Kannagi is said to have attained salvation after the Goddess of the city appeared before her. After marriage, Kovalan met a dancer Madhavi and spent all his riches on her forgetting his wife. The mythology behind the temple, relates to the story of Kannagi who was married to Kovalan, son of a wealthy merchant. What is the story behind Attukal Pongala? The popular pongala (known as ponkal) being worshiped by ladies in March (Makom on Kumbham) is a Guinness record, as the number of worshiper exceeds over 4,000,000 and increases years by years. Which temple is known as women’s Sabarimala?Ī temple in South Keral known as Ladies Sabarimala.
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Legend has it that the Goddess chose the spot at Attukal, near Thiruvananthapuram, for an abode. Who is Attukal Amma?Īttukal Amma is the people’s Goddess she is Bhadrakali, the all-pervading and protecting Mother. Generally women devotees participate in this ritual. The name ‘Pongala’ means ‘to boil over’ and refers to the ritualistic offering of porridge made of rice, sweet brown molasses, coconut gratings, nuts and raisins. Pongala is a harvest festival of Kerala and Tamil Nadu. The all-women congregation was declared the largest gathering of women by Guinness World Records in 2009. It is a ten-day-long festival that is celebrated at Kerala’s Attukal Bhagavathy Temple situated in Thiruvananthapuram. Festival Nameĭevotees can visit the temple only after booking online.Īttukal Pongala 2021 is being celebrated on Saturday, February 27. The Kerala state government has decided that attukal pongala festival will be held on date 27th Feb 2021….Key Highlights of Attukal Pongala Festival 2021. Attukal Pongala is a ten-day festival that is celebrated at Attukal Temple, Thiruvananthapuram, Kerala, India. Who is the goddess of Ponkala at Attukal?Īttukal Pongala is a famous Malayalam festival that will be celebrated on February 27, this year.Where is the Attukal Temple in Thiruvananthapuram located?.Which is the main festival of Attukal Temple?.How is the Attukal Pongala celebrated in Kerala?.In which temple ladies are not allowed?.What is the story behind Attukal Pongala?.Which temple is known as women’s Sabarimala?.Let it boil again, then add more melted sharkkara and so on. While the rice is still boiling, add some melted sharkkara. Note2:Achan: Add sharkkara to rice just before the rice is completely dry - a sign of this is when the rice boils with some sputtering. Thickened sharkkara gives more taste than more liquid sharkkara.Amma: This is needed only if you add more water while melting sharkkara Then put it back on stove and thicken some more. Note1:Achan: Filter sharkkara immediately after it melts. Looks healthy - jaggery is not all that bad, atleast it is better than sugar, and not too much ghee.Looks healthier than chakkara pongal - no milk! But no Moong dal though - meaning no protein. You need 3-5 tsp ghee totally for this recipe. Remember it will thicken some before serving, so it is OK if it is not completely dry when you take it off the stove. Wait till the pongala becomes thick again. Add enough jaggery to meet the sweetness you desire.Īdd all the other stuff with some ghee to help stirring. Take another persons help if needed to stir while you pour. Keep stirring well and mixing when you pour the jaggery. (Also see more explanation in Note2 below)Īdd melted jaggery. If the rice is too dry by the time it is cooked and ready for the jaggery, just add some more HOT water and bring it to the above mentioned fluidity. Once rice is cooked, we are going to add the melted jaggery - while adding, there should be just a little bit water left in the cooking rice - you should not see any water at the bottom of the vessel, but there should be just a little bit fluidity. Wait for rice to be cooked (remember - slightly over cook). Get ready with 1/3 tsp elakkaaya (cardamom) powder, chukku (dry ginger) powder and jeerakam powderĪlso get ready with cashew and raisins fried in ghee. There will be 2-3 cup melted jaggery after melting As the amount needed depends on how sweet you want the pongala to be, I suggest to melt 1 kg, and add as much as needed, tasting the sweetness while addingįilter the melted jaggery through a metal filter after it is slightly cool.
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While the rice is cooking prepare other things: (idea is to make rice not stick to bottom of vessel) Adding more ghee will make the rice soft and tasty While cooking keep stirring, add more ghee if needed (idea is to over cook slightly, because rice will harden some when you add jaggery - overcook some) Wash 2 cup pachari (raw rice) (sona masoori) (do not heap the cup) I know Attukal Pongala is a festival, but we (at my home) call the payasam made during the festival as Pongala - hence the title. This is the recipe from my Amma for Attukal Pongala.