According to the Hindu calendar for 2024, Phulera Dooj 2024 is observed on the second day of the Phalgun month, or Dwitiya tithi, during the Shukla Paksha. The day is observed in either February or March, based on the 2024 Gregorian calendar. Annually, the Phulera Dooj festival falls between two major celebrations: Holi and Vasant Panchami.
Best Pongal Food List
The harvest celebration known as Pongal is a big deal in the southern regions of India. The South Indian flavors predominate in Pongal's traditional cuisine, just like they do in any other celebration. The four-day event is held to give thanks to God and the sun for providing us with bountiful harvests. Read more about the festival here. They are created to welcome Goddess Lakshmi, a representation of joy, wealth, and success. pular:
This meal, which is the main attraction, is prepared on the second day of Pongal. Traditionally, a pot is placed over a fire to cook this delicious meal. This mixture, which includes rice, milk, moong dal, jaggery, and ghee, is brought to a boil and then allowed to
overflow. A joyful "Pongal O Pongal" chorus enlivens the atmosphere. The people eat this delectable dish after it has been offered to the gods. The meal is a hit with folks who prefer rich sweets because it is sweet and filling. Because it is a part of the custom, sugarcane is frequently consumed as well.
Khara Pongal/Ven Pongal
The latter is no less than Sakkarai Pongal's savory counterpart. While the main components (rice, moong dal, and ghee) remain the same, spices are used in place of sweets. This mouthwatering
the recipe is made with rice, moong dal, black pepper, green chili, curry leaves, and cashews. It is also a typical breakfast item in Tamil Nadu, frequently consumed with chutney or sambar.
Payasum, the kheer of South India, is a dish for any occasion. A classic dessert cooked with milk, sugar, or jaggery, and usually,
semolina is a great way to end any dinner, but especially a joyful one. The dish comes in a variety of forms. Some people make the dish's foundation from of moong dal, rice, sooji, or other millet.
Everyone is aware of the fondness for coconut in south Indian cuisine. We enjoy adding coconut to everything, including dals,
sweets, and dinners. A favorite dish that is frequently prepared during Kannum Pongal is coconut rice (rice dishes are a highlight on the third day of the festival). Curry leaves, ginger, fresh coconut, and spices are all included in the rice. A mouthwatering combination, the spices go well with the coconut's sweetness. It is offered alongside various curries.
Lemon rice is another type of rice dish produced for Kannum Pongal. One of the most well-known meals from southern India, it
is a comfort food that is mildly sour and acidic. Curry leaves, spices, and fresh lemon juice are all mixed with rice. It is frequently consumed with pickles or curd. During Kannum Pongal, curd rice and til (sesame seeds) rice is other common rice dishes.
Everyone enjoys a hot, golden, crunchy vada. The delicacy, which is cooked with urad dal or chana dal batter, is shaped like a crispy,
dense doughnut and is a popular snack in the south. Most often, it is consumed with sambar or coconut chutney and a glass of evening tea or filter kaapi (coffee).
A typical sweet dish for Pongal is Puran Poli. Puran Poli sometimes referred to as sweet flatbread, is made with coconut and Bengal gram dal and ghee. Gujarat, Tamil Nadu, Goa, Maharashtra, and other states in West and South India also take pleasure in it.
The most significant food cooked during Pongal is sweet Pongal. On the first day of the Pongal festival, it is made with rice that has
been harvested and dedicated to the Sun God. This delicious dish is made with dry fruits, ghee, and jaggery.
An authentic Iyengar recipe is Akkara Adisil, also called Akkaravadisal. The primary prasadam in the Srirangam Temple is this. It has a distinct flavour and is additionally offered as prasadam
at temples. This dish's preparation is comparable to that of Sakarai Pongal, but what sets it apart is the variance in the richness of the milk and ghee. Rice and dal are first boiled in milk, then they are again cooked with sugar and jaggery. When the dish is prepared for serving, add some ghee as a garnish.
A well-known meal made on Makar Sankranti is til barfi. These desserts are made with sugar, khoya, ghee, sesame seeds and are known as til. In addition to being scrumptious and nutritious, they help nourish the body.
The urad dal-based Pongal feasts include Murukku. Its coil-like structure and crunchiness make it a tasty winter treat.