Untitled - Pathirikai
Untitled - Pathirikai Untitled - Pathirikai
Pathirikai – No 3 24 th Dec 2011 Culture Thai Pongal Source :http://goindia.about.com/od/festivalinformation/p/pongal-festival.htm Pongal is the harvest festival of Tamil Nadu. It's celebrated with much enthusiasm, quite like Thanksgiving in America.The festival is an important one because much of the state relies on agriculture to generate an income. When is Pongal Celebrated: Pongal is celebrated on the same dates every year, at the start of the Tamil month, Thai. Pongal takes place from January 14-17, 2012. The main festivities occur on January 15. Where is Pongal Celebrated: Pongal is widely celebrated in southern India, particularly in the state of Tamil Nadu. How is Pongal Celebrated: On the first day (Bhogi Pongal), houses are thoroughly cleaned an decorated. The fronts of houses are adorned with rangoli (kolam). People buy new clothes and take oil baths. During the festival, families gather to feast and dance.Popular attractions on the third and fourth day of Pongal used to be bull fights and bird fights, particularly Jallikattu in Madurai. However, there's been a great push to ban such activities in recent years. What is the Pongal Dish: What Rituals are Performed During Pongal: On the main Pongal day (the second day, called Surya Pongal), the Sun God is worshiped. People also gather in their homes to cook the Pongal dish. It's offered to the Sun God during prayers, and later served for lunch. The third day (Mattu Pongal), is dedicated to worshiping the farm animals, particularly cows. Most farmers still use bulls, bullock carts, and antiquated traditional implement for ploughing. On the fourth day (Kanya Pongal), birds are worshiped. The most important part of the Pongal festival is cooking the Pongal dish. Venpongal is made with rice mixed with moong daal, and cooked with ghee, cashew nuts, raisins, and spices. There's also a sweet version of pongal called Sakkarai pongal. It's made with jaggery (a type of sugar) instead of spices. The pongal is cooked in clay pots, on stoves made with stones and wood used as fuel. When it's almost ready, everyone shouts out "pongal o pongal". Page 28 of 44
Pathirikai – No 3 24 th Dec 2011 Ingredients (Serves 5) Raw rice:- 200 gm Moong dal 25 gm Jaggery 375 gm Grated coconut 50 gm Ghee 150 gm Cashew nut 20 gm Raisins 20 gm Cardamom powder ½ tsp Honey (optional) 15 ml Method-- Sakkarai Pongal Recipe Cook moong dal and cleaned rice, till half done. Drain the excess water and keep them aside. Now, dissolve jaggery in water and heat it separately. Pour the jaggery to cooked mixture. Roast cashew nuts, raisins, and grated coconut in ghee. Add this to the mixture and stir well. Also, add some extra ghee while serving. Fry cashew nuts and raisins in ghee and keep aside. In a cooking pan, heat 100 ml of water and the grated or broken jaggery. Allow the jaggery to melt and form thick syrup and be mixed with the water properly. Add the rice, moong dal and grated coconut into the syrup and stir well to mix them up. Add honey, raisins and roasted cashew nuts and the remaining ghee. Cook the entire content for 10 minutes. Remove from flame and sprinkle powdered cardamom. Serve hot. What's Pongal? 'Pongal' comes from the word 'ponga' which literally means 'boil' and so 'pongal' connotes 'spillover' or that which is 'overflowing'. It's also the name of the special sweet dish cooked on the Pongal day. Pongal continues through the first four days of the 'Thai' month that starts on January 14 every year. Seasonal Festivity Pongal is directly associated with the annual cycle of seasons. It not only marks the reaping of the harvest, but also the withdrawal of the southeast monsoons in southern India. As the cycle of season rings out the old and ushers in the new, so is the advent of Pongal connected with cleaning up the old, burning down rubbish, and welcoming in new crops. Pongal follows the winter solstice and marks the favorable course of the sun. On the first day, the sun is worshipped, signifying its movement from Cancer to Capricorn. This is also why, in other parts of India, this harvest festival and thanksgiving is called 'Makar Sankranti'. [Sanskrit Makar = Capricorn] Each day of the four-day festival has its own name and distinct fashion of celebration. Page 29 of 44
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<strong>Pathirikai</strong> – No 3 24 th Dec 2011<br />
Culture<br />
Thai Pongal<br />
Source :http://goindia.about.com/od/festivalinformation/p/pongal-festival.htm<br />
Pongal is the harvest festival of Tamil Nadu. It's celebrated with much enthusiasm, quite like Thanksgiving in<br />
America.The festival is an important one because much of the state relies on agriculture to generate an income.<br />
When is Pongal Celebrated:<br />
Pongal is celebrated on the same dates every year, at the start of the Tamil month, Thai. Pongal takes place from<br />
January 14-17, 2012. The main festivities occur on January 15.<br />
Where is Pongal Celebrated:<br />
Pongal is widely celebrated in southern India, particularly in the state of Tamil Nadu.<br />
How is Pongal Celebrated:<br />
On the first day (Bhogi Pongal), houses are thoroughly cleaned an decorated. The<br />
fronts of houses are adorned with rangoli (kolam). People buy new clothes and<br />
take oil baths. During the festival, families gather to feast and dance.Popular<br />
attractions on the third and fourth day of Pongal used to be bull fights and bird<br />
fights, particularly Jallikattu in Madurai. However, there's been a great push to<br />
ban such activities in recent years.<br />
What is the Pongal Dish:<br />
What Rituals are Performed During Pongal:<br />
On the main Pongal day (the second day, called Surya Pongal), the Sun God is<br />
worshiped. People also gather in their homes to cook the Pongal dish. It's offered<br />
to the Sun God during prayers, and later served for lunch.<br />
The third day (Mattu Pongal), is dedicated to worshiping the farm animals,<br />
particularly cows. Most farmers still use bulls, bullock carts, and antiquated<br />
traditional implement for ploughing. On the fourth day (Kanya Pongal), birds are<br />
worshiped.<br />
The most important part of the Pongal festival is cooking the Pongal dish. Venpongal is made with rice mixed with<br />
moong daal, and cooked with ghee, cashew nuts, raisins, and spices. There's also a sweet version of pongal called<br />
Sakkarai pongal. It's made with jaggery (a type of sugar) instead of spices.<br />
The pongal is cooked in clay pots, on stoves made with stones and wood used as fuel. When it's almost ready,<br />
everyone shouts out "pongal o pongal".<br />
Page 28 of 44
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