Tuesday , March 19 2019

Pongal recipes: Time to satiate your taste buds!

Pongal is celebrated as a very significant festival in India. It’s a multifaceted festival and signifies multiculturalism in today’s society.


Dating back to as first as the Sangam Age, Pongal approaches with a lot of history devoted to it. Though traditionally, this harvest festival has been all about partying the newest of the harvests, giving due respect to livestock, the sun and the earth, urbanisation has progressively taken the true spirit away from the festival, reducing it to just a one more holiday.

With the celebrations, from some of the utmost colourful kolams to delicious spreads steadily being cut down in cosmopolitans, Locality News  gets its hands on some of traditional Pongal recipes from the state, from as old as 500 years before, which one can reconstruct at home without sweating much. Here’s your route to remaking some of our most delightful past!



  • Raw broken rice — 500 grams
  • Moong dal — 300 grams
  • Milk — 500 ml
  • Ghee — 150 ml
  • Ginger, peppercorns, Cumin — 30 grams each
  • Green chillies, red chillies, curry leaves — as needed


  • In a pressure cooker, add some amount of ghee, and saute cumin, chillies, peppercorns and onions.
  • Now add the soaked rice, dal and needed water to cook it.
  • Simmer for about five minutes before taking the pot off the flame, mix well and then serve.

Saffron Pongal


  • Rice — 500 grams
  • Milk — 5 liters
  • Cashew nuts — 200 grams
  • Saffron — 2 grams
  • Salt — 1/4 tablespoon
  • Sugar — 1 kg


  • Wash the rice and then soak it for about half an hour.
  • Keep a vessel on the flame, add the rice and milk and cook till it becomes soft. Add sugar now and mix well.
  • Mix the saffron colour in little quantity of warm milk and mix it well to release its colour. Add fried cashews and now serve hot.

Panagkalkandu (Palm Sugar) Pongal


  • Rice — 500 grams
  • Milk — 500 ml
  • Moong dal— 250 grams
  • Palm sugar — 1 kg
  • Ghee — 150 grams
  • Cardamom powder — 1tablespoon


  • Cleanly wash and soak the rice and dal for about half an hour and pressure cook together.
  • Release the pressure out and then add milk, while on fire, laterally with palm sugar and mix it well.
  • Add sauteed dry fruits like cashews, dried grapes to the rice mixture and then serve hot.

Mustard Paneer bhajji


  • Paneer — 300 grams
  • Mustard — 3 tablespoons
  • Poppy seeds — 3 teaspoons
  • Hung yogurt— 1/4 cup
  • Grated coconut — 1/2 cup


  • Soak the poppy seeds in warm water and then grind to a paste with the remaining ingredients.
  • Marinate the paneer pieces in the paste with added green chilli, salt and turmeric.
  • Fry the cubes in hot mustard oil and then serve.
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Pongal recipes: Time to satiate your taste buds!
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