Pongal is the harvest festival of India which is celebrated by the people of Tamil Nadu. Similarly, people from other states also celebrate the harvest festival, it is just that, the names of the festivals are different but the reason for celebrating the day is same, which is, thanking the Sun God for providing abundant harvest!
In northern states, the harvest festival is called ‘Makar Sankranti’, in Gujarat and Rajasthan, it is called ‘Uttarayana’, in Haryana and Himachal Pradesh, it is called ‘Maghi’ and in Assam, it is called ‘Bhogali Bihu’.
Apart from India, the harvest festival is also celebrated in Nepal, Sri Lanka and Bangladesh.
Pongal celebrations
Just like any other festival, Pongal has its own set of rituals and traditional recipes. The festival is commemorated for four days starting from Bhogi Pongal and ending on Kaanum Pongal. The main day of Pongal falls on the second day, which is known as ‘Thai Pongal’. The word Pongal comes from the Tamil word ‘ponga’, which means ‘overflowing’. Boiling over milk in a clay pot on Pongal is believed to symbolize a happy future. The festival is over 1000 years old and is celebrated to mark the time of the year when the days get longer after winters and the spring season starts! On the first day of Pongal, people burn their old clothes and furniture as it is said that throwing out old things can help you to start a fresh.
Why rice and milk are overflowed?
On the main day of Pongal, people wake up early in the morning and take an oil bath followed by wearing traditional new clothes. Later, they worship the sun and the land for providing plenty of food to everyone. Traditionally, people put rice and milk in a clay pot and put it on the flame on open ground. Then, they watch the rice and milk boil and overflow out of the pot as it is considered as a good sign and a symbol of future prosperity. It is said that overflowing rice and milk on Pongal is a symbol of abundance, prosperity and good luck. When the milk begins to bubble and overflow, people shout by saying “Pongalo Pongal” to mark the lucky occasion. Later, they add dry fruits and jaggery in the pot and make a dessert out of it. It is then served with various types of traditional Pongal dishes on banana leaves as a breakfast.
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