Festivals and Events in Kerala

Pongal is the most famous festival in Tamil Nadu. It is the harvest festival that lasts for four days and is celebrated in the middle of January. The festival is a show of appreciation and gratitude to the Sun God for helping with the agriculture. Preparations for Pongal begin a month before, during the month of Margali when people decorate the entrance of their houses with kolam, coloured rice powder and clean and whitewash their houses thoroughly. During this festival, the first rice of the season is boiled as a tribute to the Sun God.

Each of the four Pongal days are celebrated differently. On the first day which is called Bhogi, is celebrated to honour Lord Indra. The second day is called Thai Pongal when people wear traditional clothes and make various offerings of sugarcane and coconut. The third day is called Mattu Pongal, when cows are decorated with beads, bells and flowers and worshipped. The last day is called Kannum Pongal when families visit each other and exchange gifts. All in all, Pongal is a wonderful festival that brings people together.

Pongal is the most famous festival in Tamil Nadu. It is the harvest festival that lasts for four days and is celebrated in the middle of January. The festival is a show of appreciation and gratitude to the Sun God for helping with the agriculture. Preparations for Pongal begin a month before, during the month of Margali when people decorate the entrance of their houses with kolam, coloured rice powder and clean and whitewash their houses thoroughly. During this festival, the first rice of the season is boiled as a tribute to the Sun God.

Each of the four Pongal days are celebrated differently. On the first day which is called Bhogi, is celebrated to honour Lord Indra. The second day is called Thai Pongal when people wear traditional clothes and make various offerings of sugarcane and coconut. The third day is called Mattu Pongal, when cows are decorated with beads, bells and flowers and worshipped. The last day is called Kannum Pongal when families visit each other and exchange gifts. All in all, Pongal is a wonderful festival that brings people together.

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Ackee and Saltfish

Did you ever think it was possible to combine a tropical fruit with a briny fish? While some of you might be surprised, others may have heard of this union that has picked up pace over the last few decades in the culinary world. But Jamaica has been doing it for centuries! Yes, the ackee fruit made its way from the continent of Africa to the island country of Jamaica many centuries ago.  The locals discovered that as the fruit ripens, it turns from green to bright red and finally to yellowish orange, splitting open to showcase three black seeds, each surrounded by soft, whitish yellow flesh. In this form, the fruit is not poisonous but actually quite delicious. But not by itself. On its own ackee is bland, but with saltfish, it’s absolutely scrumptious. And hence, the cod fish was caught, dried and salted and paired with ackee to form the nation’s national dish! This exotic dish is usually consumed in the morning for breakfast, however there’s no reason why tourists shouldn’t enjoy it any time of the day. Whether it’s at sunrise or sunset, savour this authentic staple and you’ll surely be wanting for more!

Ingredients used 

To make Jamaica’s mouth-watering national dish, the following ingredients are needed.

• Half a pound of salt fish
• Soaked or tinned ackee
• 1 medium onion, chopped
• 1 small sweet pepper julienned
• 1 medium tomato, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of finely chopped scotch bonnet pepper
• 2 stalks of scallion, chopped
• 1 to 2 tablespoons of extra virgin olive oil
• Salt and pepper