pongal (dish)
{{short description|Indian rice dish}}
{{pp|small=yes}}
{{Use dmy dates|date=September 2019}}
{{Use Indian English|date=September 2019}}
{{For|the festival|Pongal (festival)}}
{{Infobox food
| name = Pongal
| image = {{multiple image
|perrow = 3
|border = infobox
|total_width = 300
|image1 = Pongal or Pongali being cooked in Salem, Tamil Nadu, India.jpg
|image2 = Ven pongal with sambar and chutney.jpg
|image3 = Sweetpongal.jpg
|footer = Cooking pongal in a traditional pot (left); Venn pongal (center); Sakkarai pongal
}}
| image_size =
| caption =
| alternate_name =
| country = India, Sri Lanka
| region = South India
| national_cuisine = Tamil cuisine
| creator =
| course =
| served =
| main_ingredient = Rice, milk
| variations = {{ubl|Venn pongal|Sakkarai pongal|Kozhi pongal|Sanyasi pongal}}
| calories =
| other =
}}
Pongal ({{lit|to boil over}}) is a dish of rice cooked in boiling milk. It is a popular dish cooked by the Tamil people in South India and Sri Lanka. Its preparation is the main custom associated with the namesake Pongal festival. Several varieties such as the Venn pongal and Sakkarai pongal are part of the Tamil cuisine.
Etymology and significance
The dish is associated with the Pongal festival, a major harvest festival of the Tamils. The name literally translates to "boil over" or "overflow" in Tamil language. As per tradition, the fresh harvest of rice is cooked in boiling milk and offered to various Hindu deities.{{cite book|last=Verma|first=Priyanka|date= 2014|title=Pongal: Festival Of India|url={{Google books|_R8WBQAAQBAJ|page=PP4|plainurl=yes}}|publisher=Diamond Pocket Books Pvt Ltd|pages=4}} While the pongal is cooking, onlookers shout "Pongalo pongal!" ('Let the pongal rise up!').{{cite book|last=Shanmugalingam|first=Cynthia|date=2022|title=Rambutan: Recipes from Sri Lanka|url={{Google books|U6VqEAAAQBAJ|page=PAPA210|plainurl=yes}}|publisher=Bloomsbury Publishing|pages=210}}
Variations
File:Stamp_of_India_-_2017_-_Colnect_805331_-_Festival_Pongal.jpeg stamp depicting Venn pongal]]
Typically pongal varieties are made with cow milk and its derivatives.{{cite book|author=Monks Of Kauai Aadheenam|date=1997|title=Monks' Cookbook|url={{Google books|37d_EAAAQBAJ|page=PT91|plainurl=yes}}|publisher=Himalayan Academy Publications|pages=91–92}}{{cite book|date= 2018|title=Everyday Ayurveda Cooking for a Calm, Clear Mind: 100 Simple Sattvic Recipes|url={{Google books|GJJPDwAAQBAJ|page=PA261|plainurl=yes}}|publisher=Shambhala|pages=261}} Venn pongal ("Venn" means hot) is made up of rice and lentil porridge similar to the another South Asian staple khichdi. Spices like black pepper, ginger, turmeric, asafoetida, cashews, cumin, curry leaves, are used along with ghee (clarified butter), mung beans, and salt. In South India, it is commonly eaten for breakfast with coconut chutney and coffee.{{cite book|last=Singh|first=Manali|date= 2018|title=Vegetarian Indian Cooking with Your Instant Pot: 75 Traditional Recipes That Are Easier, Quicker and Healthier|url={{Google books|8GtuDwAAQBAJ|page=PA93|plainurl=yes}}|publisher=Page Street Publishing|pages=93}}
Sakkarai pongal ("Sakkarai" meaning sweet or sugar) is made with jaggery, mixed with cardamom, cashews, raisins, nutmeg, and ghee. It is often served as a prasadam after being offered to the deities. Other variations include Kozhi pongal ("Kozhi" meaning chicken) made with chicken meat and Sanyasi pongal ("Sanyasi" meaning ascetic or monk) made with vegetables.
References
{{Reflist}}
External links
{{Commons category|Pongal (dish)}}
{{Indian Dishes}}
{{Lentil dishes}}
{{Rice dishes}}