and taste also.



Snake gourd kootu is a wonderful side dish for pulikuzhambu. Kootu is often prepared with moong dal or toor dal. But for this snake gourd kootu we add chana dal. I like the crunchy dals in the kootu which adds a beautiful colour also. Most of our kootu or poriyal dishes we add the ground coconut paste, which adds flavour, colour and taste also.

Check out my other kootu recipes here


Snake Gourd Kootu - Pudalangai Kootu  Recipe



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

Ingredients
  • 2 medium snake gourd
  • 1/8 cup chana dal
  • 1/4 cup grated coconut
  • 4 small onions
  • 1 dried red chilly
  • 1/2 tsp cumin
  • 1/4 tsp turmeric powder
  • 1/4 cup milk
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • salt to taste
  • 1 tsp oil
Cooking Directions
  1. Wash the snake gourd and slit them and remove the white pith completely. Cut them into small cubes. Pressure cook the chana dal.
  2. Grind the grated coconut, small onions, dried red chilli and cumins with little water.
  3. Take a deep vessel and add the chopped snake gourds along with 1/2 cup of water. Cook the snake gourds on medium heat.Stir in between and cook the snake gourd until soft. When the snake gourds are cooked well, add the cooked chana dal and mix well.
  4. Next, add the ground coconut paste and required salt. Mix them well and add the turmeric powder and allow the kootu to  boil for 7 to 10 minutes on medium heat.When the raw smell of the cumins disappears, turn off the heat and add the milk.
  5. Heat oil in a small pan and add mustard and urid dal. When it splutters add the curry leaves and add it to the hot kootu. Mix them well and transfer it to the serving dish.


Snake Gourd Kootu - Pudalangai Kootu with step by step photos

Wash the snake gourd and slit them lengthwise and remove the white pith completely. Cut them into small cubes. Pressure cook the chana dal separately.


Grind the grated coconut, small onions, dried red chilli and cumins with little water.

Take a deep vessel and add the chopped snake gourds along with 1/2 cup of water. Cook the snake gourds on medium heat.


When the snake gourds are cooked well, add the cooked chana dal and mix well.

Next, add the ground coconut paste and required salt. Mix them well and add the turmeric powder and allow the kootu to  boil for 7 to 10 minutes on medium heat.



When the raw smell of the cumins disappears, turn off the heat and add the milk. If the kootu appears thin, add a teaspoon of rice flour and boil for a few minutes and turn off the heat.

When it splutters add the curry leaves and add it to the hot kootu. Mix them well and transfer it to the serving dish.


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