தமிழ் பொங்கல் Tamil Pongal

Traditional Pongal in Chennai Page7

Now the heat was reduced and the Pongal water came back to normal level inside the pot.

Soaked Raw Rice / பச்சை அரிசி - 1kg was added to the cooking pot.

The cooking rice and green gram was taken from the pot with a ladle / கரண்டி and checked for the softness or cooked condition of rice.

The Pongal pot was closed for few minutes and when the Pongal boiled out we shouted "Pongalo Pongal" / "பொங்கலோ பொங்கல்" three times.

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When the water boiled out, the mud lid was opened and we shouted "Pongalo Pongal" / "பொங்கலோ பொங்கல்" three times.

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We had an argument that the turmeric leaves should be tied or not around the pot opening. The reason why the turmeric leaves should not be tied to the pot is that the leaves may dry or burn with the mud stove fire. The reason why it should be tied is that its sacred to have the turmeric root and leaves while Pongal preparation. Finally it was decided to tie the turmeric root and leaves around the Pot. Two turmeric shoots were knotted and tied around the pot opening.

The mud stove started heating the pot and the water started boiling in the pot.

The pot was closed with a mud lid. This will increase pressure inside the pot and a faster cooking.

The boiled water with green gram started fuming with water vapor.

The boiled water began to raise which is the actual meaning of Pongal

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We had a Mud Stove earlier and we used this for making Pongal. The Mud Pot was placed at the center of Kolam with religious three lined marking. Few wooden sticks were placed in the stove for burning. The Mud Pot was placed over the stove. The native simple art work was done to the pot. Sandal and Kungumam dots were made over the pot. Sugarcane and Turmeric leaves were placed over the Kolam.