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.


Vazhaipoo Poriyal - Banana Blossom Stir Fry

Banana blossom or Vazhaipoo poriyal is a healthy side dish for your lunch.  This poriyal also combines the delicious coconut paste and cooked toor dal. The shelf life of Banana blossom is 2 or 3 days, so try to cook it before turning black. You will notice the colour change begins inside the flowers. After removing the thick stick and the glossy petal arrange them equally and chop it finely. After chopping the flowers, quickly put it in a buttermilk to avoid the discoloration. Now we will see how to prepare this Vazhaipoo Poriyal with step by step instructions. This poriyal tastes good with Pulikuzhambu, Sambar and Toor dal Rice.




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Vazhaipoo Poriyal - Banana Blossom Stir Fry  Recipe Details

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Preptime : 25 minutes
Cook time : 15 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 medium banana flower
  • 1/4 cup cooked toor dal
  • 15 small onions, finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • 2 tbsp coconut oil
  • salt to taste
For coconut paste
  • 1/2 cup grated coconut
  • 4 small onions
  • 3 garlic cloves
  • 1/2 tsp cumins
  • 2 red chilly
Cooking Directions
  1. Open the red colour leaf and remove the flowers. Repeat the process till you get the white colour leaf. Arrange all the flowers on a plate or in a paper.
  2. Pick a batch of flowers and rub it gently with your palm and remove the thick stick and the glossy petal with your fingers. Repeat the process for the entire flowers. When the flowers get smaller you can add it as it is.
  3. Arrange the flowers equally and chop them finely. Now add these chopped banana flower in a bowl of water mixed with buttermilk.
  4. Rinse them well and add it to a deep vessel and pour 1/2 cup of water and cook them on medium heat.
  5. In the meantime, grind the coconut, small onions, garlics, red chillies and cumins coarsely. When the banana flowers are cooked well turn off the heat and allow them to cool down completely.
  6. Once it cools down squeeze the cooked banana flowers with your palm and add it to mixing bowl. Add the ground coconut paste, cooked toor dal, turmeric powder and required salt. Mix them well.Heat 2 tbsp coconut oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped onions and curry leaves. Saute them well.
  7. Next, add the mixed banana flower mixture and saute them well. When you get a nice aroma from the small onions and garlic cloves turn off the heat and transfer it to the serving bowl.

Vazhaipoo Poriyal - Banana Blossom Stir Fry with step by step photos 

Open the red colour leaf and remove the flowers. Repeat the process till you get the white colour leaf. Arrange all the flowers on a plate or in a paper.

Pick a batch of flowers and rub it gently with your palm and remove the thick stick and the glossy petal with your fingers. Repeat the process for the entire flowers. When the flowers get smaller you can add it as it is.


Arrange the flowers equally and chop them finely. Now add these chopped banana flower in a bowl of water mixed with buttermilk.

Rinse them well and add it to a deep vessel and pour 1/2 cup of water and cook them on medium heat.

In the meantime, grind the coconut, small onions, garlics, red chillies and cumins coarsely. 


When the banana flowers are cooked well turn off the heat and allow them to cool down completely.


 Once it cools down squeeze the cooked banana flowers with your palm and add it to mixing bowl. 

Add the ground coconut paste, cooked toor dal, turmeric powder and required salt. Mix them well.



Heat 2 tbsp coconut oil in a kadai and add the mustard and urid dal. Allow them to crackle and add the chopped onions and curry leaves. Saute them well.

Next, add the mixed banana flower mixture and saute them well.

When you get a nice aroma from the small onions and garlic cloves turn off the heat and transfer it to the serving bowl. 



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