--- On Mon, 1/14/13, V@th@n@n <mav...@gmail.com> wrote:
From: V@th@n@n <mav...@gmail.com>
Subject: Fwd: wishing you a Happy Pongal...
To: "Lingaraj B" <lingu...@gmail.com>, "KARKANNAN D" <magizh.k...@gmail.com>, "sagadevan devan" <s.sag...@gmail.com>, "thafsheer achu" <thaf...@gmail.com>, "44-Suresh" <sures...@yahoo.co.in>, "Abdul" <arag...@gmail.com>, "akdakd88" <akda...@gmail.com>, "Anand" <ponsa...@gmail.com>, "babu.king80" <babu....@gmail.com>, "ganesan arjun" <ganesan....@yahoo.com>, "ILAYA RAJA K" <raja...@gmail.com>, "krishnan ganesan" <selvakr...@gmail.com>, "Kumaran Baluramdoss"
<kuma...@yahoo.com>, "Manoj 'Got the Starting'....." <mano...@gmail.com>, "Naveen Kumar" <naveen_...@hotmail.com>, "Palaniyandi" <palani...@gmail.com>, "Periya Samy" <samy...@gmail.com>, "Priya" <pdharshik...@gmail.com>, "pugazh e" <pugazh...@gmail.com>, "Rajesh Madurai" <rajesh...@yahoo.com>, "ramaswamy s" <ramasw...@yahoo.co.uk>, "Sai" <sai.sas...@yahoo.co.in>, "santhiya kumaran" <kumaran...@gmail.com>, "seeman deebika" <seeman...@gmail.com>, "suresh mj" <mj.s...@gmail.com>, "sureshws" <sure...@gmail.com>, "Thariq Pks" <pkst...@gmail.com>
Date: Monday, January 14, 2013, 6:37 AM
---------- Forwarded message ---------- From: ramaswamy s <ramasw...@yahoo.co.uk>
Date: Sun, Jan 13, 2013 at 3:47 PM Subject: wishing you a Happy Pongal... To: Vathanan < mav...@gmail.com>
Wish You & Your Family A
very Happy, Prosperous & Peaceful Pongalo Pongal 2013
 
 
      
Pongal Festival
Pongal is a four-days-long harvest festival celebrated in Tamil Nadu, a
southern
state of India . For as long as people have been planting and gathering food,
there has been some form of harvest festival. Pongal, one of the most important
popular Hindu festivals of the year. This four-day festival of thanksgiving to
nature takes its name from the Tamil word meaning "to boil" and is
held in the month of Thai (January-February) during the season when rice and
other cereals, sugar-cane, and turmeric (an essential ingredient in Tamil
cooking) are harvested.
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.
What is Pongal?
Pongal is the only festival of Hindu that follows a solar calendar and is celebrated
on the fourteenth of January every year. Pongal has astronomical significance:
it marks the beginning of Uttarayana, the Sun's movement northward
for a six month period. In Hinduism, Uttarayana is considered auspicious, as
opposed to Dakshinaayana, or the southern movement of the sun. All important
events are scheduled during this period. Makara Sankranthi refers to
the event of the Sun entering the zodiac sign of Makara or Capricorn.
In Hindu temples bells, drums, clarinets and conch shells herald the joyous
occasion of Pongal. To symbolize a bountiful harvest, rice is cooked in new
pots until they boil over. Some of the rituals performed in the temple include
the preparation of rice, the chanting of prayers and the offering of
vegetables, sugar cane and spices to the gods. Devotees then consume the
offerings to exonerate themselves of past sins.
Pongal signals the end of the traditional farming season, giving farmers a
break from their monotonous routine. Farmers also perform puja to some crops,
signaling the end of the traditional farming season. It also sets the pace for
a series of festivals to follow in a calendar year. In fact, four festivals are
celebrated in Tamil Nadu for four consecutive days in that week. 'Bogi' is
celebrated on January 14, 'Pongal' on Jan 15, 'Maattuppongal'
on
Jan 16, and 'Thiruvalluvar Day' on Jan 17.
The festival is celebrated for four days. On, the first day, Bhogi, the old
clothes and materials are thrown away and fired, marking the beginning of a new
life. The second day, the Pongal day, is celebrated by boiling fresh milk early
in the morning and allowing it to boil over the vessel - a tradition that is
the literal translation for Pongal. People also prepare savories and sweets,
visit each other's homes, and exchange greetings. The third day, Mattu Pongal,
is meant to offer thanks to the cows and buffaloes, as they are used to plough
the lands. On the last day, Kanum Pongal, people go out to picnic.
A festival called Jalli kathu is held in Madurai , Tiruchirapalli and
Tanjavur,all in Tamil Nadu, on this day. Bundles of money are tied to the horns
of Pongal ferocious bulls which the villagers try to retrieve. Everyone joins
in the community meal, at which the food is made of the freshly harvested
grain. This day is named and celebrated as Tamilian Tirunal in a fitting manner through out
Tamil Nadu.
Thus, the harvest festival of Pongal symbolizes the veneration of the first
fruit. The crop is harvested only after a certain time of the year, and cutting
the crop before that time is strictly prohibited. Even though Pongal was
originally a festival for the farming community, today it is celebrated by all.
In south India , all three days of Pongal are considered important. However,
those south Indians who have settled in the north usually celebrate only the
second day. Coinciding with Makara Sankranti and Lohri of the
north, it is also called Pongal Sankranti.
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 Thai. On this day the granaries are full,
the sun shines brightly, trees are in full bloom, bird-songs resound in the air
and hearts overflow with happiness that get translated into colorful and joyous
celebrations.
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 Thai. Prayers are rendered
to the Sun God to seek his benedictions.
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 India . Cows give nourishing milk while
bulls and oxen help plough the fields. Thus, Maatu Pongal is a day when cattle
are given a well deserved day of rest and are given pride of place. Therefore
the farmers honor their cattle friends by celebrating it as a day of
thanks-giving to them.
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 Madurai , Tiruchirapalli and Tanjavur
on this day. Bundles of money are tied to the horns of ferocious bulls which
the villagers try to retrieve. Everyone joins in the community meal, at which
the food is made of the freshly harvested grain. This day is named and
celebrated as Tamizhar Tirunal in a fitting manner throughout Tamil Nadu.
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.
Regional Significance
The harvest festival of Pongal has its unique regional significance. The
festival of Pongal is celebrated all over India on the same day, but has
different names in each region. However, being a harvest festival, bonfires and
feasts are the main thing common to all the celebrations of this festival.
Almost all the states of India celebrate this festival with varied festivities
including singing and dancing. In northern India , the festival is known as
Lohri while in Assam it is called Bhogali Bihu, in Uttar Pradesh and Bihar it
is known as Sankranti, and in Andhra Pradesh it is celebrated as Bhogi, when
each household puts on display its collection of dolls. Following is the state
wise regional significance of the Pongal festival.
Pongal in Maharashtra
In Maharashtra, January 14 is celebrated as a festival of Makar Sankranti and
is marked by the flying of kites. The entire sky becomes a showcase of colorful
kites of various sizes and shapes. On this day, people exchange homemade
delicacies like til and gur laddoos and wish each other the sweetness of
speech, throughout the year just the way the gur tastes.
A newly wed woman gives away oil, cotton and sesame seeds to mark the
auspicious day of Makar Sankranti. This is believed to bestow upon her and her
family long life and prosperity. The women wear new clothes, new glass bangles,
and relatives are invited to attend the Haldi Kumkum celebration to welcome the
new bride into their family.
Pongal in Gujarat
In Gujarat , Pongal day is celebrated as Makar Sankranti. Here, kite-flying is a major
event for this day. Traditionally celebrated on the 13th or 14th January, it is
a day when every family can be seen outdoors 'cutting' each other's kites.
Kites of myriad hues, shapes and sizes decorate the skies from dawn to dusk
during this festival. The vast panorama of the sky dotted with thousand of
kites becomes a wonderful sight to see.
The International Kite Festival is held at the capital city Ahmedabad on
January 14 to coincide with the festival of Uttarayan or Makar Sankranti. The
people of Gujarat celebrate Uttarayan with a lot of enthusiasm and all business
comes to a grinding halt for 3 to 4 days. It is also a celebration to mark the
end of winter. The excitement does not end with nightfall, which is the time
for illuminated box kites, often in a series strung on one line, to be launched
into the sky. Known as "tukals", these add a touch of splendor to the
dark sky.
Pongal in Uttar Pradesh
In Uttar Pradesh, the day of Pongal is celebrated as Makar Sankranti. Here,
taking a ritual bath in the river is considered mandatory on this day.
According to a popular belief in the hills of Uttar Pradesh, a person who does
not take a bath on this auspicious day will be born as a donkey in his next
birth. Apart from this ritual bathing, donating khichri (a cooked mixture of
rice and lentils) is also one of the important aspects of the Makar Sankranti
celebration in Uttar Pradesh.
To mark the occasion of Makar Sankranti, a big mela or fair is also organized
at the Triveni Sangam in Allahabad . As the mela is held in the beginning of
the month of Magha, this fair is named as Magha Mela. Apart from Triveni,
ritual bathing is also organized at places like Haridwar and Garh Mukteshwar in
Uttar Pradesh. Many kite-flying competitions are also held in various
localities to mark the occasion.
Pongal in Andhra Pradesh
In Andhra Pradesh, Pongal celebrations start a month in advance. Bhogi is the
day preceding Sankranti and Kanumu is the day after. On Bhogi day, in the early
morning, a bonfire is lit up with waste before the traditional special bath.
Pongali (rice pudding with milk) is an important item during this festival.
Special dishes, like ariselu (sweet rice cakes), are prepared. On Kanumu day
animals are decorated and races are held, sometimes the banned cockfights,
bullfights and ram fights are included. Sun, Mahabali (a mythological Dravidian
king) and Godadevi (Goddess Goda) are worshiped during this harvest festival.
Pongal in Karnataka
In Karnataka, the festival is called 'Sankranti', and cows and bullocks are
gaily decorated and fed 'Pongal'- a sweet preparation of rice. Special prayers
are offered in the temples and houses. In the evening, the cattle are led out
in procession to the beat of drums and music. In the night a bonfire is lit and
the animals are made to jump over the fire.
Makar Sankranti is marked by men, women and children wearing colorful clothing;
visiting near and dear ones; and exchanging pieces of sugarcane, a mixture of
fried til, molasses, pieces of dry coconut, peanuts and fried gram. The
significance of this exchange is that sweetness should prevail in all the
dealings.
In Karnataka, an interesting tradition is followed. After the pujas, white
sesame (ellu) mixed with pieces of jaggery, peanuts, dry coconut and sugar
blocks (shakkare achchu) are exchanged. At Gavi Gangadhareshwara (Siva) temple
in Bangalore 's Gavipuram, a rare phenomenon is witnessed in the evening. The
Sun's rays pass through the horns of the Nandi briefly to fall on the Lingam in
the sanctum. It is an architectural marvel.
Pongal in Tamil Nadu
Pongal in Tamil Nadu is celebrated to mark the withdrawal of the southeast
monsoons as well as the reaping of the harvest. Pongal is strictly a rural
festival. The Sun is worshiped for its rays are responsible for life on earth.
It is the biggest harvest festival, spread over four days. The name of the
festival is derived from Pongal, a rice pudding made from freshly harvested
rice, milk and jaggery.
The first day, Bhogi Pongal, is a day for the family. Surya Pongal, the second
day, is dedicated to the worship of Surya, the Sun God. The third day,
Mattupongal is for worship of the cattle. In Chennai ( Madras ), a rath yatra
procession is taken out from the Kandaswamy Temple . In Madurai , Tanjore and
Tiruchirrapalli, where Pongal is known as Jellikattu, bundles of money are tied
to the horns of bulls and villagers try and wrest the bundles from them.
Community meals are made from the freshly gathered harvest and enjoyed by the
entire village.
Pongal in Kerala
In Kerala, on Makar Sankranti evening, at the hill shrine of Sabarimala, lakhs
of pilgrims witness a star-like celestial light of incredible splendor
appearing on the horizon. Known as Makara Jyothi, this miracle occurs at the
time of the evening Deeparadhana. Pilgrims consider it a great moment of
fulfillment. Lord Ayyappa is adorned with special jewels known as
Thiruvaabharanam. Legend has it that these jewels were donated to the Lord by
the erstwhile Pandalam Maharaja, considered the foster father of the Lord.
History of Pongal
The history of Pongal can be traced back to the Sangam Age, ie, 200 B.C. to 300
A.D. Pongal is an ancient festival of the Tamils and it is not known when
exactly the Tamils began celebrating the festival, but some historians identify
it with the Thai Un and Thai Niradal, believed to have been celebrated during
the Sangam Age. Pongal, a traditional Tamilian food item that has found a place
in the menu of Indian restaurants across the globe, is perhaps the only dish to
have lent its name to a festival.
As part of the festivities, maidens of the Sangam era observed penance during
the Tamil month of Margazhi (December-January). Throughout the month, they
avoided milk and milk products. They would not oil their hair and refrained
from using harsh words while speaking. The women had their ceremonial baths
early in the morning.
They worshiped the image of Goddess Katyayani, which would be carved out of
sand. They ended their penance on the first day of the month of Thai (January-February).
This penance was to bring abundant rains and agricultural prosperity for the
country.
Thai Niradal was a major festival during the reign of the Pallavas (4th to 8th
Century A.D.). Andal's Tiruppavai and Manickavachakar's Tiruvembavai vividly
describe the festival. According to an inscription found in the Veeraraghava
temple at Tiruvallur, the Chola king Kiluttunga used to gift lands to the
temple specially for the Pongal celebrations.
According to Hindu mythology, this is when the day of the gods begins, after a
six-month long night. The festival is spread over three days and is the most
important and most fervently-celebrated harvest festival of South India . A
special puja is performed on the first day of Pongal before the cutting of the paddy.
Farmers worship the sun and the earth by anointing their ploughs and sickles
with sandal wood paste. It is with these consecrated tools that the
newly-harvested rice is cut.
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.
Each of the three days are marked by different festivities. The first day,
Bhogi Pongal, is a day for the family. Surya Pongal, the second day, is
dedicated to the worship of Surya, the Sun God. Boiled milk and jaggery is
offered to the Sun God. The third day of Pongal, Mattu Pongal, is for worship
of the cattle known as Mattu. Cattle are bathed, their horns polished and
painted in bright colors, and garlands of flowers placed around their necks.
The Pongal that has been offered to the Gods is then given to cattle and birds
to eat.
Legends of Pongal
All the festivals have some interesting legends associated with it. Pongal, the
much awaited festival of South India particularly Tamil Nadu also has
interesting legends associated with it. The most popular legends attached to
Pongal celebration are discussed below:
Legend of Mount Govardhan
The first day of the festival Bhogi Pongal has an
association with legend of Lord Indra (the God of clouds and rains) and Lord
Krishna. Earlier, people used to worship Lord Indra who was the King of the
deities. This honor given to Lord Indra made him full of pride and arrogance.
He thought himself to be the most powerful of all the beings. When child
Krishna came to know about this he thought of a plan to teach him a lesson. He
persuaded his cowherd friends to worship Mt. Govardhan rather than Lord Indra.
This angered Lord Indra and he sent forth the clouds to generate non-stop
thunder, lightning, heavy rains and flood the land. As per the tale, Lord
Krishna lifted the huge Govardhan Parvat on his little finger to protect the
cowherds and the cattle. He kept standing with the lifted mount to save all the
humans from the ravaging storm of Lord Indra. The rains continued for three
days and at last Indra realized his mistake and divine power of Lord Krishna.
He promised humility and begged Krishna 's forgiveness. Since then, Krishna allowed
to let the Bhogi celebrations continue in honor of Indra. Thus, the day gave
the origin to the Pongal celebration. The festival got another name of Indran from this
legendary story.
Legend of Lord Shiva
Another legend associated with the festival relates to Lord Shiva. The third
day of Pongal known as Mattu Pongal involves Lord Shiva and his mount, Nandi
(Basava), the bull. According to the legend, Lord Shiva once asked his bull to go
to the Earth and deliver his message to the people to have an oil massage and
bath daily and to eat food once a moth. Mistakenly, Basava announced to have an
oil massage and bath once a month and to eat food daily. Enraged Shiva cursed
Basava and said that due to this mistake there would be lack of grains on the
Earth. He banished the bull to live on earth forever and help people plough the
fields. Thus, Mattu Pongal has an association with the cattle. It is also
called Kanu Pongal. The celebrations of the festival are similar to the
festivals of Raksha Bandhan and Bhai Dooj of North India .
Pongal Preparation
The preparation of Pongal festival are quite elaborate and starts several days
before the actual date of celebration. Pongal is one such festival in which not
only people are charged up, but animals also join in the Pongal preparation.
People get busy decking up their houses, discarding old and unwanted things.
Many of them get busy giving a fresh coat of paint to their homes. Women are
engrossed in rangoli patterns and colors.
In preparation for Pongal, houses and courtyards are cleaned and a new string
of fresh mango leaves is hung at the front door of the house. The making of sweet
rice is the most important preparation done. This is a dish prepared with
rice, dal, jaggery, dry fruits, sugar and milk. All these ingredients are
cooked in a new clay pot in the open and allowed to boil over, signifying
plenty and prosperity for the year ahead. This is offered to the Sun God and
partaken as prasad.
Pongal preparation is actually done for three-day, with Bhogi coming on
January 13th , Pongal on 14th and Kanumu on 15th every year. On the Bhogi day,
the Pongal Preparation involve all family members cleaning up the whole house,
getting rid of all the useless things by throwing them into a bonfire that is
lit before sunrise. On the Pongal day, the houses are decked up to look their
best. New clothes for the family is a must, and gifts are bestowed to all
relatives, specially newly married couples and babies.
Kanumu is also called as Mattu Pongal, when the cattle and especially
the cows are worshiped. Cow is the harbinger of prosperity through milk and
working in the fields along with the bulls. They are painted and decorated with
bells, seashells, and beads. They are garlanded and taken out around the
village in a procession. The entire atmosphere becomes festive and full of fun
and revelry
Regional Names
Since India is mainly a land of agrarian society, the festival of Pongal is
observed in different regions, under different names with different rituals in
different parts of India .
There are many harvest festivals celebrated here. This festival is celebrated
all over India on the same day, but has different names in each region.
However, being a harvest festival, bonfires and feasts are the main thing
common to all the celebrations of Pongal festival. Discussed here are the
various names of Pongal prevalent in India and their unique way of celebration.
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 India , people celebrate this day as Makar
Sankranti. The most exciting thing about this festival is the kite flying.
People believe that the direction of the wind changes on that day, and so they
all come out into the streets to fly colorful kites and capture as many as
possible.
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 Punjab , people celebrate Lohri in January on what they believe is the
coldest day of the year. With the cold winds blowing they celebrate by dancing
the bhangra around a fire, which is fed with sugarcane, rice and sesame seeds.
People sing folk songs that tell of a good harvest, which is a blessing from
the gods.
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 Assam .
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 Maharashtra is to pray for a good monsoon and a good
harvest. As Indra is the god of rain, people sing songs to Indra and pray for
rain. Pictures of the elephant which is Indra's vehicle are drawn everywhere to
invite the God.
Pongal Kolam
Come Pongal and many of the roads, lanes and by-lanes of South India present a
riot of colors, with elaborate Kolam drawn using white and colored powders in
front of houses, shops and offices. While the Kolam is drawn throughout the
year in most homes in South India , it is especially significant during Pongal.
History of Kolam
The colorful Kolam tradition dates back to the Indus Valley Civilization (2500
B.C). In the Mahabharata, the gopis (milkmaids) drew kolams to forget the pain
that they experienced when their beloved Krishna is away. At a much later date,
Kolam-drawing is listed as one of the 64 forms of art in Vatsyayana's Kamasutra.
Different Names
The art of Kolam is known throughout India but by different names - Sanjhi in
Uttar Pradesh, Alpana in Bengal, Mandana in Rajasthan, Chaukpurna in Madhya
Pradesh, Rangoli in Maharashtra and Karnataka, Muggulu in Andhra Pradesh and
Puvidal in Kerala. Although essentially a Hindu tradition, kolam is also known
to the Jains, Buddhists and Parsis. It is said that Gautama Buddha was himself
an expert in this art.
Significance
The Kolam is much more than just an aesthetic art. It symbolizes happiness and
prosperity. Insects and birds feed on the rice flour used for drawing the
traditional Kolam at the entrance of houses. Thus, the Kolam represents man's
concern for all living creatures. The Kolam and the bright red border or kaavi enclosing
it are also believed to prevent evil and undesirable elements from entering the
houses.
Drawing Pongal Kolam
On the day of Pongal, family members jointly draw the kolam with rice flour
that can be plain as well as colored. Parallel straight lines can be drawn
using a cylindrical rod (Ulakai) as a guide. A kolam can be a plain one or can
be artistically drawn with symbols of cosmic interest. The kolam defines the
sacred area where the Pongal is prepared.
Within the perimeters of kolam, typically, firewood is used to cook the rice.
The Pongal is set up in the direct view of the Sun (East). Traditionally, the
kolam is laid in the front or side of the house, but in cold climes where
cooking indoors with firewood is hazardous, the Pongal can be prepared in
kitchen and brought to the location where kolam is set up.
Pongal Gifts Tradition
Harvest festival of Pongal is a major gift giving festival in South India .
Tradition of exchanging Pongal gifts multiplies the joys of the festival and
helps to develop stronger bonds of love and affinity between friends, relatives
and neighbours. All through the four days of the festival people pay a visit to
their near and dear ones and exchange box of sweets or dry fruits and a
thoughtful Pongal gift. Children are particularly excited about the festival.
For them it is the time for wish fulfillment as all their elders are too eager
to pamper them with the best of Pongal gift.
Corporate Pongal Gifts Tradition
Taking advantage of the festival corporates express gratitude for their
employees and patrons by giving a special Pongal gift to them. In villages, it
is customary for farm laborers to get ‘Pongal Padi' or ‘Pongal Parisu’ (Pongal
Gifts) from their employees. Shopkeepers too greet their employees with bonus
or Pongal gifts on the joyous occasion. Regular service employees in urban
cities also receive Pongal Gift from their employers.
Shopping for Pongal Gifts
Market places are abuzz with activity during the time of Pongal as everyone
indulges in massive gift shopping for all their dear ones. Shopkeepers announce
special schemes and discounts to lure consumers. With the changing times people
have greater Pongal gift options available to them and they take full
opportunity of this. Every year people turn more innovative with their choice
of gifts.
Sending Pongal Gifts Online
Though there is a tradition to visit dear ones and personally greet them with
Pongal Gift but to dear ones staying in different cities and countries people
send Pongal gift by means of courier or online Pongal gift shopping sites. In
recent times, online shopping for Pongal gifts is becoming increasingly popular
as it is a convenient and faster way of sending good wishes.
Pongal Recipes
The best of South Indian dishes are relished during the harvest festival of
Pongal making the occasion a gourmet's delight. To help you participate in
Pongal and zestfully enjoy the festival here are some selected Pongal
Recipes. Try these popular recipes with love and share the dish with family
and friends and have a blast this Pongal!!
How To Make
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
Recipe
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.
Rice Pongal
Ingredients
» Raw Rice -300 gms
» Moong Dal (yellow or green) 100 gms
» Hing powder -Half tsp
» Cummin Seeds- one or two tsp
» Black pepper- 10 to 12
» Cashew nuts-10 no
» Ginger- 1 inch piece
» Turmeric powder- half tsp (optional, if you like the colour)
» Clarified Butter or liquified Ghee- four tbsp
» Curry Leaves- 10 no (optional)
» Salt- to taste
Method
1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch.
2. Transfer the rice and dal to a container and wash three times in fresh water.
3. Add water four times the quantity of rice and dal and add salt.
4. Pressure cook for four whistles.
5. In a kadai dry roast cummin seeds and pepper for 2 minutes and powder
coarsely.
6. Chop the ginger finely and keep aside.
7. Add one table spoon of ghee in the kadai and roast the cashew nuts (halved)
till they turn light brown.
8. Add ginger, powdered cummin seeds, hing powder, turmeric powder and curry
leaves and roast for a minute.
9. Take out the cooked rice and dal mix and mash well using a masher.
10. Add all the prepared ingredients and mix well with remaining ghee.
11. Rice Pongal is ready and can be served with coconut chutney.
Other Pongal
Recipes
Soft Idlis
Ingredients
» 4 Cups (Heaped) - Raw Long Grain Rice
» 1 Cup (Heaped) And 1/2 Cup - Split Urud Dhal (Even The Split White Variety
Serves The Purpose)
» Salt To Taste.
Method
You measure the raw rice(long grain rice) into a vessel. Do not add water to
this rice. Take the pressure cooker and pour 2 cups of water into the pressure
cooker. Now Keep the vessel containing the measured rice in the pressure
cooker. Close the pressure cooker with the lid. Wait till the steady steam
starts coming. Put the weight. When the first whistle comes simmer the electric
or gas stove. Allow it to be like that for 5 mints. Then switch off the stove.
Allow the pressure to subside on its own. Then add fairly hot water to the rice
and soak it for 4 hours. Just an hour before grinding, wash and soak the urud
dal.
First grind the urud dal in the mixie. Then grind the rice to a fine
consitency. Not too fine as a paste of course. Mix the two and add the required
salt. Mix thoroughly. The final batter should not be too thick or too watery.
Allow the batter to ferment for atleast 12 hours. Then prepare the idli in the
usual manner and really soft idlis will be got.
Paper Dosai
Ingredients
» 1 Cup (Boiled) Rice(Puzhungal Rice)
» 2 Cups Raw Rice(Pacharisi)
» 3/4 Cup Urad Dal
» A Handful Of Cooked Rice
» 2 Tablespoons Of Aval(Poha)
» 1 Teaspoon Venthayam(Methi Seeds)
» Salt To Taste
Method
Wash all the ingredients except the cooked rice and salt. Soak them in water
for atleast 5 hours. Add the cooked rice and grind to a smooth paste with the
required amount of water. Add the required salt. Cover and keep aside for at
least 10 hours to ferment.
Then mix the batter thoroughly. Take a laddle full of batter and spread on a
MEDIUM HOT tawa to a thin layer quickly. Rest is the same as you do for any
ordinary dosa. When spreading the batter if by chance you see that some parts
of the spread area of the dosai is thick do not try to respread it to be thin.
This will spoil the crispy nature of the dosai.
Boonda
Ingredients
» Gramflour =1kg
» Onion = 2 (chopped)
» Greenchilles =9
» Bakingsoda =1/4spoon
» Salt to Taste
Method
Take 1 litre ot oil, put it in a kadhai.heat it 10 minutes. Marianate the above
things and keeping with that 5 minutes. Take the marinate Putting it in the
oilone by one.
Pineapple Rasam
Ingredients
» 1 Medium Size Pineapple
» 1/2 Cup Toovar Dal(Sambhar Parippu)
» 1tsp Gram Dal
» 1tsp Black Dal
» 1tsp Pepper
» 2 Dry Red Chillies
» 1/2 Tsp Turmeric Powder
» 1/2tsp Asafoetida
» 1/2tsp Mustard Seeds
» A Sprig Of Curry Leaves
» A Small Bunch Of Coriander Leaves
» Salt To Taste.
Method
Cook the toovar dal in enough water. Peel pineapple and squeeze out 6 cups of
juice adding water if necessary. Fry the gram dal,black dal,pepper red
chilli,asafoetida in a tsp of oil and grind to a paste. Mix the paste in a cup
of water and add to it turmeric powder & salt.pour the mixture in the
pineapple juice and pour this juice into the cooked dal. Add chopped curry
leaves & coriander leaves.cook for 10-15 minutes. Fry mustard in a tsp of
oil till they splutter and pour it into the rasam.
Rajma Curry
Ingredients
» 1 can red kidney Beans.
» 1 large Tommato.
» 2 medium sized Carrots.
» 1 Capsicum.
» 1 large Onion.
Method
Cut carrots and tomatoes and boil for a few minutes till the raw smell
disappears.Grate it to a fine paste in the blender. Cut onions and capsicum
into fine pieces and fry them in a little oil till the onion turns golden
brown.Add the tomato-carrot paste to this. Add 1 tsp chilli powder, 1 tsp garam
masala powder, salt to taste.
Pour some water in the mixture so that the gravy is not too thick.When the
gravy begins to boil, add the boiled rajma and simmer for a few minutes till
the rajma mixes well with the gravy. Serve with chapathis or rice.
Bread Idli
Ingredients
» 1 Cup Fresh Bread Crumbs
» 1/3 Cup Rava
» 1 Cup Slightly Sour Curd (Plain Yogurt)
» 1 Table Spoon Of Broken Cashewnuts.
» 1 Teaspoon Mustard Seeds
» 1 Tablespoons Urud Dhal
» 1 Teaspoon Chopped Green Chillies
» 1/2 Teaspoon Chopped Ginger
» A Handful Of Cut Coriander Leaves And Curry Leveas.
» 1/4 Cup Of Mixture Of Boiled Vegetables Like Peas, Carrots.
» Salt To Taste.
» Oil To Fry
Method
Mix together bread crumbs, rava, curd, cashewnuts, green chillies, ginger,
coriander leaves and curry leaves, the boiled vegetable and salt. Heat the oil
and add the mustard seeds and urud dhal. When the dhal turns brown add this to
the above mixture. Blend well. Crease the idli thattu and steam till well set.
It is tastier when eaten hot with any Spicy Chutney.
Milk Payasam
Ingredients
» 1 litre of Milk.
» 1/4 cup of raw Rice.
» 1 cup Sugar.
» 1/2 tsp powdered Cardomom.
» Some Cashewnuts.
» & Ghee.
Method
Heat one litre of milk and when it boils and starts to rise add raw rice.Keep
in low heat with constant stirring until the quantity reduces to one-half.Then
add sugar and powdered cardomom.Roast cashewnuts and raisins in ghee and add it
to the payasam.
Rice and Green Gram Dhal Pongal Recipe
Ingredients
1 cup Rice
1/4 cup Green Gram Dhal
1 tsp Jeera
1 tsp Pepper (crushed)
1/2 tsp Ginger (minced)
1/2 tsp Green Chilly (minced)
1 tsp Cashew (broken into small pieces)
2 tbs Ghee
1tbs Refined Oil
1/2 tsp Turmeric
3 tbs Coconut (grated)
Salt to taste
Method
1. Roast the green gram dhal until light brown in colour. Keep aside.
2. Heat the pan (cooker). Add ghee and oil.
3. Add cashew. Fry a little and add ginger.
4. Keep frying and add green chilly.
5. Now add crushed pepper and jeera. Fry and add curry leaves.
6. Add turmeric and sauté.
7. Add enough water. Let it boil.
8. Then add salt, rice, daal and coconut.
9. Cook it for 2 whistles.
10. Serve hot.
Pongal Greetings
·
"Warm thoughts reach out, to all those who are held dear,
as the auspicious festival that marks the beginning of the harvest season,
draws near. As the festival of Pongal is here, hoping it ushers in good days,
that are filled with happiness and cheer, and the fervor it symbolizes, stays
with you throughout the year. With best wishes."
·
"As you celebrate the festival of Pongal,
with a lot of fervor and cheer, this warm greeting comes your way, with a world
of good wishes for every joy and happiness."
·
"Hope this festival marks the beginning of a
harvest season, that is happy and cheerful and one which brings with it good
luck and prosperity for always. Greetings on Pongal"
·
"Sending your way, warm greetings on the auspicious
occasion of Pongal and wishing you life's best now and in all the days to come.
As you joyfully celebrate the festival of Pongal and welcome the harvest
season, this greeting is being sent your way, to wish you everything, that the
occasion is meant to bring. Have a happy Pongal"
·
"Wishing that this festival is one, which
brings good luck and prosperity and hoping that it is joyous, and fills your
days ahead with happiness. Have a wonderful Pongal."
·
"Wishing you a prosperous and joy, to last
forever. Hope this special day marks, the start of a harvest season, that a
happy and successful in every way and brings with it prosperity, good luck and
moments to cherish."
·
"Pongal is here, an occasion that marks joy
and cheer, and brings along everything that's best. May the festival of the
harvest season, be one that brings along with it, all that's best and
everything you're so deserving of. Have a memorable Pongal."
Pongal Wishes
Pongal wishes are exchanged between family and friends, and there are
celebrations within the family. As one stand on the threshold of the harvest
season, everyone exchange Pongal wishes, hoping that it brings the harbinger of
good luck, good fortune and good cheer. People wish each other good times and
happiness, peace and prosperity and a whole lot more in life. People wish each
other with words like "Pongalo Pongal" and "Pongum Mangalam
Engum Thanguga" in Tamil. Tamils wish each other to start the New year
with mutual respect, mutual understanding, mutual trust and sincere
cooperation.
There is no age, sex and language bar for this festival. Though the traditional
way of wishing people on the festival of Pongal is to visit personally. But due
to increase in distance and lack of time due to busy lifestyle, people have
taken the help of the Internet. One can easily send an e-greeting card, free of
cost. Further, these card can be personalized as one can splash a few colors or
paint a theme, and give an appropriate and attractive Pongal greeting with it.
Throughout the four days of Pongal there is exchange of sweets and presents
between family, friends, neighbors, employers and employees, as a symbol of
unity and tradition that is passed down to new generations. As part of age-old
belief and in the hope that the month of `Thai' will usher in good fortunes,
Tamils go agog with joy. With accompanying music to add to the mood, they knock
at every door and receive gifts and sumptuous meal.
The farm laborers too get rewards and gifts from their masters, called `Pongal
Padi' or `Pongal Parisu' (the Pongal gift). In the villages, shopkeepers give
gifts or a bonus to their employees to show their gratitude for the hard work
they have done through out the year.
In urban areas, all regular service goers are paid this `Pongal Padi'.
Enjoy the Festival
ganesh...............,
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