Pongal is a very important festival for the people of Tamilnadu. It falls during mid January and the celebrations are spread over four days.
The first day special food includes vada, payasam, moru kuzhambu and boli.
On the third day, varieties of mixed rice like curd rice, tomato rice, puliyogare, aviyal, coconut rice and lemon rice is prepared.
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Tamil New year falls during mid April and Medhu Vada, Payasam and mango pachadi are the main food items prepared.
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Krishnajayanti festival is also known as janmasthami or gokulasthami. It falls during the months of July and August. Various sweets and savouries are prepared. The most important items are butter, sukku vellam, sugiyan, uppu seedai, vella seedai and vada.
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Ganesh chaturthi or pillaiyar chaturthi celebrates Lord Ganesha's presence on earth for 11 days. It falls during the months of August and September. Kozhakattai, Sundal, Payasam and vada are prepared for this festival.
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Navratri festival is spread over 9 days and each day a different kind of sundal is prepared. For saraswati pooja, vada, Payasam and black chick peas sundal is prepared. Here's the recipe for white chick peas sundal and payaru (whole moong) sundal. Check out other navratri related tips and golu snaps here.
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Diwali is the festival of lights and various sweets and savouries are prepared apart from vadai, Payasam. Check out sweets and savouries recipes here for diwali.
This is my entry to the RCI-Festival Cuisine event of Viji.
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