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.


Bottle Gourd Kootu - Suraikkai Kootu

Bottle Gourd (Suraikkai) is a wonderful vegetable for kootu. Like the chayote (chow chow) kootu, this bottle gourd kootu also includes moong dal and coconut paste.



Most of the kootu dishes are prepared with moong dals, but you can also prepare with chana dal or toor dal. However, if the vegetables and the dals are cooked softly for the kootu then any dals can be added in the dish.Usually for kootu I don't prefer pressure cooking the vegetables. The vegetable loses its colour and texture due to the pressure. If you do not have time to cook directly in an open vessel, try to cook both the vegetable and dal in a small pressure cooker just for 1 or 2 whistles. Then slowly and carefully release the pressure with a small spoon or a knife. This method helps to retain the vegetable colour and texture.The coconut paste adds a rich taste to the kootu. My Grandma suggests me to add dried red chillies which are light red in colour so that the kootu looks good. You can also add green chillies too. In the final stage if the kootu appears thin you can add a teaspoon of rice flour. Now let's see how to prepare Bottle gourd kootu with step by step instrcutions.

Similar Kootu Recipes



Bottle Gourd Kootu - Suraikkai Kootu  Recipe Details
 
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Prep time : 15 minutes
Cook time : 20 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 small bottle gourd
  • 1/4 cup moong dal
  • 1/2 cup grated coconut
  • 4 small onions
  • 1 or 2 dried red chilly
  • 1/2 tsp cumin
  • 1/4 cup milk
  • few curry leaves
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • salt to taste
  • 1 tsp oil
Cooking Directions
  1. Wash the bottle gourd and cut the stem of the gourd. Peel the skin carefully with a peeler. Then, slit half lengthwise and remove the seeds and white pith with a spoon. Soak the moong dal for 15 minutes.
  2. Take a vessel and add the soaked moong dals along with 1/2 cup of water. Cook the moong dal on medium heat. Do not close it with the lid because the moong dal will foam up for every 5 minutes.
  3. When the moong dals are half done, add the chopped bottle gourd. Add some more water and allow to cook on medium heat.
  4. In the meantime, grind the coconut, small onions, dried red chilly and cumin.
  5. When the bottle gourd and moong dal cooked completely, add the ground coconut paste and required salt.
  6. Mix them well and allow the kootu to boil for 5 minutes. When the raw smell of the onions and cumins disappear, turn off the heat. Now add the cold milk and mix them well.
  7. Heat a tsp of oil in a small frying pan and add the mustard and urid dal. When it splutters add the curry leaves and add it to the hot kootu.

Bottle Gourd Kootu - Suraikkai Kootu  with step by step photos

Wash the bottle gourd and cut the stem of the gourd. Peel the skin carefully with a peeler. Then, slit half lengthwise and remove the seeds and white pith with a spoon. Chop it evenly as in the picture.Soak the moong dal for 15 minutes.


Take a vessel and add the soaked moong dals along with 1/2 cup of water. Cook the moong dal on medium heat. Do not close it with the lid because the moong dal will foam up for every 5 minutes.

When the moong dals are half done, add the chopped bottle gourd. Add some more water and allow to cook on medium heat.

 In the meantime, grind the coconut, small onions, dried red chilly and cumin.


When the moong dals are half done, add the chopped bottle gourd. Add some more water and allow to cook on medium heat.

When the bottle gourd and moong dal cooked completely, add the ground coconut paste and required salt.

 Mix them well and allow the kootu to boil for 5 minutes. When the raw smell of the onions and cumins disappear, turn off the heat. Now add the cold milk and mix them well.

Heat a tsp of oil in a small frying pan and add the mustard and urid dal. When it splutters add the curry leaves and add it to the hot kootu. 


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