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.


Black Urid Dal Porridge - Karuppu Ulundhu Kanji

Black urid dal porridge (Karuppu ulundhu kanji) - prepared with just four ingredients like split black urid dal, palm jaggery, grated coconut and milk. This kanji is one the best dish to include in your diet for breakfast because it reduces the body heat plus it keeps you energetized for the whole day.


This kanji can be easily prepared within 15 minutes. In this porridge I have used black urid dal and palm jaggery. If you do not have black urid dal, you can replace it with white urid dal also. In most of our Tirunelveli dishes we use split black urid dal.  Black urid dal has an excellent flavour when compared with white urid dal. Next, an important star ingredient in this kanji  is palm jaggery. Nowa days, many of us forgotten its amazing nutritional values in it. Palm jaggery is high in iron and several other nutrients. So if this porridge is prepared with these two star ingredients (black urid dal with palm jaggery) you can have a healthy protein iron dish for your breakfast. Now let's see how to prepare this porridge with step by step instructions.

Check out my other recipes with black urid dal





Black Urid Dal Porridge - Karuppu Ulundhu Kanji Recipe Details
 
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Prep time : 5 minutes
Cook time : 10 minutes
Serves : 2
Category : porridge
Author : Muthulakshmi Madahvakrishnan

Ingredients
  • 1/2 cup black urid dal
  • 1/2 cup palm jaggery
  • 4 tbsp grated coconut
  • 1 cup boiled milk
Cooking Directions
  1. Take a small pressure cooker and add 1/2 cup black urid dal. Rinse the dal in water for a couple of times and pour 1 to 1.5 cups of water. Soak it for 10 minutes.
  2. After 10 minutes, pressure cook the dal for 10 to 12 whistles on medium heat. Allow the pressure to settle down naturally.
  3. Grate the palm jaggery and add it in a vessel. Add 1/4 cup of water and allow the jaggery to dissolve on low heat. When it dissolves completely. strain it in a small bowl using a strainer. Now the palm jaggery syrup for the kanji is ready.
  4. Open the pressure cooker and check the dals are cooked soft. If it is hard to mash once again pressure cook for 5 whistles.
  5. Now add the grated coconut and mix well with the dal. Next, add the palm jaggery syrup and allow the kanji to boil for 2 minutes and turn off the heat.
  6. Allow the kanji to cool down for 5 minutes and then add the milk gradually. Mix well and transfer it to the serving dish. Serve it warm.


Black Urid Dal Porridge - Karuppu Ulundhu Kanji with step by step photos 

Take a small pressure cooker and add 1/2 cup black urid dal. Rinse the dal in water for a couple of times and pour 1 to 1.5 cups of water. Soak it for 10 minutes. After 10 minutes, pressure cook the dal for 10 to 12 whistles on medium heat. Allow the pressure to settle down naturally.



Grate the palm jaggery and add it in a vessel. Add 1/4 cup of water and allow the jaggery to dissolve on low heat.


When it dissolves completely, strain it in a small bowl using a strainer. Now the palm jaggery syrup for the kanji is ready.


Open the pressure cooker and check the dals are cooked soft. If it is hard to mash once again pressure cook for 5 whistles.

 Now add the grated coconut and mix well with the dal.

 Next, add the palm jaggery syrup and allow the kanji to boil for 2 minutes and turn off the heat.

Allow the kanji to cool down for 5 minutes and then add the milk gradually. Mix well and transfer it to the serving dish.

 Healthy and easy karuppu ulundhu kanji is ready to serve. Serve it warm. If you do not have palm jaggery, you can add jaggery also.

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