Pune: Across the city, Tamil households are celebrating Pongal with a blend of ancient rituals and modern adaptations. The four-day harvest festival — centred on gratitude, family, and food—is unfolding inside apartment kitchens, housing society parking lots, and community halls, seamlessly adjusting to urban constraints. The festival began with Bhogi Pongal, a day dedicated to renewal. Traditionally, old clothes and unused items are burned to symbolise a clean break from the past, but urban residents nowadays opt to recycle or donate these items instead. The focus remains on letting go, both materially and emotionally, before the new agricultural cycle begins. The second day, Thai Pongal, is the heart of the festival. Rice is cooked with milk and jaggery until it boils over the pot — a symbolic gesture of abundance and gratitude toward the Sun. “Pongal, for us, is first a harvest festival and then a celebration at home,” says S.N. Saroja, a resident of Pimple Saudagar. “Rice is central because it comes from the harvest, paired with pulses and something sweet like jaggery. We wake up early, bathe, cook the Pongal, and offer it to the Lord before sharing it with loved ones.” Homes are further adorned with kolam (rangoli) at the threshold. Instead of synthetic powders, traditional kolam is made with rice paste. “For auspicious occasions, we grind rice into a paste and draw the design with a finger wrapped in cloth,” Saroja said, describing a practice intended to welcome prosperity while providing food for birds and insects. The third day, Mattu Pongal, honours cattle for their vital role in farming, while the final day, Kaanum Pongal, focuses on social connections. Families visit relatives and spend time outdoors, marking the festival’s end with shared meals and conversation. In Pune, the transition from rural fields to city life has moved many celebrations to the nearest weekend. The Pune City Tamil Sangam has organised a major community gathering on Sunday, Jan 18. “Our celebration is planned for Sunday to allow everyone to come together,” said Sathyanarayanan L., secretary of the Sangam. “We will prepare Pongal the traditional way in the parking area, followed by kolam competitions, cultural programmes, and a traditional lunch. Everyone is welcome to join.” The event will feature folk traditions, including Bharatanatyam and kummi dance performances. Sathyanarayanan said, “What should traditionally be cooked over an open fire often becomes ‘pressure-cooker’ Pongal instead. These organized events help bridge that gap.” Despite the shift to urban settings, the essence of the festival remains intact within the home. “We cannot do everything our parents did in our hometowns, but we make sure our children understand why we celebrate,” says Meena Krishnan, a resident of Wakad. “Even if it is just a small pot of Pongal on a modern stove, it carries the same weight of meaning and tradition.”
