CELEBRATIONS -- 17:

PONGAL FESTIVAL USHERS IN TRADITION AT TAJ SAVOY OOTY

BY P S SUNDAR

Pongal mood was aptly set in among the tourists, especially foreigners, at Taj Savoy Hotel, Ooty, with Pongal festivity being enacted on the lobby.  

Guests, including foreigners, enjoyed preparing Pongal in the possible traditional way there. 

“We are highlighting to our guests the significance of Pongal as the most important festival of the Tamil population, especially in rural Tamil Nadu.  Thus, our pamphlet prepared for the occasion tells the guests that Pongal is the occasion to thank Mother Nature.   During Pongal, we, in the food industry, specially thank our farmers who feed the humanity”, Ritesh Choudhary, General Manager, told me.

“Our Executive Chef Arun Mohanraj has prepared an exclusive Tamil cuisine Menu for Pongal called ‘Pongal Padayal’ with descriptions to help non-Tamil visitors, especially foreigners, link each item with the Tamil tradition including ‘prasadam’ and the festive food in rural Tamil Nadu”, he disclosed.

This was his Menu::

Pongal Padayal

Ke’pangkoozh

A healthy drink made of finger millet, shallots and yoghurt

Ven Pongal

The traditional new rice and lentil kedgeree made for the sun god

Chakara Pongal

A popular temple dessert made of rice lentil and jaggery flavoured with cardamom

Poosani Masial

A typical red pumpkin preparation made for the Sun God

Payar Kozhambu

A spicy curry made of black eyed beans, onion and tomatoes

Kai Kari Mandi

Assortment of local grown country vegetables in a thin sauce

Murungai Keerai Porial

Leaves of drumstick dry sautéed with onions, chillies, coconuts and peanut

Vazhapoo Wada

Crispy fried dumpling of banana flower and lentils flavoured with fennel, chillies, onions and coriander leaves

Sundal

A popular savoury of Gods made of black chick pea, mustard and coconuts

Peerkangai Kootu

Ridge guard cooked along with Bengal gram, coconuts and hand ground spices

Chinna Vengaya Sāmbhar

Yellow lentil preparation flavoured with shallots, curry leaves and ethnic spice blend

Thakkali Rasam

 A thin broth of tomatoes flavoured with garlic, pepper, cumin and coriander leaves

Vella Sadham

Steamed ponni rice

Puli Sadham

Steamed rice tossed with tamarind reduction flavoured with fenugreek and peanuts

Thair

Plain yoghurt

Carrot mundhiri Payasam

A dessert made of carrots cooked in milk finished with fried cashewnut and cardamom

“We are serving this ‘Pongal Padayal’ for lunch and dinner on Bhogi, Pongal, Mattu Pongal and Kanum Pongal”, Food and Beverage Manager Om Prakash said who explained each item to the guests with its significance for the occasion.  

  

“The main items in ‘Pongal Padayal’ are Chakara Pongal (sweet) prepared as done in temples and Ven Pongal prepared as done by farming community to thank Sun God”, Executive Chef Arun Mohanraj explained.

“Another highlight is ‘Vazhaipoo Vadai’, a holy delicacy made with banana flower, to fulfil the concept of ‘Vadai and Payasam’ in the festive meals”, he noted.

“We are serving the rural healthy drink with finger millet ‘Keppa Koozhu’ which guests cannot generally taste in star hotels”, he said.

“Two types of cooked rice – Vella Satham (plain) and Puli Satham (tamarind) – famous in Tamil meals are also served”, he shared.

“Chinna Vengaya sambar, Payaru Kozhambu, Thakkali rasam, Peerkangai Koottu, Kai Kari Mandi (vegetable assortment), Poosani masial, Murungai Keerai Porial and Thayir are also served in the same way as prepared for Neivediyam to God during Pongal in rural Tamil Nadu”, Arum Mohanraj detailed.

“Sundal and Carrot Mundiri Payasam, also submitted to God, add to the finishing touch of our ‘Pongal Padayal’,” he observed.

(response can also be sent to: pssundar.coonoor@gmail.com)