Pongalas Courses

Pongalas are traditional Indian desserts made up of rice, lentils, and jaggery/brown sugar. The dish is usually associated with the Hindu harvest festival of Pongal, celebrated in India during the months of January and February. The primary ingredients of pongal are cooked until they become soft, thick and creamy. It is then garnished with fried cashews and raisins, coconut, banana chips and some spices. The most popular pongala varieties include sakarai pongal, ven pongal, and ghee pongal. Sakarai pongal is made with jaggery or unrefined sugar, while ven pongal is made with clarified butter or ghee. Ghee pongal uses ghee and milk, and is slightly sweeter than the other two varieties. Pongalas can be eaten as a dessert after meals, or as a snack. They can also be served with a variety of accompaniments, such as chutneys, raita, or curd. Pongalas are often served during festivals and other special occasions. Pongalas are known to provide several health benefits. Pongal is said to be an energy-rich dish and is often recommended as a healthy meal choice. The combination of rice, lentils, and jaggery is said to provide essential vitamins, minerals, and proteins to the body. Pongal is also said to contain a number of digestive enzymes which aid in digestion. Pongalas can be made vegan by substituting dairy-based ingredients for vegan alternatives such as almond milk, coconut milk, and plant-based ghee. There are even versions of pongala made with quinoa instead of rice. Pongala makes a great snack or dessert, and is a versatile dish that can be adapted to suit any dietary requirements.