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As the vibrant city of Madurai gears up for the upcoming Pongal festival, the air is filled with the sweet aroma of jaggery production.
Essential for the traditional Pongal dish, jaggery is currently in high demand, prompting producers to work fervently in anticipation of the festivities. Traditionally sold at Rs 60 per kg, the price of jaggery is expected to surge during the festival, driving producers to meet the rising demand, Madurai's jaggery production hubs, including Alanganallur, Kottanathambatti, Thirumangalam, and Karumathur, are bustling with activity. The process involves crushing sugarcane to extract juice, yielding approximately 300 to 400 litres from one tonne of sugarcane. The extracted juice undergoes boiling and regular stirring in wide cauldrons, with lime added to eliminate impurities. Once reaching the desired consistency, the mixture is transferred to cool in another vessel, ultimately forming earthy brown jaggery balls, a staple for Pongal celebrations in the region. Pongal is a harvest festival celebrated by the Tamils. It is a celebration to thank the sun, nature and the various farm animals that help to contribute to a bountiful harvest. Celebrated over four days, Pongal also marks the beginning of the Tamil month called Thai, which is considered an auspicious month. (ANI)
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