“THAI PONGAL”, a festival specially celebrated in the southern parts of India (particularly Tamil Nadu) is a harvest festival where Sun and Cattle are offered prayers. It is celebrated on the first day of the Tamil Calendar month “Thai” which usually falls on 14th or 15th of January every year. People in the Northern Indian states call it “Makara Sankaranthi”.
Villages are the place to be for Pongal because of the enthusiasm and gaiety in the atmosphere. The families gather at a near by temple or playground and prepare Pongal in Pongal Paanai (New earthern pot). It’s a sight seeing people colourfully dressed and brimming with happiness and shouting “Pongal-o-Pongal” in these places.
On the second day the cattle are worshipped. Bull fights are held at many places when the youth tame the fierce bulls. Called the “Jallikattu”, it is considered an expression of valour and attracts a lot of tourists.
So, if you are one of those folks who get a kick out of celebrating all festivals, here are some steps to be followed if you want to celebrate Pongal:
1. The entire house to be cleaned before Pongal. Might be a good idea to even whitewash the walls.
2. A Kolam (Designs drawn with rice powder) of Sun and Moon to be drawn and Pooja (chanting of prayers) done to the pictures of the deities in your house.
3. Sugarcane and Manjakothu (Turmeric with leaves) to be purchased and placed near the Kolam.
4. Get some bubbly new clothes before Pongal and celebrate the occasion with your whole family. Have a bath before dressing up.
5. Dish for the day: Prepare “Sarkarai Pongal” & “Ven Pongal” - preparatory method given below.
6. Boil milk and while that is getting done, add rice to it. It symbolizes flow of all good things (health, wealth and happiness).
Plan on a holiday during this festival season to a village in TamilNadu; enjoy the fresh air, festivities and the warm hospitality of the village folks.
Recipe for Sarkarai Pongal (Sweet):
Serving: for 4 persons
Required items:
Raw rice-200 gms
Moong ki dhal (peeled broken green gram)-50gms
Jaggery- 200 gms
Water- 600ml
Flavour- Powdered cardamom ¼ tea spoon
Saffron-5 petals
To decorate-
Raisins-5 gms, Cashewnuts 10 gms
METHOD:
1. Fry rice & dhal in a frying pan for 3 minutes after heating the empty frying pan for a minute. Wash it.
2. In a vessel pour the water &add the rice and dhal & keep it in the cooker.
3. After 3 whistles switch off the gas, Boil the jaggery in half a cup of water & filter it.
4. Then boil it for about 5 minutes till the raw flavour goes off.
5. Add the cooked rice, Ghee and stir it for 5 minutes in a low flame.
6. Add the flavouring powders and mix it well and stir for 2 minutes. Remove from the stove.
7. Fry the cashew and raisins in little ghee and decorate the pongal. Serve hot.
Recipe for Ven Pongal (Sour):
Serving: for 4 persons
Ingredients:
Rice-1 cup
Moong dhal (Peeled broken green gram) -1/2 cup
Ghee-3Tblsps.
Whole Black pepper- ½ tsp
Crushed black pepper-1 tsp
Cumin Seeds-1 ½ tsp
G rated Ginger-1tbl sp
Curry leaves-few
Green chilly-1
Salt- as required
Water-5 cups
Cashewnuts-5grms
Method:
1. Fry rice & dhal in a frying pan for 3 minutes after heating the frying pan for a minute. Then wash it.
2. In a vessel pour the water and add the rice and dhal & keep it in the cooker.
3. After 3 whistles switch off the gas.
4. In a frying pan heat the ghee, first fry the cashews and keep it aside.
5. With the left over ghee add pepper, pepper powder, cumin seeds, ginger, chilly, curry leaves.
6. When the curry leaves are fried add the cooked rice and dhal. Add salt and mix well for a minute in the frying pan.
7. Remove it from the stove and garnish with fried cashews.
Hope you enjoy preparing and devouring these dishes!
