Attukal Pongala: A Culinary Devotion to the Divine Goddess

Every year, the fervent festival of Attukal Pongala takes place on the Pooram day in the Malayalam month of Kumbha (March), when the sun reaches its zenith. Devotees, undeterred by the scorching sun and rising smoke from hearths, engage in the sacred act of brewing sweet rice concoctions in earthen pots, seeking the blessings of the mother goddess.

Preparations commence early, with some enthusiasts stocking up on earthen pots weeks before the grand day. Although various materials like bronze and steel are used, earthen pots remain the popular choice. Temporary stoves, constructed from bricks and fueled by dried coconut palm leaves, are created for the sacred fires. Those who have pledged to make a hundred and one pongalas use an equivalent number of small pots.

While ready-made pongala kits are available, traditionalists prefer handpicking essential ingredients like rice, jaggery, coconut, and bananas. The most common libation is payasam, with other varieties including therali appam, mandaputtu, and vella payasam.

Pongala Dishes

Vellachoru (White Porridge): Made with rice, coconut, and banana.

Sweet Pongala (Sharkkara Pongala): A prosperity offering with jaggery, pongala rice, coconut, and cardamom.

Vella Pongala (Pongala Payasam): A gratitude offering made with raw rice, milk, small banana, ghee, and rock sugar.

Therali Appam: A mix of rice, melted jaggery, and coconut, baked in bay leaves.

Mandaputtu: A healing offering for head and hair-related issues, prepared with green gram powder, rice flour, jaggery, coconut, banana, and cardamom.

As the divine aroma of devotion and prayers wafts through the air, Attukal Pongala becomes an experience that transcends the culinary, blending the sacred and the delicious in a celebration of faith.