Pongal has its ancient roots in South Indian culture, centuries ago. It was first prepared as an offering to deities in ...

The festival’s name, "Pongal," is derived from the Tamil word meaning "to boil over. " This refers to the traditional dish of sweetened rice prepared during the celebrations. This dish ...

This traditional dish is made with rice, jaggery, dry fruits, and cardamom. This is an essential part of celebrations and is a must-try on Pongal. Payasam is made with rice, lentils, or vermicelli ...

A Arisi (rice): The foundation of Pongal dishes, symbolising prosperity and abundance. In Sri Lanka, red rice is often preferred, lending a nutty flavour and deeper cultural resonance to the ...

Pongal is a rice lentil dish which is often prepared in south Indian cuisine for puja rituals. It is also staple food and served daily, along with sambar, chutney or podi. Wash rice 2-3 times with ...

While the core ingredients of paal payasam -- milk, rice, and sugar -- remain consistent, the preparation methods and added ...