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Pongal celebrated through the first four days of the
Tamil Month of Thai (Mid January to Mid February), is a popular harvest
festival in Tamil Nadu. The word Pongal, which literally means 'boiling
over', refers to rice cooked in milk and jaggery. Pongal is prepared in
new big earthen pots called 'Pongal Panai' in the open and allowed to
boil over signifying prosperity and bountifulness of crops. It is a festival
honouring and giving thanks to the gods - especially the Sun God and Indra,
the lord of the rains and the cattle for the plentiful paddy crops in
the field during the mild winter months in South India. Two varieties
of Pongal- the salty one known as 'ven pongal' and the sweet one known
as 'Sarkkarai pongal' are prepared on the second day.
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