Pongal 2025 Special Recipes: Prepare this special dish made of rice on Pongal, you will enjoy eating it

Pongal is a major South Indian festival, which is celebrated with great pomp especially in Tamil Nadu and other parts of South India. This festival is mainly celebrated as a festival of agriculture and harvest.

This four-day festival starts on the day of Makar Sankranti. In such a situation, this year it will start from January 14 and will end on January 17. On this day the Sun God is worshiped, because the crops get growth from the sun.

Special Pongal dishes are made in homes in Pongal. In such a situation, we are going to tell you about a dish made from rice, which you can make on this festival. We are talking about tamarind rice, which is very tasty to eat.

Ingredients to make tamarind rice

Rice – 2 cups

Two teaspoons tamarind paste

Mustard seeds – 1 teaspoon

Dry red chilies – 2-3

Curry leaves – 8-10

Peanuts – 3 tablespoons

Gram dal – 1 tablespoon

Urad dal – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Red chili powder – 1 teaspoon Asafoetida – a pinch

Oil – 2 tablespoons

Salt – according to taste

Jaggery – 1/2 teaspoon

Method to make tamarind rice

To make tamarind rice, first cook the rice and let it cool. While cooking rice, keep in mind that the rice grains should be blooming. After this you have to prepare tamarind paste.

After making the paste, heat 2 tablespoons of oil in a pan. Add mustard seeds to this pan and let them crackle. Now add curry leaves, dry red chilies, peanuts, gram dal, and urad dal.

Fry on low flame till the peanuts and lentils turn golden. Now add turmeric, red chili powder, and asafoetida. Immediately add tamarind paste and mix well.
If you want to balance the taste, add jaggery and some water. Cook till the masala thickens and leaves oil. Now this masala is completely ready.
Add this prepared masala to the cold rice. Mix the rice and masala well so that the masala sticks to every grain of rice. Finally add salt as per requirement. Garnish the tamarind rice with coriander leaves. Now serve it with papad, curd or pickle.