KALKANDU PONGAL /KALKANDU SADHAM

HOW TO COOK KALKANDU PONGAL/KALKANDU SADHAM

INGREDIENTS:

To Cook Rice :

For Kalkandu Pongal/Kalkandu Sadham:

METHOD :

To Cook Rice :

• Clean and wash the Rice for 2-3 times or until water runs clear.
• Drain the Rice and add it into heavy bottomed pan/place it inside a bowl with a lid in a Pressure cooker.
• Pour Milk, Water and a pinch of Salt to the Rice and give a quick stir.
• Cover the Pressure cooker and cook for 3 Whistles on a high flame.
• Lower the flame and cook for other 2-3 whistles.
• Switch off the flame and allow the pressure to release.

For Kalkandu Pongal/Kalkandu Sadham:

• Grind the Rock Sugar/Kalkandu & Cardamom Pods in a mixer-grinder into a fine Powder and keep it aside.
• Slightly mash the cooked Rice, add the powdered Rock Sugar/Kalkandu & Cardamom powder to the cooked Rice and mix well
• Leave this on a very low flame until the powdered Rock Sugar/Kalkandu is well absorbed into the Rice.
• Pour in 1/2 Cup of Milk and cook on a low flame until you get the desired consistency.
• Meanwhile heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Kalkandu Pongal/Kalkandu Sadham and mix well.
• Serve Kalkandu Pongal/Kalkandu Sadham hot with a hearty drizzle of Ghee over it.

NOTES:

• Can prepare the same dish by adding Moong Dhal, (if using Moong Dhal use,1/3 Cups).
• Dry Roast the dhal on a medium flame until it turns fragrant before cooking the Dhal with Rice. (over roasting can alter the flavour of the dish). 
• If using Dhal in the recipe add extra 3/4 Cups of Water.
• Adjust the amount of Milk & Water as for your rice variety.
• Powder the Rock Sugar before adding it to the cooked Rice.
• Alternatively, if you are adding the whole Rock Sugar, can melt it with some water and pour it onto the Rice.
• Do not over boil the Rock Sugar mix.  We don't need to boil it into string consistency.
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Kalkandu Pongal/Kalkandu Sadham.

ARISI-PARUPPU SADHAM

HOW TO COOK ARISI-PARUPPU SADHAM

INGREDIENTS:

Method:

• Wash the Rice and Tuvar Dhal until the water runs clear.
• Soak it for 15-20 minutes.
• Pound Garlic, Ginger, Cumin Seeds and Peppercorns into a coarse mix.
• Heat oil, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry leaves.
• Lower the flame and add Asafoetida to it and give a quick stir.
• Immediately add Shallots, Green Chillies and saute them until onions turn translucent.
• Add the pound spices to the above and saute for a while.
• Add Turmeric powder and mix well.
• Add Tomatoes to the above and cook until they turn soft.
• Pour 5 cups of water and salt to the above and allow it to boil.
• Add the Rice and Tuvar Dhal and mix well.
• Pressure cook this for 3 full whistles on a high flame and for 1 or 2 whistles (5 minutes) on a low flame.
• Switch off the flame and wait until the pressure is released from the cooker.
• Serve Arisi-Paruppu Sadham hot, with a drizzle of Ghee.

Notes:

• Soaking the rice gives a good texture to the dish.
• Rice & Water ratio depends upon the variety of rice you use.
• I have used Parboiled (Ponni) rice for the recipe.  Can make the recipe with a good variety of raw rice like sona masoori.
• Raw rice needs less water whereas parboiled rice needs more water.  Use as required.
• Sesame oil suits best for this recipe.
• Arisi Paruppu Sadam should be slightly mushy so I have added extra water.
• But if you like your rice to be separated then add just 31/2 - 4 cups of water.
• Serve Arisi Paruppu Sadham hot with a drizzle of ghee over the rice.

  

MENU FOR AADI PERUKKU - AADI 18 FESTIVAL LUNCH MENU

      Aadi Month - Aashad/Aashadam/Karkkidakam is an auspicious month in Tamil Calendar, generally special for Women folks and Farmers.  Aadi is a Tamil month that begins from mid of July and ends in the mid of August. Aadi Velli, Aadi Chevvai, Aadi Pooram, Aadi Perukku, Varalakshmi Nombu, Sashti Vritham all culminate together in this month converting it into a total festive mood throughout the month. Though every festival has its own importance, Aadi 18/Aadi Perukku commonly called as 18aam Perukku falls on the 18th day of the month and it is a celebration of the upcoming Monsoon Season.  Perukku which literally means Multiply or Proliferate.  There is also a belief that the water level of Cauvery River rises to the 18th Stone of the open baths on this day.
      Though we do not celebrate this festival, my reminiscence of this Month comes along with an age-old  Tamil Proverb - "Aadi Katril Ammiyum Parakkum"(The Wind of this Month is so strong that it carries off the stone Mortar).  This is the month when the harshness of the sun is reduced and the winds become favourable. Then comes the Aadi Perukku/Aadi 18 holiday on the first week of August. During school days, any holidays are cherished as a matter of fact and this one comes out of a blue moon, never remembered until the day.
      I always relate Aadi Perukku with "Ponniyin Selvan," a Tamil Classic Novel, a magnum opus written by "Kalki,"  The 1st Chapter is "Aadi Thirunaal," through which I have an unforgettable visualization of Aadi Thirunaal festival through the anecdotes of this Novel. The opening scene starts with the hero Vallavarayan Vandhiyathevan slowly riding on his horse after a long & tiring day, along the banks of Veera Narayana Eri/Veeranam Lake, enchanted by the greenery and lusciousness of the region.  He moves around describing, how the people in the area celebrate the festival watching the gushing waters, dressed up in new clothes, eating Chithirannam in Kamugu Mattai(a part of Areca/Betel Nut Tree), teasing and enjoying. The scenario is where River North Cauvery(Kollidam) emptying itself into the vast lake through Vadavaaru.

"Vadavaaru pongi Varuthu
Vanthu Parungal Palliyare
Vellaru Virainthu Varuthu
Vedikkai Parungal, Thozhiyare!
Cauveri Purandu Varuthu Kana
Varungal, Pangiyare!"

     People who live near waterfronts or rivers spend their day along the banks celebrating Aadi Perukku.  They worship the River and eat packed lunch - Chithirannam/Kootanchoru/Kathambha Sadam/Mixed Rice. It is traditionally mentioned as Cauvery Perukku, which has a special mention in Ilango Adigals, "Silapathikaram" too.  Aadi Perukku is quite synonymous to 'Karai purandodi varum Cauvery", where mythologically it is believed that the River Cauvery is gushing its way towards the Ocean to meet her daughter Mahalakshmi.

Aadi Pattam thedi pathu vethaikkanum kannamma!!!
       A Tamil Song lyrical which says we have to sow the seeds during the Aadi month. All across South India, it is considered as an auspicious time to Sow Seeds, especially Paddy during this Samba Pattam/Aadi Pattam. Water, rain and the favourable wind brings hope to the farmers ensuring good harvest and prosperity.

     Aadi Perukku is one of the important days in Aadi Masam celebrated on the 18^th day of the Aadi Month. It is also called as Pathiinettam(18) Perukku - Aadi Thirunaal. Starting from Naivedhyams & Menu for this special day have a specific style of preparation and usually comprises of Kootanchoru/Chithrannam/Kathamba Sadam/Mixed Rice.  Traditionally Aadi Perukku Lunch Menu comprises of 5 types of Rice Dishes colloquially called as Kalavai Sadham with Sakkarai Pongal and Vadai as Neivedyams.
    Special items like Maa Vilakku - a lamp is lighted with a dough made from Rice flour & Jaggery. Maa Vilakku is specially prepared for Goddess Ambal for Aadi Velli(Fridays of this month). Aadi Koozh, Aadi Paal, Aadi Kummayam, Kaaparisi etc., are prepared specifically for certain days of this month. Some even celebrate Aadi Perukku with a tradition called Thengai Sudum Pandigai, where a whole coconut is filled with a mixture of Jaggery  & Sesame Seeds and then roasted over a direct flame.
     Here, I have come up with a few dishes which can be served as Naivedhyam for Aadi Perukku/Aadi Pooram. And a wonderful combination of Variety Rice Dishes, Vadai, Payasam and Side dishes which can be easily prepared and catered as a Festival Lunch Menu.   

For individual recipes click on to the pictures.

MENU FOR AADI PERUKKU

AADI 18/AADI THIRUNAAL FESTIVAL LUNCH MENU

NAIVEDYAM

Naivedyam is a dish commonly prepared for Poojai and served as a Prasadham on a festival day.

SAKKARAI PONGAL

AKKARAVADISAL

RAVA KESARI

KOZHUKATTAI

VADAI

 While preparing Vadai for Naivedyam/Prasadham avoid adding Onion & Garlic.

UZHUNDHU VADAI

PARUPPU VADAI

For more VADAI RECIPES, Click here...

 

PAYASAM 

     Payasam is a must serve item in a South Indian Festival Lunch Menu.

AADI PAAL

PARUPPU PAYASAM

GOTHUMAI PAYASAM

SEMIYA PAYASAM

JAVVARISI PAYASAM

AVAL PAYASAM

For more PAYASAM RECIPES, Click here...

KALAVAI SADHAM /MIXED RICE

     Variety Rice Dishes is one of an easy kind to incorporate.  Just get the rice cooked al dente, temper it with the seasonings of your choice, there you go with a wonderful combination of Variety Rice Dishes with unique taste & flavour.  Traditionally a combination of 5 Variety Rice Dishes are served as a Lunch Menu on Aadi 18.  Commonly the Lunch Menu is comprised of Coconut Rice, Lemon Rice, Tamarind Rice, Kalkandu Sadham, Curd Rice.  Some even serve Ellu(Sesame) Sadham, Vetrilai(Betel Leaf) Sadham, Kootanchoru, Kadhamba Sadham etc., along with the above Variety Rice Dishes.

For detailed Recipe on HOW TO COOK RICE, Click here...

COCONUT RICE - THENGAI SADHAM

LEMON RICE - ELUMICHAI SADHAM

TAMARIND RICE - PULIYODHARAI/PULI SADHAM

CURD RICE - THAYIR SADHAM

KALKANDU PONGAL

VEN PONGAL

 For more VARIETY RICE DISHES, Click here...

APPALAM & VADAGAM

APPALAM

VADAGAM

SIDE DISHES

AVIAL

MANGAI PACHADI

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast of Kerala

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

Discover more Kanji (Congee) Recipes for a nutritious and stomach-soothing experience. Click here...

How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.

PONGAL VARIETIES

    The arrival of January reminds me of the Pongal Season. When you say Pongal, it is both the Harvest Festival celebrated in Tamil Nadu & it is also a Dish. The Festival & the dish commemorates each other. When we say Pongal cooked for the harvest festival, then it is mostly the Sarkkarai Pongal or the Sweet version, where Rice & Moong Dhal is cooked & then sweetened with Jaggery, flavoured with cardamom and garnished with Nuts & Raisins fried in Ghee.  Following the suit, is the Savoury version of the dish Ven Pongal/Khara Pongal.

    Today is Pongal, a harvest festival celebrated in Tamilnadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing.  It is a four-day-long festival celebrated at the nook and corner of Tamilnadu.  Festivals, as a matter of fact, calls for traditional dishes, mostly prepared for the occasion. As Rice is the staple crop grown in South India, most of the basic local dishes are made with rice and festivals are also felicitated with dishes specially made with Rice.  Along with it comes a variety of Pongal recipes which is quite reminiscent of the festival. Though variant methods are prevalent throughout South India, Sarkkarai Pongal/Chakkara Pongal, Akkaravadisal, Kalkandu Pongal/Kalkandu Sadham, Ven Pongal are a few which follow the mark during the season along with Moonu Raja Pongal a Pongal made for Epiphany marking with a note of local history and tradition.  Also, I have added Ney Payasam and Aravana Payasam in the list which also fall under the genre with a slight variation where these Payasams are ubiquitous to Kerala and there they do not add Moong Dhal to this dish.

      Here I have tried to list out a few Pongal Varieties, both Sweet and Savoury versions which could easily be prepared for the Harvest Festival.  From the default Sarkkarai Pongal to divine Akkaravadisal to simple Millet Pongal.   In this Post, I have tried to put up a collection of Pongal Recipes I usually prepare at home for you to quickly choose from, for this Pongal.

For more PONGAL RECIPES, Click here... 

    Well before stepping into the varieties, here I have listed out a few Sweet Pongal varieties sweetened with Sugar, Jaggery, Rock Sugar etc., And also savoury versions of Pongal - Ven Pongal/Khara Pongal prepared with Rice, Semolina and Millets. 

Click on to the pictures for a detailed Recipe...

SWEET PONGALS

AKKARAVADISIL/AKKARA ADISIL:

AKKARAVADISIL/AKKARA ADISIL

    Let's begin the post with the most divine Pongal - Akkaravadisal/Akkara Adisil.  It is a divine sweet made in the temples of Srivilliputhur and Sri Rangam. Srirangam Temple has an inscription that mentions the method of preparing Akkaravadisal and the honours with which it should be served. Akkaravadisal is an authentic Iyengar(Vaishnava) Delicacy usually prepared as an Offering to God (Prasadham/Naivedhyam) during the month of Margazhi, a Tamil month(mid of Dec to mid of Jan). Akkaravadisal is offered to Lord Vishnu in Sri Rangam Temple on the auspicious Day of Panguni Uthiram.
     Akkaravadisal is a heavenly combination of Rice & Moong Dhal cooked in Milk, sweetened with Jaggery Syrup, flavoured with Cardamoms, edible camphor, Cashewnuts & Raisins along with copious amount of Ghee which gives a melt-in-mouth texture.  Sweet Pongal/Sarkkarai Pongal comes from the same regime, but is the simpler version of the former. The taste and flavour of this dish are elevated by traditional cooking methods used in Madapalli (Temple Kitchen), slow cooking in Wooden Fire in a Bronze Pot. As a part of Pongal, I thought I could share the recipe for Akkaravadisal which is my favourite.  Koodaravalli is an auspicious day observed on the 27th day of the Tamil month Marghazhi as a part of PAVAI NOMBU.  For each day of Margazhi, Sri Andal sang a verse of Thirupavai in the praise of Lord Vishnu. And share Akkaravadisal, the sweetest and divine dish to mark the end of PAVAI NOMBU. 

SWEET PONGAL/SARKKARAI PONGAL:

SWEET PONGAL/SARKKARAI PONGAL

    Next, let's look into the most default Pongal alias Sarkkarai Pongal made during the Pongal Festival. Sarkkarai Pongal/Chakkara Pongal recipe is a simple version which can be prepared at home for any occasion/festival.  Above all, this Sweet Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home.  As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal.
     Raw Rice and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish which gives the name Sarkkarai Pongal/Chakkarai Pongal.  Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.

KALKANDU PONGAL /KALKANDU SADHAM:

KALKANDU PONGAL /KALKANDU SADHAM

    Kalkandu Pongal/Kalkandu Sadham is an easy Pongal recipe prepared with Raw Rice cooked in Milk, sweetened with Rock Sugar/Kalkandu, flavoured with Cardamoms and garnished with Cashewnuts and Raisins roasted in Ghee.  This creamy delight is yet another authentic dish from Madapalli(Temple Kitchen).

     This Kalkandu Pongal/Kalkandu Sadham is a simple recipe which can be prepared at home for any occasion/festival.  Above all this Kalkandu Pongal is a major Naivedhyam/Prasadham served in most of the temples or during Poojas at home. And especially Kalkandu Pongal/Kalkandu Sadham is served as a prasadham in Chidambaram Natarajar Temple. As any other prasadham, Kalkandu Pongal/Kalkandu Sadham served in temples have a special note of taste and flavour which is quite divine.

AVAL KALKANDU PONGAL:

AVAL KALKANDU PONGAL

MILLET SWEET PONGAL/SARKKARAI PONGAL:

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre.  The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which gives the name Sarkkarai Pongal/Chakkarai Pongal.

MOONU RAJA PONGAL:

MOONU RAJA PONGAL

    I am totally new to this tradition of making Pongal for Epiphany (which also falls in the month of January) by the people of Karaikkal & Pondicherry, a French Town.  I was amazed to know that, there existed a dish to commemorate the day and that too, a recipe so traditional and uniquely South Indian.  Made with locally available ingredients like Raw Rice, Coconut Milk & Sugar. the Moonu Raja Pongal or the Three Kings Pongal.   And it is also the time of the Harvest Festival Pongal in Tamil Nadu.  Though the fact why Pongal is made on Epiphany in these regions has another lead which says that it is made in honour of Three Great Kings who ruled Tamil Nadu and regions of Kerala - the Chera, the Chola and the Pandyas, popularly known as "Moovendars(Three Kings)". 

ARAVANA PAYASAM: 

ARAVANA PAYASAM

    Aravana Payasam is a prasadham given at Sabarimala Shree Ayyappa Swami Temple. It's the divine Ayyappa Prasadham and the most important offering made at Sabarimala.     Aravana Payasam is cooked with three simple ingredients Rice, Jaggery & Ghee.  I always wonder how a simple Payasam prepared with Unakkalari (Raw Rice) and Sarkkara (Jaggery) yields so much taste. The answer is, Prasadhams are always a step ahead when it comes to satiate our minds along with our taste buds. My mom & dad together makes the best Neypayasam & Aravana Payasam ever.  They usually prepare it for Annadhanam.  The alluring aroma of Aravana Payasam cooked in Ghee & Jaggery is an experience.

NEYPAYASAM:

NEYPAYASAM

    Neypayasam, is a Payasam served as a Prasadham in almost all Temples in Kerala.  Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery.  This utter sweet & thick concoction is meant to be eaten only little at a time, unlike other Payasams.

    Though Aravana Payasam and Ney Payasam are literally not termed as Pongal, the ingredients and the speciality of the dish as a Prasadham can easily list the dishes into the genre.  If you are in a mood to have a Kerala Style Pongal without dhal, then these Payasams - Aravana Payasam and Ney Payasam gently falls into the list of Sweet Pongal  Recipes.

CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER:

CHAK HAO AMUBI - MANIPURI BLACK RICE KHEER

    Yet another Pongal like dish from the North Eastern Part of India which is cooked with Black Glutinous Rice.  This dish is more or less similar to the Chettinaad Special Kavuni Arisi Pongal.  The traditional Chak Hao Amubi- Manipuri Black Rice Kheer is reflective of the State’s culinary trail –  made with minimal ingredients & slow cooked until the nutty flavour of the Black Rice seeps through.  Black Rice Kheer is a simple straight forward Dessert, easy to make with very few ingredients yet delicious & nutritious. Black rice is known as Chak Hao Amubi in Manipuri where Chakhao means delicious and Amubi means Black. Desserts made from Black Rice is generally served on special occasions. major feasts and festive events.

SAVOURY PONGAL ALIAS VEN PONGALS

Following the suit, here a few Ven Pongal Recipes, prepared with Rice, Semolina and Millets.

VEN PONGAL/KHARA PONGAL:

VEN PONGAL/KHARA PONGAL

     A savoury version of the Pongal which is a popular South Indian Tiffin item - the one & only "Ven Pongal alias Khara Pongal". Commonly served in most of the restaurants, and it is also one common dish served as a breakfast item during functions & weddings. Though the ingredients remain the same as for a Sweet Pongal, the savoury version that is Ven Pongal is seasoned with mild spices like Pepper & Cumin seeds and cooked with a copious amount of Ghee.   

    Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins.  The spices used also makes the dish healthy.  This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh. 

RAVA PONGAL/SEMOLINA PONGAL:

RAVA PONGAL/SEMOLINA PONGAL