Pongal (dish)
Pongal (lit. 'to boil over') is a South Indian and Sri Lankan dish of rice cooked in boiling milk.[1][2] Its preparation is the main custom associated with the Pongal festival. A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi pongal. It has been described as "very dear to (the) Tamil people."[2]
 Pongal cooking in Salem, Tamil Nadu, India | |
| Place of origin | India, Sri Lanka |
|---|---|
| Region or state | South India |
| Associated cuisine | Tamil cuisine |
| Main ingredients | Rice, milk |
| Variations | Venn pongal, sakkarai pongal, kozhi pongal, sanyasi pongal |
Significance
Pongal is associated with the Pongal festival, whose name means 'to boil over' or 'overflow.' The festival thanks the Sun deity for the sunlight that makes the rice harvest possible. Therefore, the tradition calls for offering the fresh harvest of rice cooked in boiling milk to the deity.[1] While the pongal is cooking, onlookers sometimes shout with joy, "Pongalo pongal!" ('Let the pongal rise up!').[2]
Varieties
All pongal varieties are made with cow's milk.[3]
Venn pongal
Venn pongal is made with black pepper, ginger, turmeric, and sometimes asafoetida, cashews, cumin, curry leaves, ghee (clarified butter), and salt.[2][3]
Sakkarai pongal
Sakkarai pongal is made with jaggery, cardamom, cashews, and sometimes ghee, golden raisins, nutmeg, and salt. It is served after being offered to the deity.[2][3]
Kozhi pongal
Kozhi pongal is made with chicken and spices.[2]
Sanyasi pongal
Sanyasi pongal is made with vegetables.[2]
References
- Verma, Priyanka (2014). Pongal: Festival Of India. Diamond Pocket Books Pvt Ltd. p. 4.
- Shanmugalingam, Cynthia (2022). Rambutan: Recipes from Sri Lanka. Bloomsbury Publishing. p. 210.
- Monks Of Kauai Aadheenam (1997). Monks' Cookbook. Himalayan Academy Publications. pp. 91–92.
External links
