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.


Green Peas Coconut Milk Curry - Side dish for Aapam and Idiyappam

Green peas coconut milk curry - an easy curry for idiyappam, aapam, chapathi or poori with green peas, coconut milk, garlic, green chillies coriander seeds powder and onions. It takes only 20 to 30 minutes to cook the curry.


I personally like to use dried green peas for this dish as they are soft with a creamy texture. Yellow peas or fresh green peas also taste good. Adjust the pressure cooking time depending on the soaking time of your peas. The coconut milk is the base of this curry, so do not make it too thin or thick. If you are using store bought coconut milk, then dilute the coconut milk with required water. To avoid the curry from curdling, cook the curry on low heat only for 2 to 3 minutes after adding the coconut milk. For this curry no need to add any other additional flavours like garamasala powder. Just the ground paste prepared with garlic, green chillies and coriander powder. This paste adds a nice colour and flavours to the curry. The green chillies must be sauted in the oil until the colour of the green chillies must be changed to white colour. Once again thanks to my Rema Athai for teaching me this tasty curry. A few years back when we visited in their house in Coimbatore she served this Green peas coconut milk curry with idiyappam. It was great with idiyappam and we all enjoyed it very much. Let us see the Green peas coconut milk curry in detail with step by step instructions.

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Green Peas Coconut Milk Curry Recipe Details


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Prep time : 15 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 200 grams dried green peas
  • 1 onion
  • 2 cups coconut milk (taken from 1 medium coconut - 1st coconut milk + 2nd coconut milk)
  • few coriander leaves
  • 3 tbsp coconut oil
  • salt to taste
To grind
  • 4 slit green chillies
  • 10 garlic cloves
  • 2 tsp coriander powder
Cooking Directions
  1. Measure and add the dried green peas in a vessel. Rinse the peas for a couple of times and soak it with enough water for 5 to 7 hours.
  2. After 5 hours pressure cook the peas for 6 to 8 whistles. Heat 1 tbsp coconut oil in a kadai and add the garlic cloves. Then add the slit green chillies and saute well till the colour changes. Turn off the heat and add the coriander powder.
  3. Allow it to cool down and add it to a small chutney jar and grind it to a smooth paste.
  4. Heat the remaining oil in a kadai and add the onions and fry them well.
  5. When the onions turn soft, add the ground paste and saute on medium heat for a few minutes. Next, add the green peas and mix well with the masala.Add the required salt and mix well. Now reduce the heat to low and add the coconut milk.
  6. Let the masala to boil for 3 to 4 minutes and turn off the heat. Transfer the curry to the serving dish.

Green Peas Coconut Milk Curry with step by step photos 

Measure and add the dried green peas in a vessel. Rinse the peas for a couple of times and soak it with enough water for 5 to 7 hours. Drain the soaked water completely.

Add the soaked green peas to a pressure cooker and  cook the peas for 6 to 8 whistles. Allow the pressure to settle down naturally.

Heat 1 tbsp coconut oil in a kadai and add the garlic cloves.

 Then add the slit green chillies and saute well till the colour changes.

 Turn off the heat and add the coriander powder.

Allow it to cool down and add it to a small chutney jar and grind it to a smooth paste.




Heat the remaining oil in a kadai and add the onions and fry them well.

 When the onions turn soft, add the ground paste and saute on medium heat for a few minutes.


Next, add the green peas and mix well with the masala.

 Add the required salt and mix well.

 Now reduce the heat to low and add the coconut milk.

 Let the masala to boil for 3 to 4  minutesand turn off the heat. Transfer the curry to the serving dish.

Delicious Green peas coconut milk curry is ready to serve. Garnish with a few coriander leaves. 



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