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subject: Pongal A Time Of Giving Thanks In Sri Lanka [print this page]


Sri Lanka is a multi ethnic country, and the various ethnic groups that inhabit the island all nurture rich cultures. With such a wide range of cultures it is no surprise that there are numerous religious and cultural festivals and celebrations throughout the year, making the country an interesting site to visit for those who enjoy exploring new cultures. Those who head down to this tropical island in January will catch one such festival that is celebrated by the Tamil community all over the world, Thai Pongal. It is a thanksgiving festival typically for farmers, celebrated over two days, the first in honor of the Sun God and the second in honor of the animals, who made the harvest possible.

The date of the festival is determined according to the Tamil Calendar, but usually falls on a day in the middle of January. On the morning of Thai Pongal families gather in their gardens and sit together around the fire as a traditional dish known as Pongal is prepared. This dish is based around boiled rice, with sugar, milk and various other ingredients added to it. A senior member of the family prepares the meal while the rest assist, and when it is complete it is eaten off a banana leaf, accompanied by fruits. Sharing of this meal is an important aspect of the celebration, and family, friends and neighbors visit each other and exchange this auspicious delight.

Another tradition related to Thai Pongal is the drawing of Kolams, which are patterns made using a rice flour paste, and great skill and effort need to be put into designing them. The colorful patterns show off intricate designs and are greatly admired by all those who see them. On the second day of the celebration the cattle are bathed, and decorated in honor of their services to man. The celebration is a time of good will and kindness, when all animosity is forgotten, forgiven and people come together despite caste, class and other differences. It is a charming festival that is enjoyed by all those who are a part of it.

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by: Maggie Tulliver




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