Pongal is the harvest festival of Tamil Nadu. The enthusiasm and zeal of Tamils comes alive during the four-day festival. Pongal literally means "boiling." This festival is the most important event of the year for Tamils.
The festival consists of four days Bhog-Pongal, Surya Pongal,, Mattu Pongal, and Kanyapongal. The first day is called Pongal Bhog day starts with a bath oil (sesame) TIL. In the evening a huge bonfire of old clothes, files, mats and carpets are made. The day is devoted to the Rain God, Indran (Bhog). The legends say that day that Krishna lifted the mountain on his little finger Gobardhan.
Surya Pongal, the second day dedicated to Surya (sun). Women cook Pongal, which is rice cooked in milk and palm sugar and offer it in the sun on that day.
The third day is dedicated to honor and worship of the cattle (Mattu) and is called Mattu Pongal. Cattle are decorated with turmeric and kumkum on his horns and small bells and flowers are hung around the neck. Then marched through the streets and eat Pongal, which is then offered to local deities.
The last day, which is Kanya-colored balls Pongal Pongal offered the birds. In several places in Andhra Pradesh and Tamil Nadu, Jallikatu (which is a kind of bullfight) is considered. Unarmed villagers try to grab the tied bundles of the wild bulls horns. Bullock cart races and cock fights to be part of this event. Andhra Pradesh, the meals at night just repaired products are specialty. All the houses show their collection of dolls for three days.
ARISELU RECIPE
Make Indian ariselu by making balls of rice flour and jaggery syrup coated with sesame and deep fried. Learn how to make ariselu.
Ingredients:
1 kg rice
3/4 kg jaggery(gur) (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry
How to make ariselu:
Wash rice and soak it in water for10 hours.
Remove water and let it dry on a piece of cloth.
In a blender make thin powder and sieve it.
To make the syrup add jaggery to the boiled water and heat.
Let it thick.
Add the fine powder of rice to it and stir continuously.
Avoid lumps.
Cool it and make balls.
Dab these balls with sesame seeds and fry it at low heat in a frying pan.
When it comes deep brown sieve it.
Cool and serve.
The festival consists of four days Bhog-Pongal, Surya Pongal,, Mattu Pongal, and Kanyapongal. The first day is called Pongal Bhog day starts with a bath oil (sesame) TIL. In the evening a huge bonfire of old clothes, files, mats and carpets are made. The day is devoted to the Rain God, Indran (Bhog). The legends say that day that Krishna lifted the mountain on his little finger Gobardhan.
Surya Pongal, the second day dedicated to Surya (sun). Women cook Pongal, which is rice cooked in milk and palm sugar and offer it in the sun on that day.
The third day is dedicated to honor and worship of the cattle (Mattu) and is called Mattu Pongal. Cattle are decorated with turmeric and kumkum on his horns and small bells and flowers are hung around the neck. Then marched through the streets and eat Pongal, which is then offered to local deities.
The last day, which is Kanya-colored balls Pongal Pongal offered the birds. In several places in Andhra Pradesh and Tamil Nadu, Jallikatu (which is a kind of bullfight) is considered. Unarmed villagers try to grab the tied bundles of the wild bulls horns. Bullock cart races and cock fights to be part of this event. Andhra Pradesh, the meals at night just repaired products are specialty. All the houses show their collection of dolls for three days.
ARISELU RECIPE
Make Indian ariselu by making balls of rice flour and jaggery syrup coated with sesame and deep fried. Learn how to make ariselu.
Ingredients:
1 kg rice
3/4 kg jaggery(gur) (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry
How to make ariselu:
Wash rice and soak it in water for10 hours.
Remove water and let it dry on a piece of cloth.
In a blender make thin powder and sieve it.
To make the syrup add jaggery to the boiled water and heat.
Let it thick.
Add the fine powder of rice to it and stir continuously.
Avoid lumps.
Cool it and make balls.
Dab these balls with sesame seeds and fry it at low heat in a frying pan.
When it comes deep brown sieve it.
Cool and serve.
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