Festive preparations: A trader checking bundles of varagu at his shop in Little India, Penang, ahead of the Ponggal festival. — CHAN BOON KAI/The Star
GEORGE TOWN: Although stainless-steel stoves and modern conveniences of today’s kitchens are taking over, some businesses here are making the effort to keep age-old Ponggal traditions alive.
At the Little India enclave here, sundry shop owner GN Kumar makes it a point every year to stock up ponggal varagu (firewood) as he believes that certain traditions must be upheld.
“Yes, it’s true that more families are choosing the easy way of cooking the festive Ponggal dish using gas or electric stoves.
“While it is convenient, I don’t want people to lose touch with the original way of making Ponggal sweet rice,” he said when met at his shop yesterday.
Traditionally, Ponggal is cooked outdoors over a wood fire, often on a simple brick or clay stove – a practice that symbolises abundance, gratitude and a close bond with nature.
Kumar’s decision to bring in firewood is rooted in a desire to preserve that experience, especially for the younger generation.
“While I also bring in and sell other items necessary for the festival, my main aim is to promote cooking over firewood,” he said.
Kumar, who sells four pieces of rubberwood for RM9, said the wood is popular because it is easy to light and burns steadily.
He also advises his customers on how to use firewood, as many of them live in apartments.
“Even if you live in an apartment, you can still have a makeshift stove using firewood,” he noted.
At another Indian sundry store here, managing director S. Pathmanaben sees two kinds of Ponggal shoppers every year – those rushing to keep traditions alive amid busy schedules and those determined to celebrate the festival the old-school way.
“We cater to both,” he said, noting steady demand for clay pots despite modern conveniences.
“Every year, we bring in up to 4,000 clay pots in five sizes. The prices range from RM12 to RM50 and the pots usually sell out.”
The clay pots are meant for cooking Ponggal the traditional way – outdoors, over an open flame, where milk is allowed to boil over as a symbol of abundance and prosperity.
The shop also sells clay and cement stoves that can be placed on the ground.
“We even provide charcoal for the stove, as well as all the raw ingredients including jaggery, ghee, raisins, cashew nuts, cardamom and rice,” he said.
He believes the renewed interest in traditional celebrations reflects a desire among families to reconnect with their cultural roots.
With Ponggal falling on Jan 15, he expects sales to pick up over the coming weekend.
Sugarcane seller M. Anbukarasan is preparing to bring in 500 stalks this year.
“I will start selling it from Jan 13 onwards as it needs to be fresh for the celebration.
“People usually buy it in pairs and want the whole stalk, especially if they are celebrating outdoors.
“There is still demand for sugarcane during Ponggal. People want to place it around the pot or at their house entrance,” he added.
Ponggal, which means “to boil over” in Tamil, 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).
Farmers in India celebrate it on the first day to represent the first harvest of the year.
The second day, known as Mattu Ponggal, is devoted to cows, regarded as sacred animals.
Young women are celebrated on the third day, known as Kanni Ponggal.
It is also celebrated as a form of thanksgiving for an abundant harvest.
