Pongal cooking in Salem, Tamil Nadu, India | |
Alternative names | Pongali |
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Course | Breakfast |
Place of origin | India |
Region or state | South India |
Associated cuisine | Indian cuisine, Sri Lanka |
Main ingredients | Sweet: rice, milk, jaggery, coconut pieces, or mung bean Spicy: rice, pepper or tamarind rice |
Variations | chakkara 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]
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]
Pongal is prepared as an important dish during Pongal festival in Tamil Nadu, Pondicherry, Kerala and Sankranthi festival in Andhra Pradesh and Telangana.[5]