Growing up in a household where traditions were revered, I recall the special place Paal Pongal held in our hearts. The creamy rice dish, infused with the goodness of milk and jaggery, wasn't just food—it was a symbol of gratitude, prosperity, and shared joy.
Pongal is a festival of thanksgiving, celebrated with fervor in the southern parts of India, particularly Tamil Nadu. It spans four days, each imbued with rituals and symbolic gestures dedicated to nature, livestock, ancestors, and deities. The second day of this festival, known as 'Pongal day,' is when Paal Pongal takes center stage. Families come together at the break of dawn to prepare this sweet rice dish in earthen pots, often right under the open sky, a gesture that signifies respect and gratitude towards the sun god for a bountiful harvest.
Paal Pongal is prepared only with salt and offered to God. But different family follow different version of this Pal Pongal. Some offer sweet Pongal and some offer salt Pongal in spite of Sakkara Pongal. The creamy sweetness of Paal Pongal, much like the festival itself, is a comforting reminder of the simple pleasures in life. It bridges the old with the new, the past with the present, creating a continuum of tradition and festivity. As we ladle out steaming servings of Paal Pongal, we aren't just partaking in a delicious dish; we are participating in a ritual of joy, comfort, and community. And in that, lies the true essence of Paal Pongal—a celebration of life’s bounties and the warmth of human connection. Let's get in to the recipe..
Preparation time: 5 ~ 10 minutes
Cooking time: 20 ~ 30 minutes
Serves: 4~ 5
Ingredients:
¼ cup raw rice
3 cups milk
½ tsp salt for salt version or ½ ~ ¾ cup sugar or to taste for sugar paal pongal
Saffron few strands (optional)
Method:
1.Wash the rice and soak it with water for few minutes.
2.Boil the milk in heat bottom pan in medium heat. Add soaked rice to the boiling milk and cook it for till rice become soft and mushy.
3.Reduce the heat and add salt or sugar to cooked rice. Stir and turn of the heat. Add saffron to pongal. Transfer to serving bowl and serve with your choice of nuts.
This pongal pair up with mixed vegetable gravy / Mochai curry!
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