Margazhi, the ninth month of the Tamil calendar, holds
special significance in Tamil culture, particularly for its religious and
cultural observances. During this month, many people follow certain dietary
practices, especially those who are devout Hindus. Some common foods eaten
during Margazhi in Tamil culture include:
Pongal: This dish is a staple during the Margazhi month.
It's a savory dish made of rice and lentils, often seasoned with black pepper,
cumin, and curry leaves. It's typically served with coconut chutney and sambar.
Kozhukattai: Also known as modakam, these are steamed
dumplings made of rice flour and filled with either sweet or savory fillings.
Sweet fillings usually include jaggery and coconut, while savory fillings may
include lentils or spices.
Sundal: This is a simple and nutritious snack made by
boiling legumes like chickpeas, black-eyed peas, or green gram and then
seasoning them with mustard seeds, curry leaves, coconut, and spices. Sundal is
often offered as prasad (religious offering) during prayers and rituals in
Margazhi.
Adai: Adai is a type of savory pancake made from a mixture
of lentils and rice. It's typically thicker and denser than dosa and is served
with avial (a mixed vegetable curry) or jaggery.
Thiruvathirai Kali: Thiruvathirai Kali is a traditional
sweet dish made of rice, moong dal, jaggery, and ghee. It's prepared as an
offering to Lord Shiva during the Thiruvathirai festival, which falls in
Margazhi.
Neer Mor: Neer Mor is a spiced buttermilk drink that is
particularly refreshing during the hot days of Margazhi. It's made by diluting
yogurt with water and then adding spices like ginger, green chilies, curry
leaves, and salt.
Murukku: Murukku is a crunchy snack made from rice flour and
urad dal flour, seasoned with spices like cumin and sesame seeds. It's often
prepared during Margazhi and offered to deities during prayers and festivals.
These are just a few examples of the foods eaten during Margazhi in Tamil culture. The specific dishes and dietary practices may vary based on regional traditions and personal preferences.