Pongal Festival
Pongal is a four-days-long harvest festival celebrated in Tamil Nadu, a southern state of
Mid-January is an important time in the Tamil calendar. The harvest festival, Pongal, falls typically on the 14th or the 15th of January and is the quintessential 'Tamil Festival'. Pongal is a harvest festival, a traditional occasion for giving thanks to nature, for celebrating the life cycles that give us grain. Tamilians say 'Thai pirandhaal vazhi pirakkum', and believe that knotty family problems will be solved with the advent of the Tamil month Thai that begins on Pongal day. This is traditionally the month of weddings. This is not a surprise in a largely agricultural community - the riches gained from a good harvest form the economic basis for expensive family occasions like weddings.
The First Day
This first day is celebrated as Bhogi festival in honor of Lord Indra, the supreme ruler of clouds that give rains. Homage is paid to Lord Indra for the abundance of harvest, thereby bringing plenty and prosperity to the land. Another ritual observed on this day is Bhogi Mantalu, when useless household articles are thrown into a fire made of wood and cow-dung cakes. Girls dance around the bonfire, singing songs in praise of the gods, the spring and the harvest. The significance of the bonfire, in which is burnt the agricultural wastes and firewood is to keep warm during the last lap of winter.
The Second Day
On the second day of Pongal, the puja or act of ceremonial worship is performed when rice is boiled in milk outdoors in a earthenware pot and is then symbolically offered to the sun-god along with other oblations. All people wear traditional dress and markings, and their is an interesting ritual where husband and wife dispose off elegant ritual utensils specially used for the puja. In the village, the Pongal ceremony is carried out more simply but with the same devotion. In accordance with the appointed ritual a turmeric plant is tied around the pot in which the rice will be boiled. The offerings include the two sticks of sugar-cane in background and coconut and bananas in the dish. A common feature of the puja, in addition to the offerings, is the kolam, the auspicious design which is traditionally traced in white lime powder before the house in the early morning after bathing.
The Third Day
The third day is known as Mattu Pongal, the day of Pongal for cows. Multi-colored beads, tinkling bells, sheaves of corn and flower garlands are tied around the neck of the cattle and then are worshiped. They are fed with Pongal and taken to the village centers. The resounding of their bells attract the villagers as the young men race each other's cattle. The entire atmosphere becomes festive and full of fun and revelry. Arati is performed on them, so as to ward off the evil eye. According to a legend, once Shiva asked his bull, Basava, to go to the earth and ask the mortals to have an oil massage and bath every day and to eat once a month. Inadvertently, Basava announced that everyone should eat daily and have an oil bath once a month. This mistake enraged Shiva who then cursed Basava, banishing him to live on the earth forever. He would have to plough the fields and help people produce more food. Thus the association of this day with cattle.
The Fourth Day
The Fourth day is known as Knau or Kannum Pongal day. On this day, a turmeric leaf is washed and is then placed on the ground. On this leaf are placed, the left overs of sweet Pongal and Venn Pongal, ordinary rice as well as rice colored red and yellow, betel leaves, betel nuts, two pieces of sugarcane, turmeric leaves, and plantains. In Tamil Nadu women perform this ritual before bathing in the morning. All the women, young and old, of the house assemble in the courtyard. The rice is placed in the centre of the leaf, while the women ask that the house and family of their brothers should prosper. Arati is performed for the brothers with turmeric water, limestone and rice, and this water is sprinkled on the kolam in front of the house.
The First Day Bogi Festival
Bogi festival or Bhogi is the first day of Pongal and is celebrated in honor of Lord Indra, "the God of Clouds and Rains". Lord Indra is worshiped for the abundance of harvest, thereby bringing plenty and prosperity to the land. Thus, this day is also known as Indran. On Bhogi all people clean out their homes from top to bottom, and collect all unwanted goods. This day is meant for domestic activities and of being together with the family members.
All the houses from the richest to the humblest are thoroughly scrubbed and whitewashed. Homes are cleaned and decorated with "Kolam" - floor designs drawn in the white paste of newly harvested rice with outlines of red mud. Often pumpkin flowers are set into cow-dung balls and placed among the patterns. Fresh harvest of rice, turmeric and sugarcane is brought in from the field as preparation for the following day.
Puja
A special puja is performed on the first day of Pongal before the cutting of paddy. Farmers worship the sun and the earth by anointing their ploughs and sickles with sandalwood paste. It is with these consecrated tools that the newly-harvested rice is cut.
The Bonfire
Another ritual observed on this day is Bhogi Mantalu, when useless household articles are thrown into a fire made of wood and cow-dung cakes. Girls dance around the bonfire, singing songs in praise of the gods, the spring and the harvest. The significance of the bonfire, in which is burnt the agricultural wastes and firewood is to keep warm during the last lap of winter.
In Andhra Pradesh this day is celebrated by girls burning their old clothes and wearing the new ones after an oil massage and bath. Then follows Pongal Panai, a ritual in which new earthenware pots are painted and decorated with turmeric, flowers and mango leaves.
The Second Day Surya Pongal
The second day of Pongal is known as 'Surya Pongal' and is dedicated to the Sun God. It is the day on which the celebration actually begins and is also the first day of the Tamil month
Puja Preparation
Women wake early on this day to create elaborate 'kolam' on the grounds in front of their doorway or home. Kolam is created with colored rice flour placed on the ground carefully by using one's hand. The women take several hours to finish the kolum. On this day the new rice is collected and cooked in pots until they over flow. It is this overflowing which means Pongal. This overflowing of rice is a joyous occasion, and the children and adults as well will shout out 'Pongal-o-Pongal!
Surya Pongal Puja Process
The Sun God is offered boiled milk and jaggery. A plank is placed on the ground, a large image of the Sun God is sketched on it and Kolam designs are drawn around it. In the centre of the plank is drawn a large figure of the Sun God with his effulgent rays. The "Puja" of the Sun God starts after the auspicious moment of the birth of the new month
The Sun God is given pride of place during Pongal. In the villages, people gather in the courtyard and prepare the Pongal in the open. The pot in which the Pongal is cooked is decorated with flowers, sugarcane pieces, turmeric plant etc. The first offering is made to the Sun.
Surya Pongal Delicacies
The rice is cooked and prepared as a dish called Pongal, which is rice with dhal and sugar. This Pongal variety is called venpongal, ven meaning white. Another variety is also prepared with dhal and jaggery (sweet), called chakra pongal, chakrai meaning sweet. To accompany the venpongal, people eat brinjal (eggplant) sambar (stew), vadai, idli and spicy accompaniments.
Sweets, puddings, cooked rice or 'Sarkarai Pongal' are prepared on this day. On all the three days of Bhogi, Pongal and Maattu Pongal, women adorn the entrance of their houses with colorful kolams. Large patterns, decorated with colorful flowers and powders are drawn, crowding the entire street.
The Third Day Mattu Pongal
The third day of Pongal is dedicated to cattle and is called Mattu Pongal. People offer prayers to the bulls, cows and other farm animals. Cows and bulls have always held a special place in
Legend
On this day, Lord Ganesh and Goddess Parvati are worshiped and Pongal is offered to them in the 'puja'. According to a legend, once Shiva asked his bull, Basava, to go to the earth and ask the mortals to have an oil massage and bath every day and to eat once a month. Inadvertently, Basava announced that everyone should eat daily and have an oil bath once a month. This mistake enraged Shiva who then cursed Basava, banishing him to live on the earth forever. He would have to plough the fields and help people produce more food. Thus the association of this day with cattle.
Puja Process
The cattle are washed, their horns are painted and covered with shining metal caps. Multi-colored beads, tinkling bells, sheaves of corn and flower garlands are tied around their necks. They are fed with Pongal and taken to the village centres. Devotees pay their respect to cows by bending down, like praying in temple, and touching their feet and foreheads, followed by an aarthi (showing fire to the object of praise) and offering the cattle prasadam (food offering, in this case, Pongal).
Jallikattu- A Bull Festival
A festival called Jallikattu is held in
The Fourth Day Thiruvalluvar Day / Kanum Pongal
The fourth day of the three-day Pongal celebrations is called Kaanum Pongal. In few places this day is also known as Karinaal or Thiruvalluvar Day. It is dedicated to the sun god, Surya and has its roots in ancient Brahminical tradition. Since Pongal is a rural, agrarian based festival that celebrates the harvests, the sun is a vital part of the proceedings. This is because the Sun is the symbol of life on Earth. Without the Sun, crops cannot sprout and grow. Without the Sun, harvests will not be plentiful.
Surya Puja
On Kaanum Pongal, elaborate powdered chalk designs of the sun god, Surya are drawn. As soon as the auspicious month of Thai is underway, Surya is worshiped. Sheaves of sugarcane dot the prayer area. Freshly cooked food including the typical sweet dish 'Sarkarai pongal' is first offered to Surya. Sugarcane that is offered is symbolic for sweetness and happiness in life. Sugarcane stalks and coconut- both auspicious symbols of plenty- are also offered to the Gods in propitiation of a plentiful harvest in the forthcoming year
Customs & Rituals
This day is very similar to Rakhsa Bandhan and Bhai Dhuj in that it is predominantly a festival where women offer prayers for the wellbeing of their brothers. The women perform this ritual before bathing in the morning. All the women, young and old, of the house, assemble in the courtyard. The rice is placed in the centre of the leaf, while the women ask that the house and family of their brothers should prosper. Arati is performed for the brothers with turmeric water, limestone and rice, and this water is sprinkled on the kolam in front of the house.
Celebration
On this day, people travel to see other family members and the younger members of the family pay homage to the elders, and the elders thank them by giving token money. Another thing many do is leave food out on banana leaves for birds to take. Many South Indian people take the first bit of rice cooked in any given day and set it outside for the crows to take, so this is not necessarily a habit only for Pongal. Some also go to temple to worship and thank god for all good things that are bestowed on them.
Pongal Kolam Designs
There are several types of Pongal Kolam designs. There are line kolams, where there is the free hand drawing of lines to make a geometrical pattern. Pulli (dots) are arranged in a specific sequence and order & these pullis are joined to make pictorial designs. In the pulli kolam type, there is an another type of forming twisted chains by linking one loop with the next & forming wonderful designs with the basic pattern. This is called Chuzhi kolam.
The kolam is drawn with a variety of materials such as rice powder, rice paste, marble powder, colored powders, leaves and flowers. The kolam basically consists of dots and lines that together form a meaningful design. Usually, a grid of dots numbering from 4 to 108 is used for drawing the kolam. The points are joined with straight and curved lines or else, the lines go round the points resulting in a design consisting exclusively of curved lines.
Plates, Boxes are available with the designs etched with holes provided. When this is filled with kolam powder & tapped on the ground, you have a lovely kolam. Rollers are also available. With these you can just roll it & draw the basic lines, & use your imagination to execute a kolam of your choice.
The Sankranti Rath (chariot) is a typical Pongal kolam. The ropes of the rath are supposed to be kept open till on the next day they are joined from house to house to symbolize a collective desire to realize an uninterrupted cosmic cycle. There are quite a few innovative designs such as an elephant, one with a carpet design, Pongal designs with sugarcane and overflowing pots and complex geometric patterns with messages of 'Happy Pongal', 'Welcome' and 'Thank You'.
Regional Names for Pongal
Since
There are many harvest festivals celebrated here. This festival is celebrated all over
Other Names of Pongal
Pongal
In the south, people have the festival of Pongal, which is celebrated over four days. The newly harvested rice is cooked and this preparation goes by the name Pongal.
Makar Sankranti
In the North Indian states of
Kanumu
On Kaanum Pongal, elaborate powdered chalk designs of the sun god, Surya are drawn. As soon as the auspicious month of Thai is underway, Surya is worshiped.
Lohri
In
Bihu / Bohaggiyo Bhishu
This is the greatest festival of the Assamese people, who observe three Bihus. The three Bihus, constitute a festival complex and are celebrated at various stages of the cultivation of paddy, the principal crop of
Bhogi
The first day is Bhogi and is in honor of Indra the god of rain. There are many legends told about this day. The day begins with a til (sesame) oil bath and in the evening there is a bonfire in which all the rubbish in the house is burnt.
Thai Pongal
This is a harvest festival - the Tamil equivalent of Thanksgiving. It is held to honor the Sun, for a bountiful harvest. Families gather to rejoice and share their joy and their harvests with others.
Poki festival
The first day is the Poki festival during which old things are removed and discarded. Since rain plays a very important part in our lives, naturally rain is revered and the first day's celebration is appropriately called Poki festival.
Hadaga Festival
The Hadaga festival in
International Names for Pongal
Since
There are many harvest festivals celebrated here. This festival is celebrated all over
Harvest festival is celebrated internationally with their own distinct names and rituals.
Throughout the course of mankind's history, the bountiful harvest has been celebrated with ceremonies of giving thanks. Prior to the establishment of formal religions, many believed that the crops contained spirits which caused the crops to grow and to die. For everyone, a good harvesting season brings with them joy, happiness and contentment.
So cultures all over the world including Japanese, Indians, Romans, Chinese and Korean have special day when all give thanks for a bountiful harvest. The names, rituals and the tradition of these festival may differ in their forms and presentations. But their spirit is same, ie, a day set aside to reflect on nature's blessings. Following are some of the international names of harvest festival, that depict the spectra of celebration as practiced by these different cultures.
Usually held in the month of September or October, this Korean harvest festival is marked by the rising of a full "Harvest Moon." Ch'usok is usually described as a kind of Thanksgiving for a good harvest, but it is really an ancient holiday dedicated to the ancestors. Families gather from all over the country and from overseas for the great holiday.
"Tori-no-ichi" is a festival of
The rituals of Pongal celebrated in
Thanksgiving is a holiday celebrated in
The August Moon Festival or Mid-Autumn Festival is one of the most celebrated Chinese holidays. It is held on the 15th day of the 8th lunar month. Chinese families celebrate the end of the harvest season with a big feast. Unlike the American Thanksgiving dinner, the Chinese have mooncakes instead of grandma' apple pie. Friends and relatives also send mooncakes to each other as a way of giving thanks.
Tet Trung Thu is a wonderful, ancient festival of
The week long holiday of Succoth begins on the 15th day of the Hebrew month of Tishri. It is usually held in September and October. Succoth occurs at harvest time, and has elements of a harvest festival. Thus, it is also the Jewish Thanksgiving because it is known as the "Festival of the Harvest". Other names of this festival are Sukkot, Festival of the Booths, Jewish Harvest Festival and Feast of Tabernacle.
Africa
Kwanzaa, which means "first fruits of the harvest" in the African language Kiswahili, is a popular harvest festival and has gained tremendous acceptance among the African American people. Since its founding in 1966 by Dr. Maulana Karenga, Kwanzaa has come to be observed by more than18 million people world wide. This festival runs from December 26 to January 1 and over this seven days, people of African descent come together to celebrate family, community, culture and the bonds that tie them together as a people. They also remember their heritage, give thanks for the good things they have and rejoice in the goodness of life.
The yam festival marks the end of an abundant food-producing harvest. African people have always had festivals at the time of the harvest. In
Pongal Pictures
Catch the spectacular festival of Pongal through this amazing collection of Pongal Pictures. You may download Pongal Images and share them with your friends to make this Pongal even more exciting and funfilled.
Pongal Recipes
How to Make a Pongal
On the day of Pongal, sweet rice known as 'Pongal' is cooked in a new earthenware pot which is placed where the puja is to be performed. Fresh turmeric and ginger are tied around this pot. Then a delicious concoction of rice, moong dal, jaggery and milk is boiled in the pot on an open fire. According to the ritual, this Pongal rice is allowed to boil and spill over. Once the rice is cooked, it is tempered with cashew nuts and raisins fried in ghee. When the Pongal dish is ready, it is offered to the sun god on a new banana leaf along with other traditional delicacies, like vadas, payasam, etc. Some people go to their plots of land to spray some of the Pongal water on their fields.
Ingredients
» 1 cup Rice
» 1/4 cup Moong dal
» /2- 1 tsp jeera
» 1/2-1 tsp peppercorns
» 1/2 tsp pepper powdered fresh
» A few Cashewnuts broken
» 1/2 cup dessicated Coconut
» A pinch of Turmeric powder
» Ghee
Method
1. Fry the Moongdal a little till you get a light flavour.
2. Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
5. Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.
The pongal is ready!!! you can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with Coconut Chutney, or Onion/Tomato Raita.
Ven Pongal / Venn Pongal
Ingredients
» Rice 1 Cup
» Moong Dal 1/4 Cup
» Black Pepper Powder to taste
» Zera Powder 1 Tbsp
» Ginger Paste 1 Tsp
» Dry Dinger (Sukku) 1 Tbsp
» Heeng 1 Tsp
» Cashew for garnishing
» Margaring/Ghee 2 Tbsp
» Water 6 Cups
» Salt to taste
Method
1. Wash rice and dal together and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.
3. Add rice and dal. Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with cashews.
Sakkarai Pongal / Sarkarai Pongal
Ingredients
» 2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee
Method
1. Chop almonds and cashewnuts.
2. Clean kishmis.
3. Pour milk in the earthen pot called 'Pongapani' and place it on fire.
4. When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
5. Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutrieg and cardamom powders.
6. Now, add the kishmis.
7. Bring to one or two good boils.
Chackra Pongal / Chakara Pongal
Ingredients
» Long Grain Rice 1 cup
» Moong Dhal 1/8 cup
» Milk 1 cup
» Melted Butter (Ghee) 1/2 to 1 cup
» Powdered Jaggery (Gur) or Brown Sugar 1 3/4 cup
» Cardamom Powder 1/2 tsp
» Raisins 10 no
» Cashew Nuts (whole) 6 to 8 no
Method
1. Cook rice and moong dal with milk and water until well done.
2. Fry cashews and raisins in ghee until golden brown and keep aside.
3. Take water and add gur (or brown sugar) and boil it until it dissolves and becomes thick.
4. Add cooked rice and dal to gur and keep stirring on low heat until well mixed.
5. Add remaining ghee in spoonfuls and continue stirring.
6. Add powdered cardamom and mix well.
7. Decorate with fried raisins and cashews.
8. Serve with a Smile !
Sweet Pongal
Ingredients
» 1 cup Raw Rice
» 1/2 cup Green Gram Dal
» 1 cup Milk
» 3 cups Jaggery (powdered)
» 4 tbsp Ghee
» 2 tbsp Cashewnuts
» 2 tbsp Raisins
» 5 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» A pinch of Saffron
» 2 1/2 cups Water
Method
1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.
Rava Pongal
Ingredients
» Rava 1 cup
» Moong Dal 1/2 cup
» Cashew Nuts 10 no
» Ghee 4 tbs
» Curry Leaves
» Chopped Ginger 1 tsp
» Blackpeppercorn 1 tsp
» Cumin Seeds 1 tsp
» Salt to taste
Method
1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.
Khara Pongal
Ingredients
» Moong Daal 1 cup
» Rice 1 cup
» Cashewnuts 10-12 no
» Cumin Seeds, Pepper Powder 1 tsp each
» Chopped Green Chilli 3-4 no (depending on size and taste)
» Dry Coconut Flakes 2 tbsp
» Turmeric Powder 1/2 tsp
» Salt to taste
» Water 3 to 3 1/2 cups
Method
1. Take a cooker and heat two tbsp of oil in it.
2. Wash moong daal and the rice and keep it separately.
3. Roast cashew in the oil and keep aside.
4. Now, add mustard seeds and cummin seeds.
5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.
6. Now, add the moong daal and fry for a minute.
7. Add water and the washed rice.
8. Also add coconut, salt and turmeric powder.
9. Close the cooker and allow it to whistle thrice.
10. After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.
Note: You can use ghee instead of oil. Ghee gives a better taste.
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