Pongal (dish)


Pongal Pot from Pongal
Course Breakfast
Place of origin India
Serving temperature Sweet: rice, milk, jaggery, coconut pieces or mung bean
Spicy: rice, pepper or tamarind
Main ingredients Rice
Variations Chakkara pongal, venn pongal, melagu pongal, puli pongal
Cookbook: Pongal  Media: Pongal

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

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

Types of pongal

Chakkara pongal

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Chakkara pongal (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 / Sankranti in Tamil Nadu , Telangana 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.

Venn pongal

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Venn (Old Tamil word for 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 , Telangana and Andhra Pradesh.

Pongal in Nagercovil, India

Melagu pongal

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

Puli pongal

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.

Festive importance

Every January, Tamils and Telugus celebrate the harvest festival Pongal / Sankranti during which Pongal is made.

External links

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