18 TYPES OF PONGAL RECIPES

OATS  PONGAL  RECIPE ;

       REQUIRED  THINGS ;

Oats - half a cup
Basi dal - quarter cup
Cashew – six
Cumin, pepper - a teaspoon
Ghee, salt - required quantity

 RECIPE ;

         Soak the dal for 10 minutes. Then boil the dal to bloom. Pour ghee in a pan, when dry add oats and saute for 5 seconds. Then pour less than a quarter cup of water and boil the oats. While the oats are boiling, add boiled dal, salt and stir. Add cumin seeds, pepper, cashews and fry in ghee. Delicious Oats Pongal is ready.

   TAMARIND  PONGAL  RECIPE ;

                REQUIRED  THINGS ;

• Green rice - 2 cups
• Tamarind - lemon size
• Jaggery – Gooseberry size
• Salt – as needed
• to season
• Ghee - 4 tbsp
• Mustard - one tablespoon
• Lentils - one tablespoon
• Chickpeas - one tablespoon
• Groundnut - one tablespoon
• Chilli – 7
• Green Chillies – 2
• Powder - one tablespoon
• Asparagus powder – one teaspoon
• Curry leaves - a bunch 

     RECIPE ;

                  Wash the rice well and drain the water. Keep the above mentioned other necessary items ready. Pour a cup of water with tamarind and keep it dissolved. Place a pressure pan in the oven, pour ghee and add the spices. Once browned well, add the rice and fry till the moisture disappears.  Dissolve tamarind when fragrant. Dissolve 4 cups of sour water for 2 cups of rice. Sprinkle salt and powdered jaggery on top and pinch curry leaves and stir well. Cover the cooker and switch off the stove after 4 or 5 whistles. After 15 minutes open the pressure pan and the hot tasty sourdough is ready.

    PONGAL  VEGETABLE  GRAVY RECIPE ;

                          REQUIRED  THINGS ;

• Pumpkin
• barangay
• Scissors
• Carat
• Potatoes
• Sugarcane
• Sweet potato
• Betel nut
• Banana - slightly large chopped pieces 1/4 cup each
• Peanut
• Peas - quarter cup
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• to the builder
• Beans - quarter inch long pieces 1/8 cup each (half of a quarter cup), lentils - quarter cup, tamarind - the size of a large lemon
• Oil - 4 tbsp
• Salt – as needed
• Roast and grind
• Evergreen - one piece
• Chickpeas – 4 tbsp
• Tanya - 6 tbsp
• Chillies – 10 to 15
• Grated coconut - half a cup
• to season
• Mustard - 4 tbsp
• Green chillies – 4
• curry leaves
• curry leaves
• Coriander leaves

     RECIPE ; 

             Dissolve tamarind with 4 cups of water. Cut the above mentioned vegetables accordingly and keep them ready. In 3 table spoons of oil, fry the eggplants, chickpeas, taniya, chillies, coconut etc. separately until golden brown. Cool the roasts and grind them in a mixer. Add water and boil the vegetable pieces till they become mushy and strain. Boil the tamarind paste and when the tamarind smell goes away, add half the cooked vegetables and salt and boil it. Once it boils well, add the powdered mixture, boiled gram dal and let it boil. After boiling for 10 minutes, take it off and season with mustard, chopped green chillies in a tablespoon of oil. Add curry leaves and coriander leaves on top. Kamagamakum Pongal Special Kulambu is ready. A small piece of jaggery can be added to this if desired. If you don't have all the vegetables, you can make this gravy with whatever vegetables you have. Drumsticks, radishes and onions are not included in this. 

    KALKANDU  PONGAL  RECIPE ;

                    REQUIRED  THINGS ;

• Tamarind – one cup
• Milk - 2 cups
• Water - 2 cups
• Cashews, raisins - as required
• Ghee – 3 tbsp
• Kalkandu – 100 – 150 grams (a little extra per cup)
• Cardamom – 2

  RECIPE ;

           Wash tamarind well and boil it in 2 cups of water and 2 cups of milk. Mix cardamom with lime and grind it. Add the powdered mixture to the cooked pongal and keep stirring in the oven on low flame. Fry cashews and raisins in little ghee. Add all the remaining ghee, roasted cashews and raisins to the Pongal and mix well and put it in the oven for a few minutes. Delicious Kalkandu Pongal is ready.

  VEG  PONGAL  RECIPE ; 

                 REQUIRED  THINGS ; 

• Tamarind – 4 cups
• Lentils - 1 cup
• Large carrot - 1
• Green peas - 1/2 cup
• Ginger – 10 gm (finely chopped)
• Lock - 4 tooth
• Cumin - 1 teaspoon
• Pepper - 1 teaspoon
• Green chillies – 4
• Mustard gram - 1/2 teaspoon
• Curry leaves – 2 bunches
• Coriander - a little
• Oil - 1 tablespoon
• Ghee - 100 ml
• Cashew – 15
• Salt – as needed

   RECIPE  ;

             Finely chop the ginger and garlic. Cut the carrot into small pieces. Add salt to the rice and boil well. Fry the dal in a sim until it turns red and boil it until it drains well. Stir together the separately cooked rice and dal. Add the boiled dal and mix it well to make the paste. By the time the rice is set..., pour oil in a pan and saute mustard greens, pepper, cumin, curry leaves, green chillies, ginger and garlic. After frying add carrots and boiled peas and saute. Mix rice, dal, fried nuts well, add 2 cups of water and boil in a cooker for 10 minutes. Once removed add ghee roasted cashews, coriander and remaining ghee and serve. If you use coconut milk instead of water, the taste will be even more amazing. Mint chutney is the perfect side dish for this!

  KARUPPATTI PONGAL  RECIPE ;

                REQUIRED  THINGS ;

• Black pepper powder – 1 cup
• Rice - 1 cup
• Milk - 3 cups
• Water - 3 cups
• Ghee - 1/4 cup
• Cardamom powder – 1/4 teaspoon
• Cashew – 4
• Raisins - 1 teaspoon
• Almonds – 4 (optional)
• Pistachios – 1 tsp (optional)

     RECIPE ;

             First add water and two cups of milk and rice in a large pot and let it boil well. In another vessel, add black pepper powder, add quarter cup of water and put the dal in a sim and boil it. When the rice is lightly steamed, it is enough to boil the rice  As soon as the bhagu becomes sticky, add it to the rice and stir, otherwise the bhagu will remain.  Add the remaining one cup of milk and stir well. It starts to boil. Add half of the reserved ghee and stir. Mix everything well and when the pongal padam comes, drop it. Add cashew raisins and stir.Grate almonds and pistachios. Delicious Black Pongal is ready
Note: It takes about seven to ten minutes for the bhagu to reach the correct padam. (Put in sim only) It can be given to people with diabetes due to the addition of black pepper. You can add more ghee if you want.

    MILK  SUGAR  PONGAL RECIPE ;

                   REQUIRED  THINGS ;

• Tamarind – one cup
• Algae dal - quarter cup
• Milk - 1 cup
• Ghee - 50 grams
• Cashew nut – 15
• Powdered jaggery – one cup
• Cardamom – 5

    RECIPE ;

            First add water and milk to the pot and let it boil. Drain both the rice and lentils well. Knead the cashew nuts and fry them. When the water boils, add the rice. Once it boils well, mix powdered jaggery with it little by little. Add some ghee or dalta to prevent sticking then add cashew dal, cardamom powder and after mixing well add ghee and fry.

Macrotyloma uniflorum  PONGAL  RECIPE  ;

                          REQUIRED  THINGS ;

• Lentils - 1/2 cup
• Rice - 1 cup
• Ghee - 100 grams
• Salt – as needed
• Pepper - 1 tablespoon
• Cumin - 1 tablespoon

   RECIPE  ;

             Roast well till the smell comes out and peel off the skin. Mix it together with rice and wash it and put it on the stove and let it boil. When half cooked, add salt and rinse well. Then leave the ghee and season it with cumin and pepper. This Pongal will reduce the flesh. 

  GINGER  PONGAL  RECIPE ;

                  REQUIRED  THINGS ; 

•   Tamarind – 2 tumblers
  
• Moss dal - 1 tumbler
• Grated ginger – 1 cup
• Salt – as needed
• Pepper - 2 tablespoons
• Cumin - 2 Tablespoon
• Aloe vera powder – 2 teaspoons
• Curry leaves – a little
• Ghee - 100 grams
• Oil - 1 cup
• Cashews - 50 grams

    RECIPE  ;

                Put tamarind rice, dal, grated ginger, asparagus powder, salt and 5 liters of water in a cooker, cover and boil. Add ghee and oil in a pan and when dry add cashews and pepper cumin powder and fry and lastly add curry leaves. Ginger Pongal is ready in ten minutes. Your tongue will water when you bake it. 

     MAIZE  KURUNAI  PONGAL RECIPE ;

                             REQUIRED  THINGS ;

• Tamarind – 1 cup
• Kale - 1 cup
• Dry corn semolina – 1
• Ginger - 1 piece
• Green chillies (chopped) – 2
• Pepper
• Cumin (ground) - 1 teaspoon
• Salt – as needed
• Mustard, fenugreek and fenugreek – a little
• Oil
• Ghee (mixed) - 1/2 cup
• Cracked cashews - 1 cup

         RECIPE  ;

                      Roast dal, rice flour, corn semolina (available in stores) separately until fragrant. Then boil 4-5 cups of water in a cooker, add salt, little ghee and the broken mixture and cook till it whistles. Add mustard seeds, cumin seeds, pepper, green chillies, asparagus, broken cashews, ginger, cardamom leaves to the ghee and oil and season and stir. It is an innovative Pongal. It has a different taste.
      PONGAL  WITH  COCONUT MILK ; 
                             REQUIRED  THINGS ;

• Tamarind – one cup
• Algae dal - quarter cup
• Ghee – 2 tbsp
• Cashew nut – 15
• Powdered jaggery – one cup
• Cardamom – 5
• Coconut milk - 1 cup

      RECIPE ;
                   Just fry the dal in a pan until it turns slightly red. In a vessel - leave 5 cups of water and boil it on the stove.When the water starts boiling, add the dal first.When the dal is three-quarter cooked, wash the rice well and drain it.  After the rice and dal are cooked well, add the powdered jaggery, reduce the heat a little, stir till the jaggery dissolves and mix well, pour half of the ghee and stir again and keep it aside. Grind the cardamom and mix it with coconut milk for a while. Pongal Reddy is very delicious in taste .

BANANA PONGAL RECIPE ;

                   REQUIRED  THINGS ; 

• Tamarind - 1 cup
• Powdered jaggery – 1 cup
• Ghee - 3 Tablespoon
• Cashew – 10
• Reserve - 12
• Cardamom powder – 1 teaspoon
• Banana (finely chopped) - 2
• Milk - 1/2 cup

  RECIPE ;

           Wash the rice . Add 2 cups of water to the milk and let it boil and when it boils add the rice.Simmer on low flame. Once cooked, dissolve the jaggery and strain it and add it to the cooked rice.Also add banana, cardamom powder, cashews roasted in ghee, raisins and stir and leave more ghee.   Delicious Banana Pongal is ready.

    RICE  FLAKES  PONGAL RECIPE ;

                     REQUIRED  THINGS ;

• Aval - 1/2 kg,
• Jaggery - 1/2 kg
• Algae - 150 grams
• Cardamom - 6
• Raisins – 20
• Coconut milk - 1 tumbler (200 ml)
• Boiled milk - 1 tumbler (200 ml)
• Coconut Chil (finely chopped – 1 cup
• Ghee - 100 grams
• Salt - a pinch

   RECIPE  ;

            Mix powdered jaggery with water and filter. Boil the dal and soak it in hot water. Fry half of the cut coconut chill in ghee and keep it cool. Add the soaked alava along with the boiled lentils. Mix molasses with it, pour milk and coconut milk and let it boil.  Keep stirring without beating. Don't forget to add a pinch of salt. Do not add too much salt. Once it is well washed and ready for Pongal, take it out and add ghee-roasted cardamom, cashews, kismis fruit, roasted coconut, remaining coconut flakes, pour ghee and stir. Delicious Aval Pongal with ghee aroma is ready.

   RAVA  PONGAL  RECIPE ;

                       REQUIRED  THINGS ;

• Semolina - one cup
• Lentils - 1/3 cup
• Milk - one cup
• Water - 2 cups
• Pepper - 1/2 tsp
• Cumin - 1/2 tsp
• Finely chopped ginger - 1/4 tsp
• Curry leaves – 2 Rs
• Grated Coconut – 1/4 cup
• Cashew – 7
• Ghee – 2 tbsp
• Salt – as needed

   RECIPE  ;

                   Put dal in a pan and fry it lightly. Put the roasted dal in a pan, add enough water to cover it and boil it. Boil milk and water in a pan. Pour ghee in another vessel and when dry, add pepper and cumin seeds and fry. When pepper and cumin seeds fry, add cashews, curry leaves, ginger and grated coconut. Once sauteed well add semolina and saute well. When semolina changes color slightly, add salt, boiled dal and boiling water and stir continuously. Once cooked, take it out and keep it. Delicious Rava Pongal is ready. It can be served with sambar and chutney.

 PEPPER  PONGAL  RECIPE ; 

           REQUIRED  THINGS ;

• Tamarind – 2 cups
• Peatham dal - one cup
• Turmeric powder – two pinches
• Pepper - one and a half table spoon
• Cumin - a tablespoon
• Asparagus powder – half teaspoon
• Salt - one tablespoon
• Cashew – 12
• Ginger – half inch piece
• Curry leaves - a bunch
• Ghee - 50 grams

    RECIPE  ;

               First, prepare all the necessary ingredients. Peel and finely chop the ginger. Pour 6 cups of water into a cooker and bring to a boil over high heat. While the water is boiling, heat a pan on another stove and add the dals and fry for a minute until fragrant.  Then add the rice and fry for another minute. Drain the rice and dal once and put them in boiling water in the cooker. Stir well and let it boil. Pour 3 tablespoons of ghee in a pan and fry cashews, pepper, cumin, curry leaves and ginger. After about 20 minutes, when the rice is cooked, add turmeric powder, asparagus powder and salt. Also add the fried ingredients and stir well.  Also pour half a cup of water in it and cover the cooker, put a weight and boil it. Drop when a whistle comes. After about 5 minutes when the steam subsides, open it and pour the remaining ghee and stir. Now the delicious Pepper Pongal is ready. 

VEN PONGAL  RECIPE ; 

                 REQUIRED  THINGS ; 

• Tamarind – one cup
• Lentils - half a cup
• Ghee - 3 tbsp
• Pepper - 10 count
• Cumin - one teaspoon
• Garlic - 5 cloves
• Ginger - small piece
• Green chillies – one
• Cashews (a) Almonds – 5
• Salt – as required

    RECIPE  ;

                Mix the rice and dal together and keep aside. Add salt to it and 5 tamlar of water (5 tamlar of water is enough for 1 tamlar of rice. (Don't keep too much for lentils.) Pour and bring to a boil in the cooker. Keep pepper and cumin seeds ready. Chop garlic, ginger, green chillies, cashews (a) and almonds into powder. Pour ghee in a seasoning spoon and add pepper, cumin, finely chopped garlic, ginger, green chillies, cashews (a) almonds and season. Add the spices to the boiled dal rice mixture and stir well. Delicious ven pongal is ready. Serve with coconut chutney. 

      SWEET  PONGAL  RECIPE ;

                   REQUIRED  THINGS ;

• Green rice (fresh rice) - one kg
• Jaggery balls - three quarter kg
• Milk - half a liter
• Ghee - 50 grams
• Cashew – 12
• Cardamom – 3
• Water - one and a half liters

      RECIPE  ;

               Put the jaggery in a carrot grater and grate it finely. Make powder of cardamom. Pour milk in a bronze pot and let it boil. If done in a bronze pot, it will not stick. Cover the pot for a while and let the milk boil. Then remove the lid.  When the milk starts boiling well, stir it for a while. Drain the green rice and drain the drained water first. Then pour water on the rice a second time and pour the water into the boiling milk. Pour three quarts of water (milk+water) in any size pot. Pour water and boil, when it boils add the drained rice and stir once.  After adding the rice, reduce the flame and keep it on medium flame. After about 20 minutes, when the rice is cooked well, add grated jaggery and add cardamom to it and stir. Keep stirring in between until the rice is cooked.Stir well for four minutes and when the jaggery is mixed together, set aside. Then pour ghee in a pan and fry the cashew nuts. Raisins can be added and fried if desired.  Pour the cashews and raisins in the sugar pongal pot with ghee and stir. Delicious Sugar Pongal is ready.
Note: Add jaggery and keep it in the oven for too long and then take it off after stirring. It will harden when it cools. Pongal is also prepared with grated coconut. 

MILLET PONGAL  RECIPE ;

                       REQUIRED  THINGS ;

• Millet – 2 ounce (one tumbler)
• Lentils - one cup (half cup)
• Cumin - one teaspoon
• Pepper - a teaspoon
• Grated Ginger – 2 tsp
• Curry leaves – 10
• Groundnuts - one table spoon
• Ghee - 3 tbsp
• Milk - a tumbler
• Ghee - 2 tbsp
• Salt – as needed

       RECIPE ;

                     Lightly fry the gram dal, grind it well along with millet and put it in the cooker, pour 4 tumblers of water and add salt and cook till 5-6 whistles are heard. When the whistle stops, open the cooker and add the milk and mix. Heat ghee in a pan and add cumin seeds, pepper, groundnuts, grated ginger and curry leaves. Add the sauteed ingredients to the pongal and mix it. Add ghee and mix it, put it in the oven and stir it for 2 minutes. Delicious millet pongal is ready. Serve with chutney and sambar.