The Festival of Thai Pongal is celebrated by Hindus in Sri Lanka, as well as those living across the globe. It is a harvest festival, which celebrates the sun, the soil, the rain, as well as cattle – and is quite the colourful affair!
Like any festival, Thai Pongal too is incomplete without its array of mouth-watering delicacies. There are many Pongal dishes available, with each of them giving out distinct tastes and flavours. Below are some delightful dishes that make this festival a favourite among young and old alike.
Ven or Khara Pongal
One of the most popular Pongal delicacies around, Ven Pongal is an absolute delight to taste. This light and savoury dish is served piping hot and is made using rice that is freshly harvested just in time for the festival. The main ingredient of this dish is rice, which is mixed with ghee, moong daal, and mild spices. Cashew nuts and raisins are added to make this dish more flavoursome! Ven Pongal is one of the most loved dishes that is consumed during the Thai Pongal festival.
Rava Pongal
Rava Pongal is a wholesome dessert that’s a staple during this festive season. It’s a simple variation of Sakkarai Pongal that is made with rice. Also known as Semolina Pongal, this dish can be described as a smooth and silky mixture of ghee, moong daal, and semolina. Roasted 7 Star Semolina will increase the flavour of this dish and make it even more delicious!
Paal Payasam
Pongal wouldn’t be complete without the mention of Paal Payasam. This dish will surprise your taste buds with subtle yet tantalising flavours. Also known as Milk Kheer, Paal Payasam is prepared with easily available ingredients such as sago, vermicelli, and fresh milk. This dish is sweetened by adding jaggery or sugar.
Sooji Halwa (Semolina Pudding)
This simple dessert is made by heating sugar, water, and milk on medium heat to which the ghee and semolina mixture is added later. You can use ghee and 7 Star Semolina to make this mixture and stir in a handful of broken cashews for that extra crunch. Cardamom powder is used to make this dish more flavoursome and fragrant! The mixture is stirred until it thickens and is usually served warm, garnished with cashews.