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.


Pasiparuppu Thuvaiyal - Moong Dal Chutney for Rice

Pasiparuppu thuvaiyal -  we use to make thuvaiyal with different kind of dals (fried grams, chana dal, horse gram and moong dal) as a side dish for tamarind rice or tamarind based kuzhambu dishes. They are super healthy and I like to taste them with a cup of warm rice. I recommend to prepare this as a side dish for your short picnic for your favourite puliyodarai or lemon rice. Because they taste really amazing with puliyodarai and have a beautiful flavour. The moong das are roasted well and then ground with a few tablespoons of grated coconut. It requires minimal ingredients but tastes delicious.


Pasiparuppu Thuvaiyal - Moong Dal Chutney for Rice Recipe Details


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

Ingredients

  • 1/4 cup split moong dal
  • 2 dried red chilly
  • 3 garlic cloves
  • 2 tbsp grated coconut
  • salt to taste

Cooking Directions
  1. Heat a pan for about 2 minutes and add the split moong dal. Roast them well until you can get a nice aroma from the dals. When the dals start to turn brown, add the red chilli and roast it for a few more minutes until it starts to turn dark brown. Turn off the heat and allow them to cool down.
  2. Take a small chutney jar and add the required salt and roasted dals, red chilly, garlic cloves and grated coconut.
  3. Grind them without any water. After powdering the ingredients, add 2 tbsp water and grind it nicely.
  4. Transfer the chutney to the serving dish.

Pasiparuppu Thuvaiyal - Moong Dal Chutney for Rice with step by step photos 

Heat a pan for about 2 minutes and add the split moong dal. Roast them well until you can get a nice aroma from the dals. When the dals start to turn brown, add the red chilli and roast it for a few more minutes until it starts to turn dark brown. Turn off the heat and allow them to cool down.

Take a small chutney jar and add the required salt and roasted dals, red chilly, garlic cloves and grated coconut.

Grind them without any water. After powdering the ingredients, add 2 tbsp water and grind it nicely.


Be careful while adding water. If you add more water your chutney won't taste good. Transfer the chutney to the serving dish. Enjoy this chutney with warm rice.

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