Pongal, one of the most important harvest festivals of India is celebrated with great zest and vigor all over the country, especially South India. Marked by feasting and merrymaking the festival of pongal is celebrated over a period of four days. The word 'Pongal' means boiling water and symbolizes the plentiful harvest and prosperity. There are innumerable delicacies, prepared during the festival which adds sparkle to the festivities. The festival Pongal is all about spreading of love and joy and people enjoy the festival with family and friends with mouthwatering dishes. Families exchange 'pongal' and wish health and prosperity to each other and visit each other on this day and enjoy elaborate meals. So, if you are planning to make this pongal memorable by preparing some delightful delicacies then here are the solution. Go through the lines below and come across some popular dishes which you can prepare this pongal to treat your kith and kin.
Recipes For Pongal
Aval Payasam Recipe
In this section of Pongal recipes, we have brought some delicious recipes for Pongal festival. Try them out this Pongal!
- 1/4 Cup Poha (flattened rice)
- 15 Raisins
- 1 Liter whole Cream Milk
- 4 Cashews
- 5 Almonds
- 5 Pistachios
- 5 Pinches Cardamom Powder
- 1 Cup Sugar
- After washing the Poha with cold water leave it for 7-8 minutes.
- Take the milk in a saucepan and boil it.
- As soon as the milk reaches its boiling point, start pouring the Poha and keep stirring it until it starts boiling again.
- Keep the milk on simmer until the quantity reduces to half.
- Pour some sugar and cardamom and dissolve it by stirring.
- After pouring the raisins and cashews keep the milk on low heat for a couple of minutes.
- Now use the chopped almonds and pistachios for garnishing your dish.
- Voila! Your Aval Payasam is ready to be served.
Brinjal kotsu Recipe
- 5 Big Brinjals
- 8 Green Chillies, finely chopped
- A pinch of Asafoetida
- 1 tsp. Salt
- 1 Big Onion, chopped
- 1 Sprig Curry Leaves, chopped
- 1 tbsp. Oil
- 1 tbsp. Coconut scraping
- Tamarind, gooseberry size
- 1 tsp. Urad Daal
- A pinch of turmeric powder
- 1 tsp. Mustard
- Take brinjal pieces and cook them until they appear soft.
- Take the brinjal pieces, tamarind, and coconut and grate them make a paste and keep it aside.
- Take oil in a fry pan and heat it before adding mustard.
- Now pour the asafoetida and urad daal and keep cooking it until it becomes golden brown.
- Pour green chillies, curry leaves and onion and cook it for 3-5 minutes.
- After this, mix the brinjal paste, salt, turmeric powder into the mixture and a couple of cups of water.
- Simmer and cook it for a couple of minutes.
- Your Brinjal kotsu is ready to be served.
Khara Pongal Recipe
- 1 Cup Rice
- 10-12 Cashew nuts
- 1 Cup Moong Daal
- 1/2 tsp. Turmeric Powder
- 1 tsp. Pepper Powder each
- 3-4 Chilies, chopped
- 2 tbsp. Dry Coconut Flakes
- 1 tsp. Cumin Seeds
- 3 Cups of Water
- Take the oil and heat it in a cooker.
- Wash moong daal and the rice properly and set them aside.
- Pour the cashew in the cooker, fry it properly and take it out.
- Pour the mustard seeds and cumin seeds in the oil.
- When the mustard seeds start to crackle, pour the green chillies and fry for a while.
- Pour the moong daal to the mixture and fry for a minute or two.
- Pour some water and add the rice.
- Now add coconut, salt and turmeric powder.
- Close the cooker and wait for it to whistle 3-4 times.
- Open the cooker 15 minutes later and add the pepper powder, chopped cilantro leaves and cashews.
- Your khara pongal rice is ready.