Farmers used to invest their time, money and everlasting efforts in their farmlands to grow healthy high-yielding crops and they eagerly look forward to the harvesting season. They regard every harvest as a sign of prosperity as they reap the benefits only at the time of harvesting. So farmers here celebrate the harvest festival, Pongal, for 4 days with fun & fervour. They thank the Sun, earth & also the animals that helped them blessed with abundance by offering pongal to Sun God, and also by treating their cows, bulls & other domestic animals including elephants with sugarcane, banana, sweet pongal, etc.
The year 2020 has made us all stronger physically, emotionally & spiritually and also made us richer by unique experiences. We have learnt many invaluable life lessons that would guide us sail through even the difficult phase of our life. Now I feel it is appropriate to follow our traditional way of celebrating New Year with sumptuous repast of various flavours like sweet, bitter, pungent etc. This tradition encourages us to accept and adapt to every season, every flavour and every change in our life gracefully.
Prasadham (food offerings) served in Hindu temples are generally prepared to please the palates of devotees. But there are some exceptions, it is also served for the sole purpose of cleansing the souls of pilgrims in sacred temples like Puri Jagannath Temple. It is believed that one can attain moksha (salvation from sins/ rebirth) by partaking the prasadam offered in this temple, hence the offerings in here are known as Mahaprasad (supreme offerings). Chhena Poda is one such Mahaprasad prepared in this temple kitchen, the largest in the world.
We celebrate a plethora of festivals continuously between August & November every year. Every festival is celebrated distinctively in various regions across India. It is quite astonishing to find how the cuisine, culture, and customs vary from one region to other. Kosambari is a traditional lentil salad popular in South India (particularly in Andhra, Karnataka and some parts of Tamilnadu) with little variations. This salad is offered to deities in this festive season and also served to guests at the wedding banquets or festive gatherings.
Sweet pongal, popularly known as sakkarai pongal, is one of the most common neivedyam (food offering to deities) prepared not only in temple kitchens but also at our homes. We find sakkarai pongal as one of the most delightful prasadams served almost in all the Hindu temples in South India. So I set this prasadam as the benchmark for my sakkarai pongal, then I tried various methods to perfect the recipe for the same and finally succeeded to my heart’s content.
Aval puttu is a traditional sweet prepared using beaten rice mainly for Chithirai Vishu (Tamil New Year). We usually offer this sweet dish to the deities at home as neivedyam during festivals especially Chithirai Vishu and also serve as prasadam during Navarathri. Beaten rice (rice flakes) is easily digestible, and the gluten in rice is reduced to a large extent when beaten. So we can also serve aval puttu as a light healthy snack on other days.