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.


Mint leaves coconut chutney - Pudhina thengai chutney - Chutney for idly, dosa and rava dosa

Mint leaves coconut chutney paired with rava dosa is one my favourite combination. In many restaurants I have tasted this chutney and after a few practices I found, how to retain the beautiful pale green colour in it. Because after grinding the chutney with coriander leaves and mint leaves the colour will change to a dull green colour. The secret is just a teaspoon of chana dal and we have to saute the coriander leaves, mint leaves and green chillies just for a minute. Try to use fresh coriander leaves and mint leaves and do not add a bunch of leaves for grinding. Just 10 to 15 mint leaves and a few coriander leaves is enough for a cup of grated coconut. Now let's see how to prepare this chutney.

Mint leaves coconut chutney - Pudhina thengai chutney - Chutney for idly, dosa and rava dosa - Mint leaves coconut chutney paired with rava dosa is one my favourite combination. In many restaurants I have tasted this chutney and after a few practices I found, how to retain the beautiful pale green colour in it. Because after grinding the chutney with coriander leaves and mint leaves the colour will change to a dull green colour. The secret is just a teaspoon of chana dal and we have to saute the coriander leaves, mint leaves and green chillies just for a minute. Try to use fresh coriander leaves and mint leaves and do not add a bunch of leaves for grinding. Just 10 to 15 mint leaves and a few coriander leaves is enough for a cup of grated coconut.



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Mint leaves coconut chutney - Pudhina thengai chutney Recipe Details
 

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Prep time : 5 minutes
Cook time : 5 minutes
Serves : 3
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 cup grated coconut
  • 2 tsp chana dal
  • 2 green chilly
  • 10 - 15 mint leaves
  • few coriander leaves
  • 1 tbsp oil
  • salt to taste

Cooking Directions

  1. Heat oil in a pan and add the chana dal and green chillies. Fry the dal for a few minutes, until it turns golden brown.
  2. Next, , mint leaves and coriander. Saute them until the leaves wilt and turn off the heat.
  3. Grate the coconut without any brown parts.
  4. Take a small chutney jar and add the salt and the sauted ingredients. Add some water and grind it.
  5. Now, add the grated coconut and grind it nicely. Transfer the chutney to the serving dish. Enjoy the tasty chutney with your favourite tiffin.

Mint leaves coconut chutney - Pudhina thengai chutney with step by step photos 

Heat oil in a pan and add the chana dal and green chillies. Fry the dal for a few minutes, until it turns golden brown.

Next, , mint leaves and coriander. Saute them until the leaves wilt and turn off the heat.


Grate the coconut without any brown parts.  

Take a small chutney jar and add the salt and the sauted ingredients. Add some water and grind it.

Now, add the grated coconut and grind it nicely. Transfer the chutney to the serving dish. Enjoy the tasty chutney with your favourite tiffin.


In this recipe, I have not used tamarind, if you want, you can saute a small piece tamarind along with the mint leaves. If the chutney appears thick, add some more water and mix it well.

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