Pongal festival short essay in english

Pongal

If you are searching for the details of all about Pongal, you have landed in a right place. This Pongal festival short essay in english will provide you details.

Do you want to know about,

“pongal festival short essay in English”

“How to Prepare Pongal”?

“Pongal Recipes”

“Pongal Side dishes” or

“Pongal Festival”,

Then you are in right Place, This post is for you. The term Pongal is used in India, and it means “overwhelming” in the Tamil language. I have provided the full details of Pongal to make you understand details about the word “Pongal”.

Before diving into the topic, first, we need to know about the term “Pongal”.

The Term “Pongal” is used in India, and it denotes two major different things. One is

  1. Pongal Festival – Tamil festival in India.
  2. Pongal Dish – Type of dish Prepared in India.

We shall discuss both here, first, we take Pongal Festival,

Pongal Festival:

it is one of the most important and popular Hindu religion traditional festivals. It is a four-day long festival celebrated in Tamil Nadu state, India.

And it is celebrated as Makar Sankranti and Uttarayan in other regions of India. It is celebrated by Tamil people all over the world.

The origins of the Pongal festival may date to more than 1000 years ago. Historical evidence suggests the celebration of the Puthiyeedu during the Chola empire days.

Puthiyeedu is believed to represent the first harvest of the year. Tamil people refer to Pongal as “Tamizhar Thirunaal,” the festival of Tamil’s.

“Pongal” in the Tamil language means “overflowing” which signifies abundance and prosperity. The purpose of Pongal festival is thanksgiving to nature,

They workship sun as a god and devote their thanks for helping them to harvest.

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 When is Pongal festival celebrated?

Its celebrated during the month of January. In Tamil calendar, its celebrated on “Thai” month, hence its known as “Thai Pongal”. During this month they harvest Rice, Sugarcane, and turmeric to gather during their worship.

Popular quote of Pongal is ‘Thai pirandhaal vazhi pirakkum’, which means their problems will be solved while the birth of “Thai” month. Thai is the tenth month of the Tamil calendar.

  The First Day of Pongal: Bhogi festival

What is Pongal

The First day is celebrated as “Bhogi Pongal”, the festival to honor the Lord Indra, the supreme ruler of clouds who gives us rain.

Homage is paid to Lord Indra for the abundance of harvest, thereby bringing prosperity to the farms and land. During Bhogi, people throw away and burn the old household things and go to buy the new ones.

It signifies the beginning of a new cycle. Peoples dance around the fire, singing songs to praise the god, the spring and the harvest.

The Second Day: Pongal

pongal

The second day is celebrated as “Pongal”, they carry out puja, and worship is performed. During Worship, they boil rice with milk in an earthenware pot.

During the boil, they say the quote “Pongalo Pongal” “Pongalo Pongal”, Which denotes the term “Boil”. Its offered to the sun-god along with sugarcane and turmeric.

All family people wear traditional dress and markings, During worship, the ritual is carried out with turmeric plant tied around the pot in which the rice will be boiled.

The offerings include two sticks of sugarcane, coconut, and bananas in the dish.

The Third Day: Mattu Pongal

 pongal

The third day is celebrated as “Mattu Pongal”, the day of Pongal for cows. Multi-colored beads, tinkling bells, sheaves of corn and flower garlands are tied around the neck of the komatha (cow) and they are worshiped.

They are fed with Pongal and taken to the village centers. The resounding of their bells attract the villagers as the young men race each other’s cattle. The entire atmosphere becomes festive and full of fun and revelry.

The Fourth Day: Kannum Pongal

The Fourth day is celebrated as “Kannum Pongal” the day of enjoyment. During this day, a turmeric leaf is washed and is placed on the ground.

On this leaf, they keep sweet Pongal, Venn Pongal, ordinary rice, red-colored rice, yellow colored rice (They mix turmeric for yellow and Kumkum for Red), betel leaves, betel nuts, two sticks of sugarcane.

In Tamil Nadu, women perform this ritual before bathing in the morning. All the family people assemble in the courtyard.

The rice is placed in the center of the leaf, Arati is performed for all with turmeric water, limestone and rice, and this water is sprinkled on the kolam in front of the house.

 

Note:

Pongal is celebrated as ‘makar Sankranthi’ in the other parts of India, (mainly southern)and all over India with different names.

In Gujarat, it is kite flying festival and is called “Sankranti’, in Punjab it is ‘ Maghi’. In Haryana, Uttar Pradesh, Rajasthan,  it is celebrated colorfully as an invitation to the spring season. It is also celebrated even in Nepal.

The above is the pongal festival short essay in english.

 

 

What is a Pongal Dish?

Pongal is one of the popular rice dish prepared by people around India and Sri Lanka. In India, it is more popular in Southern states – Tamilnadu, Karnataka, Andhra, and Telangana.

The Pongal in the Tamil language denotes Boil. Pongal is prepared by boiling the rice with some spices and other ingredients.

Pongal is the best dish, served for breakfast with Chutney or with sambar. There are totally three varieties of Pongal.

  1. Chakkara Pongal
  2. Venn Pongal
  3. Rava Pongal

Let us see, How to Prepare Chakkara Pongal?

Chakkara Pongal :

Chakkara Pongal is also known as sweet Pongal. In this post, I will cover “How to Prepare Sakkara Pongal”. I will make this post as small as that to serve you better but without compromising the quality of Pongal.

“How to Prepare sweet Pongal”?

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Chakkara Pongal Ingredients:

*1 cup is approximate – 200gms.

1. Raw Rice – 1 cup
2. Moong dhal – 1/4 cup
3. Jaggery – 1.5 cups
4. Milk – 2 cups (as required)
5. Water – 2.5 cups
6. Elaichi Powder – 1/4 teaspoon
7. Cashew nuts – 10 nos
8. Raisin (partially dried grape) – 10 nos
9. Ghee – 4 to 5 teaspoons (as required)

Chakkara Pongal recipe :

1. Before preparation, Dry Moong dhal in pan for 5 minutes in sim flame.
2. Mix dhall, rice with milk and water, cook it for 4 whistles (milk is optional, some people don’t like adding milk).
3. Heat Jaggery with water to form a solution and filter it to remove the wastes.
4. Fry cashew nuts and raisin with ghee (fry both separately)
5. Heat Jaggery solution separately for 5 minutes.
6. Stir the Prepared jaggery solution to mix with dhall and rice in sim flame.
7. Add Elachi powder and ghee with Pongal, switch off the flame.
8. Add cashew nuts and raisins with Pongal.

Now your Chakkara Pongal is ready.

 

Ven Pongal:

The other variety of Pongal, next to discuss is Venn Pongal. The main difference between the chakra
Pongal and Venn Pongal is its taste flavor.

The chakra Pongal is sweet flavor whereas Venn Pongal is spicy. Venn Pongal is also known as Ghee Pongal/Milagu Pongal/Khara Pongal.In this post, we shall see “How to Prepare Venn Pongal” ? and Venn Pongal recipe.

“How to Prepare Venn Pongal”? :

Venn pongal

Venn Pongal Ingredients:

*1 cup is approximate – 200gms.

1. Raw Rice – 1 cup
2. Moong dhal – 1 cup
3. water – 2.5 cups
4. Asafoetida Powder- 1 teaspoon
5. Ginger – Cut approx – 2 teaspoon
6. Jeera – 1.5 teaspoon
7. Pepper – 1.5 teaspoon
8. Curry leaves – 10 to 15 leaves
9. Green Chilly – 2 Nos
10.Cashew nuts – 10 nos
11.Ghee – 4 to 5 teaspoons (as required, if you don’t like ghee, add oil instead.)
12.Salt – as required

Venn Pongal recipe :

1. Before preparation, Fry Raw rice, and Moong dhal in pan for 3 minutes in sim flame to get a nice aroma.
2. Mix dhall, rice with water and add salt as required.cook it for 5 whistles.
3. Fry cashew nuts, ginger, jeera, pepper, green chilly and curry leaves with ghee till to form gold color.
4. Add Asafoetida Powder for aroma and switch off the flame.
5. Mix it with cooked rice and moong dhall, and stir well.

Now delicious Venn Pongal is ready. It will be tastier when served hot with Groundnut/Coconut chutney or dhall sambar. It is the Best food for breakfast, especially on weekends.

 

Rava Pongal:

Next variety we are to discuss is Rava Pongal. If you get bored with Venn Pongal, we can take Rava Pongal for a change. Below post shows what are the Ingredients for Rava Pongal and “How to Prepare Rava Pongal”?

“How to Prepare Rava Pongal”? :

Rava Pongal

Rava Pongal Ingredients:

*1 cup is approximate – 200gms.

1. Rava – 2 cup
2. Moong dhal – 1 cup
3. water – 4 cups
5. Ginger – Cut approx – 2 teaspoon
6. Jeera – 1.5 teaspoon
7. Pepper – 1.5 teaspoon
8. Curry leaves – 10 to 15 leaves
9. Green Chilly – 2 Nos
10.Cashew nuts – 10 nos
11.Ghee – 4 to 5 teaspoons (as required) (if you don’t like ghee, add oil instead.)
12.Salt – as required

Rava Pongal recipe :

1. Before preparation, Fry Moong dhal in pan for 3 minutes in sim flame to get a nice aroma.
2. Mix Moong dhall with 2 cups of water(add a quarter teaspoon of turmeric powder) and cook it for 4 whistles.
3. Smash moong dhall well and keep it aside.
4. Fry rava in pan for 2 minutes in sim flame.
5. Add 2 cup of water with smashed moong dhall and add rava. Add salt as required and stir it well.
switch off the flame
6. Fry cashew nuts, ginger, jeera, pepper, green chilly and curry leaves with ghee till to form gold color.
7. Mix it with cooked rava and moong dhall, and stir well.

Now rava Pongal is ready. It will taste best when served hot with groundnut/Coconut chutney or Brinjal gothsu. Also, we can serve it with Mutton chops or Prawn gravy.

 

 

Pongal Side dishes :

When speaking about side dishes for Venn Pongal, chutney is the best combination to taste with it.
When the hot spicy Pongal is combined to eat with chutney for breakfast, it tastes ultimate and makes wonders in your tongue.

If the green chilly, and Salt are added in the proper proportion, the taste will be heaven.

So, Here you will find some of the side dishes recipes to eat with Pongal.

1. Coconut Chutney Recipe – For Venn Pongal

2. Groundnut/Peanut Chutney Recipe – For Venn

3. Brinjal Gothsu – For Rava Pongal

4. Mutton Chops – For Rava

5. Prawn Gravy – For Rava

 

Coconut Chutney:

First, we see “How to prepare Coconut Chutney”?

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Coconut Chutney Ingredients:

Freshly grated coconut – 1 cup

Fried gram – 1/2 cup

Green Chilly – 2 Nos (add as required)

Ginger – cut 2 teaspoon

Curry Leaves – 10 Leaves

oil – 3 teaspoon

channa dhal – 1 teaspoon

Mustard seeds – 1 teaspoon

Coconut Chutney recipe:

1. Take freshly grated coconut in mixer grinder jar,

2. Add fried gram, ginger, curry leaves (5 Nos), green chilly (as required) and salt (as required)

3. Grind it to a coarse paste and add the small amount of water.

4. Pour oil into a pan with sim flame.

5. Add mustard seed, channa dhall, and curry leaves to fry.

6. Mix and stir well with Ground coarse paste.

Now coconut chutney is ready.

Next side dish we are to discuss is Groundnut Chutney, its also known as Peanut chutney.

 

Peanut Chutney :

Peanut should be fried before using it in chutney. Let us see how to make Groundnut Chutney?

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Groundnut Chutney Ingredients:

Peanut/Groundnut Roasted – 1 cup

Dry Red Chilly – 5 Nos (add as required)

Tamarind – Size of small Amla – 1 no.

Curry Leaves – 10 Leaves

oil – 2 teaspoon

channa dhal – 1 teaspoon

Mustard seeds – 1 teaspoon

Groundnut Chutney recipe:

1. Take Roasted peanut in mixer grinder jar,

2. Add Dry red chilly, Tamarind, and salt (as required)

3. Grind it to the coarse paste and add a small amount of water.

4. Pour oil into the pan with sim flame.

5. Add mustard seed, channa dhall, and curry leaves to fry.

6. Mix and stir well with Ground coarse paste.

Now Peanut chutney is ready.

 

Brinjal Gothsu:

Brinjal Gothsu is also one of the tasty side dishes to eat with Venn Pongal and Rava Pongal. We can prepare it with onion or without onion.

“How to prepare Brinjal Gothsu”?

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Brinjal Gothsu Ingredients:

1. Brinjal small size – 4 Nos

2. Coriander seeds – 2 teaspoon

3. Urid Dal – 1/2 teaspoon

4. Channa Dal – 1/2 teaspoon

5. Dry Red Chilly – 5 Nos (add as required)

6. Asafoetida Powder- 1 teaspoon

7. Mustard Seeds – 1 teaspoon

8. Turmeric powder – 1/2 teaspoon

9. Tamarind – Size of small lemon – 1 no

10. sesame Oil – as required

11. Salt – as required

12. Curry Leaves – 10 Nos

Brinjal Gothsu recipe:

1. Fry the cut brinjal with oil for 5 minutes in medium flame, switch off the stove
and keep aside to cool.

2. Squeeze the tamarind with water, filter it and keep aside.

3. Pour oil into the pan with medium flame

4. Add Coriander seeds, channa dal, dry red chilly and fry for 5 minutes. switch off the
flame.

5. Grind it to coarse in a mixer grinder and keep aside.

5. Pour oil into the pan, fry with mustard seeds and curry leaves.

6. Add Asafoetida Powder to form the aroma.

7. Squeeze the fried brinjal and mix it in the pan.

8. Add the tamarind water, turmeric powder, a ground coriander flavor, salt and stir it well.

9. Boil it for 10 minutes and Switch off the pan.

Brinjal Gothsu is ready to eat now. It also best dish to add with rice for lunch.

 

Mutton Chops:

Mutton chops taste best when it is spicier. It is better to add more pepper instead of green chilly for spiciness. It also acts as a medicine for cold.

“How to prepare Mutton Chops”?

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Mutton Chops Ingredients:

1. Mutton – 500 grams

2. Ginger Garlic Paste – 2 teaspoon

3. Onion – cut medium size 3 Nos

4. Pepper seeds – 1 Teaspoon

5. Green Chilly – cut 3 to 5 Nos ( add as required)

6. Yogurt – 1 cup.

7. Coconut pieces fresh – medium size 2 Nos

8. Cardamom – 2 nos (as required)

9. Cloves – 2 nos (as required)

10.Cinnamon – 1/2 inch (as required)

11. Chilly powder – 1 teaspoon

12. Turmeric powder – 1/2 teaspoon

13. Pepper Powder – 1/2 teaspoon

14. Coriander powder – 1 teaspoon

15. Lemon – 1 NOs.

Ghee, oil, and salt – as required.

Before starting to cook, we have to marinate the mutton pieces to taste best.
Marination before 1 hour to cook results nice and tasty food.

How to do Marination for Mutton Chops?

1. Mix Mutton pieces with yogurt.

2. Add ginger garlic paste – 1 teaspoon

2. Add Chilly, Turmeric, Pepper, and coriander powder. Add salt as required.

3. Stir it well and keep aside.

How to Prepare Mutton chops masala?

1. Pour ghee or oil in the pan with sim flame.

2. Add coconut pieces, cut onion, pepper seeds, Cardamom, Cloves, Cinnamon.

3. Fry till to appear golden color, then switch off and keep aside to cool.

4. Mix prepared ingredients in mixer grinder jar and grind it to fine.

Mutton Chops recipe:

1. Pour oil into the cooker pan with sim flame.

2. Add marinated mutton pieces to the pan.

3. Add some water and cook till 4 to 5 whistles, switch off and keep aside.

4. Pour oil into the pan.

5. Add ginger garlic paste – 1 teaspoon, cut onion, cut green chilly (as required) and fry
it till to appear golden color.

6. Add Mutton chops masala, prepared mutton chops to it.

7. Add salt as required and fry for 10 minutes.

8. Add half lemon juice and switch off the flame.

9. Add Coriander leaves and Mint with the preparation.

Now Mutton Chops is ready to serve.

I believe all details about pongal you have got here.

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