SAKKARAI PONGAL/SWEET PONGAL RECIPE

SAKKARAI PONGAL/SWEET PONGAL RECIPE

Sakkarai pongal/Sweet pongal is a popular food in south india especially in tamil nadu. For poojasand special days this sweet pongal will be prepared for neivethiyam(offerings to god).
Rice is cooked till mushy then the jaggery will be added for sweetness. For additional taste roasted cashews, dry grapes and lot of ghee will be added.
In tamilnadu for pongal this sakkarai pongal is the main dish we prepare for poojas. But the method wll be little different. Here I have prepared the sakkarai pongal in pressure cooker which is the easier method. But the traditional way of making the pongal doesn’t require cooker. In mud pot or in the brass vessel we will make sakkarai pongal for the pongal festivals. I will give that recipe with video in some other post in future.
SAKKARAI PONGAL/SWEET PONGAL RECIPE
Few things which will decide the taste and colour of the pongal are
  • Jaggery
The quality of the jaggery is one important factor to get nice yummy sakkarai pongal. Some jaggery will give light colour to the pongal and some jaggery gives dark colour to the pongal.
  • Water
The water is also important to get the perfect colour. I am not speaking about the quantity. The nature of water also will change the color of the pongal.  Because in my native we have experienced this thing.
Another important thing is quantity of the water. The quantity should be little more than the amount usually we use for making rice. Then only we can get a mushy pongal,otherwise the output will be only sweet rice(sakkarai satham) not sakkarai pongal J.
  • Rice
Another factor is rice. Generally we use raw rice(in tamil pacha arisi) only to make pongal, not a Idly rice/par boiled/boiled rice, (in tamil puzhungal arisi).
  • Last but not the least , ghee. Using good quality pure ghee give divine taste and flavor to the sakkarai pongal.
SAKKARAI PONGAL/SWEET PONGAL RECIPE

OK, now let’s move on to this recipe.
SAKKARAI PONGAL(SWEET PONGAL)
SOAKING TIME: - | PREPARATION TIME: 5 MIN | COOKING TIME: 30 MIN
SAKKARAI PONGAL/SWEET PONGAL RECIPE


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
SERVES: 4 PERSONS

INGREDIENTS:
                                    ½ cup raw rice
                                    1 cup jaggery
                                    2 tablespoon moong dhal
                                    1 tablespoon channa dhal
                                    2 cups +1/4 cup water
                                    ¼ cup ghee
                                     3 cardamoms
                                    A pinch of pacha karpooram(Edible camphor)
                                   
PREPARATION:
Crush the cardamoms and keep it aside.
Roast the cashews and dry grapes in a tablespoon of ghee and set aside.
Powder the jaggery and keep it ready. This step is to make it dissolve faster.

METHOD:
Dry roast the moong dhal and channa dhal till the nice aroma comes.
Then wash the rice along with the roasted dhals.
Add the required water to the rice and dhal mixture and close the pressure cooker. Cook for around 3 to 4 whistles.
Then switch off the heat and let the pressure release completely.
Open the lid and mash the rice and dhal with a ladle.
In a pan take ¼ cups of water and jaggery and let it heat. Stir continuously till the jaggery gets dissolved completely.
No need to make it proper consistency syrup. Just melt the jaggery and filter the impurities.
Add the filtered syrup to the cooked rice & dhal and mix well.
Stir continuously in low medium flame till it reach the required consistency.
Finally add the crushed cardamom, edible camphor powder, ghee and the roasted cashews and dry grapes.
Mix well and serve hot.

NOTES:
  • The colour of the pongal may vary, as it mainly depends on the jaggery we used.
  • If you don’t want more/ less sweetness, adjust the jaggery amount.
  • Use good quality ghee. Some people may add vanaspathi too, but ghee only will tastes devine.
  • Don’t add more edible camphor, because over usuage may spoil the pongal. If you don’t have, you can simply avoid. But using edible camphor will give nice, authentic, divine flavor to the pongal.
  • Mash the rice well before adding the jaggery syrup, because after adding jaggery , the rice wont cook. So be sure that the rice and dhals are fully cooked, before adding jaggery.
  • If your jaggery is pure and free of impurities, you can add the powdered jaggery directly.
  • The number of whistles is purely depends on the cooker you use. , because it may vary from one type to another.
VIDEO RECIPE:

STEP BY STEP PHOTOS: 

Roast the cashews and dry grapes in a tablespoon of ghee and set aside.

SAKKARAI PONGAL/SWEET PONGAL RECIPE


SAKKARAI PONGAL/SWEET PONGAL RECIPE

Dry roast the moong dhal and channa dhal till the nice aroma comes.
SAKKARAI PONGAL/SWEET PONGAL RECIPE

Then wash the rice along with the roasted dhals.

SAKKARAI PONGAL/SWEET PONGAL RECIPE

Add the required water to the rice and dhal mixture and close the pressure cooker. Cook for around 3 to 4 whistles.
SAKKARAI PONGAL/SWEET PONGAL RECIPE

Then switch off the heat and let the pressure release completely.
Open the lid and mash the rice and dhal with a ladle.
SAKKARAI PONGAL/SWEET PONGAL RECIPE

In a pan take ¼ cups of water and jaggery and let it heat. Stir continuously till the jaggery gets dissolved completely. No need to make it proper consistency syrup. Just melt the jaggery and filter the impurities.
SAKKARAI PONGAL/SWEET PONGAL RECIPE

SAKKARAI PONGAL/SWEET PONGAL RECIPE


Add the filtered syrup to the cooked rice & dhal and mix well.
SAKKARAI PONGAL/SWEET PONGAL RECIPE

Stir continuously in low medium flame till it reach the required consistency.
Finally add the crushed cardamom, edible camphor powder, ghee and the roasted cashews and dry grapes.
SAKKARAI PONGAL/SWEET PONGAL RECIPE

SAKKARAI PONGAL/SWEET PONGAL RECIPE

SAKKARAI PONGAL/SWEET PONGAL RECIPE

Mix well and serve hot.
SAKKARAI PONGAL/SWEET PONGAL RECIPE


Do try this recipe and please don’t forget to give your feedback in comments.
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BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP


BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP

Banana stem is one of very healthy vegetable having enormous amount of fiber. As we all know, it is good for kidney stones. Already I have posted few recipes using banana stem, in that row, one more new recipe is this banana stem soup.

This soup is very simple but tasty. It is perfect to have in evening time and good way to include banana stem in our kids menu. My sweet daughter is who is in her 3rd age, is very much fond of soup. Whenever we visit the restaurants, she will immediately ask the soup. Another one dish she always asks is poori J.
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP


So I tried this banana stem soup, really she liked it so much. Please check the other few recipes using banana stem in the below links.


OK, now let’s move on to this recipe.

BANANA STEM SOUP
SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 15 MIN
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: STARTERS
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS

INGREDIENTS:
                                    1 cup chopped banana stem
                                    4 or 5 pods of garlic
                                    4 or 5 shallots (small onion)
                                    1 tablespoon oil
                                    1 tablespoon corn flour
                                    ½ cup milk
                                    1 teaspoon crushed cumin seeds
                                    1 teaspoon pepper powder
                                    2 ¼ cups water
                                    Salt to taste
                                   
PREPARATION:
Clean and chop the banana stem into fine pieces.
Finely chop the onion and garlic.
Mix the corn flour with ¼ cup of water and set aside.
crush the cumin seeds and powder the black pepper coarsely. 
METHOD:
In a pan heat oil.  Add the chopped onion and garlic and sauté well, till the onion becomes translucent.
Then add the chopped banana stem and sauté well for around 3 to 5 minutes.
Then add water and required salt.
Mix well close with a lid and allow it to boil till the banana stem gets cooked and becomes soft.
This will take around 7 to 10 minutes.
Then add the corn flour mixture and mix well.
Allow it to boil for 1 or 2 minutes, the soup will gets thickened in this time.
Then add the boiled milk and mix well.
Finally add the crushed cumin seeds, and coarsely powdered pepper. Mix well and serve hot.
Will tastes yum!!!

NOTES:
  • Adjust the spiciness by add or reduce the amount of pepper.
  • Finely chop the banana stem as much as possible.
  • You can add some fried bread pieces on the top if you like.


VIDEO RECIPE:

STEP BY STEP PHOTOS:
Mix the corn flour with ¼ cup of water and set aside.
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP


Crush the cumin seeds and powder the black pepper coarsely.
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP


In a pan heat oil.  Add the chopped onion and garlic and sauté well, till the onion becomes translucent.
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP
 Then add the chopped banana stem and sauté well for around 3 to 5 minutes.
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP
 Then add water and required salt.
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP 
Mix well close with a lid and allow it to boil till the banana stem gets cooked and becomes soft.
This will take around 7 to 10 minutes. 
Then add the corn flour mixture and mix well.
Allow it to boil for 1 or 2 minutes, the soup will gets thickened in this time.
Then add the boiled milk and mix well.

BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP
 Finally add the crushed cumin seeds, and coarsely powdered pepper. Mix well and serve hot.
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP


Will tastes yum!!!
BANANA (PLANTAIN)STEM SOUP/VAAZHAI THANDU SOUP


Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

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KUZHI PANIYAARAM(SPICY VERSION) / KAARA KUZHI PANIYAARAM

 KUZHI PANIYAARAM(SPICY VERSION) / KAARA KUZHI PANIYAARAM

Kuzhi paniyaram is one of the traditional recipes in south india. It is nothing but the fermented batter is cooked in paniyaram pan. Many people will use the idly batter itself to make the kuzhi paniyaram. But here I have used the traditional way of making kuzhi paniyaram.

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PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU


PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

Mor kuzhambu is one of the popular kuzhambu in tamilnadu. It is one of the super body cooling kuzhambu. Mor is nothing but the buttermilk. So, the name itself says the main ingredient of this curry is buttermilk. This curry will be excellent to have with rice.

The spiced butter milk is heated a little bit in which some cooked or sautéed vegetables will be added. Generally the ashgourd, brinjal, ladies finger, bottlegourd  are the vegetables will be used in this curry. Apart from vegetables, we can add the dhal vada/uruadai will be added.

Some people may add thoor dhal vada, but in our house we prepare the channa dhal vada/balls and will add to this buttermilk curry. It is favourite of all in our house.

I have already posted two vareties of buttermilk curry (mor kuzhambu) in my blog. Please check the below link if you are interested.


PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

Generally we don’t use garlic or onions in butter milk. But adding those in this curry along with other spices is also giving excellent taste and flavor to the curry. I have learnt this version from a fried. So if you are interested, please try that version too. You can prepare this vada as per the recipe given here and can add to the buttermilk curry recipe which have onion and garlic.
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU


OK, now let’s move on to this recipe.

PARUPPU URUNDAI MOR KUZHAMBU
SOAKING TIME: 2-3 HRS | PREPARATION TIME: 15 MIN | COOKING TIME: 20 MIN
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: NORTH INDIAN
SERVES: 3 PERSONS

INGREDIENTS:
                        To make the vada/urundai
                                    1 cup channa dhal
                                    ½ cup finely chopped onion
                                    1 inch piece of ginger
                                    Salt to taste
                                    3 or 4 red chillies      
                                    1 teaspoon turmeric powder
                                    Few curry leaves
                                    Few strands of coriander leaves
                                    Oil to deep fry
                        To make the curry
                                    2 cup butter milk
                                    2 tablespoon thoor dhal
                                    1 tablespoon coriander seeds
                                    1 teaspoon cumin seeds
                                    1 inch piece ginger
                                    ½ cup grated coconut
                                    4 or 5 green chillies
                                    1 teaspoon raw rice
                        To make tempering
                                    1 teaspoon oil
                                    1 teaspoon mustard seeds
                                    3 or 4 red chillies
                                    Few curry leaves
                                   
PREPARATION:
Soak the channa dhal in water for minimum 2 hours.
Then grind it with salt, red chillies and ginger in to coarse paste. The batter should not be so smooth or so coarse like vada batter. Don’t add water while grinding. 
Finely chop the onion, curry leaves and coriander leaves.
Soak the coriander seeds, thoor dhal, cumin seeds, and raw rice in water for minimum 1 hour.
Grind them along with coconut, green chillies, ginger. Add required water and grind them into smooth paste.

METHOD:
In a pan heat oil for frying the vada.
Mix the chopped onion and curry leaves with the vada batter and mix well.
Make small balls and deep fry the vada. No need to fry the vada till it becomes golden brown. Just fry them till the center gets cooked well.
Keep the fried vada aside.
In a pan take the buttermilk and then add the ground masala paste. Mix well without lumps. Add the required salt and turmeric powder.
Allow the butter milk to boil till the froth comes on the top and the colour will becomes yellow.
Don’t allow the curry to boil more,because it may get curdle.
Add the prepared vadas and let it boil for 1 or 2 minutes only.
Remove from heat.
In a small tadka pan, add oil and let it heat. Then add the mustard seeds and allow it to splutter. Then add the red chillies and curry leaves and sauté for 1 minute.
Add the prepared tempering to the buttermilk curry and mix well.
Serve hot with rice with any spicy side dish.

NOTES:
  • The vada batter should be thick. So don’t add water while grinding. Also it should be not so smooth or so coarse.
  • Adding rice is optional, it is purely to make the curry thick. If your buttermilk is thick, then you can avoid the raw rice.
  • If you want you can add few pepper corns also while soaking the ingredients for masala. Don’t add more.
  • Adjust the number of green chillies as per your spice prepference. If your buttermilk is sour then add one or two more green chillies while grinding the masala.
  • If the spiciness is less, you can add one or two more red chillies  while tempering.
  • You can add red chilles also instead of green chillies, but the colour of the curry will change.
  • Don’t close the buttermilk curry with the lid while it is hot. Just leave some gap while close with a lid.
  • While heating, the curry will become dark in colour, so don’t add more turmeric powder.

VIDEO RECIPE:


STEP BY STEP PHOTOS:


Soak the channa dhal in water for minimum 2 hours.

Then grind it with salt, red chillies and ginger in to coarse paste. The batter should not be so smooth or so coarse like vada batter. Don’t add water while grinding. 
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU
Finely chop the onion and curry leaves. 
In a pan heat oil for frying the vada. Mix the chopped onion and curry leaves with the vada batter and mix well.
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU
Make small balls and deep fry the vada. No need to fry the vada till it becomes golden brown. Just fry them till the center gets cooked well.
Keep the fried vada aside.

PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU


Soak the coriander seeds, thoor dhal, cumin seeds, and raw rice in water for minimum 1 hour.
Grind them along with coconut, green chillies, ginger. Add required water and grind them into smooth paste.
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU
In a pan take the buttermilk and then add the ground masala paste. Mix well without lumps. Add the required salt and turmeric powder.
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

Allow the butter milk to boil till the froth comes on the top and the colour will becomes yellow.
Don’t allow the curry to boil more,because it may get curdle.
Add the prepared vadas and let it boil for 1 or 2 minutes only.
Remove from heat.
In a small tadka pan, add oil and let it heat. Then add the mustard seeds and allow it to splutter. Then add the red chillies and curry leaves and sauté for 1 minute.
Add the prepared tempering to the buttermilk curry and mix well.
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

Serve hot with rice with any spicy side dish.
PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU


Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

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