Celebrate Pongal 2026 with classic sweet and savoury recipes

New Delhi: Pongal 2026 approaches with vibrant festivities from January 14-17, 2026, igniting cravings for authentic Pongal recipes that honour Tamil Nadu's harvest traditions. Whether you're prepping Sakkarai Pongal's sweet allure or Ven Pongal's comforting savouriness, these Pongal festival 2026 staples promise communal joy and mouthwatering aromas. Imagine the clay pot bubbling over—will you master the overflow ritual first? Dive into these traditional Pongal dishes for a festive triumph. 

Your kitchen awaits the Pongal 2026 magic, where rice and dal transform into symbols of prosperity amid kolam designs and sugarcane sweets. From temple-style Pongal recipes to family heirlooms, these three main types blend simplicity with flavour bursts. Which will grace your thali—sweet indulgence or savoury delight? Let's cook up the celebration together.

This iconic sweet Pongal, known as chakkara pongal or Sakkarai Pongal, melds rice, lentils, and jaggery into a caramelised delight with ghee-glossed nuts, embodying Pongal festival 2026's prosperity in every indulgent bite. 

Ingredients of Sakkarai Pongal

Easy homemade Sakkarai Pongal recipe

Step 1:  Wash rice and dal together. Dry roast moong dal and rice until golden.

Step 2:  Add 2½ cups water to the cooker with rinsed rice-dal; pressure cook on medium heat for 4-5 whistles (about 15 minutes) until mushy—allow natural pressure release for 10 minutes, then mash well with a ladle for creamy texture.

Step 3:  In a separate pan, melt grated jaggery with ¼ cup water over medium heat; stir until it forms a one-string consistency syrup (5-7 minutes)—test by feeling slight stickiness between fingers; strain to remove impurities.

Step 4:  Pour hot jaggery syrup into the mashed rice-dal mixture; stir continuously on low heat for 3-4 minutes to blend flavours without lumps, adding saffron milk for golden hue.

Step 5:  Heat 3 tbsp ghee in a small pan; fry cashews until golden (1 minute), then add raisins, cardamom, and clove—sauté until raisins plump (30 seconds); fold this tempering into the pongal.

Step 6:  Simmer the entire mixture for 5-7 minutes, stirring often; drizzle remaining ghee for glossy shine—add camphor and nutmeg last for temple-style Pongal recipes aroma; rest 5 minutes before serving warm with a ghee dollop.

Velvety Ven Pongal, or ghee pongal, unites rice and moong dal in a comforting embrace, elevated by pepper-cumin tempering and ginger warmth, making it a quintessential Pongal 2026 breakfast for festive vigour. 

Ingredients of Ven Pongal (Serves 4)

Easy step-by-step ven pongal recipe to try at home

Step 1: Lightly dry roast moong dal in the pressure cooker base for 2 minutes until fragrant (no browning needed); wash rice and dal together thoroughly.

Step 2: Add 4 cups water and salt to the cooker; pressure cook on medium flame for 5-6 whistles (18-20 minutes) until overcooked and mushy—let pressure release naturally, then mash vigorously with a wooden spoon for porridge-like consistency, adding hot water if too thick.

Step 3: Heat 2 tbsp ghee in a tadka pan; fry broken cashews until crisp and golden (1-2 minutes)—remove and set aside.

Step 4: In the same ghee, add cumin seeds to splutter, followed by crushed pepper, ginger, green chillies, asafoetida, turmeric, and curry leaves—sauté 30-45 seconds until aromatic without burning spices.

Step 5: Pour this hot tempering over the mashed pongal; stir well to infuse flavours, then mix in fried cashews and remaining ¼ cup ghee gradually for luxurious silkiness.​

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Step 6: Return to low heat, simmer covered for 4-5 minutes, stirring occasionally to prevent sticking—adjust salt and consistency; garnish with extra curry leaves and serve steaming hot from Pongal festival 2026 traditions.

Pongal 2026 invites these dishes to overflow with festivity and flavour on your table.