(Lohri, Bihu, Makara Sankramana, Maghi, Utarayam, Khichdi, Pedda Panduga)
Makara Sankranti is the harvest festival celebrated in almost all parts of India, Nepal and Srilanka. It is celebrated by different names and rituals in each state but very popular in Maharashtra, Karnataka, Andra and Tamilnadu.
Thai Pongal is the tamilian harvest festival celebrated during the same time in Tamilnadu, Pondicherry and Srilanka. It is also called as Tamizhar Thirunaal or Uzhavan Thrual. It is celebrated between the last day of the Tamil month Margazhi to the third day of Tamil month Thai. The pongal celebration goes on for four days. On the first day of 'Bhogi Pogal', people discard old things and clothes as a symbolic representation of the start of new life in the new season. Then the houses are decorated with mango leaves and drawing a decorative colorful "kolam". The second day or the 'Thai Pongal' starts by boiling fresh milk in a new clay pot during sunrise. When the milk boils over, people shout "Pongalo Pongal". People also make and distribute the famous 'Sarkkarai Pongal' and other sweets. The third day 'Maatu Pongal' is for offering pooja to cows and buffaloes which are an important part of harvest. The final day is 'Kanum Pogal' when people visit their relatives and relax.
In Andhra and Telengana too, the festival is celebrated for four days and known as Pedda Panduga. The first day is the day before Makara Sankranti, people discard old things. The second day starts with making a colorful "Ragoli" in front of the houses, wearing new clothes and making sweets and other traditional food. The third day is Kanuma and the fourth day is Mukkanuma which are not widely celebrated these days. In Maharashtra, people visit neighbors and exchange til gul. There is a practice of flying kites this day.
Here I have listed down the food varieties that are commonly prepared during this occasion.
Pongal Festival Special Recipes
Pedda Paduga Recipes
Makar Sankranti Special Recipes
Payasam, Kheer & other Sweet Varieties