Explore an Eelam Tamil Mom’s Sweet Pongal Recipe for Celebrating Thai Pongal
தைப்பொங்கல் (Thai Pongal) is one of the oldest Tamil festivals celebrated by Tamils all over the world. It is a time for us to express gratitude to the sun for sustaining all life on Earth. A sweet Pongal is prepared on the morning of Thai Pongal before the sun rises.
Traditionally, Tamils cook pongal outside, facing east - the direction in which the sun will rise. However, depending on where you live, cooking pongal outdoors may not be possible.
I am honoured to share with you the pongal recipe passed down to me by my mother. As Tamils live all over the world, our cooking methods vary. This recipe shared below is similar to those used by many Eelam Tamils living in the Northern Province.
This recipe serves about 15-18 people.
You will need:
1 clay pot
4 cups of சிவப்பு பச்சரிசி (red raw rice)
1 cup of பயத்தம் பருப்பு (moong dal)
1 litre cow’s milk
400 ml coconut milk
800 grams crushed jaggery (you can adjust this based on your sweet preference)
100 grams கற்கண்டு (sugar rock)
A small bottle of நெய் (ghee)
10 ஏலக்காய் (cardamon)
25 grams of cashew
25 grams of raisins
A pinch of salt (optional)
Water
1 bowl for washing the rice and moong dal
1 pan
1 உரல் [ural] (mortar and pestle)
Instructions:
Fill 3/4 of your pot with water
Then place on the stove on high heat so it can boil.
Put 4 cups of red rice and 1 cup of moong dal together in a bowl, and wash
Once the water in the pot boils, for the remaining ¼ space in the pot add about 1 litre of cow’s milk (This measurement depends on your pot size, once the milk is added it should near the rim of the pot)
Now watch carefully for the boiling of the milk.
As the boiling milk overflows say “Pongalo Pongalo” three times, as the overflowing of the milk symbolizes that your year will also overflow with abundance!
Now, take a handful of the washed rice and moong dal in your hand and circle the pot 3 times clockwise before putting the rice and moong dal inside. As the circling of the pot is done, you must internally share your thanks to the Sun for giving us the ability to grow the food we need to survive.
Then put all the rice and moong dal into the pot, and bring the stove down to a medium heat.
Mix occasionally so the rice does not stick to the bottom of the pot.
Once the rice is about ¾ cooked, add 800 grams of jaggery, and 100 grams of sugar rocks into the pot, and mix. At this time you can also add 1 pinch of salt.
Immediately after pour the 400 ml of coconut milk and mix.
Now in a separate pan, add 3 tablespoons of ghee at medium heat.
Once hot, add 25 grams of cashews, then raisins. Roast until the cashews turn brown, and turn off your stove. Set aside until needed.
In an ural (mortar and pestle) crush 10 cardamom seeds until it becomes a powder. Or you can also use slightly crushed cardamom. Remember to keep an eye on your pongal.
Once the rice in your pot is fully cooked, bring the stove down to a very low heat.
Add the cashews and raisins into your pot (including any leftover ghee in the pan) and mix.
Then turn the stove off, and add the crushed or powdered cardamom, and mix.
Now your pongal is ready but wait, do not eat it yet!
Traditionally Tamils put a few spoons of pongal on a banana leaf, alongside fruits and any other snacks made outdoors in front of the sun. As pongal is made in honour of the sun, the first serving of pongal is dedicated to the sun. At this time everyone at home gathers outside to express their thanks to the sun. Many do this through prayer, meditation or quiet reflection.
After expressing gratitude, the pongal, and any other dishes made can be enjoyed. A big part of Thai Pongal involves sharing pongal with family, friends, and neighbours.
Watch another step by step Thai Pongal- Pongal recipe here.
To learn why Tamils celebrate Thai Pongal click here.
P.S. Amma never follows strict measurements. Like many Tamils, we just “follow our heart”. So keep in mind these measurements can be slightly adjusted based on your preferences :)
Happy cooking!
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