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.


Ginger Pachadi - Inji Pachadi - Ginger In Tamarind Sauce

Ginger pachadi - prepared with ginger, tamarind, red chillies, coriander seeds and jaggery. Ginger pachadi can be prepared in different ways.


For our Sodhi kuzhambu, this ginger pachadi or ginger thuvaiyal is a must dish to include in our diet as it helps in proper digestion. Plus, it reduces the bad cholesterol in our body. One day my husband mixed this ginger pachadi with a bowl of warm rice and he named it as Ginger puliyodarai. Like pulikachal we add coriander seeds, red chillies, tamarind extract asafoetida & jaggery in this pachadi also. For these types of pachadi recipes gingely oil,asafoetida and jaggery are the three ingredients which enhances the taste. Now let's see how to prepare Ginger pachadi with step by step instructions.

Similar  recipes

Narthangai Pachadi 
Puli milagai 
Amla thokku
Raw mango thokku
Tomato thokku
Garlic thokku






Ginger Pachadi - Inji Pachadi Recipe Details


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Prep time : 10 minutes
Cook time : 15 minutes
Yields : 200 grams
Category : accompaniment
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1/4 cup ginger
  • 5 red chillies
  • 1 tbsp coriander seeds
  • 1 tbsp tamarind
  • 2 tbsp  jaggery
  • 1/2 tsp turmeric powder
  • 1 tsp mustard
  • 1 tsp urid dal
  • small piece asafoetida
  • afew curry leaves
  • 4 tbsp gingely oil
  • salt to taste
Cooking Directions

  1. Wash the ginger 2 to 3 times without any mud and peel the skin gently. Cut into small pieces. Heat 2 tsp oil in a kadai and add the ginger pieces and fry them well for 3 minutes.
  2. Next, add the coriander seeds and fry till you get a nice aroma. Then add the red chillies and fry for a second and turn off the heat.
  3. Soak the tamarind in hot water for 20 minutes and extract a thick pulp with 1 cup of water.
  4. Take a small chutney jar and add the roasted ginger along with coriander seeds and red chillies. Add 2 tbsp water and grind it smoothly.
  5. Heat the remaining gingely oil and add the mustard and urid dal. When it crackles well add the curry leaves.
  6. Now add the ground ginger paste and stir well for a few minutes.
  7. Now slowly add in the tamarind pulp and mix well.Add the required salt and allow it to boil for 5 minutes.When it boils well add the asafoetida and mix well. After 5 minutes, add the powdered jaggery and mix well.
  8. When the oil specks on the top of the pachadi turn off the heat and transfer it to the serving dish.


Ginger Pachadi - Inji Pachadi with step by step photos 

Wash the ginger 2 to 3 times without any mud and peel the skin gently. Cut into small pieces. Heat 2 tsp oil in a kadai and add the ginger pieces and fry them well for 3 minutes. Transfer it to a plate and cool down.

Next, add the coriander seeds and fry till you get a nice aroma. Then add the red chillies and fry for a second and turn off the heat.

 Soak the tamarind in hot water for 20 minutes and extract a thick pulp with 1 cup of water.


Take a small chutney jar and add the roasted ginger along with coriander seeds and red chillies. Grind it to crush the chillies and then add  2 tbsp water and grind it smoothly.


Heat the remaining gingely oil and add the mustard and urid dal.When it crackles well add the curry leaves.

 Now add the ground ginger paste and stir well for a few minutes.

Now slowly add in the tamarind pulp and mix well.Add the required salt and allow it to boil for 5 minutes.

 When it boils well add the asafoetida and mix well.

After 5 minutes, add the  jaggery and mix well. Jaggery enhances the pachadi taste, if you do not like you can omi it.

 
When the oil specks on the top of the pachadi turn off the heat and transfer it to the serving dish.


Tangy and spicy Ginger pachadi is ready to serve. Enjoy with sodhi, curd rice and dosa.

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