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  • Having seen this dish on other blogs I know that it is called pongal in the South.

    The 'sweet' season - Goad Bhaat

  • Here you have a Khara pongal which is like our khichdi and then there is the Bisibele bhat.

    Bisibele Bhat with Unpolished Rice

  • The most favoured offering is "pongal", a mix of rice and green gram, cooked mostly in the temple complex, or shrine itself, in terracotta pots using firewood.

    Archive 2009-05-01

  • Just today, I thought of making pongal with masoor dal.

    Parsi Khicheree

  • There were other items like idli, dosa, pongal etc, but after tasting them, I decided to stick to bread and butter for the rest of my hostel stay.

    Buttering the toast

  • Some examples of tiffin include sevai, idli, dosa, adai, upma, vada, pongal, etc. served with coconut chutney and sambar on the side.

    Tamil cuisine - RCI - April 2007

  • Hot pongal and kadalai paruppu chutney from Deepa of Recipesnmore

    Archive 2007-04-01

  • And then, there are trends-there was a ridge-gourd trend, now I see a Ven pongal trend.

    Archive 2006-06-01

  • If you can find shredded sundried amla nellikai, that is also a great thing to is good for digestion, and to ward of colds...and I soak it in warm water and add yogurt to make nellikai pachchadi to have with khichadi or pongal...

    Off to India- Your opinions needed!

  • Looks like 'sakkarai pongal' made in a different way. wonderful presentation ..

    The 'sweet' season - Goad Bhaat


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