Ponk Saaru
Fresh tender sorghum in a thin spiced curry — fresh ponk (immature jowar seeds) simmered briefly in a thin, sweet-sour broth of tomato, jaggery, tamarind, and tempered mustard seeds, curry leaves, and green chilli. The ponk saaru is the lighter, liquid counterpart to the fried ponk vada; it is poured over rice as a seasonal speciality that appears on Surati lunch tables only through December and January when fresh ponk is available. The milky sorghum seeds soften into the thin broth and absorb the sweet-sour spice; eating ponk saaru with rice is one of the most specifically Surati seasonal pleasures and an activity that residents in other cities envy.
Cuisines
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Recipe
Ingredients
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1 cup | Sorghum Grain , fresh |
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1/2 cup | Toor Dal |
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1 tablespoon | Ghee |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Cumin , seeds |
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1 pinch | Asafoetida |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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1 teaspoon | Coriander powder |
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1 teaspoon | Jaggery |
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1 tablespoon | Tamarind , pulp |
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2 cups | Water |
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— | Salt , to taste |
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1 tablespoon | Cilantro , chopped |
Instructions
- 1 Wash the toor dal thoroughly and soak it in water for 15 minutes.
- 2 In a pressure cooker, add the soaked toor dal and 1 cup of water. Cook for 3 whistles or until the dal is soft.
- 3 In a separate pan, heat ghee over medium heat.
- 4 Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida.
- 5 Add the fresh ponk to the pan and sauté for 2-3 minutes.
- 6 Add turmeric powder, red chili powder, and coriander powder to the pan and mix well.
- 7 Add the cooked dal to the pan along with 1 cup of water.
- 8 Stir in the jaggery, tamarind pulp, and salt. Mix well and bring to a boil.
- 9 Let the saaru simmer for 10-15 minutes until the flavors are well combined.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a small piece of cinnamon and a few cloves during the tempering process.