Pongal ( known as Thai Pongal in Tamil Nadu) is a harvest festival celebrated in India. Recognized as one of the most auspicious occasions, it is believed to usher in good fortune. This vibrant four-day festival known as Makara Sankranti in other parts of the country, takes place between 14th and 17th January 2025.Various ethnic communities across states like Odisha, West Bengal, Telangana, Andhra Pradesh, and Punjab partake in the festivities. While you’re enjoying this time, be sure to take a look at the different Pongal Sales to snag some great deals while you shop.
Food plays a vital role in festivals, uniting people in celebration. During these occasions, it’s common for families and friends to whip up large batches of sweets to share with one another. If you’re planning to whip up something tasty this Pongal, take a look at our curated list of Easy Pongal Dishes for inspiration.
Some Special Pongal Recipes To Try In 2025
Pongal is a festive occasion filled with delicious traditional dishes, but it doesn’t have to be stressful. We’ve compiled a list of easy-to-make Pongal recipes that allow you to bring the spirit of tradition to your table without the stress. Here are some of the top dishes to explore:
1. Chakkara Pongal
2. Ven Pongal
3. Paal Payasam
4. Murukku
5. Traditional Sambar
6. Kesari
7. Vada
8. Teel Barfi
9. Puran Poli/Bobbatlu
10. Bisi Bele Bath
11. Thayir Sadam
12. Rava Pongal
Here Are Some Special Pongal Recipes
Chakkara Pongal
Chakkara Pongal is a must-try dish during this harvest festival. Made from freshly harvested rice, it is traditionally offered to the Sun God. This delightful treat is simple to prepare and features an abundance of jaggery, a generous splash of desi ghee, and a mix of dry fruits. It’s a true indulgence for anyone who has a sweet tooth
Key Ingredients for Chakkara Pongal
- ½ cup rice
- ⅓ cup moong dal
- 4 cups water
- ½ cup jaggery chopped
- 1 pinch of edible camphor
- 5 green cardamoms
- 1 clove
- 5 tablespoons Ghee
- 20 cashews
- 1 tablespoon golden raisins
Ven Pongal
Unlike its predecessor, this variety of Pongal is a far cry from the sweeter version. This spicier version of Pongal tastes equally yummy. It is prepared with ghee and pepper pods and served with coconut chutney or sambar. It is considered to be one of the best Pongal special dishes both to prepare and to consume.
Key Ingredients for Ven Pongal
- ½ cup rice
- ¼ cup moong dal
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafoetida
- 1 teaspoon ginger chopped
- 3 cups water
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 sprig of curry leaves
- 10 to 12 cashews
- 2 to 3 tablespoons Ghee
Paal Payasam/ Kheer
In Punjabi culture, it’s a cherished tradition to enjoy Kheer during festivals. This delightful rice pudding, known as Paal Payasam, has many regional variations across India, such as Payasam in Tamil Nadu and Kerala, and Mistanna or Payesh in West Bengal. Despite these differences, what remains consistent throughout the country is the signature taste that defines this beloved dish.
Key Ingredients for Kheer
- ¼ cup basmati rice
- 1 litre of whole milk
- 6 tablespoons sugar
- ½ teaspoon cardamom powder
- 1 pinch of saffron strands
- 1 tablespoon sliced almonds
- 1 tablespoon sliced cashews
- 1 tablespoon chop
Murukku
Murukku, also known as Murukulu, is a beloved snack across South India. This crispy, deep-fried treat is typically made using a blend of rice flour, lentils, spices, and seasonings. While the basic recipe remains similar, each household and state has its own variation, lending a distinct flavor to the snack. The name “Murukku” originates from Tamil, meaning “twisted,” referring to its signature shape. Interestingly, this snack is known by different names in various regions: dantkali in Odia, chakli in Marathi, jantikalu or chakralu in Telugu, and chakri in Konkani and Gujarati. Just as the names differ, so do the recipes, reflecting the culinary diversity of India. Want to know what goes into these crispy treats? Let’s find out!
Key Ingredients of Murukku
- 3 cups of flour
- 6 tablespoons of butter
- 1 cup urad flour
- 2 Tablespoons of Whole Cumin Seed
- And 1 Teaspoon of Asafoetida
Traditional Sambar
No meal is complete without the traditional South Indian Sambar. During Pongal, this dish is usually made with 9 different vegetables. It is best served with Ven Pongal. You can also have this conventional Sambar with Idli or Rice.
Key Ingredients for Sambar
- ⅓ cup tur dal
- 3 cups water
- ¼ teaspoon turmeric powder
- ½ tablespoon tamarind pulp
- 1 tablespoon sesame oil or coconut oil
- ⅓ cup pearl onions
- ⅓ cup diced tomatoes
- 2 to 3 drumsticks
- 1 pinch turmeric powder
- 2 tablespoons sambar powder
- salt as required
- ½ teaspoon mustard seeds
- 1 to 2 dry red chillies
- 5 to 6 fenugreek seeds
- 10 to 12 curry leaves
- 2 tablespoons of chopped coriander leaves
Kesari
For all the times when you run out of sweets or just happen to have a sweet craving, this dish is your best bet. It is simple, tasty, and super easy to make. Line up just a few ingredients and with a prep time of less than 15 minutes, you are all set. If you haven’t had the chance to try this delightful sweet yet, now is the perfect moment. It’ll fill your mouth with pure sweetness!
Key Ingredients for Kesari
- 6 tablespoons Ghee
- 4 tablespoons cashews
- 1 tablespoon raisins
- 1 cup fine rava
- 1 cup sugar solution
- 3 pinches of saffron strands
- 3 drops of natural orange colour extract
- ½ teaspoon cardamom powder
- 1 pinch of edible camphor
Vada
The best thing to a club with sambar and coconut chutney is vada. Be it meduvada or masala vada, both are unique in taste and are delicious. Not just a typical South-Indian breakfast, Vada is also one of the common traditional Pongal dishes.
Key Ingredients for Vada
- 1 cup urad dal
- 3 cups water
- 3 to 4 tablespoons water
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns whole
- 1 tablespoon chopped curry leaves
- ⅓ cup finely chopped onions
- 1 teaspoon chopped green chillies
- 1 teaspoon finely chopped ginger
- 1 pinch asafoetida
- ¼ cup chopped coconut pieces
- 2 tablespoons chopped coriander leaves
- ½ teaspoon salt
Teel Barfi
A famous sweet is prepared during Makar Sankranti in Bihar and Jharkhand. These sweet munchies called Teel Barfi, or Til ki Barfi are crafted using sesame seeds (Teel or Til), khoya, ghee, and sugar. Not only are they delicious, but they also offer essential nutrition for the body. They strike a perfect balance between healthiness and taste.
Key Ingredients for Teel Barfi
- 1 cup cashews
- ½ cup sugar
- 5 tablespoons water
- 1 tablespoon Ghee or coconut oil
- 1 teaspoon chopped rose petals
Puran Poli/Bobbatlu
Puran Poli is a beloved traditional sweet dish that holds a special place during the Pongal festival. Often referred to as a sweet flatbread, it is made with a delightful combination of Bengal gram dal and coconut, richly flavored with ghee. This delicacy is cherished across Maharashtra, Gujarat, Tamil Nadu, Goa, as well as in various regions of West and South India.
For those with a sweet tooth, Puran Poli is an unmissable treat during Pongal. Its intense sweetness bursts with flavor, leaving a lingering taste that lasts for hours
Key Ingredients for Bobbatlu
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 5 tablespoons oil
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- 1 cup chana dal
- 4 cups water
- 1 cup jaggery
- ½ teaspoon green cardamom seeds
- ¼ teaspoon nutmeg powder
Bisi Bele Bath
This dish is truly a delight. It’s best enjoyed with appalam and a generous drizzle of ghee. With each mouthful, you’ll find it hard to resist going back for more. It’s the perfect way to finish off your Pongal meal. After indulging in this rich and hearty feast, we recommend taking some time to relax or even catch a nap!
Key Ingredients for Bisi Bele Bath
- 1 cup regular rice
- ¼ cup raw peanuts
- ¼ teaspoon rock salt
- 6 cups water
- ¾ cup arhar dal
- ½ teaspoon turmeric powder
- 1 medium carrot
- 20 french beans
- ½ cup peas
- 4 small brinjals
- 1 medium onion
- 1 medium tomato
- 3 tablespoon bisi bele bath masala
- 4 tablespoon Ghee
- 1 teaspoon mustard
- 2 to 3 dry red chillies
- 15 curry leaves
- ¼ teaspoon asafoetida
- 20 cashews
Thayir Sadam
After enjoying a feast of spicy, mouthwatering dishes, nothing quite wraps up the meal like a serving of curd rice. You can add some pomegranates for a burst of sweetness or enjoy it alongside crispy black dried chillies. No South Indian meal feels complete without a comforting plate of curd rice to finish things off.
Key Ingredients for Thayir Sadam
- 1 cup yogurt
- ¼ cup milk
- 1 green chilli chopped
- 1 teaspoon finely chopped ginger
- 1 teaspoon curry leaves
- 1 tablespoon coriander leaves
- 1 tablespoon sesame oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 5 to 6 curry leaves
- ⅛ teaspoon asafoetida
- 1 to 2 tablespoons pomegranate arils
- 1 tablespoon coriander leaves
Rava Pongal
Rava Pongal is a delightful dish that beautifully combines a variety of flavors and textures. Typically enjoyed with coconut chutney and sambar, it makes for a perfect breakfast or snack option. With its smooth consistency and aromatic spices, it’s an ideal choice when you’re looking for a comforting meal.
Key Ingredients for Rava Pongal
- 1 cup rava (semolina)
- ½ cup moong dal
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoons ghee
- 10-12 cashews
- 2-3 dried red chillies
- 1 sprig of curry leaves
- ½ teaspoon black pepper
- 1 teaspoon ginger, grated
- Salt to taste
- 2 cups water
Wrapping Up…
The Pongal dishes highlighted above provide a delightful culinary experience that truly captures the spirit of this cherished festival. From the savory Ven Pongal to the sweet Kesari, these recipes cater to all taste preferences. With just a handful of ingredients and straightforward preparation, they ensure that the joy of Pongal reaches beyond the celebrations and finds its way into the heart of every home.
