Pongal (dish)
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 A bowl of Pongal | |
| Alternative names | Pongali |
|---|---|
| Course | Breakfast |
| Place of origin | India |
| Region or state | Andhra Pradesh, Karnataka, Tamil Nadu |
| Associated national cuisine | Indian cuisine, Sri Lanka |
| Main ingredients | Sweet: rice, milk, jaggery, coconut pieces or mung bean Spicy: rice, pepper or tamarind Rice |
| Variations | Sakkarai pongal, venn pongal, milagu pongal, puli pongal |
Pongal or Pongali is a popular rice dish in the South Indian states of Andhra Pradesh,[1] Karnataka and Tamil Nadu.[2] In Tamil "pongal" means "bubbling up" and in Telugu and Kannada Pongali is a dish of rice mixed with boiled milk and sugar.[2]
There are two varieties of pongal, Sakkarai Pongal which is a sweet, and Venn Pongal, made from clarified butter. The word pongal generally refers to spicy pongal, and is a common breakfast food in Tamil Nadu and other south Indian states. The rice boiled with milk and jaggery during the Pongal festival is called Sakkaraippongal - this is sweet pongal made specially in earthenware pots with a wood fire.
Contents
Types of Pongal[edit]
Chakkera Pongali/Sakkarai Pongal[edit]
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Sakkarai pongal or Chakkera Pongali (literally sweet pongal) is generally prepared in temples as a prasadam, (an offering made to a deity). This type of pongal is also made during Pongal festival in Tamil Nadu and during Sankranthi festival in Andhra Pradesh.[1]
Ingredients can include rice, coconut and mung bean. Sakarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead.
Venn pongal[edit]
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Venn (Tamil word for white) pongal is a popular savory dish in Tamil, Sri Lankan and other South Indian homes and is typically served as a special breakfast especially in Tamil Nadu, and other parts of Sri Lanka (Northern and Eastern Sri Lanka), South India. It is usually served with Sambar and coconut Chutney.
Melagu pongal[edit]
Melagu (Tamil word of pepper) pongal is a spicy variant made with pepper, rice and moong daal.
Puli pongal[edit]
Puli (Tamil word for Tamarind) pongal is a variant that is made with tamarind and boiled rice. It is not specifically associated with the Pongal festival and is often eaten for dinner.
Festive importance[edit]
Pongal is prepared as a important dish during pongal festival in Tamil Nadu and Sankranthi festival in Andhra Pradesh.[1]
References[edit]
- ^ a b c Medieval Andhra: A Socio-Historical Perspective. Retrieved 3 October 2019.
- ^ a b Essays and Lectures Chiefly on the Religion of the Hindus, Volume 2. Retrieved 3 October 2019.
External links[edit]
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Wikimedia Commons has media related to Pongal (dish). |
- Rava Pongal Recipe
- Sweet Pongal Recipe
- Detail pongal and coconut chutney recipe with photos
- Quick Ven pongal Recipe
- Sweet Pongal Recipes
