Delicious Pongal Recipes

Pongal or Huggi is a bowl of popular rice in South India. In Tamil, “Pongal” means “bubbling”. In Telugu and Kannada Pongal, this is a rice dish served with boiled milk and sugar. Huggi is derived from the ancient Kannada word Puggi, meaning “bubble, swell”.

We will discuss the different types of Pongal recipes:

  1. Ven Pongal / Venn Pongal
  2. Sakkarai Pongal / Sarkarai Pongal
  3. Chackra Pongal / Chakara Pongal
  4. Sweet Pongal Recipe
  5. Rava Pongal
  6. Khara Pongal
  7. Rice Pongal

The production of sweet rice is the most important preparation. This is a dish made of rice, semolina, dried fruits, sugar, and milk. All these ingredients are cooked and boiled in a new open-air pot, which heralds next year’s harvest and prosperity. This was provided to the sun god and participated as Prasad.

What are several Pongal recipes?

According to the ceremony, this Pongal rice can boil and overflow. After the rice is cooked and ready, it can be served on the new banana leaf together with other traditional foods (such as vadas, payasam, etc.) to the sun god. Now, let us look at its detailed recipe.

Ven Pongal

Ven Pongal
Ven Pongal (Pongal Recipes)


  1. Rice 1 Cup
  2. Moong Dal 1/4 Cup
  3. Black Pepper Powder to taste
  4. Cumin Powder 1 Tbsp
  5. Ginger Paste 1 Tsp
  6. Dry Dinger (Sukku) 1 Tbsp
  7. Heeng 1 Tsp
  8. Cashew for garnishing
  9. Margarine/Ghee 2 Tbsp
  10. Water 6 Cups
  11. Salt to taste


Wash rice and barley together, then drain. Heat 1 tablespoon of ghee in the rice cooker. Add rice and Ginger paste. Fry until the ghee covers the mixture. Add ingredients other than cashew nuts. Add water. Cover and cook. (Pongal Recipes)

Continue to test the water level and stir frequently as it tends to stick to the bottom. When the rice is completely mashed, it can be served with cashew nuts.

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Sakkarai Pongal

Sakkarai Pongal
Sakkarai Pongal (Pongal Recipes)


  1. 2 liters Standardized Milk
  2. 1 1/2 cups Newly harvested Rice
  3. 1/4 cup Moong Dal
  4. 15 no. Cashewnuts
  • 10 no. Almonds
  • 30 no. Raisins
  • 1/4 level teaspoon Nutmeg Powder
  • 1 1/2 cup Jaggery (grated)
  • 1/4 teaspoon Saffron (crushed)
  • 1 teaspoon Cardamom powder
  • 2 tablespoons ghee


Chopped almonds and cashews. Clean raisins. Pour the milk into a clay pot named “Pongapani” and set it on fire. After the milk starts to boil, add rice and beans after washing.

 After the rice and green onions are cooked until soft, add the sugar and ghee immediately. Let it cook on medium heat for a while, then add almonds and cashew nuts, saffron, nutmeg, and cardamom powder. (Pongal Recipes)

 Now, add raisins. Cook for one or two minutes more until done.

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Chakara Pongal

Chakara Pongal
Chakara Pongal (Pongal Recipes)


  1. Long Grain Rice 1 cup
  2. Moong Dhal 1/8 cup
  3. Milk 1 cup
  4. Melted Butter (Ghee) 1/2 to 1 cup
  5. Powdered Jaggery (Gur) or Brown Sugar 1 3/4 cup
  6. Cardamom Powder 1/2 tsp
  7. Raisins 10 no
  8. Cashew Nuts (whole) 6 to 8 no


Cook the rice and quiche with milk and water until cooked. Fry cashews and raisins in ghee until golden brown and set aside. Add brown sugar with water and boil until dissolved and thickened.

Add the cooked rice and dal to the jaggery and stir at low heat until fully mixed. Add the remaining ghee to a spoon, then continue to stir. (Pongal Recipes)

Add cardamom powder and mix well. Decorate with fried raisins and cashews. Serve the Pongal hot with a smile and enjoy this lip-smacking Pongal recipe.

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Sweet Pongal

Sweet Pongal
Sweet Pongal (Pongal Recipes)


  1. 1 cup Raw Rice
  2. 1/2 cup Green Gram Dal
  3. 1 cup Milk
  4. 3 cups Jaggery
  5. 4 tbsp Ghee
  6. 2 tbsp Cashewnuts
  7. 2 tbsp Raisins
  8. 1 tbsp Cardamom powder
  9. 2 no Cloves (powdered)
  10.  1 small piece Nutmeg (grated or powdered)
  11.  A pinch of Saffron
  12.  2 1/2 cups Water


Roast the green gram dal for a few minutes. Use 2 1/2 cups of water and 1 cup of milk to cook rice and green gram beans in the microwave and set aside. Dissolve semolina in 3/4 cup water and cook on low heat until the semolina melts.

Tighten the saw teeth to remove dirt. Put the syrup on the fire again and stir until it becomes a little sticky. Add cooked rice and bring to boil. Heat 4 tablespoons of ghee.

Saute cashew nuts and raisins and add the saffron. Add cardamom powder, clove cardamom, and saffron. Mix well and eat while hot. (Pongal Recipes)

Rawa Pongal

Rawa Pongal
Rawa Pongal (Pongal Recipes)


  1. Rawa 1 cup
  2. 1/2 cup Moong Dal
  3. 10 no. Cashew Nuts
  4. 4 tbsp Ghee or clarified butter
  5. 4 Curry Leaves
  6. 1 tsp Chopped Ginger
  7. 1 tsp whole Black pepper
  8. 1 tbsp Cardamom powder
  9. 1 tsp Cumin Seeds
  10.  Salt to taste


Fry it without adding any oil until it becomes really hot. Fry black pepper and cumin seeds in a teaspoon of ghee, and then make a coarse powder.

Fried cashew nuts, curry leaves, chopped ginger, and set aside.

Cook moong dal with 1 cup of water pressure. After the pressure is removed, transfer the cooked egg paste to a heavy pot with a bottom and add a glass of water. Add the required salt. Bring it to a boil. (Pongal Recipes)

Add the fried rawa in a small amount to the boiling (cooked) Moong dal, and keep stirring until the rawa is completely cooked. When cooking rawa, add ghee little by little. Finally, add coarse powdered pepper and jeera and fried cashew nuts, curry leaves, and chopped ginger.

If you want to eat a spicy bowl of Rawa Pongal, you can also use a teaspoon of chopped green chili. This goes well with coconut chutney.

Khara Pongal

Khara Pongal
Khara Pongal (Pongal Recipes)


  1. Moong Daal 1 cup
  2. Rice 1 cup
  3. 10 no. Cashew Nuts
  4. 4 tbsp Ghee or clarified butter
  5. 1 tsp whole Black pepper
  6. 1 tsp Cumin Seeds
  7. Chopped Green Chilli 3-4 no
  8. 2 tbsp Dry Coconut Flakes
  9. 1/2 tsp Turmeric Powder
  10.  Water 3 to 3 1/2 cups
  11.  Salt to taste
  12.  1tsp mustard seeds


Take cookware and heat four tablespoons of ghee in it. Wash moong dal and rice and store them separately. Roast cashews in ghee and set aside.

Now, add mustard seeds and cumin seeds. When the mustard seeds start to crack, add black pepper, cumin, and fry for a few seconds. Now, add moong dal and fry for a minute.

Add water and washed rice. Also add coconut, salt, and turmeric powder. Turn off the induction cooker and let it whistle three times. After the induction cooker is cooled, add pepper, cashew nuts, and chopped parsley leaves. (Pongal Recipes)

Rice Pongal

Rice Pongal
Rice Pongal (Pongal Recipes)


  1. Moong Dal 1 cup
  2. Rice 1 cup
  3. 1/2 tsp. Hing powder
  4. Four tbsp. Clarified Butter Ghee four tbsp.
  5. 10 to 12 Black pepper seeds
  6. 10 no Cashew nuts
  7. 1-inch piece Ginger
  8. 1/2 tsp. Turmeric powder
  9. 10 no Curry Leaves
  10.  Water 3 to 3 1/2 cups
  11.  Salt to taste
  12.  1 tsp mustard seeds


Heat Kadai. Dry roasted rice and moong dal until they are hot. Transfer rice and dal to a container and wash with fresh water 3 times.

Add four times the water of rice and dal, and add salt. Pressure cook four whistles. Dried roasted cumin seeds and pepper in Kadai for 2 minutes, then coarse powder.

Chop ginger and set aside. Add a tablespoon of ghee to Kadai and roast the cashews (cut in half) until light brown. (Pongal Recipes)

Add ginger, cumin powder, apricot powder, turmeric powder, and curry leaves, and bake for one minute. Take out the cooked rice and minced beans and mash them with a masher.

Add all prepared ingredients and mix thoroughly with the remaining ghee. The rice bowl is ready to be eaten with coconut chutney.


In Tamil, the word “Pongal” means “boiling”, and this holiday is celebrated as Thanksgiving which is harvested this year. Pongal (Pongal) is one of the important Hindu festivals, which takes place approximately every year with Lohri in mid-January.

India is a multicultural country, and we have heard a route to death. We also know that with different cultures, many festivals are scattered throughout the calendar. Before we celebrate one person, another person is coming.

People Also Ask (FAQs)

Is Pongal good for health?

Pongal is a combination of rice and moong dal which ensures protein-carb balance. Light and easily digestible, Pongal is also low in fat and calories. Homemade Pongal, with limited ghee, can prove to be an especially healthy breakfast choice.

Is Pongal a religious festival?

Pongal is a major Hindu festival that is celebrated on the fourteenth day of January every year. It is a major festival that is celebrated with great religious fervor in the state of Tamil Nadu.

What does Pongal mean?

Pongal is a four-day-long harvest festival celebrated in Tamil Nadu, which falls in the month of Thai (that is, the January-February season) when crops like rice, sugarcane, turmeric, etc. The term ‘Pongal’ in Tamil means “to boil”, and this festival is celebrated as a thanksgiving ceremony for the year’s harvest.

Which God is worshipped on Pongal?

It is dedicated to the Hindu sun god, the Surya, and corresponds to Makar Sankranti, the harvest festival under many regional names celebrated throughout India. The three days of the Pongal festival are called Bhogi Pongal, Surya Pongal, and Maattu Pongal.

What is special about Pongal?

Pongal is one such festival that is celebrated to thank the Sun God and Lord Indra for helping farmers in getting better-yielding crops. On Pongal day farmers prepare signature items like Pongal, Shakkara Pongal, sugarcane is offered. A special puja is also performed to thank the Sun god.