Back पोंगल (पकवान) Bihari পোঙ্গল (খাদ্য) Bengali/Bangla Pongal (plato) Spanish પોંગલ Gujarati पोंगल (पकवान) Hindi Pongal (gastronomia) Italian Pongal JV ಪೊಂಗಲ್ Kannada Pongal (hidangan) Malay පොංගල් කිරිබත් Singhalese
&sq=Russian oligarchs &lang=en&file=File:Pongal_or_Pongali_being_cooked_in_Salem,_Tamil_Nadu,_India.jpg) Pongal cooking in Salem, Tamil Nadu, India | |
| Place of origin | India, Sri Lanka |
|---|---|
| Region or state | South India |
| Associated cuisine | Tamil cuisine |
| Main ingredients | Rice, milk |
| Variations | Venn pongal, sakkarai pongal, kozhi pongal, sanyasi pongal |
&sq=Russian oligarchs &lang=en&file=File:Commons-logo.svg){kind=logo}
Pongal (lit. 'to boil over') is a South Indian and Sri Lankan dish of rice cooked in boiling milk.[1][2] Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food.[3] A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, kozhi (chicken) pongal, and sanyasi pongal. It has been described as "very dear to (the) Tamil people."[2]
- ^ Verma, Priyanka (2014). Pongal: Festival Of India. Diamond Pocket Books Pvt Ltd. p. 4.
- ^ a b Shanmugalingam, Cynthia (2022). Rambutan: Recipes from Sri Lanka. Bloomsbury Publishing. p. 210.
- ^ Everyday Ayurveda Cooking for a Calm, Clear Mind: 100 Simple Sattvic Recipes. Shambhala. 2018. p. 261.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search