Ring In Pongal 2025 With These Genuine, Nutritious And Tasty Recipes

Of all of the festivals celebrated in Tamil Nadu, Pongal holds a particular place. Like most harvest festivals throughout India, Pongal coincides with the start of the six-month northward journey of the solar. The pageant is well known on the primary day of the Tamil month of Thai (pronounced thigh) and is also known as Thai Pongal. The festivities final for 4 days (usually January 13-16 or 14-17), and the state will get right into a festive mode.

All of it begins with Bhogi, the day earlier than Pongal, when previous possessions are burnt earlier than dawn in a bonfire (akin to Holika in some components of northern India). This bonfire is believed to burn down all of the negativity of the yr passed by, ushering in new constructive power and prosperity with the onset of Pongal.

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Crucial day of the festivities is Pongal Thirunaal (falling on January 14th this yr) or Pongal day. In some ways, this pageant is a ‘thanksgiving’ to the Solar God for an ample harvest and begins with cooking Pongal in massive earthen pots outside.

Pongal is derived from the Tamil phrase Pongu (to boil over). Most households put together Ven Pongal (a well-liked breakfast dish throughout Tamil Nadu) spiced with entire peppercorns and curry leaves, and the candy Sakkarai Pongal. Some communities in Tamil Nadu additionally make a kuzhambu (gravy) with a mixture of nation greens (see recipe) that’s served as an accompaniment to Pongal.

Wholesome Twist: Kodo Millet Pongal Recipe

(Serves 2)

We have given a wholesome twist to the traditional Pongal. This recipe substitutes rice with Kodo millet:

Substances

• 6 tbsp kodo millet (varagu in Tamil)
• 4 tbsp moong dal
• 1 inexperienced chilli
• Water (use 3 components water for 1 half millet and dal mixed)
• 1 tsp cumin seeds
• Grated ginger (elective, to style)
• 8-10 cut up cashew nuts
• 1/2 tbsp black peppercorns
• Asafoetida
• Curry leaves (just a few leaves)

Technique

1. Dry roast the moong dal earlier than stress cooking it with kodo millet, salt, inexperienced chilli, and cumin. Prepare dinner till tender (about quarter-hour on a simmer after the primary whistle).
2. Mood the curry leaves in ghee together with asafoetida, peppercorns, cashews, and grated ginger.
3. Stir the tempered combination into the cooked millet and dal.
4. Add additional ghee if desired, and serve with coconut chutney or kootu (see recipe under).

Additionally Learn:Malli Pongal Recipe: A Scrumptious Twist To A South Indian Breakfast Staple You Simply Cannot Resist

Kavuni Arisi Pongal (Black Rice Candy Pongal)

This recipe is a slight twist on the traditional Sakkarai Pongal (Candy Pongal). The kavuni arisi (black rice) provides a mildly candy flavour and is wealthy in antioxidants.

Substances
1 cup kavuni arisi (black rice)
3 cups water
1/2 cup jaggery
1/4 tbsp cardamom powder
2 tbsp ghee
1 tbsp roasted cashews
1 tbsp grated coconut (elective)

Technique

1. Clear and soak the rice in a single day or for no less than 6 hours.
2. Rinse effectively, drain, and switch to a stress cooker.
3. Add water and stress prepare dinner for 5-7 whistles on a low-medium flame.
4. Barely mash the cooked rice, then add jaggery, cardamom powder, and roasted cashews. Combine effectively.
5. Prepare dinner for five minutes on a low flame. Lastly, stir within the ghee.
6. High with grated coconut and serve sizzling.

Additionally Learn: Watch: Make Immediate Corns Appe In Minutes For Wholesome South Indian Breakfast

Ezhukari Kootu (Vegetable Curry with Seven Greens)

This conventional dish is served in lots of Tamil Nadu houses throughout Pongal as an accompaniment.

Substances

• 1/4 cup moong dal
• 1/4 cup uncooked banana (lower into items)
• 1/2 cup yellow pumpkin (lower into items)
• 1/2 cup candy potato (lower into items)
• 1/4 cup recent broad beans (avaraikkai), peeled
• 1/4 cup elephant yam (lower into items)
• 2 arbi (lower into items)
• Salt (to style)

To grind:

• 1/2 cup grated coconut
• 1 tbsp cumin seeds
• 2 inexperienced chillies

To mood:

• 1 tbsp coconut oil
• 2-3 shallots (elective)
• 1/2 tbsp mustard seeds
• 1 sprig curry leaves

Technique

1. Strain prepare dinner the moong dal for two whistles.
2. Mix the grated coconut, cumin seeds, inexperienced chillies, and a little bit water into a rough paste.
3. Peel and chop the uncooked banana, yellow pumpkin, yam, arbi, and candy potato into small cubes. Chop the broad beans finely.
4. Add the greens to a pan with salt, turmeric powder, and water. Stir effectively, carry to a boil, cowl, and simmer for 15-20 minutes till tender.
5. As soon as the greens are cooked, add the dal and coconut masala. Stir effectively and simmer for five minutes.
6. Mood the shallots, mustard seeds, and curry leaves in coconut oil. Add to the kootu, combine effectively, and serve.

Get pleasure from these genuine Pongal recipes and have fun the pageant with pleasure and good meals! Let me know if you would like additional edits.

About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. College lunch containers are normally the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely received stronger as I’ve explored culinary cultures, avenue meals and wonderful eating eating places internationally. I’ve found cultures and locations by way of culinary motifs. I’m equally obsessed with writing on client tech and journey.