Celebrate Pongal 2025 with these authentic, nutritious and delicious recipes

Pongal has a special place among all the festivals celebrated in Tamil Nadu. Like most harvest festivals across India, Pongal coincides with the beginning of the Sun’s six-month northward journey. The festival is celebrated on the first day of the Tamil month Thai (pronounced thigh) and is often known as Thai Pongal. The festivities last for four days (usually 13–16 January or 14–17 January), and the state goes into festival mode.

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, bringing new positive energy and prosperity with the onset of Pongal.

Also read: How to make Dalia Pongal? A simple and nutritious dish that you will love to eat

The most important day of the festival is Pongal Thirunal (falling on January 14 this year) or Pongal Day. In many ways, the festival ‘thanks’ the Sun God for the abundant harvest and begins with cooking Pongal in large earthen pots outside.

Pongal is derived from the Tamil word pongu (to boil). Most households prepare Ven Pongal (a popular breakfast dish throughout Tamil Nadu) with the addition of whole black pepper and curry leaves and sweet Sakkarai Pongal. Some communities in Tamil Nadu also make kuzhambu (gravy) with a mixture of native vegetables (see recipe) which is served with Pongal.

Healthy Twist: Kodo Millet Pongal Recipe

(serves 2)

We’ve given a healthy twist to the classic Pongal. This recipe uses kodo millet in place of rice:

Material

• 6 tbsp kodo millet (varagu in tamil)
• 4 tbsp moong dal
• 1 green chilli
• Water (use 3 parts water for 1 part millet and dal)
• 1 teaspoon cumin
• grated ginger (optional, to taste)
• 8-10 chopped cashews
• 1/2 tbsp black pepper
• Asafoetida
• Curry leaves (a few leaves)

Method

1. Before pressure cooking the moong dal, dry roast the kodo millet with salt, green chillies and cumin seeds. Cook until soft (cook on low flame for about 15 minutes after the first whistle).
2. Temper the curry leaves in ghee with asafoetida, black pepper, cashew nuts and grated ginger.
3. Mix the tempered mixture with cooked millet and dal.
4. Add additional ghee if desired and serve with coconut chutney or kootu (see recipe below).

Also read:Malli Pongal Recipe: A delicious twist on the South Indian breakfast you won’t be able to resist

Kavuni Arisi Pongal (Black Rice Sweet Pongal)

This recipe is a slight variation on the classic Sakkarai Pongal (Sweet Pongal). Kavuni Arisi (black rice) has a mild sweet taste and is rich in antioxidants.

Material
1 cup kavuni arisi (black rice)
3 cups water
1/2 cup jaggery
1/4 tbsp cardamom powder
2 tbsp ghee
1 tablespoon roasted cashews
1 tbsp grated coconut (optional)

Method

1. Clean the rice and soak it overnight or for at least 6 hours.
2. Wash well, drain and put in pressure cooker.
3. Add water and pressure cook on low-medium flame for 5-7 whistles.
4. Mash the cooked rice lightly, then add jaggery, cardamom powder and roasted cashew nuts to it. mix well.
5. Cook on low flame for 5 minutes. Finally add ghee.
6. Add grated coconut on top and serve hot.

Also read: Watch: Make Instant Corn Appe in minutes for a healthy South Indian breakfast

Ezukari Kootu (Seven Vegetable Curry)

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

Material

• 1/4 cup moong dal
• 1/4 cup raw banana (cut into pieces)
• 1/2 cup yellow pumpkin (cut into pieces)
• 1/2 cup sweet potatoes (cut into pieces)
• 1/4 cup fresh broad beans (avaraikai), peeled
• 1/4 cup elephant yam (cut into pieces)
• 2 arbi (cut into pieces)
• salt to taste)

to Grind:

• 1/2 cup grated coconut
• 1 tbsp cumin
• 2 green chillies

To get angry:

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

Method

1. Pressure cook the moong dal for 2 whistles.
2. Make a thick paste by mixing grated coconut, cumin seeds, green chillies and a little water.
3. Peel raw bananas, yellow pumpkin, yam, taro and sweet potatoes 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 cook on low flame for 15-20 minutes until soft.
5. When the vegetables are cooked, add lentils and coconut masala. Stir well and cook on low flame for 5 minutes.
6. Saute onion, mustard seeds and curry leaves in coconut oil. Add in buckwheat, mix well and serve.

Enjoy these authentic Pongal recipes and celebrate the festival with joy and good food! If you want more edits let me know.