A visit to the tamil restaurant does the trick

by Guest Tue Mar 19, 2013 3:49 pm

was feeling sick yesterday evening. Went to the nearby tamil restaurant and had rasam (which was only so-so) and some of the best pongal i have eaten. The pongal was slightly runny (watery) with pieces of unground black pepper. I had it with sambhar and chutney and felt much better later.

Note to north indians: Pongal is just our khichdi. I think they put some other spices in it but at any rate the taste is somewhat different from khichdi.

I also ordered bisibelebaath as a take-out and had some of it for breakfast today which some raita. The raita was so-so but the Bisibelebaath was top class.

by Impedimenta Tue Mar 19, 2013 3:58 pm

oh, now i want pongal. I will make some for dinner. i will make it v v v v v spicy and have it with chutney. i use a secret ingredient in my pongal and i will not disclose it here.

by Petrichor Tue Mar 19, 2013 4:21 pm

Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

by Impedimenta Tue Mar 19, 2013 4:23 pm

its in the pongal and it will die with me. just saying...

by Petrichor Tue Mar 19, 2013 4:24 pm

by Guest Tue Mar 19, 2013 4:24 pm

and here in bay area they serve pongal as dessert.

by Impedimenta Tue Mar 19, 2013 4:26 pm

Muezzin-Bar'chu wrote:milk

ju are scary.

by Guest Tue Mar 19, 2013 4:32 pm

Pongal is khhichadi, right?

by southindian Tue Mar 19, 2013 4:38 pm

Rashmun wrote:was feeling sick yesterday evening. Went to the nearby tamil restaurant and had rasam (which was only so-so) and some of the best pongal i have eaten. The pongal was slightly runny (watery) with pieces of unground black pepper. I had it with sambhar and chutney and felt much better later.

Note to north indians: Pongal is just our khichdi. I think they put some other spices in it but at any rate the taste is somewhat different from khichdi.

I also ordered bisibelebaath as a take-out and had some of it for breakfast today which some raita. The raita was so-so but the Bisibelebaath was top class.

SouthIndian food is the best unlike aaloo-gobi, gobi-aaloo and gobi-gobi, aaloo-aaloo

by Guest Tue Mar 19, 2013 7:03 pm

Vidya Bagchi wrote:Pongal is khhichadi, right?

There are two types of Pongals, Vids. One is sweet pongal while the other is hot. Impy is talking abt the hot and spicy pongal with black pepper and all while muzzy is talking abt sweet pongal with 'vellam' (bellam, gud in hindi) and milk. Huge disconnect there. No wonder the poor bystanders are all confused.

by Guest Tue Mar 19, 2013 7:07 pm

Impedimenta wrote:oh, now i want pongal. I will make some for dinner. i will make it v v v v v spicy and have it with chutney. i use a secret ingredient in my pongal and i will not disclose it here.

My secret is lots of crushed black peppers, ghee, overcooking it and making it pretty watery. Tons of cashews also make it taste so good.

by Guest Wed Mar 20, 2013 7:12 am

nenu wrote:
Vidya Bagchi wrote:Pongal is khhichadi, right?

There are two types of Pongals, Vids. One is sweet pongal while the other is hot. Impy is talking abt the hot and spicy pongal with black pepper and all while muzzy is talking abt sweet pongal with 'vellam' (bellam, gud in hindi) and milk. Huge disconnect there. No wonder the poor bystanders are all confused.

In fact muzzy is not talking about sweet pongal. One does not put ginger pieces in sweet pongal as far as I know. And i had specified in the OP that i ate the pongal with sambhar and chitney. Also one can put milk in the namkeen pongal to give it a different taste. Muzzy is either talking of using a very small amount of vellam to give the namkeen pongal a richer taste or else by vellam he is referring not to jaggery but to something else (like tamarind for instance). It seems to me that it is you who is confused.

by Petrichor Wed Mar 20, 2013 7:18 am

nenu wrote:
Vidya Bagchi wrote:Pongal is khhichadi, right?

There are two types of Pongals, Vids. One is sweet pongal while the other is hot. Impy is talking abt the hot and spicy pongal with black pepper and all while muzzy is talking abt sweet pongal with 'vellam' (bellam, gud in hindi) and milk. Huge disconnect there. No wonder the poor bystanders are all confused.

The v small qty of vellam is for the 'gotsu' which is an accompaniment to the veNpongal.

by Guest Wed Mar 20, 2013 7:19 am

Muezzin-Bar'chu wrote:Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

What are the English equivalents of gotsu and vellam?

by Petrichor Wed Mar 20, 2013 7:23 am

Rashmun wrote:
Muezzin-Bar'chu wrote:Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

What are the English equivalents of gotsu and vellam?

'Gotsu' like 'Sambar' would be either a Tamil word or an Arabic one brought over by hordes of marauding tribes from rEgistan...I am unsure.
So, no English equivalent as far as I know.

'Vellam' is jaggery or gud/nalladhu in Hindi.

by Guest Wed Mar 20, 2013 7:31 am

Muezzin-Bar'chu wrote:
Rashmun wrote:
Muezzin-Bar'chu wrote:Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

What are the English equivalents of gotsu and vellam?

'Gotsu' like 'Sambar' would be either a Tamil word or an Arabic one brought over by hordes of marauding tribes from rEgistan...I am unsure.
So, no English equivalent as far as I know.

'Vellam' is jaggery or gud/nalladhu in Hindi.

By Gotsu are you referring to something like Kathirikai Gotsu?

by Merlot Daruwala Wed Mar 20, 2013 7:41 am

southindian wrote:
Rashmun wrote:was feeling sick yesterday evening. Went to the nearby tamil restaurant and had rasam (which was only so-so) and some of the best pongal i have eaten. The pongal was slightly runny (watery) with pieces of unground black pepper. I had it with sambhar and chutney and felt much better later.

Note to north indians: Pongal is just our khichdi. I think they put some other spices in it but at any rate the taste is somewhat different from khichdi.

I also ordered bisibelebaath as a take-out and had some of it for breakfast today which some raita. The raita was so-so but the Bisibelebaath was top class.

SouthIndian food is the best unlike aaloo-gobi, gobi-aaloo and gobi-gobi, aaloo-aaloo

Pinky Singh?? Oh wait, you're not him. Not as clever.

by Petrichor Wed Mar 20, 2013 8:15 am

Rashmun wrote:
Muezzin-Bar'chu wrote:
Rashmun wrote:
Muezzin-Bar'chu wrote:Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

What are the English equivalents of gotsu and vellam?

'Gotsu' like 'Sambar' would be either a Tamil word or an Arabic one brought over by hordes of marauding tribes from rEgistan...I am unsure.
So, no English equivalent as far as I know.

'Vellam' is jaggery or gud/nalladhu in Hindi.

By Gotsu are you referring to something like Kathirikai Gotsu?

https://www.youtube.com/watch?v=WAL9M7cu9YI

by Guest Wed Mar 20, 2013 10:49 am

Muezzin-Bar'chu wrote:
Rashmun wrote:
Muezzin-Bar'chu wrote:
Rashmun wrote:
Muezzin-Bar'chu wrote:Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

What are the English equivalents of gotsu and vellam?

'Gotsu' like 'Sambar' would be either a Tamil word or an Arabic one brought over by hordes of marauding tribes from rEgistan...I am unsure.
So, no English equivalent as far as I know.

'Vellam' is jaggery or gud/nalladhu in Hindi.

By Gotsu are you referring to something like Kathirikai Gotsu?

https://www.youtube.com/watch?v=WAL9M7cu9YI

Thanks

by Guest Wed Mar 20, 2013 10:50 am

Merlot Daruwala wrote:
southindian wrote:
Rashmun wrote:was feeling sick yesterday evening. Went to the nearby tamil restaurant and had rasam (which was only so-so) and some of the best pongal i have eaten. The pongal was slightly runny (watery) with pieces of unground black pepper. I had it with sambhar and chutney and felt much better later.

Note to north indians: Pongal is just our khichdi. I think they put some other spices in it but at any rate the taste is somewhat different from khichdi.

I also ordered bisibelebaath as a take-out and had some of it for breakfast today which some raita. The raita was so-so but the Bisibelebaath was top class.

SouthIndian food is the best unlike aaloo-gobi, gobi-aaloo and gobi-gobi, aaloo-aaloo

Pinky Singh?? Oh wait, you're not him. Not as clever.

Yeah. Can't be mf.

by Guest Wed Mar 20, 2013 5:05 pm

Yeah, i am totally auntified. I just made pongal with brown rice+quinoa+spilt moong dal (the one with the husk). It takes good, though.

by bw Wed Mar 20, 2013 6:11 pm

nenu wrote:Yeah, i am totally auntified. I just made pongal with brown rice+quinoa+spilt moong dal (the one with the husk). It takes good, though.

ouch.

by Marathadi-Saamiyaar Wed Mar 20, 2013 6:27 pm

Muezzin-Bar'chu wrote:
Rashmun wrote:
Muezzin-Bar'chu wrote:Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

What are the English equivalents of gotsu and vellam?

'Gotsu' like 'Sambar' would be either a Tamil word or an Arabic one brought over by hordes of marauding tribes from rEgistan...I am unsure.
So, no English equivalent as far as I know.

'Vellam' is jaggery or gud/nalladhu in Hindi.

Gotsu is a morphed Kannada word "Gojju" it is nothing but a close cousin of Kozhambu. If you have any doubt, please ask my sidekick.

by MaxEntropy_Man Wed Mar 20, 2013 7:20 pm

Muezzin-Bar'chu wrote:Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

the other combination i like is veNN pongal with elumichangai (lemon) oorugai (pickle). milk in veNN pongal is a daft idea. yes i am aware that there are people who do this, but it ought to be outlawed.

by MaxEntropy_Man Wed Mar 20, 2013 7:26 pm

Rashmun wrote:
nenu wrote:
Vidya Bagchi wrote:Pongal is khhichadi, right?

There are two types of Pongals, Vids. One is sweet pongal while the other is hot. Impy is talking abt the hot and spicy pongal with black pepper and all while muzzy is talking abt sweet pongal with 'vellam' (bellam, gud in hindi) and milk. Huge disconnect there. No wonder the poor bystanders are all confused.

In fact muzzy is not talking about sweet pongal. One does not put ginger pieces in sweet pongal as far as I know. And i had specified in the OP that i ate the pongal with sambhar and chitney. Also one can put milk in the namkeen pongal to give it a different taste. Muzzy is either talking of using a very small amount of vellam to give the namkeen pongal a richer taste or else by vellam he is referring not to jaggery but to something else (like tamarind for instance). It seems to me that it is you who is confused.

there is no such thing as namkeen pongal. it is veNN pongal.

by Guest Wed Mar 20, 2013 7:54 pm

MaxEntropy_Man wrote:
Rashmun wrote:
nenu wrote:
Vidya Bagchi wrote:Pongal is khhichadi, right?

There are two types of Pongals, Vids. One is sweet pongal while the other is hot. Impy is talking abt the hot and spicy pongal with black pepper and all while muzzy is talking abt sweet pongal with 'vellam' (bellam, gud in hindi) and milk. Huge disconnect there. No wonder the poor bystanders are all confused.

In fact muzzy is not talking about sweet pongal. One does not put ginger pieces in sweet pongal as far as I know. And i had specified in the OP that i ate the pongal with sambhar and chitney. Also one can put milk in the namkeen pongal to give it a different taste. Muzzy is either talking of using a very small amount of vellam to give the namkeen pongal a richer taste or else by vellam he is referring not to jaggery but to something else (like tamarind for instance). It seems to me that it is you who is confused.

there is no such thing as namkeen pongal. it is veNN pongal.

There is no such word as Hindian either. People whose first language is Hindi should be referred to as Hindustanis or Hindavis.

So it's namkeen pongal and Meetha pongal until you and others of your mindset correct your ways.

by MaxEntropy_Man Wed Mar 20, 2013 7:59 pm

hindian is a well recognized word. however, nobody will understand you in TN if you say namkeen pongal. you are free to blather whatever you want.

by Guest Wed Mar 20, 2013 8:07 pm

*max's successful ticking off detected*

by Guest Wed Mar 20, 2013 8:45 pm

Vidya Bagchi wrote:*max's successful ticking off detected*

Your poor English means that a comprehensive understanding of irony and invective will remain alien to you.

by Guest Wed Mar 20, 2013 8:48 pm

MaxEntropy_Man wrote:hindian is a well recognized word. however, nobody will understand you in TN if you say namkeen pongal. you are free to blather whatever you want.

In fact Hindian is an alien word to people whose first language is hindi. You and PP picked it up from Kayal Vizhi and Tamil Tribune and now prefer to use it to annoy and irritate North Indians. Hence using words like namkeen pongal and Meetha pongal to annoy people like you is justified.

by Guest Wed Mar 20, 2013 9:42 pm

Rashmun wrote:
MaxEntropy_Man wrote:
Rashmun wrote:
nenu wrote:
Vidya Bagchi wrote:Pongal is khhichadi, right?

There are two types of Pongals, Vids. One is sweet pongal while the other is hot. Impy is talking abt the hot and spicy pongal with black pepper and all while muzzy is talking abt sweet pongal with 'vellam' (bellam, gud in hindi) and milk. Huge disconnect there. No wonder the poor bystanders are all confused.

In fact muzzy is not talking about sweet pongal. One does not put ginger pieces in sweet pongal as far as I know. And i had specified in the OP that i ate the pongal with sambhar and chitney. Also one can put milk in the namkeen pongal to give it a different taste. Muzzy is either talking of using a very small amount of vellam to give the namkeen pongal a richer taste or else by vellam he is referring not to jaggery but to something else (like tamarind for instance). It seems to me that it is you who is confused.

there is no such thing as namkeen pongal. it is veNN pongal.

There is no such word as Hindian either. People whose first language is Hindi should be referred to as Hindustanis or Hindavis.

So it's namkeen pongal and Meetha pongal until you and others of your mindset correct your ways.

Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

by b_A Wed Mar 20, 2013 10:22 pm

Rashmun wrote:
Vidya Bagchi wrote:*max's successful ticking off detected*

Your poor English means that a comprehensive understanding of irony and invective will remain alien to you.

Look who is talking.

by Mosquito Wed Mar 20, 2013 10:25 pm

Rashmun wrote:
Rashmun wrote:
MaxEntropy_Man wrote:
Rashmun wrote:
nenu wrote:

There are two types of Pongals, Vids. One is sweet pongal while the other is hot. Impy is talking abt the hot and spicy pongal with black pepper and all while muzzy is talking abt sweet pongal with 'vellam' (bellam, gud in hindi) and milk. Huge disconnect there. No wonder the poor bystanders are all confused.

In fact muzzy is not talking about sweet pongal. One does not put ginger pieces in sweet pongal as far as I know. And i had specified in the OP that i ate the pongal with sambhar and chitney. Also one can put milk in the namkeen pongal to give it a different taste. Muzzy is either talking of using a very small amount of vellam to give the namkeen pongal a richer taste or else by vellam he is referring not to jaggery but to something else (like tamarind for instance). It seems to me that it is you who is confused.

there is no such thing as namkeen pongal. it is veNN pongal.

There is no such word as Hindian either. People whose first language is Hindi should be referred to as Hindustanis or Hindavis.

So it's namkeen pongal and Meetha pongal until you and others of your mindset correct your ways.

Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Khara means hot(spicy) in Kannada not salty.

by Guest Wed Mar 20, 2013 10:28 pm

Pope Francis wrote:
Rashmun wrote:
Rashmun wrote:
MaxEntropy_Man wrote:
Rashmun wrote:

In fact muzzy is not talking about sweet pongal. One does not put ginger pieces in sweet pongal as far as I know. And i had specified in the OP that i ate the pongal with sambhar and chitney. Also one can put milk in the namkeen pongal to give it a different taste. Muzzy is either talking of using a very small amount of vellam to give the namkeen pongal a richer taste or else by vellam he is referring not to jaggery but to something else (like tamarind for instance). It seems to me that it is you who is confused.

there is no such thing as namkeen pongal. it is veNN pongal.

There is no such word as Hindian either. People whose first language is Hindi should be referred to as Hindustanis or Hindavis.

So it's namkeen pongal and Meetha pongal until you and others of your mindset correct your ways.

Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Khara means hot(spicy) in Kannada not salty.

What is the meaning of chow chow in chow chow bath?

by Guest Wed Mar 20, 2013 10:35 pm

Pope Francis wrote:
Rashmun wrote:
Rashmun wrote:
MaxEntropy_Man wrote:
Rashmun wrote:

In fact muzzy is not talking about sweet pongal. One does not put ginger pieces in sweet pongal as far as I know. And i had specified in the OP that i ate the pongal with sambhar and chitney. Also one can put milk in the namkeen pongal to give it a different taste. Muzzy is either talking of using a very small amount of vellam to give the namkeen pongal a richer taste or else by vellam he is referring not to jaggery but to something else (like tamarind for instance). It seems to me that it is you who is confused.

there is no such thing as namkeen pongal. it is veNN pongal.

There is no such word as Hindian either. People whose first language is Hindi should be referred to as Hindustanis or Hindavis.

So it's namkeen pongal and Meetha pongal until you and others of your mindset correct your ways.

Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Khara means hot(spicy) in Kannada not salty.

Those who have eaten Khara bath in Bangalore will vouch for the fact that the dish is not hot and spicy. So the Hindi and Urdu meanings of the word Khara, meaning salty, are more appropriate while referring to this dish. We also have Kesari Bath which is made of almost the same ingredients as Khara Bath except that sugar (also, optionally some nuts) is used instead of salt in preparing it. Really Kesari Bath is almost identical to a kind of halwa made by Muslims in UP and possibly other parts of India. Khara Bath is very similar to the upma which is made quite well by Maharashtrians.

by Mosquito Wed Mar 20, 2013 10:48 pm

Rashmun wrote:
Pope Francis wrote:
Rashmun wrote:
Rashmun wrote:
MaxEntropy_Man wrote:

there is no such thing as namkeen pongal. it is veNN pongal.

There is no such word as Hindian either. People whose first language is Hindi should be referred to as Hindustanis or Hindavis.

So it's namkeen pongal and Meetha pongal until you and others of your mindset correct your ways.

Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Khara means hot(spicy) in Kannada not salty.

Those who have eaten Khara bath in Bangalore will vouch for the fact that the dish is not hot and spicy. So the Hindi and Urdu meanings of the word Khara, meaning salty, are more appropriate while referring to this dish. We also have Kesari Bath which is made of almost the same ingredients as Khara Bath except that sugar (also, optionally some nuts) is used instead of salt in preparing it. Really Kesari Bath is almost identical to a kind of halwa made by Muslims in UP and possibly other parts of India. Khara Bath is very similar to the upma which is made quite well by Maharashtrians.

Khara bath you ate may not be spicy, but that does not change the meaning of the word. Khara means Hot.

by Guest Wed Mar 20, 2013 10:51 pm

Pope Francis wrote:
Rashmun wrote:
Pope Francis wrote:
Rashmun wrote:
Rashmun wrote:

There is no such word as Hindian either. People whose first language is Hindi should be referred to as Hindustanis or Hindavis.

So it's namkeen pongal and Meetha pongal until you and others of your mindset correct your ways.

Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Khara means hot(spicy) in Kannada not salty.

Those who have eaten Khara bath in Bangalore will vouch for the fact that the dish is not hot and spicy. So the Hindi and Urdu meanings of the word Khara, meaning salty, are more appropriate while referring to this dish. We also have Kesari Bath which is made of almost the same ingredients as Khara Bath except that sugar (also, optionally some nuts) is used instead of salt in preparing it. Really Kesari Bath is almost identical to a kind of halwa made by Muslims in UP and possibly other parts of India. Khara Bath is very similar to the upma which is made quite well by Maharashtrians.

Khara bath you ate may not be spicy, but that does not change the meaning of the word. Khara means Hot.

I lived in Bangalore for a few years and was eating out in various places all over Bangalore.

by Mosquito Wed Mar 20, 2013 11:28 pm

Rashmun wrote:
Pope Francis wrote:
Rashmun wrote:
Pope Francis wrote:
Rashmun wrote:

Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Khara means hot(spicy) in Kannada not salty.

Those who have eaten Khara bath in Bangalore will vouch for the fact that the dish is not hot and spicy. So the Hindi and Urdu meanings of the word Khara, meaning salty, are more appropriate while referring to this dish. We also have Kesari Bath which is made of almost the same ingredients as Khara Bath except that sugar (also, optionally some nuts) is used instead of salt in preparing it. Really Kesari Bath is almost identical to a kind of halwa made by Muslims in UP and possibly other parts of India. Khara Bath is very similar to the upma which is made quite well by Maharashtrians.

Khara bath you ate may not be spicy, but that does not change the meaning of the word. Khara means Hot.

I lived in Bangalore for a few years and was eating out in various places all over Bangalore.

Apparently you have not learnt any Kannada.

by Guest Wed Mar 20, 2013 11:32 pm

Pope Francis wrote:
Rashmun wrote:
Pope Francis wrote:
Rashmun wrote:
Pope Francis wrote:

Khara means hot(spicy) in Kannada not salty.

Those who have eaten Khara bath in Bangalore will vouch for the fact that the dish is not hot and spicy. So the Hindi and Urdu meanings of the word Khara, meaning salty, are more appropriate while referring to this dish. We also have Kesari Bath which is made of almost the same ingredients as Khara Bath except that sugar (also, optionally some nuts) is used instead of salt in preparing it. Really Kesari Bath is almost identical to a kind of halwa made by Muslims in UP and possibly other parts of India. Khara Bath is very similar to the upma which is made quite well by Maharashtrians.

Khara bath you ate may not be spicy, but that does not change the meaning of the word. Khara means Hot.

I lived in Bangalore for a few years and was eating out in various places all over Bangalore.

Apparently you have not learnt any Kannada.

Kannada is not the only language of Karnataka. There is also Coorgi, Konkani, Dakhini, etc.

by garam_kuta Wed Mar 20, 2013 11:35 pm

MaxEntropy_Man wrote:
Muezzin-Bar'chu wrote:Pongal is fine and all, esp. with little pieces of ginger. But the secret is really in the 'gotsu' and the ultra-secret there is 'vellam'.

the other combination i like is veNN pongal with elumichangai (lemon) oorugai (pickle). milk in veNN pongal is a daft idea. yes i am aware that there are people who do this, but it ought to be outlawed.

red or yellow (ginger & green chilly infused) ?

by Nila Thu Mar 21, 2013 12:00 am

Rashmun wrote:
Rashmun wrote:
MaxEntropy_Man wrote:
Rashmun wrote:
nenu wrote:

There are two types of Pongals, Vids. One is sweet pongal while the other is hot. Impy is talking abt the hot and spicy pongal with black pepper and all while muzzy is talking abt sweet pongal with 'vellam' (bellam, gud in hindi) and milk. Huge disconnect there. No wonder the poor bystanders are all confused.

In fact muzzy is not talking about sweet pongal. One does not put ginger pieces in sweet pongal as far as I know. And i had specified in the OP that i ate the pongal with sambhar and chitney. Also one can put milk in the namkeen pongal to give it a different taste. Muzzy is either talking of using a very small amount of vellam to give the namkeen pongal a richer taste or else by vellam he is referring not to jaggery but to something else (like tamarind for instance). It seems to me that it is you who is confused.

there is no such thing as namkeen pongal. it is veNN pongal.

There is no such word as Hindian either. People whose first language is Hindi should be referred to as Hindustanis or Hindavis.

So it's namkeen pongal and Meetha pongal until you and others of your mindset correct your ways.

Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Devrae! Enakku Therinja Konja Tamilum Konja Kannadavum confuse aayirum pola irukku!

I got a better idea for Rashmun's Namkeen +Meeta Pongal - Nameetha Pongal.

by Uppili Thu Mar 21, 2013 12:06 am

Ekadasi wrote:

I got a better idea for Rashmun's Namkeen +Meeta Pongal - Nameetha Pongal.

Stop talking dirty....

by Nila Thu Mar 21, 2013 12:15 am

Uppili wrote:
Ekadasi wrote:

I got a better idea for Rashmun's Namkeen +Meeta Pongal - Nameetha Pongal.

Stop talking dirty....

Neevugalu Swamiavra illanthrae upilli avra?

Nope, not talking dirty. I am distracting the %^&* so that...well, khara anthrae uppu? Couldn't take it.

by Uppili Thu Mar 21, 2013 12:29 am

Ekadasi wrote:
Uppili wrote:
Ekadasi wrote:

I got a better idea for Rashmun's Namkeen +Meeta Pongal - Nameetha Pongal.

Stop talking dirty....

Neevugalu Swamiavra illanthrae upilli avra?

Nope, not talking dirty. I am distracting the %^&* so that...well, khara anthrae uppu? Couldn't take it.

Elru avraEnE...saamudu avarEne Uppili avarEne. %^&* avnigE hutchu hidathE.. Avanthara baai kOttu ethukE namge ?

by Merlot Daruwala Thu Mar 21, 2013 1:46 am

Rashmun wrote:Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Excuse me. Pongal is not native to Karnataka in the first place. So Khara Pongal is as fake as Namkeen Pongal. Khara bhath is more like it. But that's not pongal. And as His Eminence already pointed out, khara in Kannada means spicy and not salty.

by Uppili Thu Mar 21, 2013 1:52 am

Rashmun wrote:
Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Naina...summa sollakoodaadhu...Vuttallume nallavaE nee Noolu vudre Naina...

by Guest Thu Mar 21, 2013 7:30 am

Merlot Daruwala wrote:
Rashmun wrote:Another term for namkeen pongal aka venn pongal is Khara pongal. This is how people of Karnataka refer to the dish. Khara is a bonafide word in Hindi and Urdu meaning salty. Namkeen is another Hindi word which is a synonym of Khara.

Excuse me. Pongal is not native to Karnataka in the first place. So Khara Pongal is as fake as Namkeen Pongal. Khara bhath is more like it. But that's not pongal. And as His Eminence already pointed out, khara in Kannada means spicy and not salty.

http://www.padhuskitchen.com/2013/01/khara-pongal-recipe-ven-pongal-step.html

http://suskouzzina.wordpress.com/2013/01/14/khara-pongal-and-sweet-pongal/

by MaxEntropy_Man Thu Mar 21, 2013 7:39 am

a few etymological notes:

the word pongal is a tamil word. it comes from the root word pongu -- to boil and cause overflow. poetically it can also so refer to a swollen river in flow, as in pongum kAvEri. indeed this is how pongal (the festival) is celebrated in villages all over TN. one boils a pot of milk first before doing anything else, everyone stands around the boiling and overflowing pot, and shouts pongalO pongal to celebrate the bounty of the harvest.

the tamil words veNN (adjective) and veNmai (abstract noun) mean white(ness). thus the veNN in veNN pongal refers to its color.

kAram in tamil also means like kArA in kannada, spicy. to my knowledge it has nothing whatsoever to do with pluckini. it is probably of proto-dravidian origin.

by pravalika nanda Thu Mar 21, 2013 7:46 am

oh, pongu means exactly that in telugu, to boil and overflow, and karam means spicy hot. maybe that's where the northindian "garam" comes from.

by Guest Thu Mar 21, 2013 7:51 am

MaxEntropy_Man wrote:a few etymological notes:

the word pongal is a tamil word. it comes from the root word pongu -- to boil and cause overflow. poetically it can also so refer to a swollen river in flow, as in pongum kavEri. indeed this is how pongal (the festival) is celebrated in villages all over TN. one boils a pot of milk first before doing anything else, everyone stands around the boiling and overflowing pot, and shouts pongalO pongal to celebrate the bounty of the harvest.

the tamil words veNN (adjective) and veNmai (abstract noun) mean white(ness). thus the veNN in veNN pongal refers to its color.

kAram in tamil also means like kArA in kannada, spicy. to my knowledge it has nothing whatsoever to do with pluckini. it is probably of proto-dravidian origin.

Khara means salty in Hindustani but I believe it can also mean spicy in Hindustani (not hot-spicy, but spicy-spicy). Also, sweet pongal is called sakkarai pongal by Tamils. Now, shakkar is a Hindustani word. The word shakkar seems to have been borrowed from Hindustani and incorporated into the tamil language.

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