Showing posts from April, 2019


Sarkkarai Pongal | Sweet Pongal

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.

Plantain and Yam Eriseri - Vazhaikkai SenaiKizhangu Eriseri

Plantain and Yam Eriseri - delicious side dish for your lunch with plantain and yam. There are few different ways to cook this eriseri, but I like this method. I learned this version from my relative Sudha aunty from Nagercoil. She taught me many of her traditional Nagercoil dishes with important tips and tricks.

Maravalli Kizhangu Adai - Tapioca Dosa

Maravalli Kizhangu Adai - a traditional tiffin made with rice, chana dal, urid dal and maravalli kizhangu (tapicoa). A wonderful breakfast dish to make at home for your weekends. It's packed with great flavors from small onions, red chillies, asafoetida and curry leaves. The whole family will enjoy this adai.