The ultimate guide to Pongal in Singapore

Pongal is an ancient festival with roots in the Sangam period, which can be roughly dated to 6th century BCE to 3rd century CE. As with many festivals, Pongal is tied to many myths and legends, one of the most famous relating to Lord Shiva and his bull, Basava. According to the story, Lord Shiva commanded the bull to tell people on earth to eat once a month and have an oil massage and bath everyday. Bassava relays the wrong instructions, angering Lord Shiva who sentences the bull to penance on Earth. The bull is tasked to help humans to produce more food and better their lives. Hence, Pongal's ties to the cattle and agriculture today. 

Pongal falls on the prosperous month of Thai (January to February), marking the time of harvest when food and grain is bountiful. During this period, farmers celebrate the fruits of their labour and give thanks to the sun god Surya, the farm animals and all involved in agriculture. 

In Singapore, where we don't farm, South Indians take Pongal as a period of celebration and thanksgiving with family and friends. 

This major festival is traditionally celebrated over four days. The first day is Bhogi, dedicated to Lord Indra and a time when families clear out the old to welcome the new. The second day, Surya Pongal, is dedicated to the sun god. On the third day, Mattu Pongal, people give thanks to cattle. And on the last day, Kaanum Pongal, family and friends get together.

Pongal in South India is a big affair – people dress cows lavishly with paint, beads, bells and flower garlands, carry out processions, and take part in ritual bathing. In Singapore, Tamils gather with family, wear new clothes, spruce up their homes, draw kolam (decorative floor patterns), seek blessings from elders and eat delicious food. 

Pongal, a sweet boiled rice, is the star dish of this festival. Made as an offering to Surya, its name is derived from the word pongu, meaning to "boil over" or "flourish" – nicely tying in with Pongal's themes of abundance and prosperity. 

Traditionally, a clay pot of water is brought to boil over an earthern stove in the centre of a kolam. Newly harvested rice and milk is brought to boil in the pot, laced with a mixture of ginger, turmeric stalks, jaggery, nuts, raisins and ghee. The mixture is allowed to boil and overflow, during which family members cry out "pongalo pongai" (Hail Pongal). In Singapore, families might cook pongal over the stove instead. 

During Pongal, the festivities take over Little India. Families might head out to temples to make offerings to deities – these offerings may include pongal, fruits, vegetables, sugarcane and spices. Various Tamil and Indian cultural institutions may also organise street light-ups, bazaars and cultural activities throughout the month of January.