Add color to Pongal 2025 with these authentic, nutritious and delicious recipes

It all starts with Bhogi, the day before Pongal, when old possessions are burned in a bonfire before sunrise (similar to Holika in some parts of northern India). It is believed that this bonfire burns away all the negativity of the past year, ushering in new positive energy and prosperity with the onset of Pongal.

Also read: How to make Oatmeal Pongal? A simple and healthy dish that you will love to eat.

The most important day of the festivities is Pongal Thirunal (which falls on January 14 this year) or Pongal Day. In many ways, the festival is a ‘thank you’ to the Sun God for the bountiful harvest and begins with cooking Pongal outdoors in large clay pots.

Pongal is derived from the Tamil word pongo (to boil). Most households prepare. Wayne Pongal (a popular breakfast dish throughout Tamil Nadu) spiced with whole black pepper and curry leaves and sweet Sakrai Pongal. Some communities in Tamil Nadu also make kazambo (gravy) with a mixture of indigenous vegetables (see recipe) which is served with Pongal.

Healthy Twist: Kudu Bajra Pongal Recipe

(serves 2)

We have given a healthy twist to the classic Pongal. This recipe replaces rice with kudu millet:

Ingredients

• 6 tbsp kudu millet (Vargo in Tamil)
• 4 tablespoons of groundnut dal
• 1 green chili
• Water (use 1 part millet and dal for 3 parts water)
• 1 tsp cumin
• grated ginger (optional, to taste)
• 8-10 chopped cashews
• 1/2 teaspoon black pepper
• Heng
• Curry leaves (a few leaves)

method

1. Dry the mung dal by adding kudu millet, salt, green chillies and cumin seeds before cooking. Cook until tender (about 15 minutes after the first whistle at a simmer).
2. Mix curry leaves in ghee with asafoetida, black pepper, cashew nuts and ground ginger.
3. Stir the brisket mixture into the cooked millet and lentils.
4. Add additional ghee if desired and serve with coconut chutney or koto (see recipe below).

Also read:Malli Pongal Recipe: A delicious twist to a South Indian breakfast you can’t resist.

Kavoni Irisi Pongal (Black Rice Sweet Pongal)

This recipe is a slight twist on the classic Sakrai Pongal (sweet Pongal). Kavoni Irisi (black rice) has a slightly sweet taste and is rich in antioxidants.

Ingredients
1 cup kauni arisi (black rice)
3 cups of water
1/2 cup jaggery
1/4 tablespoon cardamom powder
2 tablespoons of ghee
1 tablespoon roasted cashews
1 tablespoon shredded coconut (optional)

Method

1. Clean and soak the rice overnight or for at least 6 hours.
2. Rinse well, drain and transfer to pressure cooker.
3. Add water and pressure cook on medium flame for 5-7 whistles.
4. Mash the cooked rice lightly, then add jaggery, cardamom powder, and roasted cashews. Mix well.
5. Cook on low heat for 5 minutes. Finally stir in the ghee.
6. Top with grated coconut and serve hot.

Also read: See: Make Instant Corn App in Minutes for a Healthy South Indian Breakfast

Izukari Koto (Vegetable Curry with Seven Vegetables)

This traditional dish is served as a side dish during Pongal in many homes in Tamil Nadu.

Ingredients

• 1/4 cup mung dal
• 1/4 cup raw banana (cut into pieces)
• 1/2 cup yellow pumpkin (cut into chunks)
• 1/2 cup sweet potato (cut into chunks)
• 1/4 cup fresh broad beans (oraikai), peeled
• 1/4 cup sweet potato (cut into chunks)
• 2 Arbi (cut into pieces)
• salt (to taste)

Grinding:

• 1/2 cup shredded coconut
• 1 tsp cumin
• 2 green chilies

to get angry:

• 1 tablespoon coconut oil
• 2-3 shallots (optional)
• 1/2 tsp mustard seeds
• 1 sprig curry leaves

Method

1. Cook the mung dal for 2 whistles.
2. Add chopped coconut, cumin seeds, green chillies and a little water to a thick paste.
3. Peel the raw bananas, yellow pumpkin, yams, arabis and yams and cut them into small cubes. Finely chop the broad beans.
4. Put the vegetables in a pan with salt, turmeric powder and water. Stir well, bring to a boil, cover, and simmer for 15-20 minutes until tender.
5. After vegetables are cooked, add dal and coconut masala. Stir well and simmer for 5 minutes.
6. Heat shallots, mustard seeds, and curry leaves in coconut oil. Add to the koto, mix well, and serve.

Enjoy these authentic Pongal recipes and celebrate the festival with joy and good food! Let me know if you want to edit more.

About Ashwin RajagopalanI’m the proverbial Slasher – a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary explorations. This curiosity is not over. This has only strengthened as I have explored culinary cultures, street food and fine dining restaurants around the world. I have explored cultures and destinations through culinary forms. I am equally passionate about writing on consumer tech and travel.