Sakkarai Pongal Recipe: Stove Top, Pressure Cooker & Instant Pot

Soft, golden, jaggery sweet and swimming in ghee, Sakkarai Pongal is the sweet that makes a festival feel like a festival. Roasted rice and moong dal mash into a creamy mix, while ghee roasted cashews and plump raisins add the crunch and the chew.

This is a simple version you can cook at home for any occasion or festival, from Thai Pongal to a quiet Friday pooja.

History and Origin of Sakkarai Pongal

Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. It is a four day long festival, celebrated at every nook and corner of Tamil Nadu.

The four days are Bhogi, Thai Pongal, Mattu Pongal and Kaanum Pongal. The word pongal means to boil over, and the pot of rice boiling over is a symbol of abundance.

On Thai Pongal, the dish is traditionally cooked in a new earthen pot, often outdoors in the open yard, as an offering to the Sun. Families gather around, and a shout of "Pongalo Pongal" greets the moment it boils over.

As rice is the staple crop grown in South India, along with other local produce comes this divine dish, Sakkarai Pongal, also called Chakkara Pongal.

Raw rice and moong dal (pasi paruppu) are used to prepare this sweet pongal. Jaggery (cane sugar) sweetens the dish, which gives it the name Sakkarai or Chakkarai Pongal.

Though variant methods are prevalent throughout South India, the major ingredients stick to these three, along with milk. It is flavoured with cardamom, dry ginger, edible camphor or clove, and garnished with cashews and raisins roasted in ghee.

Above all, this sweet pongal is a major naivedyam and prasadham served in most temples and during poojas at home. The Sakkarai Pongal served in temples has a special note of taste and flavour which is quite divine.

My Nostalgia and Memory

My mother's default naivedyam for Saraswati Pooja was Sakkarai Pongal and Pachai Pattani Sundal, with pori, orange mittai and seasonal fruits.

The smell of ghee, cardamom and roasting cashews still pulls me back to those pooja mornings.

Even today, I often cook pongal in earthen, brass or steel pots, because festivals deserve the slow way. And when I am in a hurry, the pressure cooker and Instant Pot come to the rescue, and I cook it both ways too.

Sakkarai Pongal is also the Day 1 offering in my Navratri menu, as ghee is offered to Goddess Shailaputri for good health.

Three Ways to Cook Sakkarai Pongal

The same ingredients can be cooked in three ways. The roasting, the jaggery syrup and the ghee roasted garnish stay the same. Only the pot and the cooking time change.

• Stove top in a pot (traditional): Cooked in an earthen, brass or steel pot, slowly and with patience. Best for festivals, poojas and the richest flavour.
• Pressure cooker: The rice and dal cook in a few whistles. Best for a quick, reliable naivedyam.
• Instant Pot: A hands off method on a timer, with no whistles to count. Best for busy days when you want to set it and walk away.

Why You Will Love This Sakkarai Pongal Recipe

• Three methods, one recipe: Cook it the traditional way in a pot, or save time in a pressure cooker or Instant Pot.
• Aromatic and even: Dry roasting the rice and dal gives a lovely aroma and an even texture.
• Festival perfect: A classic naivedyam for Thai Pongal, Navratri and everyday poojas.
• Flexible: Swap some of the water for milk for a richer pongal, and adjust the sweetness to your taste.

Recipe Overview

• Cuisine: South Indian, Tamil Nadu
• Recipe Type: Sweet, Dessert, Naivedyam, Prasadham
• Cooking Methods: Stove top pot, pressure cooker, Instant Pot
• Yields: About 4 cups
• Servings: 3 to 4 portions
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15 to 20 minutes
• Cooking Time, Pressure Cooker: 30 to 45 minutes
• Cooking Time, Instant Pot: 30 to 40 minutes, including pressure build up and release
• Cooking Time, Stove Top Pot: 45 to 60 minutes
• Total Time: About 45 to 80 minutes, depending on the method

How to Make Sakkarai Pongal: Step by Step Guide

Ingredient List

For the Pongal:

• 3/4 cup Raw Rice
• 1/4 cup Moong Dal (pasi paruppu)

Water for cooking:

• 3 1/4 cups for the Pressure Cooker
• 3 cups for the Instant Pot
• 4 cups for the Stove Top Pot

For the Jaggery Syrup:

• 1 cup Jaggery (cane sugar)
• 1 cup Water
• 1/2 tsp Ghee

For the Flavouring:

• 4 to 5 Cardamom Pods
• A pinch of Dry Ginger Powder (optional)

For Garnishing:

• 1/4 cup Ghee
• 10 to 12 Cashew nuts
• 3 tbsp Raisins

Method: Detailed Cooking Instructions

Preparation

Step 1: Melt the Jaggery

1. Melt the jaggery with 1 cup of water and 1/2 tsp of ghee, until the jaggery pieces dissolve completely and start to boil.
2. Switch off the flame, filter the melted jaggery to remove any impurities and keep it aside.

Pro Tip: Do not over boil the jaggery mix. We do not need to boil it into a string consistency for Sakkarai Pongal. Just melt it.

Step 2: Powder the Cardamom

1. Grind the cardamom pods and dry ginger (if using) with a mortar and pestle into a fine powder, and keep it aside.

Pro Tip: Dry ginger powder is optional. You can also add edible camphor and cloves to Sweet Pongal if you prefer.

Step 3: Dry Roast the Rice and Dal

1. Dry roast the raw rice on a medium flame for about 5 to 7 minutes, until it is hot to touch.
2. Dry roast the moong dal on a low flame for about 5 minutes, until the colour changes slightly and it turns fragrant.
3. Wash the dry roasted rice and dal, and drain any excess water.

Pro Tip: Roast only until just hot to touch, and do not over roast the dal, as it can alter the flavour. Dry roasting is optional, but it enhances the aroma and gives an even texture while cooking.

Step 4: Roast the Cashews and Raisins

1. Heat the ghee in a pan and roast the cashew nuts until golden brown.
2. Add the raisins and roast until they fluff up, then keep the garnish aside.

Pro Tip: Adding extra ghee is strictly optional, but it gives a wonderful flavour to Sweet Pongal.

Cooking Techniques

Method 1: Stove Top

Step 5: Cook the Rice and Dal

1. In a heavy bottomed brass, steel or earthen pot, bring 4 cups of water to a boil.
2. Add the washed rice and moong dal, partly cover and cook on a low to medium flame, stirring occasionally, for 30 to 40 minutes, until both are very soft and mushy.

Pro Tip: Earthen pots heat slowly and hold heat for long, so keep the flame low to medium. Add a little hot water if the pongal thickens before the rice turns soft.

 

Step 6: Add the Jaggery and Finish

1. Mash the cooked rice and dal with the back of a ladle.
2. Pour in the melted jaggery along with the powdered cardamom and dry ginger, and mix well.
3. Cook on a very low flame, stirring often, for 10 to 15 minutes until the jaggery is well absorbed and the pongal turns creamy.
4. Stir in the ghee roasted cashews and raisins, and serve hot with a drizzle of ghee.

Pro Tip: Stir often at this stage so the sweet pongal does not stick to the bottom. Adjust the sweetness to suit your taste.

Method 2: Pressure Cooker

Step 5: Cook the Rice and Dal in a Pot

1. Pressure cook the rice and moong dal with 3 1/4 cups of water on a high flame for 2 whistles.
2. Lower the flame and cook for another 2 to 3 whistles, then switch off the flame.

Pro Tip: Adjust the water for your rice variety. We need the rice and dal well cooked, so a bit of extra water is needed, more than we use normally for cooking rice. For a richer pongal, replace one cup of water with milk.

Step 6: Add the Jaggery and Finish

1. Mash the cooked rice and dal mix.
2. Pour in the melted jaggery along with the powdered cardamom and dry ginger, and mix well.
3. Leave this on a very low flame until the jaggery is well absorbed into the rice and dal mix.
4. Pour in the ghee roasted cashews and raisins and mix well. Cook on a low flame for a few more minutes until you get the desired consistency, and serve hot with a drizzle of ghee.

Pro Tip: Adjust the sweetness to suit your taste, and keep the flame very low once the jaggery goes in.

Method 3: Instant Pot

Step 5: Cook the Rice and Dal

1. Add the washed rice and moong dal to the inner pot with 3 cups of water.
2. Close the lid, set the vent to Sealing and cook on Pressure Cook (Manual), High, for 10 minutes.
3. Let the pressure release naturally for 10 minutes, then release the remaining pressure carefully.

Pro Tip: Use the Manual or Pressure Cook setting rather than the Rice preset, so the rice and dal turn soft and mushy. Do not fill the inner pot beyond the halfway mark.

Step 6: Add the Jaggery and Finish

1. Mash the cooked rice and dal, then switch the Instant Pot to Sauté on the low setting.
2. Pour in the melted jaggery along with the powdered cardamom and dry ginger, and stir well.
3. Simmer for 5 to 8 minutes, stirring, until the jaggery is absorbed. Stir in the ghee roasted cashews and raisins, and serve hot with a drizzle of ghee.

Pro Tip: Keep the Sauté setting low and stir constantly, as the sweet mix can catch at the bottom of the inner pot.

Pro Tips and Notes

• Dry roasting: It is optional, but roasting both rice and dal enhances the aroma and gives an even texture. Roast only until they are just hot to touch, as over roasting can alter the flavour.
• Water: Adjust the water for your rice variety. The rice and dal need to be well cooked, so use a bit more water than for plain rice.
• Milk: Replace one cup of water with milk for a rich Sakkarai Pongal.
• Jaggery: Do not over boil the jaggery mix, as it does not need a string consistency. Adjust the sweetness to suit your taste.
• Pots: A heavy bottomed brass, steel or earthen pot spreads heat evenly, which matters most for the stove top method.
• Ghee and flavourings: Extra ghee is strictly optional but gives a wonderful flavour. Dry ginger powder is optional, and you can add edible camphor and cloves if you like.

Serving Suggestions

Serve Sakkarai Pongal hot, with a drizzle of ghee over it. Offer it first as naivedyam, then share it as prasadham.

It pairs beautifully with Sundal on Navratri evenings, and it is the centrepiece of a Thai Pongal pooja.

Storage Suggestions

• Serve fresh: Sakkarai Pongal tastes best freshly made and hot. It thickens as it cools, so loosen it with a splash of warm milk or water.
• Refrigeration: Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Refrigerate within 2 hours of cooking.
• Freezing and Thawing: It can be frozen in an airtight container for up to 1 month, though the texture softens. Thaw overnight in the refrigerator.
• Reheating: Warm on a low flame in a pan with a splash of milk or water, stirring gently, or microwave covered in short bursts.

FAQ

What is the difference between Sakkarai Pongal and Ven Pongal?
Sakkarai Pongal is the sweet version made with jaggery and finished with cardamom, cashews and raisins. Ven Pongal is the savoury version, seasoned with pepper and cumin.

Which method is the most traditional for Sakkarai Pongal?
Cooking it slowly in a heavy bottomed earthen, brass or steel pot on the stove is the traditional way, especially for Thai Pongal and festival poojas.

Can I make Sakkarai Pongal in an Instant Pot?
Yes. Cook the rice and dal with 3 cups of water on Pressure Cook, High, for 10 minutes, allow a 10 minute natural release, then add the jaggery and simmer on Sauté.

Is an Instant Pot the same as an electric pressure cooker?
Instant Pot is a popular brand of electric pressure cooker, a multi cooker with preset modes. Other brands make electric pressure cookers too, and the method works the same in any of them.

Is it necessary to dry roast the rice and moong dal?
No, it is optional. But dry roasting both enhances the aroma and gives an even texture while cooking.

Can I use milk instead of water for Sakkarai Pongal?
Yes, replace one cup of water with milk for a richer Sakkarai Pongal.

How thick should the jaggery syrup be?
Do not over boil it. The jaggery only needs to dissolve and come to a boil, as it does not need a string consistency for Sakkarai Pongal.

Is Sakkarai Pongal vegan or gluten free?
It is not vegan, as it uses ghee. It is naturally gluten free, with rice, moong dal and jaggery as the base.

Recipes You Might Like From My Blog

• Akkaravadisal: The milk rich, ghee laden pongal for special festival days.
• Kalkandu Pongal: A rock sugar twist on sweet pongal with a cleaner sweetness.
• Millet Sakkarai Pongal: A wholesome millet version of this festive classic.

A Pot That Boils Over With Joy

Some sweets arrive with the festival, and Sakkarai Pongal is one of them. Hailing from Kerala roots but having lived in Coimbatore for a very long time, our home adapted to the warmth of Tamil culture in our own special way. We may not observe every literal ritual and ceremony, but the day is always marked by what matters most: cooking sweet pongal and ven pongal to commemorate the festival.

Back in India, plates and bowls of sakkarai pongal would find their way over from every home in our neighbourhood. Yet, out of all those generous shares, the sweet pongal that my neighbour Anu’s mother and father made at her home remains completely unmatched. That divine taste is still so fresh in my senses, and I have kept it as my lifelong benchmark whenever I step into the kitchen to cook pongal.

A little rice, a little dal, a lot of jaggery and ghee, and a pot that boils over with joy. Cook it slowly in a brass pot for a pooja, or quickly in a cooker on a busy morning, and offer the first spoonful with a grateful heart.

MILAGAI CHUTNEY

     Milagai Chutney/Red Chilly Chutney is a spicy condiment which goes well with Idli, Dosa, Uthappam and Paniyaram.  There are many versions of this Chutney.  My Mom makes this Milagai Chutney/Mulagu Chammanthi in two ways one with Onions/Shallots ground along with Dry Red Chillies and another with Green Chillies.
      I had named the Chutney with Green Chillies as Roja Poo(Rose) Chuntey, as it had light pink colour. I thought it was prepared with Rose Petals when I was a kid and just for the reason I use to love them.  She serves this Roja Poo Chutney with a drizzle of Coconut Oil. The other version, the one prepared with Dry Chillies have a Bright Red Colour.  That Milagai Chutney looks really fiery and it is quite spicy.  She Dry Roasts the Dry Red Chillies on direct flame until they fluff-up and are fragrant.  Then she grinds it along with Shallots, Tamarind and Salt.  We can opt to season the Milagai Chutney with Mustards and Curry Leaves.  On the Contrary as any Keralite would do, simply drizzle few teaspoons of Coconut Oil over the chuntey. This trick also helps to subtle out the spiciness of the Milagai Chutney.
     My version of Milagai Chutney/Red Chilly Chutney is literally a cheat version of my Moms recipe, where I substituted Roasted dry red Chillies with Red Chilli Powder. The main reason why I used Chilli Powder was, I couldn't roast the Dry Red Chillies in direct flame perfectly during my initial cooking trials. My Mom was very skeptical about it saying the chutney would have quite a raw smell from the spice powder, but trust me it came out so well that since then I have prepared this chuntey only with Red Chilli Powder.  My MIL loves this Milagai Chutney and whenever she comes home, she has a list of dishes she wants me to cook for her and Milagai Chutney tops the list along with other dishes like Gothambu(wheat flour) Dosa and Thayir/Curd Semiya.

For more CHUTNEY varieties, Click here...

Cuisine : South India
Recipe Type : Condiment
Spice Level : Medium - High
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

INGREDIENTS :

Onions - 2 Nos.
Red Chilli Powder - 2-3 Tspns
Tamarind - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1/2 Tspn
Curry Leaves - 1 Sprig

METHOD :

• Grind Chopped Onions, Red Chilli Powder, Tamarind with a dash of Salt and a pinch of Sugar to a fine paste in a blender/food processor.
• Do not add Water while grinding the Chuntey.
• Heat Oil in a pan and splutter Mustard Seeds and Curry Leaves.
• Pour the seasonings to the Milagai Chutney and Mix well.
• Serve the Chutney along with Idli, Dosa, Uthappam or Paniyaram.

NOTES :

• This is a raw chutney, mix all the ingredients and grind it to a fine paste.
• Do not add water to the Chutney.
• Can choose to season the Chutney or just pour few teaspoons of coconut oil over the Chutney and serve it as such.
• Can use Shallots instead of Onions.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Remove seeds if any and shred the tamarind into very small pieces before griding it along with other ingredients.
• Adding sugar is purely optional.

 

CURD ONION RAITHA - VENGAYA PACHADI

   

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raita means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.
     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.
     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

Cuisine - Indian
Recipe - Condiment
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes

 

HOW TO MAKE CURD ONION RAITHA

CURD ONION RAITHA - VENGAYA PACHADI

INGREDIENTS:

Onions - 1 Cup
Green Chillies - 1 No.
Salt - To Taste
Sugar - a Pinch
Curd - 1 Cup
Coriander Leaves - Few
Mint Leaves - Few

METHOD :

• Clean and rinse Mint and Coriander leaves in running water and allow it to drain in a colander.
• Chop Onions into thin slices or finely chop them
• Finely chop Green Chillies, Coriander leaves and Mint Leaves.
• Whisk the curd until smooth, pour it into the chopped Onions and Green Chillies.
• Add Salt, a pinch of Sugar and mix until well combined.
• Garnish it with finely chopped Coriander and Mint Leaves.
• Refrigerate the Onion Raitha/Vengaya Pachadi until it is served.
• Serve it along with Biriyanis, Puloas or along with Chapatis, Roti/Parottas and Parathas.

NOTES :

• The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
• Refrigerate the curd before mixing it up with Onions.
• Whisking and refrigerating the Curd will give a good, smooth texture to the raitha.
• Adding Sugar to the Onion Raitha is purely optional
• Refrigerate the Onion Raitha//Vengaya Pachadi until it is served.

Authentic Chicken Biriyani - Quick & Easy One-pot Biriyani

How to Make Chicken Biriyani — A Simple One-Pot Biriyani Recipe with Coconut Milk

    One-Pot Coconut Milk Chicken Biriyani is the ultimate comfort food for those craving a rich, aromatic, and creamy South Indian feast. This easy to follow recipe transforms simple ingredients into a gourmet meal using a pressure cooker or rice cooker. By substituting water with coconut milk, the rice becomes incredibly decadent and fluffy, perfectly complementing the succulent, marinated chicken. Whether you are looking for a quick weekend lunch or a festive dinner, this Tamil Nadu style Biriyani delivers authentic flavours in under 30 minutes. Discover the secret masala paste and foolproof tips for the perfect non-sticky Biriyani every single time. 

FRIED FISH WITH SAMBAL MATAH

  Sambal though synonymous to spicy condiment in terms of Southeast Asian Cooking, the versions and variations available through the length and breadth of these areas are quite versatile.  Raw Sambals, Sautéed Ones, Sambals with Red/Green Bird's-eye Chillies, or Dry Red Chillies, the method of preparing each version differs and tastes uniquely ubiquitous to the cuisine. This recipe is a simple dish every Malay household adapts, it's a standalone Malaysian Seafood recipe.
     This Sambal Matah is a Raw Balinese Sambal from Bali in Indonesia. This is a perfect combination for grilled/fried Fish. Combine few local ingredients to suit your taste buds and there you go with a simple condiment. Belacan(shrimp paste) and the Lemon Grass gives an intense flavour to this Sambal Matah.
   Serve this spicy Sambal Matah along with Indonesian style Fried Fish.  Any variety of fish can be used for the recipe.  Can deep/shallow fry or grill the marinated fish.

For more FISH Recipes, Click here...

Cuisine : Bali, Indonesia (South East Asian)
Recipe Type : Condiment 
Spice Level : High
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time : 10 - 20 Minutes
Marinating Time : 15 -20 Minutes
Cooking Time : 10 - 15 Minutes

FOR SAMBAL MATAH :

INGREDIENTS :

Shallots - 8-10 Nos.
Garlic - 2 Cloves
Bird's Eye Chillies(Chili Padi) - 10 Nos.
Belacan(Dried-Shrimp Paste) - 1/2 Tspn.
Lemon Grass - 1 Stalk
Kaffir Lime Leaves - 2 Leaves
Lime Juice - 2 Tspns
Salt - To Taste
Brown Sugar(Gula Melaka) - 1/4 Tspn
Oil - 2 Tbspn

METHOD :

• Clean, Peel and wash Shallots, Garlic, finely chop them into small pieces.
• Wash Green Chillies and dice them into small pieces.
• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Dry roast the Dried-Shrimp Paste until aromatic on a low flame.
• Shred the Kaffir Lime Leaves into thin strips.
• Mix all the above ingredients along with Salt, Brown Sugar and Lime Juice in a bowl.
• Heat oil in a pan and pour the hot oil over the finely chopped ingredients and mix well.
• Serve it at room temperature.
• Goes well with Grilled/Fried Fish.

NOTES :

• Adjust the number of chillies to suit your spice level.
• Can substitute Sugar with Gula Melaka(Brown Sugar).

FOR FRIED FISH :

INGREDIENTS :

Fish - 4 Nos.
Oil - For Deep Frying

For the marinade :

Tamarind Extract/Lime Juice - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste.

METHOD :

• Clean and wash the fish thoroughly.
• Draw 3-4 incisions with a sharp knife all over the fish.
• In a bowl add all the ingredients mentioned under 'For the Marinade' and mix well.
• Rub the marinade evenly over each fish and keep it aside for 15 - 20 Minutes.
• Heat Oil in a deep pan or a wok.
• Gently drop the marinated Fish into the hot oil.(The fish should be fully submerged in oil)
• Cook for 2-3 Minutes on a high flame on either side until the fish is fully fried.
• Remove the fish carefully with slotted spoons and line them up in clean paper towels.
• Serve it hot with spicy Sambal Matah along with Steamed Rice/Fragrant Rice.

NOTES :

• Any fish variety can be used for the recipe.
• I have used Ikan Selar(Yellowtail Scad) in this Recipe.
• Cooking time varies with the size of the fish. 
• Can Shallow fry or Grill the marinated fish.

CABBAGE & CARROT STIR FRY

      This is a simple Veggie stir fry, commonly served in Mamak Shops in Malaysia. Shredded Cabbage and Carrots are sauteed and seasoned with mild spices.  Though, an Indian and Chinese fusion prepared to suit the local palate has given this dish a new dimension. The vegetables are stir fried on a high flame for few minutes which gives a crunchy texture, without overcooking and changing the colour of the vegetables.  For a twist, it is mildly seasoned with Mustard, Onions, Garlic and Green/Red Chillies.
     This spicy and dry Cabbage & Carrot stir-fry serves as a good combination with Rice and Curry.  It can be served along with Chapathis too.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 10 Minutes

For more VEGGIE recipes, click here...

INGREDIENTS :

Cabbage - 250 Gms.
Carrots - 100 Gms
Mustard Seeds - 1/2 Tspn.
Onion - 1 No
Garlic - 2 Cloves
Green/Red Chillies - 1-2 Nos.
Turmeric Powder - 1/4 Tspn
Oil - 1 Tbspn
Salt - To Taste
Sugar - A Pinch

METHOD :

• Wash and clean the Cabbage and Carrot.
• Peel and Trim off the ends and chop Carrots into thin strips.
• Shred the Cabbage into thin strips and keep it aside.
• Heat Oil in a Pan, splutter Mustard Seeds.
• Immediately add finely chopped Onions, Garlic and Green/Red Chillies and saute until onions turn translucent. 
• Add the vegetables along with  Turmeric Powder, Salt and a pinch of Sugar and give a quick stir.
• Saute the shredded Cabbage and Carrot on a low flame for about 2-3 Minutes.
• Serve hot with Roti/Rice. 

NOTES :

• Adding Turmeric and Sugar is truly optional.