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.
Pongal, a harvest festival, is celebrated here to thank the Sun God. Sun is regarded as the creator and sustainer of life on earth, and worshipping the Sun is an age-old practice still followed in India. We could find several hymns praising the Sun god in our scriptures and also several temples enshrining the Sun god (Surya) as the primary deity across India. Suryanaar temple is one of the Sun temples in south India (Kumbakonam, Tamilnadu) where wheat pongal is offered to the supreme deity, Sun God. So we can also prepare wheat pongal instead of rice pongal and offer to Sun God on this Pongal festival.
Anjarisi pongal, a rice dish made using 5 varieties of rice, is a traditional pongal served in sumptuous Chettinad wedding feasts. They usually prepare anjarisi pongal or anjarisi payasam using black kavuni arisi, varagu arisi (kodo millet), rava (sooji), javvarisi (sago) and raw rice. But I tried using indigenous rice varieties well known for their nutritive values especially for low-GI property like white kavuni arisi, varagu arisi, moongil arisi (bamboo rice), mappillai samba arisi (red rice), and kaikuthal arisi (hand-pounded rice) for making delicious and nutritious pongal.
Pongal is the harvest festival celebrated in Tamilnadu by worshiping Sun & earth to express our gratitude for the entire year’s harvests. On this day we still follow the traditional method of cooking rice in brass, stainless steel or earthen pots. We decorate the Pongal Paanai (pot) with kolam drawn using rice flour & turmeric powder and tie the ginger or turmeric sprouts around its neck. Pongal means boiling over, it signifies prosperity & abundance, and hence it is considered auspicious to have boiled over while cooking pongal. We use Pongal paanai rather than electric cooker or pressure cooker as spilling over happens only when cooking pongal in pot.
Kadamba sambar is a traditional flavorful South Indian curry prepared with assorted (kadambam) vegetables & tubers usually served with rice. It is popularly known as idi sambar (meaning pounded sambar) in Tirunelveli & Kanyakumari regions, as the spice powder was earlier prepared by pounding in a large stone mortar (ural) using a 3-feet long metal-tipped wooden pestle (ulakkai).
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.
A wedding feast or a festive feast in our family is incomplete without aviyal. Aviyal is a medley of native vegetables & tubers cooked in coconut gravy. Traditional Indian recipes like kummiyanam, adai, avial, panchamirtham, etc. use assorted grains, pulses, vegetables, or fruits. But nowadays we could find the nutritionists recommending us to include a medley of vegetables, pulses, grains, or fruits in our diet regularly as it prevents vitamin & mineral deficiency. Hence it is a good practice to prepare such foods often and serve them particularly to growing children and old people.