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Pongal, the harvest festival celebrated in Tamil Nadu and across South India, brings with it a burst of warmth, joy, and, of course, delightful food. This time of year celebrates the season's bounty revolving around gratitude, joy, and togetherness. No Pongal festival is complete without a delicious spread of traditional recipes, and today, we bring you some of the most iconic dishes you should try at least once. These dishes are not only easy to prepare but are absolutely delicious, perfect for satisfying those South Indian taste buds. So, get ready to dive into the world of Pongal flavours!
1. Ven Pongal
Ven Pongal is a popular breakfast dish in South India, made with rice and moong dal (yellow lentils), cooked to perfection with a medley of black pepper, cumin, ginger, and curry leaves. The dish is simmered in ghee, giving it a rich aroma and flavour, and often garnished with cashews. The flavours blend beautifully, offering a comforting and hearty start to the day. It’s served with coconut chutney and sambar, and is especially prevalent in Tamil Nadu, Karnataka, and Andhra Pradesh during Pongal celebrations.
2. Sakkarai Pongal
Sakkarai Pongal, also known as Sweet Pongal, is the ultimate festive dish. Made with rice and moong dal, it's sweetened with jaggery and flavoured with aromatic cardamom, ghee, and cashews. The sweet, porridge-like dish is a favourite offering to the deities during the Pongal festival. It's mostly found in Tamil Nadu, where it is prepared in homes and temples, adding a festive sweetness to the air.
3. Tamarind Rice
Tamarind Rice, or Puliyodharai, is a tangy, spicy rice dish made with tamarind pulp, mustard seeds, peanuts, and curry leaves that signature South Indian tang. Originating from Tamil Nadu, this dish is known for its sharp, sour flavour and is a staple in Pongal celebrations. It’s often served with a dollop of yogurt or alongside any of the more traditional Pongal dishes.
4. Rava Pongal
Rava Pongal, a healthier variation of the traditional Ven Pongal, highlights South Indians' long-standing use of rava (wheat semolina) in their cooking—a practice dating back to when the British introduced semolina as a rice substitute during World War II. While the world was unaware of rava's benefits, South Indians embraced it as an affordable and nutritious alternative. Rava Pongal, made with semolina and moong dal, is a beloved breakfast dish in Tamil Nadu, often served with chutney, mango pickle, or curd, making it an essential part of the Pongal festival tradition.
5. Curd Rice
Curd Rice, Ganji or Thayir Sadam, is perhaps the simplest yet most satisfying dish in South Indian cuisine. A perfect comfort food, it’s made by mixing freshly cooked rice with thick curd (yoghurt), and seasoned with mustard seeds, curry leaves, and green chillies. Curd rice is often eaten at the end of a South Indian meal, providing a cooling contrast to the spicier dishes. This curd rice not only showcases the festive vibes but it also has a lot of health benefits that help your gut health. So, eat this curd rice after a wholesome Pongal feast and your tummy will thank you later!
6. Bisi Bele Bath
Bisi Bele Bath is a Karnataka speciality that’s rich in flavours and textures. A mix of rice, lentils, vegetables, and tamarind, this dish is infused with aromatic spices and roasted masalas that give it its signature taste. The dish, which translates to ‘hot lentil rice’, is traditionally served in the Southern state during Pongal celebrations and festivals. Bisi Bele Bath is a wholesome meal, filling and nourishing, making it a must-try dish for anyone wanting to experience the heart of Karnataka’s cuisine during Pongal.
7. Lemon Rice
Lemon Rice, or Elumichai Sadam, is a tangy, refreshing rice dish made by tossing steamed rice with a tangy lemon juice mixture, peanuts, and mild spices. It’s one of the easiest South Indian dishes to prepare and adds a burst of citrusy freshness to your Pongal menu. This dish is especially popular in Tamil Nadu, Andhra Pradesh, and Telangana and is often served as a side dish during the festival or even as a snack.
8. Coconut Rice
Coconut Rice, or Thengai Sadam, is a light, mildly spiced rice dish made with freshly grated coconut and tempered with mustard seeds, curry leaves, and cashews. The dish captures the essence of South Indian cuisine, with its fragrant coconut flavour and delicate balance of spices. It is often served with sambar or coconut chutney during Pongal celebrations and is a refreshing dish that’s loved for its simplicity and natural sweetness.
9. Arachuvitta Sambar
Arachuvitta Sambar is a traditional Tamil Brahmin dish, made with mixed vegetables and a special masala that’s ground fresh using roasted spices. Unlike regular sambar, this dish is made without onions or garlic, adhering to the dietary restrictions of many Brahmin households. The dish is typically served with rice and is an essential part of the Pongal menu in Tamil Nadu. The freshly ground masala adds depth and richness to the sambar, making it a comforting and soul-satisfying dish during the festival.
10. Tomato Rice
Tomato Rice is a vibrant and tangy rice dish made with tomatoes, ginger-garlic paste, and a blend of spices. It’s easy to prepare and packs a punch in terms of flavour. Often served as a part of a South Indian thali during Pongal, Tomato Rice is especially popular in Tamil Nadu and Karnataka. It’s a delightful dish that balances tanginess with spice, making it a must-have for those who enjoy a little heat in their meals.
11. Til Ke Ladoo
Til Ke Ladoo, made from sesame seeds and jaggery, is a traditional sweet often prepared during Pongal and other festivals. The nutty flavour of the sesame seeds and the sweetness of the jaggery combine perfectly to create a chewy, soft treat. These ladoos are easy to make and are packed with health benefits, offering a boost of energy. They’re a favourite in Tamil Nadu and are typically offered as prasad during the Pongal festival.
12. Bobbatlu
Bobbatlu, or Puran Poli, is a sweet flatbread stuffed with a mixture of jaggery and chana dal (split chickpeas). It is traditionally made in the states of Andhra Pradesh and Karnataka during Pongal. Bobbatlu is known for its sweet filling and soft, fluffy texture, making it a festive favourite. It’s often served with ghee and is enjoyed by families during the Pongal celebrations.
13. Unniyappam
Unniyappam is a sweet, deep-fried fritter made with rice, bananas, and coconut, flavoured with cardamom. These fritters are a popular snack in Kerala, especially during festive occasions like Pongal. Unniyappam is soft on the inside with a crisp exterior, and it’s often offered as prasad in temples. Its sweet, comforting flavour makes it a perfect dish to enjoy with family and friends during the festival.
14. Kesari Halwa
Kesari Halwa, or Sooji Halwa, is a popular dessert made with semolina, ghee, sugar, and cardamom. It’s a sweet and aromatic dish that’s easy to prepare and is often made during festivals like Pongal. The dish is enjoyed across South India, especially in Tamil Nadu and Karnataka. Its bright yellow colour and rich texture make it a feast for the eyes and the palate.
15. Sabudana Payasam
Sabudana Payasam, or Javvarisi Payasam, is a creamy dessert made from sabudana (tapioca pearls), milk, and sugar. It’s flavoured with cardamom and garnished with cashews and raisins. A delightful treat, this dish is loved during the Pongal festival, especially in Tamil Nadu. Its creamy consistency and subtle sweetness make it a comforting end to any festive meal. As you celebrate the festival of Pongal, make sure to try these traditional recipes that bring out the essence of South Indian flavours. Each dish tells a unique story of culture, tradition, and, most importantly, the love and joy shared with family and friends during this harvest festival.