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.


Vazhaikkai Thuvattal - Nagercoil Raw Banana (Plantain) Stir Fry

Vazhaikkai thuvattal - classic dish from Nagercoil, which is simple yet tasty. Vazhaikkais are one of the vegetables that are widely used in South Indian foods.


There are so many side dishes made with vazhaikkai which goes well with all kuzhambu or rice varieties. No one can say no to the side dishes prepared with vazhaikkai. The coconut masala grounded along with small onions and cumin add more flavor to this dish. Generally for vazhaikkai or any other roasts the vegetables must be roasted in a hard kadai on medium until crisp. Then only it tastes good. In this dish, the vazhaikkai cubes are precooked and then roasted in a kadai along with the ground masala. In most of Nagercoil dishes, the turmeric powder is added along with the vegetables while cooking. This helps to get uniform colour to the dish. You can also add turmeric powder while grinding the coconut also. This is similar to our Tirunelveli vazhaikkai poriyal dish with a few variations. I like this vazhaikkai thuvattal with rasam very much. Now let's see how to prepare this Vazhaikkai thuvattal with step by step instructions.

Checkout my other recipes with Plantain

Plantain and Yam Eriseri 
Aviyal 
Raw Banana (Plantain) Curry 
Raw Banana (Plantain) Poriyal
Raw Banana (Plantain) Fry 
Raw banana (Plantain) Puttu (Podimas)
 




Vazhaikkai Thuvattal - Nagercoil Raw Banana (Plantain) Stir Fry Recipe Details
 
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Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : vegetable side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 plantain
  • 1 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1 tsp mustard
  • 1 tsp urid dal
  • few curry leaves
  • 4 - 6 tbsp coconut oil
  • salt to taste
For coconut masala
  • 4 tbsp grated coconut
  • 1 red chilly
  • 3 small onions
  • 2 garlic cloves
  • 1 tsp cumin
Cooking Directions
  1. Wash the plantain and cut both the ends. Peel the skin gently and cut them into cubes with medium thickness.
  2. Add turmeric powder and cook the plantain on medium heat until soft.
  3. Take a small chutney jar and grind the coconut, red chilly, small onions, garlic cloves and cumin coarsely without any water.
  4. When the plantains are cooked well drain the water completely and transfer it to a bowl. Allow it to cool down for a few minutes.
  5. Heat 2 tbsp coconut oil in a hard kadai and add the mustard, urid dal and curry leaves. Allow them to crackle and add the ground coconut paste and red chilly powder.
  6. Mix it well and fry them for a few minutes and add the cooked plantain.
  7. Gently mix the plantains with the coconut masala and swirl the remaining coconut around the edges and cook on medium heat until crisp.


Vazhaikkai Thuvattal - Nagercoil Raw Banana (Plantain) Stir Fry with step by step photos

Wash the plantain and cut both the ends. Peel the skin gently and cut them into cubes with medium thickness.

The plantain will quickly turn black so add it immediately to a vessel filled with water and salt. Add turmeric powder and cook the plantain on medium heat until soft.

Take a small chutney jar and grind the coconut, red chilly, small onions, garlic cloves and cumin coarsely without any water.


When the plantains are cooked well drain the water completely and transfer it to a bowl. Allow it to cool down for a few minutes.


Heat 2 tbsp coconut oil in a hard kadai and add the mustard, urid dal and curry leaves. Allow them to crackle and add the ground coconut paste and red chilly powder.


 Mix it well and fry them for a few minutes and add the cooked plantain.

Gently mix the plantains with the coconut masala and swirl the remaining coconut around the edges and cook on medium heat until crisp.

 Tasty Vazhaikkai thuvattal is ready now and transfer it to the serving dish.


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