Intheyear2012,Pongalfestivalstartson14thJanuaryandendson17thJanuary.PongalismainlycelebratedinKarnatakaandTamilNadu.Pongalisafestivalwhichsignifiesprosperityandwealth.ReadontofindthemeaningandsignificanceofPongal,PongalritualsandPongalrecipesrighthere.PongalisaharvestfestivaloffourdayscelebratedinTamilNadu,asouthernstateofIndia.ItisoneofthemostimportantpopularHindufestivals.ItisbasicallyafestivalofthanksgivingtonaturewhichderivesitsnamefromtheTamilwordmeaning"toboil".Pongalfallsinthemonthof"Thai"asperTamilcalendarwhichisnormallyduringthecalendarmonthsofJanuaryorFebruary.Duringthistimeoftheyearrice,cereals,sugar-cane,andturmericareharvested.InthisarticleMeaningandSignificanceofPongalFestivalPongalRitualsPongalRecipesVennPongalMethodofPreparationSarkaraipongalMethodofPreparationMeaningandSignificanceofPongalFestivalPongalorThaiPongalwhichisalsoreferredtoasMakaraSankaranthiiscelebratedonthefirstdayofThaiwhentheSunenterstheMakaraRashi(Capricornus).Thismarkstheendofwinterseasonandtheonsetofspringthroughoutthenorthernhemisphere.ThisauspiciousperiodisknownasUttarayanPunyakalam.LegendhasitthattheDevaswakeupafterasix-monthlongslumberduringthisperiod.ItisalsobelievedthatthoseleaveforheavenlyabodeduringUttarayanaattainsalvation.Infact,thegreatwarriorBheeshmaisbelievedtohavewaitedforthedawnofUttarayanabeforehegaveuphislife.Theendofharvestseasonisobservedasafour-dayfestivalthatwillbeginintheyear2012onJanuary14thandlasttillJanuary17th.Pongaliscelebratedwithgreatpompandshow.Peoplecleananddecoratetheirhouseswithflowersand"Kolam"andbuynewclothestowear.Farmersbringnewlyharvestedricehomeandfeedtheircattlearicedish"Pongal"fromwherethefestivalderivesitsname.PongalRitualsFirstdayofPongalalsoknownasBhogiPongalisdedicatedtorainGod-Indra.Onthisdaypeoplewakeupearlyinthemorningtocleantheirhomesanddecorateit.PeoplewearnewclothesandofferflowerstotheLordVinayakamadefromcowdungorturmericandlighttraditionallamps.TheseconddayofPongalfestivalreferredtoasSuryaPongalisdevotedtoSunGodorSurya.AspecialPongaldishmadeofrice,milkandjaggeryispreparedandofferedtoLordGaneshafirst.Thereafteritisfedtocowsandthenitisdistributedas"Prasad".ThethirddayofPongalfestivalisMattuPongalisdedicatedtocattleandotheranimals.OnthisdaypeopleworshipGoddessParvatiandherson,theelephant-headedLordGanesha.Cattle-anindispensablepartofafarmersfamily-arebathedanddecorated,thenparadedthroughthevillage.Theparadeisoftenfollowedbycattleraces,andinsomeinstances,bullfights.DuringbullfightsknownasJallikattu-bagsfullofmoneyaretiedtothehornsofbulls,andyoungmenendeavortowrestlewiththebullstogetthebagsoffandwinthemoney.ThefourthandthefinaldayofthePongalfestivalistraditionallyknownasKannumPongal.Onthisdaypeopleofferriceballsknownas"KannumPudi"ofdifferentcolorsonbananaleavestobirds.Sistersprayforthewellbeingoftheirbrothersandoffer"KannumPudi"onbananaleavestosparrowandcrows.Onthisdaypeoplerestandvisittheirfamilyandfriends.Entertainmentprogramsintheformoffolkdanceperformancesandmusicconcertsarealsoheldintheevening.PongalRecipesTohelpyouparticipateinPongalfestivalandenjoyitcompletelyherearerecipesofthetwomostpopularvarietiesofPongal.1.VennPongalIngredientsRawRice1anda1/2cupMoongdal1/2cupBlackPeppercorns1teaspoonCuminseeds1teaspoonGhee2tablespoonFinelychoppedginger1/2teaspoonCashewnuts5nosCurryLeaves8to10Salt3/4teaspoonMethodofPreparation-WashthericeandMoongDaltogether.Add5cupswaterandpressurecookforaround8minutes.Inthemeantime,coarselygrindthepepperandcuminseeds.Chopthecashewinpiecesandfryinalittlegheetillgolden.AfterthepressureisreleasedmashthericeandDalwithawoodenspoon.Addpepper,cuminpowder,cashew,ginger,curryleaves,saltandremaininggheetothericeandmixwell.Servehotwithlove2.SarkaraipongalIngredientsRice3/4cupMoongdal1/4cupJaggery1and1/2cupsGhee2tablespoonsCardamom2nos(powdered).Cashewnuts6piecesRaisins10MethodofPreparation-Washandcookthericeanddalwithenoughwaterinapressurecooker.Gratethejaggery,add1/2cupwaterandcookinamediumflame.Oncethejaggerymeltsstraintoremoveimpuritiesifany.Heatthesyrupagaininmediumflameandkeepstirringcontinuouslytillthesyrupformsathreadwhendropped.Mashthecookedriceaddingtheghee.Addthemashedricetothesyrupandmixwellonalowflame.Cookonalowflamestirringwelltoblendthepongalfor3minutes.Addcardamomandgarnishwithroastedcashewandraisins.
In the year 2012, Pongal festival starts on 14th January and ends on 17th January. Pongal is mainly celebrated in Karnataka and Tamil Nadu. Pongal is a festival which signifies prosperity and wealth. Read on to find the meaning and significance of Pongal, Pongal rituals and Pongal recipes right here.Pongal is a harvest festival of four days celebrated in Tamil Nadu, a southern state of India. It is one of the most important popular Hindu festivals. It is basically a festival of thanksgiving to nature which derives its name from the Tamil word meaning "to boil".
Pongal falls in the month of "Thai" as per Tamil calendar which is normally during the calendar months of January or February. During this time of the year rice, cereals, sugar-cane, and turmeric are harvested.
Meaning and Significance of Pongal Festival
Pongal or Thai Pongal which is also referred to as
Makara Sankaranthi is celebrated on the first day of Thai when the Sun enters the
Makara Rashi (Capricornus). This marks the end of winter season and the onset of spring throughout the northern hemisphere. This auspicious period is known as Uttarayan Punyakalam. Legend has it that the Devas wake up after a six-month long slumber during this period. It is also believed that those leave for heavenly abode during Uttarayana attain salvation. In fact, the great warrior Bheeshma is believed to have waited for the dawn of Uttarayana before he gave up his life.
The end of harvest season is observed as a four-day
festival that will begin in the year 2012 on January 14th and last till January 17th. Pongal is celebrated with great pomp and show. People clean and decorate their houses with flowers and "Kolam" and buy new clothes to wear. Farmers bring newly harvested rice home and feed their cattle a rice dish "Pongal" from where the festival derives its name.
Pongal Rituals
First day of Pongal also known as Bhogi Pongal is dedicated to rain
God-Indra. On this day people wake up early in the morning to clean their homes and decorate it. People wear new clothes and offer flowers to the Lord Vinayaka made from cow dung or turmeric and light traditional lamps.
The second day of Pongal festival referred to as Surya Pongal is devoted to Sun God or Surya. A special Pongal dish made of rice, milk and jaggery is prepared and offered to Lord Ganesha first. Thereafter it is fed to cows and then it is distributed as "Prasad".
The third day of Pongal festival is Mattu Pongal is dedicated to cattle and other animals. On this day people worship Goddess Parvati and her son, the elephant-headed Lord Ganesha. Cattle- an indispensable part of a farmer's family- are bathed and decorated, then paraded through the village. The parade is often followed by cattle races, and in some instances, bullfights. During bullfights known as 'Jallikattu'- bags full of money are tied to the horns of bulls, and young men endeavor to wrestle with the bulls to get the bags off and win the money.
The fourth and the final day of the Pongal festival is traditionally known as Kannum Pongal. On this day people offer rice balls known as "Kannum Pudi" of different colors on banana leaves to birds. Sisters pray for the well being of their brothers and offer "Kannum Pudi" on banana leaves to sparrow and crows. On this day people rest and visit their family and friends. Entertainment programs in the form of folk dance performances and music concerts are also held in the evening.
Pongal Recipes
To help you participate in Pongal festival and enjoy it completely here are recipes of the two most popular varieties of Pongal.
1. Venn Pongal
IngredientsRaw Rice 1 and a 1/2 cup
Moong dal 1/2 cup
Black Peppercorns 1teaspoon
Cumin seeds1 teaspoon
Ghee 2 tablespoon
Finely chopped ginger 1/2 teaspoon
Cashew nuts 5nos
Curry Leaves 8 to 10
Salt 3/4 teaspoon
Method of Preparation - Wash the rice and Moong Dal together. Add 5 cups water and pressure cook for around 8 minutes. In the meantime, coarsely grind the pepper and cumin seeds. Chop the cashew in pieces and fry in a little ghee till golden. After the pressure is released mash the rice and Dal with a wooden spoon. Add pepper, cumin powder, cashew, ginger, curry leaves, salt and remaining ghee to the rice and mix well. Serve hot with love
2. Sarkaraipongal
IngredientsRice 3/4 cup
Moongdal 1/4 cup
Jaggery 1 and 1/2 cups
Ghee 2 tablespoons
Cardamom 2 nos (powdered).
Cashew nuts 6 pieces
Raisins10
Method of Preparation - Wash and cook the rice and dal with enough water in a pressure cooker. Grate the jaggery, add 1/2 cup water and cook in a medium flame. Once the jaggery melts strain to remove impurities if any. Heat the syrup again in medium flame and keep stirring continuously till the syrup forms a thread when dropped. Mash the cooked rice adding the ghee. Add the mashed rice to the syrup and mix well on a low flame. Cook on a low flame stirring well to blend the pongal for 3 minutes. Add cardamom and garnish with roasted cashew and raisins.
