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Wife of Tamil Nadu House officer starts making Sakarai Pongal Sakarai pongal (lit. sugar pongal) is generally prepared in temples as a prasadam, (an offering made to a deity, as a thanksgiving). This type of pongal is prevalent in Pongal festivals in Tamil Nadu, India. Ingredients can include rice, coconut and mung bean. Sakarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead. . Pongal is a popular rice dish in all South Indian states, and Tamil-speaking areas of Sri Lanka. Pongal is common in Tamil cuisine. In dravidian languages the root word pong or pongu means to " boil over" or "spill over". There are two varieties of pongal, namely, sakarai pongal(Tamizh) or chakkera pongali (Telugu) which is a
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