Its preparation is the main custom associated with the Pongal festival. It is also eaten as a breakfast food. A part of Tamil cuisine, varieties include venn (hot) pongal, sakkarai (sweet) pongal, ...

Khara Pongal is a savoury dish from South India, often made during the Makar Sankranti festival. This porridge-like dish combines rice and lentils with spices, creating a comforting meal.

Made with rice or broken rice, puli or tamarind pongal is flavoured with mustard, green chillies, coriander seeds, hing, and, most importantly, tamarind juice, which gives it its signature sour taste ...

Foxtail Millets (Thinai) Rice: Soaked & Boiled, with the Moong Dal, Moong Dal (Yellow): Soaked & Boiled, with the Thinai, Ghee, Cooking Oil (Coconut Oil- preferably), Salt, Sugar, Tempering Spices: ...

This variety of pongal is one of the most famous one. Ven Pongal is made using rice, ghee, moong dal, and spices. It gives a satisfying savoury flavour. This traditional South Indian dish is made from ...

.Samai millet half cup, .plain rice half cup, .moog dal split yellow half cup, .desi ghee 2 tsp, .groundnut oil 0ne tsp, .amul butter one tsp, .cashew nut few, .jeera ...

Former linebacker and chef Derrell Smith stops by the TODAY kitchen to share some recipes that will have you ready for game day. He makes a hot pork tenderloin sandwich and a tater tot poutine.

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The honey adds a floral note to the pie instead of the pure sweetness of sugar and the red chile flakes give an unexpected counterpoint to the sweetness. Also, using nutmeg instead of cinnamon ...