Tag: Tasty

Of all the festivals celebrated in Tamil Nadu, Pongal holds a special place. Like most harvest festivals across India, Pongal coincides with the beginning of the six-month northward journey of the sun. The festival is celebrated on the first day of the Tamil month of Thai (pronounced thigh) and is often referred to as Thai Pongal. The festivities last for four days (typically January 13-16 or 14-17), and the state gets into a festive mode.

It all begins with Bhogi, the day before Pongal, when old possessions are burnt before sunrise in a bonfire (akin to Holika in some parts of northern India). This bonfire is believed to burn down all the negativity of the year gone by, ushering in new positive energy and prosperity with the onset of Pongal.

Also Read: How To Make Dalia Pongal? A Simple And Wholesome Dish You Would Love To Devour

The most important day of the festivities is Pongal Thirunaal (falling on January 14th this year) or Pongal day. In many ways, this festival is a ‘thanksgiving’ to the Sun God for an abundant harvest and begins with cooking Pongal in large earthen pots outdoors.

Pongal is derived from the Tamil word Pongu (to boil over). Most households prepare Ven Pongal (a popular breakfast dish across Tamil Nadu) spiced with whole peppercorns and curry leaves, and the sweet Sakkarai Pongal. Some communities in Tamil Nadu also make a kuzhambu (gravy) with a mix of country vegetables (see recipe) that is served as an accompaniment to Pongal.

Healthy Twist: Kodo Millet Pongal Recipe

(Serves 2)

We’ve given a healthy twist to the classic Pongal. This recipe substitutes rice with Kodo millet:

Ingredients

• 6 tbsp kodo millet (varagu in Tamil)
• 4 tbsp moong dal
• 1 green chilli
• Water (use 3 parts water for 1 part millet and dal combined)
• 1 tsp cumin seeds
• Grated ginger (optional, to taste)
• 8-10 split cashew nuts
• 1/2 tbsp black peppercorns
• Asafoetida
• Curry leaves (a few leaves)

Method

1. Dry roast the moong dal before pressure cooking it with kodo millet, salt, green chilli, and cumin. Cook until soft (about 15 minutes on a simmer after the first whistle).
2. Temper the curry leaves in ghee along with asafoetida, peppercorns, cashews, and grated ginger.
3. Stir the tempered mixture into the cooked millet and dal.
4. Add extra ghee if desired, and serve with coconut chutney or kootu (see recipe below).

Also Read:Malli Pongal Recipe: A Delicious Twist To A South Indian Breakfast Staple You Just Can’t Resist

Kavuni Arisi Pongal (Black Rice Sweet Pongal)

This recipe is a slight twist on the classic Sakkarai Pongal (Sweet Pongal). The kavuni arisi (black rice) adds a mildly sweet flavour and is rich in antioxidants.

Ingredients
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 (optional)

Method

1. Clean and soak the rice overnight or for a minimum of 6 hours.
2. Rinse well, drain, and transfer to a pressure cooker.
3. Add water and pressure cook for 5-7 whistles on a low-medium flame.
4. Slightly mash the cooked rice, then add jaggery, cardamom powder, and roasted cashews. Mix well.
5. Cook for 5 minutes on a low flame. Finally, stir in the ghee.
6. Top with grated coconut and serve hot.

Also Read: Watch: Make Instant Corns Appe In Minutes For Healthy South Indian Breakfast

Ezhukari Kootu (Vegetable Curry with Seven Vegetables)

This traditional dish is served in many Tamil Nadu homes during Pongal as an accompaniment.

Ingredients

• 1/4 cup moong dal
• 1/4 cup raw banana (cut into pieces)
• 1/2 cup yellow pumpkin (cut into pieces)
• 1/2 cup sweet potato (cut into pieces)
• 1/4 cup fresh broad beans (avaraikkai), peeled
• 1/4 cup elephant yam (cut into pieces)
• 2 arbi (cut into pieces)
• Salt (to taste)

To grind:

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

To temper:

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

Method

1. Pressure cook the moong dal for 2 whistles.
2. Blend the grated coconut, cumin seeds, green chillies, and a little water into a coarse paste.
3. Peel and chop the raw banana, yellow pumpkin, yam, arbi, and sweet potato into small cubes. Chop the broad beans finely.
4. Add the vegetables to a pan with salt, turmeric powder, and water. Stir well, bring to a boil, cover, and simmer for 15-20 minutes until soft.
5. Once the vegetables are cooked, add the dal and coconut masala. Stir well and simmer for 5 minutes.
6. Temper the shallots, mustard seeds, and curry leaves in coconut oil. Add to the kootu, mix well, and serve.

Enjoy these authentic Pongal recipes and celebrate the festival with joy and good food! Let me know if you’d like further edits.

About Ashwin RajagopalanI am the proverbial slashie – a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.