Pongal (dish)

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Pongal Pot from Pongal
Course Breakfast
Place of origin Tamil Nadu
Serving temperature Sweet: rice, milk, jaggery, coconut pieces or mung bean
Spicy: rice, pepper or tamarind
Main ingredients Rice
Variations Sakarai pongal, ven pongal, melagu pongal, puli pongal
Cookbook: Pongal  Media: Pongal

Pongal is a popular rice dish in Tamil Nadu, and the Tamil cuisine of Sri Lanka. In Tamil, the root pong or pongu means to " boil over" or "spill over".

There are two varieties of pongal, Sakarai Pongal which is a sweet, and Ven Pongal, made from clarified butter. The unqualified word pongal usually refers to spicy pongal in Tamil Nadu, and is a common breakfast food in Tamil Nadu. The rice boiled with milk and jaggery during the Pongal festival is also called pongal - this is sweet pongal made specially in earthenware pots with a wood fire.

Types of pongal[edit]

Sakarai pongal[edit]

Sakarai pongal (lit. jaggery pongal) is generally prepared in temples as a prasadam, (an offering made to a deity, as a thanksgiving). This type of pongal is prevalent in pongal festivals such as Thai Pongal) in Tamil Nadu and Andhra Pradesh, India.

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.

'Sakkarai' equally applies to sugar and jaggery in the central and southern parts of Tamil Nadu.

Ven pongal[edit]

Ven (white) pongal is a popular dish in South Indian homes and is typically served as a special breakfast in parts of South India, especially Tamil Nadu and southern Andhra Pradesh.

Pongal in Nagercovil, India

Melagu pongal[edit]

Melagu pongal is a spicy variant made with pepper, rice and moong daal.

Puli pongal[edit]

Puli 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 in Tamil Nadu.

Festive importance[edit]

Every January, Tamilians celebrate Pongal, a harvest festival, where pongal (the dish) is cooked to celebrate the harvest.

Traditionally ancient Tamil people cook pongal before pooja and offer it to the deities.

External links[edit]