Traditional Pongal 2 Ways | Sakkarai Pongal (Sweet) & Ven Pongal (Spicy)
Festival Special South Indian Recipe 🌾✨ Warm, Comforting & Pure South Indian Love – Pongal Magic 💛
Pongal is a traditional South Indian dish that symbolizes prosperity, gratitude, and togetherness. Made with rice and moong dal, Pongal is commonly prepared during festivals like Thai Pongal, temple offerings, and special family occasions.
Ingredients
Base Ingredients
Moong Dal (yellow) – ½ cup (125 g)
Raw Rice (Kacha Chawal) – 1 cup (250 g)
Water – 4 cups (250 ml)
Preparation Method
In a kadai, add ½ cup (125 g) yellow moong dal.
Dry roast on medium-low flame for 2–5 minutes to enhance aroma and taste.
The moong dal should not change color.
Stay connected with us for more festive and traditional recipes.
"Yaan Petra Inbam Peruga Ivvaiyagam"
(Let's the World get the same Bliss that I got from our lord)
Tirumular
I hope you enjoyed this traditional Pongal 2-Ways recipe and will try it at home during festivals or special occasions. These comforting dishes truly reflect the warmth of South Indian cuisine.
Once nicely roasted and aromatic, transfer it to a bowl.
Next, in a pressure pan, add the roasted dal and 1 cup (250 g) raw rice.
Pour two glasses of water and wash thoroughly.
Once the pressure releases, open the lid.
In a kadai, pour ⅓ cup (80 ml) water.
Add 1 cup jaggery and mix well.
Let the jaggery dissolve completely.
In another pan, add 3 tbsp ghee.
Final Thoughts
In this recipe, let’s see how to make Sakkarai Pongal (Sweet) and Ven Pongal (Spicy) at home in a few easy steps.
That’s it! Your Sakkarai Pongal (Sweet) and Ven Pongal (Spicy) are ready to serve. 🌾✨
If you liked this recipe, please like, share, and subscribe. Thank you for your support! 🙏
In this recipe, we prepare Pongal in two delicious ways:
Sakkarai Pongal – sweet, rich, and aromatic 🍯
Ven Pongal – spicy, creamy, and comforting 🌶️
Both versions are warm, flavorful, and made using simple ingredients that create an authentic temple-style taste. Perfect for breakfast, festival days, or a soulful meal. 🌾
Sakkarai Pongal (Sweet) 🍯
Jaggery – 1 cup (250 g)
Water – ⅓ cup (80 ml)
Ghee (Clarified Butter) – 3 tbsp
Cashew Nuts – 1 handful (30 g)
Dry Grapes (Raisins) – 1 tbsp
Cardamom Powder – 1 tsp
Ven Pongal (Spicy) 🌶️
Ghee (Clarified Butter) – 3–5 tbsp
Cashew Nuts – 1 handful (30 g)
Mustard Seeds – 1 tsp
Whole Pepper – 1 tbsp
Cumin Seeds (Jeera) – 1 tbsp
Asafoetida (Hing) – ½ tbsp
Ginger (chopped) – 1 tbsp
Curry Leaves – 2 bunches
Green Chillies (slit) – 3–5
Red Chillies – 3–5
Salt – as per taste
Water – 1½ cups
Cooking Dal & Rice
Add 4 cups (250 ml) of water, close the lid, and pressure cook for 3–5 whistles.
Mix the dal and rice well, and mash gently to make it soft. Close the lid and keep aside.
Sakkarai Pongal (Sweet) 🍯
Once it starts boiling, mix well and reduce the flame.
Cook for 3–5 minutes until it thickens slightly.
Switch off the flame and allow it to cool.
Add 1 handful (30 g) cashew nuts and 1 tbsp dry grapes, roast until golden, and remove to a bowl.
In the same pan, filter the prepared jaggery syrup and bring it to a boil.
Reduce the flame to medium-low.
Add 1 cup of cooked dal-rice mixture.
Add 1 tsp cardamom powder.
Mix the rice well with the jaggery syrup.
Close with a lid and cook for 2–4 minutes.
Once the Pongal reaches perfect consistency, add the roasted cashews and dry grapes.
Close with the lid.
Ven Pongal (Spicy) 🌶️
In a pan, add 2 tbsp ghee.
Roast 1 handful (30 g) cashew nuts and remove to a bowl.
In the same pan, fry 1 tsp mustard seeds in the remaining ghee.
Add 1 tbsp whole pepper, 1 tbsp cumin seeds, and ½ tbsp asafoetida, and mix well.
Add 1 tbsp chopped ginger, 2 bunches curry leaves, 3–5 slit green chillies, and 3–5 red chillies.
Mix well and add salt as per taste.
Add 1 cup water and bring it to a boil.
Once boiled, add this mixture to the cooked dal-rice.
Mix well.
Add more boiled water if required to make it soft and loose.
Add 1 tbsp ghee and mix well.
Once the Pongal reaches perfect consistency, add the roasted cashew nuts.
Close with the lid.
