Thai pongal is a Hindu festival to mark the first harvest and is one of the most important festivals celebrated by Tamils.
Thai Pongal is a Tamil famous festival. Thai Pongal is celebrated over four days, usually spanning January 13 to 16. This corresponds to the last day of the Tamil month Maargazhi to the third day of the Tamil month Thai.
Thai Pongal is one of the most important festivals celebrated by Tamil people in the Indian state of Tamil Nadu, the Indian Union Territory of Puducherry, Sri Lanka,[6][7][8] as well as Tamils worldwide, including those in Malaysia, Mauritius, South Africa, USA, Singapore, Canada and UK. Thai Pongal corresponds to Makara Sankranthi, the winter harvest festival celebrated throughout India.
The women wear in Traditional saree. Traditionally, the first harvested rice is mixed in water and milk, with cardamom, jaggery, raisins and cashew nuts added, and the mixture is allowed to boil over. Cooking of pongal is (supposed to be) done in a clay pot in sunlight, usually on a porch, and dedicated to Sooriyan the Sun God. Sadly the snow prevents us doing the exact same thing and we generally have to settle for an ordinary saucepan, but the overall result and enjoyment is the same: gathering of family to eat the sweet rice we all love!
Thai Pongal is a Tamil famous festival. Thai Pongal is celebrated over four days, usually spanning January 13 to 16. This corresponds to the last day of the Tamil month Maargazhi to the third day of the Tamil month Thai.
Thai Pongal is one of the most important festivals celebrated by Tamil people in the Indian state of Tamil Nadu, the Indian Union Territory of Puducherry, Sri Lanka,[6][7][8] as well as Tamils worldwide, including those in Malaysia, Mauritius, South Africa, USA, Singapore, Canada and UK. Thai Pongal corresponds to Makara Sankranthi, the winter harvest festival celebrated throughout India.
The women wear in Traditional saree. Traditionally, the first harvested rice is mixed in water and milk, with cardamom, jaggery, raisins and cashew nuts added, and the mixture is allowed to boil over. Cooking of pongal is (supposed to be) done in a clay pot in sunlight, usually on a porch, and dedicated to Sooriyan the Sun God. Sadly the snow prevents us doing the exact same thing and we generally have to settle for an ordinary saucepan, but the overall result and enjoyment is the same: gathering of family to eat the sweet rice we all love!
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