Sweet Pongal in the south to Makki di Roti with Sarso da Saag in the north, along with bonfires, folk songs, and kite competitions, are all coming together. Yes, Makara Sankranti is nearing, and the festive vibes are all around the country. Did you know that there are different names for the festival in different parts of the country? Let’s talk about it.

From Sankranti in the southern states to Pongal in Tamil Nadu, Pedda Panduga in Andhra and telganaa, makara Sankranti in karnataka and Lohri in Punjab and Haryana, each region contributes unique rituals, reflecting the cultural variety that defines India.

Uttarayan in Gujarat:

Uttarayan, celebrated in Gujarat, with kite flying competitions, communal chants of “Kai Po Che,” and mouth-watering dishes like Undhiyu and Surati Jamun, creates an atmosphere of festivity. Undhiyu, a mixed vegetable dish cooked with a special blend of spices, features Toor Dal, one of Vijayalakshmi Brand’s premium lentils. The nutty and earthy flavour of Toor Dal enhances the taste and nutritional value of this traditional dish. Alongside Undhiyu, Surati Jamun, a sweet treat made with Urad Dal, adds a touch of sweetness to the festivities. Urad Dal, with its creamy texture, contributes to the lusciousness of this delectable dessert, making it a must-have during the celebrations.

Pedda Panduga  in Andhra Pradesh and Telangana:

Pedda Panduga is a major festival celebrated in Andhra Pradesh, particularly in rural areas. People fly kites, organize cultural events, and participate in traditional sports like bullock cart races and cockfights. Special dishes like Pongal, Ariselu, and Pulihora are prepared and shared during the festivities. In Andhra Pradesh and Telangana, Urad Dal is a key component in the preparation of the crispy and beloved Ariselu. These sweet deep-fried cakes, a hallmark of the festival, owe their texture and richness to the inclusion of Urad Dal in the batter.

Sankranti or Suggi Habba in Karnataka:

People exchange a special mixture called “Yellu Bella” made of sesame seeds, jaggery, coconut, and peanuts as a symbol of good luck and prosperity.

Bull races, kite flying, and bonfires are traditional activities associated with Sankranti celebrations in Karnataka.

Pongal in Tamil Nadu:

Pongal, a four-day celebration in Tamil Nadu, is a grand affair expressing gratitude to the Sun God for a bountiful harvest. Sweet Pongal (Sakkarai Pongal) and Ven Pongal take center stage during the rituals, symbolizing the spillover of prosperity and joy. The festival captures the essence of Tamil culture. Vijayalakshmi Brand’s Toor Dal and Urad Dal play a crucial role in the preparation of Sweet Pongal (Sakkarai Pongal) and Ven Pongal, respectively. The velvety texture of Urad Dal contributes to the creaminess of Ven Pongal, while Toor Dal adds a wholesome touch to the sweetness of Sakkarai Pongal.

Vijayalakshmi Brand’s Toor Dal and Urad Dal:

Amidst the festive fervor, Vijayalakshmi Brand’s Toor Dal and Urad Dal become the protagonists of our culinary journey. These premium lentils, carefully sourced and processed, embody the purity and quality that define the festival of Makar Sankranti. As households prepare a variety of snacks and sweets during Makar Sankranti, lentils These pulses not only contribute to the nutritional richness of the festive fare but also symbolize the agricultural prosperity associated with the harvest season. Makar Sankranti, with its celestial, cultural, and culinary dimensions, emerges as a tapestry of traditions that define India’s rich heritage. Makar Sankranti’s culinary celebration is a harmonious blend of tradition, flavors, and nutrition. As we celebrate the festival, let Vijayalakshmi Brand’s Toor Dal and Urad Dal be the cornerstones of our culinary endeavors, symbolizing purity, prosperity, and the unity in diversity that Makar Sankranti epitomizes.