Many things mark the arrival of Pongal like the rhythmic tune of folk music in the misty morning air, the warmth of sun-kissed fields and homes decked up in vibrant colours. It is a festival that not only celebrates nature’s bounty but also offers a grand culinary delight to the community. The celebration is dedicated to thank the Sun, nature and the array of farm animals that contribute to man’s daily life, adding value to nature’s offerings. The Tamil harvest festival surpasses mere festivities and acts as the stimulant that brings together people, binds tradition and spreads flavoursome aromas of the food.
Pongal celebrations are deeply entwined with food and the culinary prowess involves transforming the simplest ingredients into irresistible and delectable food platters.
Dishes Prepared During This Time:
On the day of the festivities, a sweet Pongal dish is prepared that embodies the essence of the occasion. It is prepared using freshly harvested rice by adding clarified butter, cashews and jaggery. The dish symbolises abundance and prosperity. The preparation of the dish is a celebration in itself as the jaggery-infused organic rice, when cooking, gives out a bubbling sound coupled with an irresistible aroma that fills the air. Families and community members gather together around the cooking pot and the sound of laughter and shared experiences is engulfed in the vicinity. While the sweet delicacy simmers away to its perfect consistency, the ages-old aroma surrounds the environment, further strengthening the familial bond.
As the day progresses, preparations for the savoury ven pongal get underway. It is a hearty delight made using organic ingredients like rice, lentils, cumin, curry leaves, and pepper and exudes richness out of its simple ingredients. People in the community have perfected the art of creating a flavourful symphony from nature’s offerings over the ages. The experience has percolated into generations, through anecdotes, stories and expertise of the older members of the community.
Here are a list of dishes prepared as shared by Ajeet Godara who is the Co-Founder of Natureland Organics:
- Sarkkarai Pongal: a traditional dish made of rice, moong dal, jaggery, and milk
- Ven Pongal: a savoury dish made of rice and moong dal
- Vadai: a popular South Indian fried snack made from lentil paste
- Kambu Koozh: a millet porridge consumed during Pongal
- Pongal Payasam: a sweet pudding made of rice, jaggery, and milk.
Sweets And Savourty Prepared During Pongal:
The journey through Pongal’s festive bites begins with sweet dishes that are emblematic of prosperity and happiness. The Mixed Millet Laddus, a healthier alternative to traditional sweets, are rich in nutrients and flavour, symbolizing the new harvest.
Savory dishes, on the other hand, represent the balance of life. Classic treats like Kai Murukku and Manapaarai Murukku are crunchy and flavourful, showcasing the art of traditional snack-making. The Andhra Murukku and Oma Podi, with their unique taste profiles, add diversity to the platter, just like the diverse experiences of life.
Each item in the Pongal feast, from Coconut & Dal Poli to Kamarkattu, carries with it a story of tradition, a slice of the rich culinary heritage of South India. This festival, celebrated with great enthusiasm, becomes a medium for families to come together, sharing these delightful treats, creating memories that last a lifetime.
Saravanan Mohan who is the CEO of Oorla said, “The link between the festival’s joy and these delights is profound. These dishes are not just food items; they are carriers of culture, a means to connect with our roots, and a way to share happiness with others. The process of preparing, sharing, and enjoying these foods embodies the spirit of Pongal – a celebration of life, nature, and togetherness.”
Other Dishes That Add To The Culinary Splendour:
Talking about this, Raj who is the Head Chef of Dishkeyaon said, “Adding to the culinary splendour are iconic dishes like Avial, a vegetable medley cooked in coconut and yoghourt, symbolising the diverse harvest. Coconut Chutney, a quintessential South Indian condiment, complements the festival spread with its cool, nutty flavour. Masala Vada, crispy lentil fritters, and Pongal’s savoury companion, pairs beautifully with a tangy Tomato Chutney.”
Yet, beyond the delectable flavours, the true magic of Pongal lies in the communal preparation of these dishes. The collaborative effort not only elevates the culinary experience but also reinforces the bonds that make Pongal a festival of shared joy and togetherness. As the flavours of Sakkarai Pongal, Paal Pongal, Ven Pongal, Avial, Coconut Chutney, Masala Vada, and Tomato Chutney mingle on the festive table, they create a symphony that resonates with the richness of South Indian culture, leaving an indelible mark on both the taste buds and the hearts of those partaking in this flavorful odyssey.
A Recipe That You Can Try At Home:
Gul Poli (By Chef Gaurav Lotankar, Area Chef, The Bar Stock exchange and Bar bank)
Ingredients
For Dough
- 1 cup wheat flour
- 1.5 Tbsp Besan
- 1.5 tbsp Refined oil
- 1 pinch salt as per taste
- Water for kneading the dough.
Ingredients For Stuffing
- 1 cup Grated Jaggery
- ¼ cup white sesame seeds
- ¼ cup poppy seeds
- ½ tbsp Besan
- 1 tbsp Dry coconut OR Dedicated coconut
- ½ tsp Cardamom powder
- ½ tsp Nutmeg powder
- Milk as per required.
- 1 tbsp Desi ghee
Method:
- In a bowl add in the flour, salt and oil. Mix it well.
- Using water, make semi soft Dough and keep it aside for 30 to 40 minutes.
Now For Stuffing:
- In the pan on the slow heat, dry roast the sesame seeds. Once the colour changes remove it in the plate.
- Now dry roast the poppy seeds. Same process like sesame seeds.
- Next dry roast the coconut. Once it changes the colour, remove it.
- Let everything cool down completely.
- Add tablespoon of ghee in the pan, add besan and roast it on slow heat until changes golden colour.
- Now mixture of sesame seeds, poppy seeds and coconut add into Grinder and grind it.
- Add this mixture to the jaggery along with besan. And Mix it well like dough structure.
- If stuffing is too dry, add little ( teaspoon) milk.
Now For Making The Final Product Gul Poli:
- Divide the dough and make small balls
- Take 1 ball and roll it around 3 inches
- Apply the little ghee on the rolled dough
- Take 1 Tbsp of Stuffing, keep it in the centre
- Garb the edges and seal it properly
- Now dust it with dry flour and roll this lightly to large size flatbread
- Now on a pan shallow fry this by applying ghee until the golden brown colour
- Remove it and let it cool or drizzle the ghee on the Hot Gul Poli and serve it.
