Paal Pongal ( with salt ) | Milk Pongal | White Pongal

Paal Pongal (with salt) | Milk Pongal | White Pongal 


Paal pongal / milk pongal / white pongal with salt



Paal Pongal, also known as Milk Pongal or White Pongal, is a rich and creamy South Indian dish that is traditionally prepared during the Pongal festival (the harvest festival) in Tamil Nadu. This delectable variation of the popular Pongal dish is unique because it is made by cooking rice and moong dal entirely in milk, creating a velvety, comforting texture that is perfect for the festive season. Paal Pongal can be made in two ways: the sweet variety, where sugar is added for a delightful sweetness, and the savory variety, which is made with salt for a more savory, umami flavor.

In this recipe, we focus on the savory version of Paal Pongal, where the rice and dal are cooked in milk and seasoned with a touch of salt, making it a perfect side dish for any South Indian meal. The savory Paal Pongal is typically paired with Pongal Kulambu (a tangy tamarind-based curry) or 7 Kari Kootu (a mixed vegetable and dal curry), creating a balanced and flavorful meal that is both satisfying and comforting. The creamy milk gives this dish a rich, luscious texture, while the salt enhances its savory notes, making it an ideal dish for the festive season or any special occasion.

Paal Pongal is not only a treat for the taste buds but also a significant part of the Pongal festival celebrations, symbolizing prosperity and gratitude for the bountiful harvest. It’s traditionally served to Lord Surya (Sun God) as part of the festival offerings, and its preparation and consumption are believed to bring good fortune and happiness to the household. Whether as part of the Pongal festival feast or simply as a comforting dish, Paal Pongal is a true representation of South Indian culinary tradition.


Ingredients

Raw rice -1 cup
Green gram dal -1/4 cup
Milk -4 cups
Salt to taste
Ghee -2 tbsps
Cashews few

Method

👉Wash and soak the rice and dal for 1/2 hour.
👉In a pressure cooker add the rice n dal after draining the water. Add 3 cups of milk, 1 cup water, salt , 1 tbsp ghee and pressure cook for 4-5 whistles.



👉Release the pressure, again keep on fire, add remaining one cup milk mix well. Mash the rice well allow it to thicken.



👉In a tadka pan add remaining ghee, fry the cashews and add to the pongal mix well. Remove from fire. Serve.



Preparation Time -20 mins
Serves -4-5

Note-

✍️Be cautious while cooking in the pressure cooker directly as the milk may overflow so use a tall cooker or cook by pot in pot method.
✍️You can also cook directly in a pot/vessel too. You may have to add extra water for cooking and the process is lengthy and needs continuous attention.

Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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