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In the universe of comfort food that is also festive, the pongal features as one of the prominent dishes besides rajma-chawal or aate ka halwa. This Tamil staple of rice and lentils cooked to a mush, before being seasoned in sweet and savoury ways, is a deceptively simple process to achieving creamy, gooey goodness that can be enjoyed for a meal or as dessert. Like most dishes which evolve with certain change in nuances, the pongal is also one that boasts of quite a few varieties that one can enjoy on a regular day or for a special occasion.
Sakkarai Pongal
The classic festive preparation of jaggery and rice is one of the traditional dishes to mark the special occasion of Pongal. Flavoured with the caramel notes of jaggery, cardamom and edible camphor – which has more of an aroma than flavour, the temple-style preparation is also laden with dry fruits and ghee.
Rava Pongal
A savoury preparation of semolina and lentils, the rava pongal is usually served for breakfast at weddings or special functions, alongside an array of sambar and chutneys. With a grainer texture compared to the venn pongal, the rava pongal is also quicker to prepare and makes for a handy time-saving recipe.
Akkaraivadisal
A creamier version of the sweet pongal, this delicacy is flavoured with saffron and condensed milk for added richness. An Iyengar specialty that is made during festive occasions, this luxurious preparation is best enjoyed when piping hot. Some variations of the akkaravadisal also incorporate whole milk into the recipe, whereas some might do equal parts of milk and condensed milk, to get the right balance of creaminess to richness.
Venn Pongal
The savoury spin on sakkarai pongal, the venn pongal is a classic staple ‘tiffin’ that is paired with sambar and chutney for meals. With a slightly intense flavour of the yellow moong dal, as a result of toasting it before it’s cooked, the pongal also has whole cashews fried in ghee, black peppercorns and curry leaves for added flavour. Even served as prasadam in temples, the pongal is the preferred offering of choice in most Vishnu sanctums around Tamil Nadu.
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Sugarcane Pongal
Made with freshly squeezed sugarcane juice instead of jaggery, this pongal has a milder sweetness and fruity notes from the rawness of the sweetener. A symbol of celebrating the harvest festival in all its glory, this pongal is made with newly harvested rice and sugarcane – both of which are in abundance this season. The consistency of this pongal is also runnier than the jaggery version, due to the usage of the juices.
Millet Pongal
Image Credit: Vismai Food
Make this diabetic-friendly savoury pongal for a quick, one-pot meal to enjoy alongside dal or curries. Made with foxtail millet or sama ke chawal, this savoury pongal preparation is relatively austere compared to its counterparts, that are lush with ghee and nuts. Opt for a dairy-free version by using regular cooking oil and skip the cashews to add peanuts or seeds instead – making it a nutrient-dense option for fitness enthusiasts.
Kalkandu Pongal
This rock candy and milk version of the sweet pongal is a delicious dessert prepared with plenty of dry fruits and cashews.
