Celebrate Pongal with three traditional recipes that can be mastered at home
Image for representational purpose only. Photo courtesy: istock
It is the time of the year when multiple harvest festivals are being observed across India. The three main festivals, including Makar Sankranti, Lohri, and Pongal, have distinct vibrant traditions, and customs associated with each of them. While Punjabis gear for Lohri, Tamilians are getting ready for Pongal—a festival dedicated to showing gratitude to the Sun God. Marking the end of the winter solstice, the four day celebrations are imbued with the flavours of traditional dishes. To help you celebrate Pongal at home, Mumbai chefs share three easy-to-follow recipes.
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Ven Pongal
“Pongal is a famous South Indian dish, prepared as an offering to the deities for various festivities and daily temple pooja ceremonies throughout the year as a sacred food or “naivedyam”. It can be both savoury and sweet. This savoury version is called Khara Pongal or Ven Pongal. It is tasty, healthy, and takes only a few minutes to cook. Although it is known as a special harvest festival dish, it is served as comfort food as well among the Tamil community,” says Printo Pauly, sous chef at The St. Regis, Mumbai.
Ingredients
White Rice 200 gm
Yellow moong dal 200 g
Turmeric powder 1 tsp
Salt as required
Ginger 20 gm julienned
Black peppercorns 5 gm
Cumin seeds 5 gm
Asafoetida powder 3 gm
Cashewnuts 50 gm
Curry leaf 4-5 leaves
Green chilli 2 no
Ghee 50 ml
Method
1. Add moong dal in a pan. Dry roast till it turns golden and aromatic.
2. Wash the same under running water and transfer it in a deep pan along with rice and enough water to submerge both. Bring it to a boil and turn off the flame, once well-cooked. Add salt as required and keep aside.
3. Next, place a pan on medium flame and pour ghee. Once heated, add cashews and fry until they change their colour to a golden brown. Once done, take out and keep aside and warm.
4. Add ginger in the pan and fry for a minute or two. Add in cumin seeds, ginger, curry leaves and black pepper along with turmeric powder and asafoetida.
5. Add the dal and rice mixture, and stir well for about 5 minutes.
6. Simmer for about 3 to 4 minutes on medium flame. Turn off the flame and transfer to a serving dish.
7. Garnish with cashews or with tempered curry leaves, dry red chilies and fried slivers of dried coconut optional). Pongal can also be served with chutney and sambar.
Chakkara pongal
“The two varieties of Pongal are Chakara Pongal, which is sweet, and Ven Pongal, which is made from ghee. The word Pongal generally refers to spicy Ven Pongal and is a common breakfast food. Chakara pongal is made especially during the Pongal festival,” explains Prashant Pallath, partner at The Tanjore Tiffin Room.
Ingredients
Ghee 2 tbsp
Cardamom powder 1/4 tsp
Edible camphor small piece
For pressure cooking
Rice 1/2 cup (soak for 15 minutes)
Moong dal 1/4 cup (soak for15 minutes)
Water 2 1/4 cup
For jaggery water
Jaggery 3/4 cup
Water 1/4 cup
For frying dry fruits
Ghee 2 tsp
Whole cashew 10 no
Raisins 2 tbsp
Clove 1 no
Method
1. Take 1/2 cup rice and 1/4 cup moong dal (both soaked for 15 minutes) in a pressure cooker. Add in 2 1/4 cup water, make sure the dal and rice is cooked completely, and cook for 4 to 5 whistles.
2. Now in a pan take 3/4 cup jaggery and 1/4 cup water, and keep stirring till the jaggery melts completely.
3. Next filter the jaggery water into cooked rice-dal mixture. Add 1/4 cup water or more, adjusting consistency as required.
4. Simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
5. Add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
6. In a small kadai, heat 2 tsp ghee and fry 10 whole cashews, 2 tbsp raisins and 1 clove.
7. Add the fried cashews and raisins into sweet pongal.
8. Add 1/4 tsp cardamom powder and small piece edible camphor. Mix well, and serve.
Paal Payasam
“A comforting and delicious pudding made with only four ingredients, Paal Payasam is a Pongal special translated into milk kheer. It’s easy to make, can be served cold or hot as a dessert and is a rich amalgamation of flavours,” Chef Rohit Chadha, executive sous chef at JW Marriott, Juhu.
Ingredients
Rice 50 gm
Milk 1 litre
Cardamom powder 5 gm
Sugar 100 gm
Ghee 50 ml
Cashew nuts/sliced almonds 50 gm
Raisins 25 gm
Method
1. Wash and soak the rice for at least 1 to 2 hours or overnight.
2. Cook the rice until soft.
3. Add cardamom powder, sugar and stir well until the sugar is dissolved well.
4. Heat ghee in a pan and sauté the nuts until they are golden brown.
5. Pour the rice mixture in a bowl, garnish with the sauteed nuts and serve warm.
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