Pongal / Sankranthi Special

The festival of harvest and joy, called Pongal in Tamilnadu and Andhra Pradesh, Sankranti in Karnataka and Maharashtra, Sankrant in Gujarat, Sakarat in Madhya Pradesh, Lohiri in Punjab that marks the departure of winter, Khichiri in Uttar Pradesh and Bihu in Assam is celebrated in mid-January. In Kerala, it marks the end of the Anushtahan for Lord Ayyappa devotees. It is the time when uttarayan sets in implying the beginning of sun's journey towards north.

In Andhra Pradesh, Tamilnadu and Karnataka the festival is devoted to the sun god and a special neivedyam “Sakkarai Pongal” is offered to the god. It is spread over three days and houses are cleaned and decorated with colourful rangolis.

For rangoli designs, check here

In Tamilnadu, the festival is spread over three days known as Bogi, Surya Pongal and Kannu pongal. A bon fire is lit on the first day to chase away all evils from the house. On the day of Surya Pongal, the “PongaPanai” is decorated with turmeric, ginger, sugarcane, banana and coconut. Milk is boiled in it and when it is on the verge of spilling everyone celebrate it by chanting “Pongal o pongal”. Then sakkarai pongal is prepared in that pot and offered to the sun god. On the third day, various mixed rice varieties are prepared and special prayers done for long life of brothers. Jallikaatu is a popular bull festival in rural areas of Tamilnadu where money is tied to horn of bulls and the villagers try to catch hold the bull and thus the money.

Check out the recipes to make

Sakkarai Pongal

Ven Pongal

Ullundu Vadai

Medhu Vadai


Mixed Rice varieties

Lemon Rice

Tomato Rice

Puliyogare

In Karnataka, a special mix of roasted groundnuts, roasted dal, jaggery pieces, fried sesame seeds, dry coconut pieces is made and distributed among friends and relatives. Also sweet pongal is prepared. Everyone is greeted with the words “Ellu bella thindu, olle maathadu”(thanks Asha for the correction) implying eat these sesame seeds with jaggery and speak nice words.

Here is the picture of that mixture with the recipe

Ingredients (Translation)

Groundnuts
Roasted dal
Dry coconut cut into small cubes
Jaggery cut into small cubes
White sesame seeds

Roast the groundnuts and remove the skin. Roast the white sesame seeds till it starts changing colour. Mix all of them.

In Maharashtra, sesame seeds ladoos are prepared with sugar as well as jaggery and distributed among friends. Everyone greets each other with the words ‘til-gul ghya, goad goad bola” implying have these til ladoos and speak sweet words.

Ingredients for til ladoos (Translation)

1 cup white sesame seeds
½ cup jaggery
Little grated dry coconut
Some roasted groundnuts
½ tsp cardamom powder

Roast sesame seeds for some time till colour starts changing. Remove skin of the roasted groundnuts and break them into smaller pieces.

Heat jaggery with little water. When jaggery melts and you get a sticky consistency, switch off the gas and add the other ingredients and mix well. Grease hands with a bit ghee and make small balls of the mixture.

Kite flying is a part of Sankranti in Gujarat and the skies are full of kites of various shapes, colours and sizes during this period. All families gather in the terrace and fly kites, competing with each other. Kites with lights in the night are a must see view. Chikkis rule at this time of the year. Chikkis made of jaggery and sesame seeds or groundnut or dryfruits are made for the occasion.

Check out the sugar version of dry fruits chikki here
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To make chikkis with jaggery, check out the version of Nupur from One Hot Stove blog.

In Punjab, a bonfire is lit on eve of Sankrant and all friends, relatives come together to dance and enjoy the festival. They offer til, peanuts and beaten rice sweets and puffed rice to the bonfire.

Uttar Pradesh celebrates the festival by taking a ritual bath and donating khichiri which is made of rice and lentils.

In Kerala, the makara jyoti or celestial light is visible on the Sabari mala hill shrine on this day and is considered to be very auspicious.


Happy Sankranti in advance to all.

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