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Pongal is one of the most traditional festivals of South India. This Harvest festival has still not lost its original flavour in rural areas where it continues to be celebrated with the same gusto and enthusiasm as it was in the past. Basically, Pongal is a time to discard the old and welcome the new. The festival is celebrated for a period of four days ' Bhogi Pongal, Surya Pongal, Mattu Pongal and Kaanum Pongal.

The Bhogi Pongal is dedicated to the deity for clouds and rains, Lord Indra. He is invoked with prayers and offerings by the whole family so that a plentiful harvest is ensured. It is also the beginning of a new year in Kerala. As a tradition, a bonfire of all old and useless things like used brooms is made This is the way the new year with its promises of plenty and prosperity is welcomed. All houses undergo a thorough spring cleaning and are kept in readiness to herald the new year.

The second day is celebrated as Surya Pongal, and as its name implies, is dedicated to the Sun God. All the barns and granaries are filled to overflowing on this day. A wooden plank is decorated with a kolam of the sun with its rays clearly marked. In Tamil Nadu, this day marks the birth of a new and auspicious month of Thai, a month that heralds the onset of the wedding season. Pots decorated with artistic designs are kept on the fire filled with rice and milk which is allowed top boil over, signifying plenty and even excess of prosperity. With the rice thus cooked, a special dish called Sarkarai Pongal is made with the addition of jaggery which is then offered to the Lord as a thanksgiving for the plentiful harvest of the season.

Mattu Pongal marks the third day of the celebrations. It is a day dedicated to cattle who have contributed their mite to the prosperity of farmers and cowherds. The cattle are decorated, their horns painted in vivid colours, fed with Pongal and sweetmeats, and then they are taken round the town. In cities, this day is celebrated as Kanu Pongal ' and on this day, sisters offer coloured rice to the birds and pray for the welfare of their brothers.

The fourth and last day is the Kaanum Pongal. On this day, people dress up in new, bright and colourful clothes and visit their near and dear ones. The day is also one for relaxation with the family and one can see hordes of people on the roads generally having a great time enjoying at the beach or in the movies.
Festivals mean food. And for Pongal, there are a variety of special dishes to be savoured.

1. Sarkarai Pongal

Method - 1

A typical sweet dish associated with Pongal.

Ingredients

Ghee- 200 gms
Jaggery- 350 gms
Raw rice- 200 gms
Moong Dal- 25 gms
Grated coconut 50 gms
Raisins - a handful
Cashew nuts- a handful
Cardamoms- 2-3

Fry the raisins and cashew nuts in ghee. Keep aside. Then melt the jaggery. For this, heat about 100 ml of water. Add the jaggery. Allow the jaggery to melt. It should form a thick syrup. Then half cook the rice and moong dal. Discard excess water. Now, add the half-cooked rice, moong dal and grated coconut into the jaggery mixture. Stir well. Add the fried raisins and roasted cashew nuts. Cook for a further 7-8 minutes. Before serving add the cardamoms.

This should serve about 4.

2. Vermicelli payasam

Another typical dish associated with Pongal.

Ingredients

1-cup fine sev (vermicelli)
4-5 cups milk
6 tbsp. sugar
¼ tsp. powdered cardamoms
Almonds and raisins to garnish
Pinch of saffron (roast and powder)
1 tbsp. chopped nuts

Method

Boil vermicelli in water and strain. Boil milk and mix in sugar. Add boiled vermicelli to milk and boil for 10 minutes. Add saffron and cardamom. Cool and garnish with chopped nuts. Serve as a dessert, either hot or cold in individual cups.