Vairavasundaram (standing, left), his daughter S. Kowsalya (seated, right), friends and restaurant workers getting ready to shout “Ponggalo Ponggal” as his wife Rethinambal (seated, left) stirs the milk rice. — Photos: CHAN BOON KAI/The Star
VEGETARIAN banana leaf restaurant operator R. Vairavasundaram is a nature lover and this year, he decided to celebrate Ponggal outdoors, surrounded by nature.
The 62-year-old former national boxing, kickboxing and sanda champion said his family would usually hold a simple ceremony at home.
This year, he invited friends and restaurant workers to join them at the open grounds of his restaurant in Jalan Free School, Penang.
“We are giving thanks to the Sun God and Mother Nature,” said Vairavasundaram.
Nuts, raisins and palm sugar or brown sugar are added to the boiling milk rice.
“It is nice to celebrate under the sun while surrounded by greenery.”
At the celebration, a new claypot, with a fresh turmeric plant tied around it, was placed on bricks on the ground, and wood was lit up to boil the milk.
Just when the milk started to boil over, Vairavasundaram’s family, friends and workers shouted “Ponggolo Ponggal” to usher in auspicious times.
Uncooked rice was then put into the pot followed by palm sugar (jaggery), ghee, dried fruits and nuts.
Rethinambal (left) and Kowsalya drawing a kolam at the entrance of the restaurant in Penang.
The sweetened milk rice was first offered to the Sun God before it was served to others.
Vairavasundaram said this year, his customers were served the sweet milk rice cooked the traditional way.
His wife P. Rethinambal, 53, who hails from Sivagangai district in Tamil Nadu, India, said that on Boghi day, the eve of Ponggal, Tamils would usually clean and paint their houses or business premises.
They also buy new clothes and decorate their homes with thoranam (hanging decorations made of leaves), flowers, kolam and colourful lights.
Those celebrating will also observe a vegetarian diet.
Vairavasundaram said he had also arranged a special Ponggal programme tomorrow at his restaurant for his customers and friends.
There will be bullock cart rides, silambam demonstration, karalakattai (a club used during exercises focusing on various muscles) demonstration and Ponggal cooking.
Ponggal is celebrated from the last day of the Tamil month of Margazhi (December to January) to the third day of the Thai month (January to February).
Tamils cook milk rice in a pot until it boils over, signifying abundance.
The festival is celebrated over four days.
On the eve of Ponggal, Tamils discard and burn old things they no longer want as a sign of moving on in life.
Farmers in India will celebrate the first day called Surya Ponggal (for the Sun God) to mark the year’s first harvest.
The second day is known as Mattu Ponggal, a day devoted to cows as sacred animals, and the third day, Kaanum Ponggal, is devoted to young women.
