Pongal 2026: 3 Chef-Special Pongal Recipes Perfect For A Traditional Spread

Pongal is one of the most significant and soulful harvest festivals of India. Joyously celebrated in South India, the four-day festival starts on the 14th of January. Pongal, which literally means “to boil over” in Tamil, symbolises abundance and celebrates nature’s bounty after the harvest. With homes decorated with intricate kolams, cattle decorated with vibrant colours, and every kitchen filled with the sound of clinking pots, Pongal pays a beautiful tribute to the tireless efforts of the farming community. 

Made with familiar ingredients like rice, jaggery, lentils, and ghee, the Pongal spread is simple, but not plain. To add some of the traditional varieties of pongal to your feast, Gopalsamy S, the Speciality Chef at Mahindra Holidays & Resorts India Ltd, has shared step-wise recipes. Just follow the instructions and celebrate the harvest festival the authentic way.

Little Millet Pongal

Ingredients:

• 300 g Samai arisi (little millet)
• 100 g split green gram
• 650 g jaggery
• 100 ml milk
• 2 g crushed cardamom
• 75 g ghee
• 25 g cashew nuts
• 25 g raisins
• 600 ml water
• A pinch of salt

Method:

1. Wash the millet and lentils together. Soak for 20 minutes, then drain and keep aside in a bowl.
2. Prepare a jaggery syrup and set it aside.
3. Pressure-cook the lentils until soft and keep aside.
4. In a clay pot or heavy-bottomed vessel, add water, milk, the soaked millet, and the cooked lentils. Cook on a low flame until the mixture is soft and well-cooked.
5. Add the jaggery syrup and gently fold it into the mixture. Stir slowly and cook for a few minutes.
6. Add ghee and fold gently. Then add cardamom powder and coconut, and mix well.
7. Garnish with cashew nuts, raisins, and coconut fried in ghee. Serve traditionally in a clay pot or on a banana leaf.

Sakkarai Pongal

Ingredients:

• 250 g raw rice
• 75 g moong dal
• 500 g jaggery
• 100 g ghee
• 2 g cardamom
• 900 ml water
• 100 ml milk
• 50 g cashew nuts
• 50 g raisins
• A pinch of salt
• Dry ginger (sukku), to taste
• 50 g coconut julienne (thinly sliced, for garnish)

Method:

1. Wash the rice and lentils together. Soak for 20 minutes, then drain and keep aside in a bowl.
2. Break the jaggery into small chunks and keep aside.
3. In a clay pot or heavy-bottomed vessel, add water, milk, and the soaked rice–lentil mixture. 
4. Cook on a low flame until the rice is about 95% done.
5. Add the jaggery and gently fold it into the rice mixture. 
6. Stir slowly, scraping the sides, and cook for a few more minutes on low heat until the jaggery melts and blends well.
7. Add ghee and fold gently. Then add cardamom powder, dry ginger powder, and a little grated coconut. Mix well.
8. Garnish with cashew nuts, raisins, and coconut pieces fried in ghee before serving.

Jackfruit Pongal

Ingredients:

• 300 g raw rice
• 75 g moong dal
• 400 g jaggery
• 200 g chopped jackfruit
• 120 g ghee
• 2 g cardamom
• 700 ml water
• 100 ml milk
• 50 g cashew nuts
• 50 g raisins
• A pinch of salt
• 50 g coconut julienne (thinly sliced, for garnish)

Method:

1. Wash the rice and lentils together. Soak for 20 minutes, then drain and keep aside in a bowl.
2. Break the jaggery into small chunks and keep aside.
3. In a clay pot or heavy-bottomed vessel, add water, milk, and the soaked rice–lentil mixture. 
4. Cook on a low flame until the rice is soft and nearly done.
5. Add the chopped jackfruit and jaggery. Gently fold into the rice mixture, stirring slowly and scraping the sides. 
6. Cook for a few minutes on low heat, taking care not to overcook the jackfruit.
7. Add ghee and fold gently. Then add cardamom powder and a little grated coconut. Mix well.
8. Garnish with cashew nuts, raisins, and coconut pieces fried in ghee before serving.