Bhoogi Celebration

Bhoogi – the Eve of Pongal

Harvest Festival Celebration (13th to 16th January)

Bhoogi is celebrated in the Southern states of India as the first day of the harvest festival of Pongal. It is the day of discarding everything that is old and thus bringing in new fortune and prosperity in their lives.

Bhoogi festival is the first day of Pongal and is celebrated in honor of Lord Indra, “the God of Clouds and Rains”. Lord Indra is worshiped for the abundance of harvest, thereby bringing plenty and prosperity to the land. Thus, this day is also known as Indran. On Bhoogi all people clean out their homes from top to bottom, and collect all unwanted goods. This day is meant for domestic activities and of being together with the family members.

All the houses from the richest to the humblest are thoroughly scrubbed and whitewashed. Homes are cleaned and decorated with “Kolam” – floor designs drawn in the white paste of newly harvested rice with outlines of red mud. Often pumpkin flowers are set into cow-dung balls and placed among the patterns. Fresh harvest of rice, turmeric and sugarcane is brought in from the field as preparation for the following day.

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Puja

A special puja is performed on the first day of Pongal before the cutting of paddy. Farmers worship the sun and the earth by anointing their ploughs and sickles with sandalwood paste. It is with these consecrated tools that the newly-harvested rice is cut.

The Bonfire

Another ritual observed on this day is Bhoogi Mantalu, when useless household articles are thrown into a fire made of wood and cow-dung cakes. Girls dance around the bonfire, singing songs in praise of the gods, the spring and the harvest. The significance of the bonfire, in which is burnt the agricultural wastes and firewood is to keep warm during the last lap of winter.

In Andhra Pradesh / Thelangaana this day is celebrated by girls burning their old clothes and wearing the new ones after an oil massage and bath. Then follows Pongal Panai, a ritual in which new earthenware pots are painted and decorated with turmeric, flowers and mango leaves.

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1. When is Bhoogi celebrated?

Bhoogi falls on the first day of the Pongal celebration. It is celebrated on the last day of the Tamil month of Margazhi. This is celebrated during Makar Sankraanthi during which the sun changes its position from the south to the North hemisphere. According to the English calendar, it falls between January 13-16.

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2. Spiritual significance of Bhoogi

Bhoogi is the day dedicated to Lord Indra—the deity of rain and clouds. Farmers worship Indra to seek his blessings for a good harvest that would bring wealth and prosperity to them. Hence this day is also known as Indran.

3. Other names of Bhoogi

Bhoogi Pandigai
Lohri in Punjab and other parts of North India
Maghi Bihu or Bhoogali Bihu in Assam

4. Rituals of Bhoogi

  • People discard all old things at home on this day marking the beginning of a new era.
  • Houses are cleaned and white-washed on this day and are decorated with marigold flowers, mango leaves and new things.
  • Floral designs called ‘kolam’ with freshly harvested rice flour paste and red markings are made by women of the house as per traditions. Pumpkin flowers are added to these designs as well.
  • Fresh cow dung cakes called ‘gobbemma’ are placed within these designs and earthen lamps are lit over them.
  • Food is cooked with freshly harvested rice, sugarcane and turmeric on this day.
  • Farmers worship their ploughs and other equipments on this day. The instruments are smeared with kumkum and sandalwood paste and offerings are made to the Sun God and Mother Earth before the first paddy is cut on this day.
  • Bhoogi Mantalu is a ritual that is practiced in some areas. Here a bonfire is lit with cow dung cake and wood and all old items and clothes are sacrificed in this fire. All agricultural and household waste like old mats and broom sticks are thrown into the fire.
  • Women of the family chant mantra and sing songs of praise of the Gods while taking rounds around the holy fire.
  • Women wear new clothes and ornaments after taking a holy dip on this day.
  • Pongal Panai is a ritual that follows Bhoogi, during which new earthern pots are painted and decorated with flowers and mango leaves.
  • As a mark of the festive mood, the horns of buffaloes in the village are often painted and decorated by the local people.
  • This day signifies family get together and meeting friends and relatives.
  • Bhoogi pallu is prepared by keeping freshly harvested rice and fruits along with money; this is then distributed among children.
  • This festival is marked with activities such as rangoli making and rural sports such as kite flying, cock fights and bull fighting.

5. Authentic Famous Pongal Recipes

Food brings together happiness, good health, blessings and prosperity. Make your Pongal more blessed by learning how to make a whole lot of traditional Pongal recipes to fill your tummies! These are pure recipes, taken straight from the old grandmother’s cookbooks. Prepare them and enjoy the nostalgic feeling of Traditional Pongal.

Rava Pongal/ Sooji Pongal

Rava Pongal is another specialty of Tamil Nadu. It is prepared during the festival of Pongal and is a savory dish that you can have for breakfast, or carry for your tiffin or a perfect choice to enjoy when you go for picnics with your friends, This recipe calls for only basic ingredients and is a wheat based dish. Highly filling and superb for children who have just started their teething phase.

Ingredients

  • 1 Cup Rava / Sooji
  • 1/2 Cup Split Moong Dal /Pasi Paruppu /Split Green Gram Dal
  • 1/4 Teaspoon Turmeric powder
  • 1 Tablespoon Crushed Peppercorns
  • 1 Tablespoon Chopped ginger
  • 2 Chopped Green Chillies
  • 10 Curry Leaves / Kariveppilai
  • 3 Garlic cloves chopped
  • 1 Teaspoon Cumin Seeds / Jeerakam
  • 1/2 Teaspoon Asafoetida powder / Hing Powder / Perunkayam
  • Salt as required
  • 3.5 Cup Water
  • 1/2 Cup Milk
  • 1 Teaspoon Ghee
  • 3 Teaspoon Oil

How to Make Rava Pongal / Sooji Pongal

  1. Take a pan and dry roast the rava. Keep aside.
  2. Next, dry roast the dal until an aroma comes. Then transfer to a bowl and soak in one cup of water. Keep aside.
  3. Take a pressure pan and boil water in it.
  4. Drain the moong dal from the water and add to boiling water in pan.
  5. Mix in turmeric powder and salt into the dal.
  6. Let it boil for 5 minutes.
  7. Now add roasted rava into the watery dal mix. Note The dal is still cooking and if you do not stir, the rava will form into lumps.
  8. Now cover with the pressure pan lid and cook for 2 whistles.
  9. Take off heat and once the steam is released, open the lid. Stir well to combine the dal and rava.
  10. Place back on heat and pour milk into it and mix well. Let it boil at a low heat.
  11. In a small frying pan, pour oil and heat it.
  12. Add cumin seeds, crushed pepper, cashew nuts, ginger, green chilly, curry leaves, asafoetida (perunkayam) powder and mix well.
  13. Pour this flavored oil mix into the rava pongal and mix well.
  14. Cook on low heat for about 2 minutes.
  15. Check seasonings, add salt and keep stirring to combine well.
  16. Add ghee and mix well.
  17. Take off from heat and serve hot.

Tip

If you like, you can enjoy this rava pongal with pickles, medhu vada and pongal sambar. This recipe is very to prepare and it can be surely tried by vegetarians and beginner cooks. If you have some coconut chutney or tomato chutney, it will go well with this rava pongal. This recipe is quite bland, so those who love their spicy tooth, you might as well, add in more chopped chilies to make it extra lip smacking.

Sweet Pongal / Sakkarai Pongal Recipe

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This is sweet rice pudding that is made in Tamil Nadu during the Pongal festival. It is even offered as prasadam (sweet offering to the God) during Pongal and other religious functions. The name ‘Pon’ denoted gold, and so does the look of this delicious sweet jaggery based Rice Pongal. Make a batch and see how it finishes fast!

Ingredients

  • 1 Cup Split Moong Dal / Pasi Paruppu / Split Green Gram Dal
  • 1 Cup Raw White Rice / Pachari
  • 3 1/2 Cup Jaggery / Palm Sugar / Sakkarai / Chakkara grated
  • 10 Cashew Nuts
  • 10 Raisins
  • 1/4 Teaspoon Cardamom / Elakkay / Elaichi Powder
  • Water as needed
  • 3 Tablespoon Ghee / Clarified Butter

How to Make Sweet Pongal / Sakkarai Pongal Recipe

  1. Place washed split moong dal in the pressure pan. Also place washed rice in the pan.
  2. Pour about 2-3 cups water into this, cover with lid and cook upto 10 whistles. Keep aside to cool a bit.
  3. Meanwhile, heat a kadai, or saucepan, add grated jaggery and ¼ cup water and melt it at a low flame.
  4. Allow the jaggery to boil and bubble properly, Stir in between to ensure that there are no lumps in the melted mix.
  5. Strain through a sieve and keep aside.
  6. Next, take a small frying pan, pour one tablespoon ghee and allow it to melt. Fry the cashew nuts and raisins until they are light golden brown.
  7. Open the lid of the pressure pan. With the help of a ladle, mash the rice and dal mix until it gets to a coarse mushy paste.
  8. Heat the pressure pan on a low flame. Strain the melted jaggery into this dal mix. Mix well until everything is properly combined. Let the mix keep boiling.
  9. Pour in two tablespoon of ghee. Mix well.
  10. Add the Elaichi powder and mix well. Keep stirring or else it will stick to the bottom of the pressure pan.
  11. Finally add the cashew nuts and the raisins and mix well.
  12. Cool a bit and then serve warm.

Tip

This recipe calls for jaggery, but in case you are not able to get it, try a variant sweet rice pudding with sugar. Of course, the taste will differ. Another exciting option is to use brown sugar. For spices, you can add a pinch of nutmeg powder, or dry ginger powder and give a whole new dimension to the sweet.

Traditional Pongal Sambar / Pasi Paruppu Sambar in Tamil

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Make this Pongal festival much more enjoyable and healthier with this Pongal Sambar. It is unique in taste and texture from the conventional sambar. A great way to enjoy this vegetarian lentil curry not only on Pongal (A Tamil harvest festival), but also on those special days when you crave for some simple comfort food.

Ingredients

  • 1/4 Cup Split Moong Dal / Pasi Paruppu / Split Green Gram Dal
  • 1/2 Teaspoon Asafoetida powder / Hing Powder / Perunkayam
  • 1 Green chilli chopped
  • 1/4 Teaspoon Turmeric powder
  • 2 Cloves
  • 1 Cinnamon 2 inch stick
  • 1 Medium onion finely chopped
  • 1 Medium tomato finely chopped
  • 1 Teaspoon Sambar powder
  • Salt as needed
  • 2 Cup Water
  • 3 Tablespoon Cooking Oil

How to Make Traditional Pongal Sambar / Pasi Paruppu Sambar in Tamil

  1. Place washed split moong dal in the pressure pan.
  2. Add turmeric powder, asafoetida, water, green chili, into the dal. Close with lid, and cook for about 25 minutes or about 10 whistles.
  3. Heat some oil in a frying pan. Once hot, add cloves, cinnamon, onions and tomatoes and stir fry on medium heat until everything turns mushy.
  4. Pour the cooked moong dal into this tomato mix.
  5. Add salt and sambar powder as per your taste, mix and let it boil for about 10 minutes. You can garnish with chopped coriander leaves if you like.
  6. Serve hot with venn pongal.

Tip

Though this is a special sambar made during Pongal, you can always enjoy it at any time of the year. Team it up with hot rice or those fluffy idli and dosa and enjoy a breakfast, lunch or dinner that is 100% nutritious.

Venn Pongal / Khara Pongal Restaurant Style

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A dish that defines the auspicious nature of South India. It is nutritious and very easy to make. This is one lightly spiced rice and dal dish made during the festival of Pongal in Tamil Nadu. A harvest festival to praise and please the Sun God. Try this wonderful recipe and make it a part of your healthy breakfast recipe.

Ingredients

  • 1/2 Cup Raw White Rice / Pachari
  • 1/2 Cup Split Moong Dal / Pasi Paruppu / Split Green Gram Dal
  • 4 Cup Water
  • 3 Tablespoon Ghee / Clarified Butter
  • 1 Teaspoon Ground fresh pepper
  • 2 Teaspoon Cumin Seeds
  • 10 Curry Leaves / Kariveppilai
  • 2 Medium green chilies chopped
  • 2 Tablespoon Broken cashew nut pieces
  • 1/4 Teaspoon Asafoetida powder
  • Salt as needed

How to Make Venn Pongal / Khara Pongal Restaurant Style

  1. Wash and soak rice for half an hour. Drain and keep aside.
  2. Wash dal properly and keep aside.
  3. Now heat a pressure pan and place the drained rice and dal into it. Heat and dry roast it on medium flame until a pleasant aroma comes. Add 2 tablespoons ghee to the rice dal mix and stir once more. Keep it aside.
  4. Add I teaspoon jeera (cumin seeds), and chopped green chili to the dal mix and stir well. Pour 4 cups of water, mix dal, rice and salt into the pressure pan, close with lid and cook the rice and dal mix for up to 10 whistles on medium heat.
  5. Open the lid carefully. Stir and mash the rice and dal with a long spoon. You can use a wooden or a steel spoon to mash to a semi-smooth form.
  6. Take a frying pan, add 1 tablespoon of ghee into it and heat it. Add broken cashew nuts roast until light golden.
  7. Add in 1 teaspoon cumin, fresh pepper, asafoetida, and curry leaves and saute well.
  8. Pour this mix into the mashed rice and dal mix and combine well.
  9. Serve hot with pongal sambar.

Tip

This is a traditional recipe that is prepared in the small towns of Tamil Nadu. If you cannot get access to freshly ground pepper, you can always coarsely pound the pepper and add while frying ginger and green chilies in ghee and then combine into the rice mix.

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Lohri on 13th / 14th January

Sankraanthi on 14th / 15th January

Pongal Festival on 14th / 15th / 16th January

Kaanum Pongal on 16th / 17th January

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