{"id":"f-80ae245e0c-9e6cbd7b-6991-5f51-bff2-5ac1d9aa0393","title":"Pongal And Makar Sankranti: Traditional South Indian Recipes To Celebrate The Harvest","description":"Celebrate Pongal and Makar Sankranti with traditional South Indian recipes like sweet pongal, ven pongal, ellu sadham, adhirasam, and kootu, curated by a professional chef.","timestamp":1768310976,"category":"food_and_health","headline":"Pongal And Makar Sankranti: Traditional South Indian Recipes To Celebrate The Harvest","modifiedHeadline":"Celebrate Harvest With South Indian Recipes","subCategories":["scid_4e939139"],"region":"IN","bundleMetaData":{"bundleId":"7901537b-ffff-407c-b426-14d1ad2d4efb","bundleTitle":"Easy recipes","cardData":null},"iabCategoryId":"214","fcSummary":"Pongal and Makar Sankranti festivals celebrate nature's bounty with traditional, nourishing dishes. Recipes emphasize simple ingredients like rice, lentils, jaggery, and spices, prepared with techniques that highlight flavor and balance. The dishes symbolize gratitude and seasonal wisdom.","summary":"Savor Pongal & Makar Sankranti! Delight in chef-curated, traditional South Indian recipes: sweet pongal, ven pongal, ellu sadham & more!","ctaUrl":"https://trends.glance.com/newz/news/IN/en/news18/f-80ae245e0c-9e6cbd7b-6991-5f51-bff2-5ac1d9aa0393","sourceUrl":"https://www.news18.com/lifestyle/food/pongal-and-makar-sankranti-traditional-south-indian-recipes-to-celebrate-the-harvest-9828066.html","bannerImage":"https://g-mob.glance-cdn.com/public/fc/image/uw6gU8d7Mvk0.webp","content":"

As harvest festivals go, Pongal and Makar Sankranti are deeply rooted in gratitude towards the sun, the land, and the rhythms of nature that sustain us. Food lies at the heart of these celebrations, with

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dishes that are nourishing, symbolic, and steeped in tradition. From the sweetness of jaggery and rice to the warmth of ghee, pepper, and lentils, each recipe reflects abundance, balance, and seasonal wisdom.

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According to Owaize Ahmed Khan, Executive Chef, Novotel Bengaluru Outer Ring Road, these festive preparations are as much about technique as they are about emotion. “Pongal dishes are meant to be simple yet soulful,” he explains. “They rely on humble ingredients, slow cooking, and careful tempering to bring out depth of flavour without excess.” Whether sweet or savoury, each dish celebrates rice, lentils, coconut, and sesame, ingredients that nourish the body while honouring tradition. Here are five classic recipes, streamlined for the modern kitchen, yet faithful to their roots.

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Sweet Pongal (Sakkarai Pongal)

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Ingredients

Raw rice – ½ cup
\n Moong dal – ¼ cup
\n Jaggery – ¾ to 1 cup (grated)
\n Water – 3½ to 4 cups
\n Ghee – 3 tbsp
\n Cashew nuts – 10–12
\n Raisins – 1 tbsp
\n Cardamom powder – ½ tsp
\n Dry ginger powder – ¼ tsp (optional)

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Method
\n Roast the moong dal lightly and wash it along with the rice. Pressure cook both until soft and mushy. Melt jaggery with a little water, strain, and simmer briefly. Add the cooked rice-dal mixture and mix well. Stir in cardamom and ginger powder. Fry cashews and raisins in ghee, add to the pongal, and simmer until glossy. Serve hot.

Ven Pongal (Khara Pongal)

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Ingredients

Raw rice – 1 cup
\n Moong dal – ½ cup
\n Water – 4–5 cups
\n Ghee – 3 tbsp
\n Black pepper – 1½ tsp (crushed)
\n Cumin seeds – 1½ tsp
\n Ginger – 1 tbsp (chopped)
\n Green chillies – 2 (slit)
\n Curry leaves – 10–12
\n Cashew nuts – 10

Method
\n Dry roast the moong dal lightly. Cook rice and dal together until soft and mushy. Heat ghee, fry cashews until golden, and set aside. In the same ghee, add pepper, cumin, ginger, green chillies, and curry leaves. Mix this tempering into the pongal, garnish with cashews, and serve hot.

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Ellu Sadham (Sesame Rice)

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Ingredients

Cooked rice – 3 cups
\n Black sesame seeds – 3 tbsp
\n Dry red chillies – 4–5
\n Urad dal – 1 tbsp
\n Chana dal – 1 tbsp
\n Tamarind pulp – 1 tbsp
\n Gingelly oil – 3 tbsp
\n Salt – to taste

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Method
\n Dry roast sesame seeds and grind coarsely. Heat gingelly oil, add mustard seeds, urad dal, chana dal, and red chillies. Stir in tamarind pulp, salt, and sesame powder. Add cooked rice, mix gently, and serve warm.

Adhirasam

Ingredients

Raw rice – 1 cup
\n Jaggery – 1 cup
\n Water – ¼ cup
\n Cardamom powder – ½ tsp
\n Dry ginger powder – ¼ tsp
\n Sesame seeds – 1 tbsp
\n Oil – for frying

Method
\n Soak rice, drain, and dry slightly before grinding into a fine flour. Melt jaggery with water, strain, and boil to soft-ball consistency. Add flour, spices, and sesame seeds to form a dough. Rest overnight. Shape into discs and deep fry on medium heat until golden.

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Traditional South Indian Kootu

Ingredients

Vegetable (bottle gourd/snake gourd/cabbage/ash gourd) – 2 cups (chopped)
\n Cooked chana dal or moong dal – ½ cup
\n Grated coconut – ½ cup
\n Green chillies – 2
\n Cumin seeds – 1 tsp
\n Turmeric powder – ¼ tsp
\n Salt – to taste

For Tempering

Oil – 1 tbsp
\n Mustard seeds – 1 tsp
\n Urad dal – 1 tsp
\n Dry red chilli – 1
\n Curry leaves – few

Method
\n Cook vegetables with turmeric, salt, and little water until tender. Add cooked dal and mix. Grind coconut, green chillies, and cumin into a coarse paste and stir into the mixture. Simmer for 5 minutes. Prepare tempering and pour over the kootu. Mix gently and serve hot with rice.

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Chef’s Tips:

Kootu should be semi-thick
Avoid boiling after adding coconut paste
A pinch of asafoetida aids digestion

These dishes together form a complete festive spread balanced, comforting, and deeply symbolic, perfect for celebrating the spirit of Pongal and Makar Sankranti.

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Pongal And Makar Sankranti: Traditional South Indian Recipes To Celebrate The Harvest

SUMMARY