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Pongal
Pongal or Pongali being cooked in Salem, Tamil Nadu, India.jpg
Pongal cooking in Salem, Tamil Nadu, India
Alternative namesPongali
CourseBreakfast
Place of originIndia
Region or stateSouth India
Associated cuisineIndian cuisine, Sri Lanka
Main ingredientsSweet: rice, milk, jaggery, coconut pieces, or mung bean
Spicy: rice, pepper or tamarind rice
Variationschakkara pongali/chakarai pongal, venn pongal, milagu pongal, puli pongal

Pongal (lit. 'to boil over') is an Indian subcontinent dish of rice cooked in boiling milk.[1] A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai pongal made with jaggery, kozhi pongal made with chicken, and sanyasi pongal made with vegetables.[2]

Types

Kozhi Pongal or Kozhi Pookai

This is a Pongal variant made with chicken and spices as one pot dish. It is mostly prepared in Jaffna (Northern Srilanka).[3]

Sanyasi Pongal

This is a Pongal made using all vegetables and it's mostly served at Hindu temples in Northern and Eastern Srilanka.[4]

Festive importance

Pongal is prepared as an important dish during Pongal festival in Tamil Nadu, Pondicherry, Kerala and Sankranthi festival in Andhra Pradesh and Telangana.[5]

References

  1. ^ Pongal: Festival Of India. p. 4.
  2. ^ Rambutan: Recipes from Sri Lanka. p. 210.
  3. ^ Shanmugalingam, Cynthia (23 June 2022). Rambutan: Recipes from Sri Lanka. Bloomsbury Publishing. ISBN 978-1-5266-4660-6.
  4. ^ Shanmugalingam, Cynthia (23 June 2022). Rambutan: Recipes from Sri Lanka. Bloomsbury Publishing. ISBN 978-1-5266-4660-6.
  5. ^ Pandey, Alpana (11 August 2015). Medieval Andhra: A Socio-Historical Perspective. ISBN 978-1-4828-5017-8. Retrieved 3 October 2019.

External links

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