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.


Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry

Baby bitter gourd stir fry - in Tamil we call this vegetable as mithi pavakkai. I like this bitter gourds very much because it has less bitterness when compared to the regular bitter gourds. This poriyal tastes so good with our Tirunelveli pulikuzhambu.




The simplest trick to cook crispy bitter gourds is by cooking it in a iron kadai. If we cook them in an iron kadai it requires very less oil also. If we add more oil for these type of stir fry dishes, the vegetables wrinkle quickly and it won't taste good. For mithi pavakkai no need to precook the vegetable, so you can directly add it to saute. If required just sprinkle few tbsps of water and cook. To add some flavour to this poriyal, I have added the crushed onion garlic paste. Now let us see how to prepare this poriyal with step by step photos.

Checkout my other  Bitter Gourd recipes



Mithi Paavakai Poriyal - Baby bittergourd Stir Fry Recipe Details


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Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 400 grams baby bitter gourd
  • 1 tsp red chilly powder
  • 1 tsp turmeric powder
  • 4 small onions
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp mustard
  • 1 tsp urid dal
  • few curry leaves
  • 2 tbsp oil
  • salt to taste

Cooking Directions

  1. Wash the bitter gourds and cut both the ends. For this bitter gourd you don't need to remove the pith and seeds. Cut them into small, thin circles.
  2. Grind the small onions, garlic cloves and cumins without any water.
  3. Heat oil in a iron kadai for about two minutes and add the mustard and urid dal.
  4. When it splutters, add the bitter gourd slices and saute well for a few minutes.
  5. Next, add the chilly powder, turmeric powder and required salt. Mix them well and sprinkle a handful of water and cook the bitter gourds on medium heat.
  6. Add the crushed onion, garlic and cumin paste and mix well with the bitter gourds.
  7. Cook the bitter gourds on low heat for 5 to 7 minutes or until it reaches to your desired level of crispness. Once it reaches, turn off the heat and keep it in the kadai heat for few more minutes and transfer it to the serving dish.


Mithi Paavakai Poriyal - Baby bittergourd Stir Fry with step by step photos

Heat oil in a iron kadai for about two minutes and add the mustard and urid dal. When it splutters, add the bitter gourd slices and saute well for a few minutes.

Next, add the chilly powder, turmeric powder and required salt. Mix them well and sprinkle a handful of water and cook the bitter gourds on medium heat.

Add the curry leaves and  crushed onion, garliccumin paste and mix well with the bitter gourds.


Cook the bitter gourds on low heat for 5 to 7 minutes or until it reaches to your desired level of crispness. Once it reaches, turn off the heat and keep it in the kadai heat for few more minutes and transfer it to the serving dish.


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Sarkkarai Pongal | Sweet Pongal