Pongal (dish)
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | South India |
| Dish details | |
| Main ingredient(s) | Rice |
| Variations | Sakarai pongal, Ven pongal |
Pongal (Tamil: பொங்கல்)is a popular rice based South Indian dish.
There are two varieties of pongal, namely, sakarai pongal (sweet pongal), khara pongal (spicy pongal), also called ven pongal in Tamil Nadu and Huggi in Karnataka. The naked unqualified word "pongal" usually refers to spicy pongal, and is a common breakfast food in several parts of India. The rice boiled with milk and jaggery during the Pongal festival is also called Pongal - this is sweet pongal made specially in earthern pots with a wood fire.
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[edit] Types of pongal
[edit] Sakarai pongal
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Wikibooks Cookbook has a recipe/module on |
Sakarai pongal is generally prepared in temples as a prasad (offering to God). This type of pongal is also prepared during the pongal festival in Tamil Nadu, Andhra Pradesh and Karnataka.
Sakarai means sugar in the Tamil language. It tastes sweet and contains ingredients like rice, sugar/jaggery, coconut pieces or moong daal. The sweetening agent in sakarai is traditionally jaggery, but sometimes candy sugar can be added. This makes a white looking pongal, but adding jaggery makes a darker brown coloured pongal.
[edit] Ven pongal
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Wikibooks Cookbook has a recipe/module on |
Ven pongal is a popular dish in South Indian homes and is typically served as a breakfast.
[edit] Festive Importance
Every January, Tamilians celebrate 'Pongal', a harvest festival. The name itself is derived from the fact that Pongal (the dish) is cooked in the morning and offered to the Gods, thanking them for the harvest.[citation needed]
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