Makar Sankranti Recipes | Pongal Recipes

Collection Makar Sankranti Recipes from Andhra Pradesh and Maharashtra
Collection Makar Sankranti Recipes from Andhra Pradesh and Maharashtra

Makara Sankranti is one of those festivals that is celebrated across the length and breadth of India, albeit under various names. Typically, celebrated over 2 to 4 days, it marks the start of Uttarayanam or  the 6-month period which marks the the passage of the Sun northwards towards the Tropic of Cancer.

Hindus believe that the 6 months of Uttarayanam corresponds to 1 day for the Gods while the 6 months of Dakshinayanam, when the Sun moves southwards towards the Tropic of Capricorn corresponds to 1 night for the Gods. 🙂

Makara Sankranti is also the harvest festival and so a day to celebrate the fresh harvest. A lot of the dishes made on this day include freshly harvested produce such as rice, sugarcane, etc.

One combination that is common to Makara Sankrati celebrations across India is Til and Gud or Sesame and Jaggery. You will find people across India making sweets such as Til ke Laddoo (or Tilgul as it is called in Maharashtra) or Gajak.

It is a day to celebrate and typically every family has a feast at home. Here are some Sankranti Recipes that you can include in this feast.

Using new rice is a big part of Sankranti celebrations in the South. You can make:

Do you want healthier options of the traditional dishes? Try these Sankranti Recipes for Rava Pongal and Kuthiraivali Pongal | Udalu Katte Pongali |Barnyard Millet Pongal.

Of course, no celebration in Andhra Pradesh is complete without Pulihora. Try one of these different versions:

No celebrations are ever complete without sweets or desserts, so here are a few you could make:

Sesame and peanuts are popular ingredients for Sankranti celebrations.

And how can one forget the one dish that is a must in all South India festival feasts; Garelu or Ulundu Vada. You could also use the Garelu to make Perugu Garelu.

Happy Sankranti All!

Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra

Bhogichi Bhaji, as the name suggests, is a dish made on Bhogi in Maharashtra. It is a mixed vegetable that celebrates the winter vegetables such as Paavta (Indian Lima Beans), Fresh Green Chana (Harbhara), Carrots, and more. In addition, Bhogichi Bhaji uses Peanut Powder and Sesame Powders which are warming in nature and are perfect for the season. It is to be savoured hot with Bajrichi Bhakri.

I looked at many recipes online and used this one here as the base.

What I love about this wonderful recipe is that it celebrates fresh produce much like Aviyal from Tamil Nadu, Undhiyu from Gujarat, Shukto from Bengal, and Pindi Miriyam from Andhra Pradesh.

  • This is a no-onion, no-garlic version of this famed recipe from Maharashtra.
  • Bhogi is the first day of Makara Sankranti, the 3- or 4-day festival marking the start of Uttaraayan, the 6-month auspicious period in the Hindu calendar.
  • In Andhra Pradesh, small children and babies are showered with a mix of Bhogi Pallu (a kind of ber), sugarcane, flowers, rice, and coins. It is supposed to be a blessing and brings good luck. 🙂

 

Bhogichi Bhaji from Maharashtra
Bhogichi Bhaji from Maharashtra

How to Make Bhogichi Bhaji

 

Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
Yum
Print Recipe
Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
Yum
Print Recipe
Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Instructions
Soak the Peanuts
  1. Soak the peanuts in warm water for about 1 hour.
Making Bhogichi Bhaji
  1. Drain the water from the soaked peanuts. Set aside.
  2. In a kadai, over medium flame, heat the oil.
  3. Add the mustard seeds.
  4. When they splutter, add cumin seeds.
  5. Turn the heat down to low.
  6. Add the curry leaves, chilli powder, turmeric powder, and hing.
  7. Turn the heat up to medium.
  8. Add the peanuts, green chana, carrots, and drumsticks
  9. Stir-fry for 2 to 3 minutes.
  10. Add the potatoes and carrots.
  11. Stir-fry for 2 to 3 minutes.
  12. Add about 1/4 cup water.
  13. Cook covered till the vegetables are just al-dente.
  14. Add the Pavta beans and brinjal.
  15. Stir-fry till the beans and brinjal is cooked.
  16. Add the Goda Masala, salt, and a few tbsp of water.
  17. Mix well and cook covered for 3 to 5 minutes.
  18. Add the tamarind pulp and a little water, if required.
  19. Mix well and cook for 2 to 3 minutes.
  20. Turn off the heat.
  21. Add the grated jaggery, peanut powder and sesame powder.
  22. Mix well.
  23. Add the grated coconut and mix with a gentle hand.
  24. Garnish with freshly chopped coriander.
  25. Serve immediately with hot rotis or Bhakri.
Recipe Notes

This bhaji tastes absolutely great with some hot Bajrichi Bhakri and Butter.

Share this Recipe
Powered byWP Ultimate Recipe

 

Bhogichi Bhaji for Makar Sankrant from Maharashtra
Bhogichi Bhaji for Makar Sankrant from Maharashtra

In Maharashtra, peanuts, sesame, and jaggery play a big role in Sankrant celebrations. Here is a recipe for Til Poli which celebrates all three ingredients.

Rava Pongal – Sankranti Special Recipe

Rava Pongal - Sankranti Special Recipe

Makara Sankranti is the harvest festival that is celebrated all over India under different names. It is typically a 4 day festival in my home state of Andhra Pradesh. One of the dishes that is made during this festival is Katte Pongali or Ven Pongal. This is a dish that uses moong dal (husked green gram) and rice spiced with cumin and pepper.

Today, I am making Rava Pongal, that is Pongal with Semolina instead of rice. The result is a much lighter dish but one which is just as tasty.

How to Make Rava Pongal

Rava Pongal - Sankranti Special Recipe
Print
Rava Pongal - Sankranti Special Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Rava Pongal is Katte Pongali or Ven Pongal made with Rava or Semolina instead of rice.
Course: Breakfast, Main
Cuisine: Andhra Pradesh, Indian, Tamil Nadu
Servings: 4
Author: Aruna
Ingredients
  • 1 Cup Rava
  • 2/3 Cup Moong Dal or Pesara Pappu
  • 1 tsp Cumin Seeds, Jeera, or Jeelakarra
  • 10 to 12 Peppercorns
  • 1 tsp Grated Ginger
  • 1 + 1 tbsp Ghee
  • 10 to 12 Cashew
  • 3 Cups Water
  • A Few Curry Leaves Optional
  • Salt to Taste
Instructions
The Preparations for Rava Pongal
  1. Over a medium flame, dry roast the Rava till it just starts to change colour.
  2. Spread in a plate to cool.
  3. Split the cashews and set aside.
  4. Crush the pepper corns a bit and set aside.
Cooking the Moong Dal
  1. Wash the moong dal.
  2. Pressure cook the dal in 2 cups of water for 3-4 whistles.
  3. Mash the dal.
  4. Set aside.
Method to Make Rava Pongal
  1. In a kadai, heat 1 tbsp ghee.
  2. Add the split cashews and fry till they start to change colour.
  3. Add the cumin seeds and wait till they change colour.
  4. Add the pepper, grated ginger and curry leaves.
  5. Stir-fry for a few seconds.
  6. Add the water and salt. The water should just taste salty; like tears as my mom used to say. 🙂
  7. Wait till the water starts to boil.
  8. Turn the heat to low.
  9. Add the roasted rava slowly.
  10. Mix well to ensure there are no lumps.
  11. Let the rava cook in water for about 2-3 minutes.
  12. Add the cooked moong dal.
  13. Mix well.
  14. Add more salt if required.
  15. Let the Rava Pongal cook over low flame till it is solid.
  16. Turn off the heat.
  17. Add 1 tbsp ghee and mix well.
  18. Serve hot with Coconut Chutney.
Recipe Notes

You could add a pinch of turmeric, if required.

 

Katte Pongali or Ven Pongal (Savoury Pongal)

Venn Pongal or Katte Pongali
Venn Pongal or Katte Pongali

I can eat Katte Pongali or Ven Pongal anytime, any place. I don’t need any accompaniments either; just plain Katte Pongali with some (ok, ok, lots of) ghee is a favourite breakfast of mine. 🙂 Apart from being a popular breakfast, this dish often served as naivedyam during festivals such as Navratri.

I look forward to this wonderful dish as prasadam in temple, where it is infused with the aroma of smoke from the wood fire it is cooked on.

In the past couple of years, I discovered the pleasure of eating Ven Pongal with Avial, thanks to Hotel Ram Ashraya in Matunga, Mumbai. In fact, we look forward to a breakfast here on Sundays, the only day that this combination is served.

You get some of the best Ven Pongal (outside of a temple) at the Railway Food Stall on Warangal station (the one opposite the Second AC compartment for trains to or from Mumbai). He liberally adds green chillies to it and what I can only guess is oil. 😀

This dish is called Katte Pongali in Andhra Pradesh and Ven Pongal in Tamil Nadu. It is also sometimes called Khara Pongal to distinguish it from the Chakkara Pongal or Sweet Pongal.

How to Make Katte Pongali or Ven Pongal

Serves: 4

Time: 40 Minutes

Ingredients

  1. Rice – 1 Cup
  2. Pesara Pappu/Moong Dal/Green Gram – 2/3 Cup
  3. Pepper Corns – 8 to 10
  4. Cumin Seeds – 1 tsp
  5. Cashew Nuts – 10 or 12
  6. Ghee – 2 tbsp
  7. Turmeric – 1/4 tsp
  8. Salt to Taste

Katte Pongali or Ven Pongal

Method

  1. Over medium heat, roast the moong dal till it is light brown.
  2. Crush the pepper corn into a rough powder.
  3. Pressure cook the rice and roasted dal with 3.5 cups of water for 3 whistles or till the rice & dal is completely cooked.
  4. In a heavy bottomed vessel/kadai/wok, heat the ghee.
  5. Add the cumin seeds and crushed pepper.
  6. Saute for about 10 seconds.
  7. Add the split cashew nuts and fry till the cashew turns light brown.
  8. Add turmeric powder, salt, and rice-dal mix.
  9. Mix well.
  10. Serve the Katte Pongali or Ven Pongal hot, topped with some ghee and with Coconut Chutney on the side.

Ven Ponal or Katte Pongali

Do also try my recipes for Moong Dal Khichdi or Moong Dal and Palak Khichdi Cooked in Buttermilk!

Til Poli | Til Gul Poli – Sankranti Special from Maharashtra

Til Gul Poli - Maharashtra Sankrant Special
Til Gul Poli | Til Poli

Tilgul Kha, God God Bola (Eat Tilgul and speak sweetly) is the traditional Marathi greeting for Sankranti (or Sankrant as it is called in Maharashtra). The Tilgul in this greeting is the Til ka Laddoo, which is a must in Sankranti celebrations in Maharashtra.

The word Tilgul literally means Sesame (Til) and Jaggery (Gul).

However, I am not too fond of Tilgul as even the most well-made of them are a bit tough to eat.  I prefer the “other” tilgul or Til Gul Poli. Also known as Tilachi Poli or Til Poli, this sweet is similar to Puran Poli; the primary difference being that it uses a filling of til (sesame), shengdana (peanuts), and jaggery.

How to Make Til Gul Poli | Til Poli

Makes: 6 X 5″ Til Poli

Time: 60 Minutes

Ingredients for the Filling

  1. Peanuts – 1 Cup
  2. Sesame Seeds – 1/3 Cup
  3. Grated Jaggery – 1 Cup
  4. Green Cardamom – 6

Ingredients for the Covering

  1. Wheat Flour – 1 Cup + 1/4 Cup for rolling
  2. Salt – 1/2 tsp
  3. Ghee – 2 tbsp (Oil for Vegans)

Other Ingredients

  1. Ghee for Pan Frying (Oil for Vegans)

Method to Make the Dough for the Covering

  1. Sieve together the salt and 1 Cup wheat flour.
  2. Heat the 2 tbsp ghee or oil.
  3. Make a small well in the middle of the wheat flour.
  4. Add the hot ghee/oil to the wheat flour.
  5. Use a spoon to mix the ghee and the wheat flour till it the mix is crumbly.
  6. Gradually add water and knead the dough into firm dough (similar to that for paratha).
  7. Cover and set aside for 30 Minutes.

Method to Make the Filling

  1. In a wok, over medium heat, roast the sesame seeds till they are light brown.
  2. Spread in a plate and set aside to cool.
  3. In the same wok, over medium heat, roast the peanuts till they start to pop.
  4. Spread in a plate and set aside to cool.
  5. Remove the skin of the peanuts.
    1. Rub the peanuts between the palms of your hands to remove the skin.
    2. Blow gently to separate the skin from the peanuts.
  6. Peel the green cardamom.
  7. In a grinder, pulse together the green cardamom seeds, sesame seeds, peanuts, and grated jaggery  till the mix starts to form a ball of coarse consistency.
  8. Remove the mix into a ball.

Method to Make Til Gul Poli | Til Poli

  1. Divide the filling into 6 equal portions.
  2. Divide the wheat flour dough into 6 equal portions.
  3. Dust the rolling surface with some flour.
  4. Roll each wheat flour ball into a 4″ circle.
  5. Place a ball of filling in the centre of the circle.
  6. Fold the flour circle over the filling and roll between the palms to form a round.
  7. Roll into a 5″ circle about 1/4″ thick.
  8. Over medium heat, heat a tava or a griddle.
  9. Pour about 1/4 tsp ghee on the surface and spread well.
  10. Place the Til Poli on the griddle.
  11. Cook till the side touching the tava is cooked and has some brown spots.
  12. Flip over.
  13. Lift the edges of the Til Poli with a flat spatula and drizzle a few drops of ghee along the edges.
  14. Cook till the side touching the tava is cooked and has some brown spots.
  15. Set aside on a plate to cool.
  16. Repeat steps 3 to 15 to make other Til Poli.
  17. When the Til Poli are at room temperature, store in an airtight container.
  18. Enjoy!

Tips

  • I cut the Til Poli in quarters and store them because this sweet is quite heavy.

    Til Poli - Maharashtra Sankrant Special
    Til Gul Poli
  • Ensure that you have a thick layer of filling,otherwiseaTilgul Poli will be just a sweet roti.

    Tilachi Poli - Maharashtra Sankrant Special
    Tilachi Poli
  • The filling of a well-made Til Gul Poli will be slightly sticky and chewy because of the natural oils in the sesame and peanuts as well as the melted jaggery.

    Tilgud Poli - Maharashtra Sankrant Special
    Tilgud Poli

I am taking this to: