Tamil Thai Pongal- A Festival of Thanking

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A harvest festival that has its origins in South India, Thai Pongal is a thanksgiving festival held in honour of the Sun God Surya. Occurring every year from January 13th to the 15th, the timing of Thai Pongal is calculated according to astronomic events. The festival coincides with the movement of the Sun to Makaram or Capricorn.

During this auspicious celebration, houses are decorated with banana and mango leaves while intricate and coulourful patterns called ‘Kolams’ decorate the floor. Boiling of milk and its spilling over is a significant tradition during the Tamil Thai Pongal. It represents abundance and prosperity that will be plentiful in the household. While the milk spills over people shout ‘Pongalo Pongal’ and watching the milk spill over is thought to be good luck.

The day preceding Thai Pongal is celebrated as Maattu Pongal. Cattle are considered sacred by Hindus and their vital role as the animal used for ploughing during the early days, makes them also equally important. Decorated with sweet-smelling garlands and bright coloured powder, they are fed jaggery, fruits, honey and sugar cane.

Tamil Thai Pongal is widely celebrated in Sri Lanka and is a national holiday. Many tourists visit the island during this time to experience the celebrations first-hand as well as enjoy the sun, sand and surfs. The town of Kalutara was once a capital when the region was under the rule of a Southern Indian Prince and so has a long history of celebrating the festival of Thai Pongal.

Hotel in Kalutara are mostly adjoining the beaches or within close proximity. Beach Resorts Sri Lanka Kalutara is available in various star classes. Avani Kalutara Resort is a newly refurbished hotel that was opened in October 2012 and is run by Serendib Hotels.

Kalutara also has many interesting sites such as the Kalu Ganga River, the Kalutara Vihara, the Asokaramaya Buddhist Temple and many more. If you are making the visit, then definitely take the time to explore the scrumptious seafood cuisine of Kalutara. From succulent tiger prawns to delicious lobsters, crabs to tender fish, there’s much to taste and enjoy.

Umanga Kahandawaarachchi is a passionate travel writer who writes under the pen name, Maggie Tulliver. Her field of writing covers a wide array of content and articles related to travel and hospitality industry.

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