Paal Pongal (Milk Pongal) also known as Vellai Pongal (White Pongal) is prepared on the day of Pongal Festival along with Sakkarai Pongal (Sweet Rice Pongal) and served with Pongal Kuzhambu or Pongal Kootu
Originally, on Pongal Festival Day, freshly harvested rice is cooked in milk mixed with water using an earthen pot. Now we use regular rice and a bronze vessel for cooking the Pongal. Also, it is cooked in open places like the backyard/front yard of the house.
In cities where we do not have such a facility, we cook in our kitchen itself. We use a pressure cooker for easy cooking.
Paal Pongal is a creamy and comforting South Indian dish made from rice and milk. To prepare it, start by washing the rice thoroughly and placing it in a pressure cooker. Add a mixture of milk and water, along with a pinch of salt for flavor. Cook the mixture for 5 to 6 whistles, then remove the cooker from heat. The result is a deliciously rich and hearty dish, perfect for breakfast or a light meal.
Paal Pongal Recipe
Paal Pongal
4
servings5
minutes10
minutesIn this Pongal, rice is cooked with milk and water till mushy. It is served with Vegetable Pongal Kuzhambu or Kootu for Pongal Festival.
Ingredients
Raw Rice – 1 cup
Milk – 1 cup
Water – 2 cups
Salt – 2 pinches
Directions
- Wash the rice well and put it in a pressure cooker.
- Add milk and water along with salt.
- Cook for 5 to 6 whistles and remove.