Thai Poosam

This year Thai Poosam falls on 3rd February 2015.Thai Poosam signifies the Poosam Nakshatram | Star in the Tamil month Thai. It is believed on this day the Poosam Star is at its highest point.

There is also a belief that on this day Goddess Parvati gave Lord Murugan a "Vel", spear to vanquish an evil demon Soorapadam! 

Worshipping Lord Murugan is said to bring welfare to the children of the family and on this day special Naivedhyam  that of Panakam and Karamani Sweet Sundal is prepared.

We generally prepare Panakam. The idea behind Panakam if you think about is very logical. This is prepared with Jaggery. which is an instant energizer and Dry Ginger Powder which is very good for digestion. Thai Poosam is also the begining of Summer and the Panakam is the perfect choice as a thirst quencher!

Apart from this logic, the other spiritual reason is as follows...On this day, there are huge festivities across Lord Murugan temples with a procession of "Utsava Murti",the replica of temple deity, being taken around the area. Local people make this Panakam in large quantities and distribute them to the devotees those who are thirsty! It is believed that when you quench the thirst of many, they in turn shower blessings on you and your family! 

There is an interesting thought as to why Karamani Sweet Sundal is also prepared on this day. Traditionally Karamani Sweet Sundal. is prepared during "Cradle Ceremony" of the newborn and that is the day when friends and distant relatives get to see the newborn for the first time.

It is believed that Lord Murugan as a child had killed a demon named Tarak and since that is when his valor came to be known, the analogy here is to that of seeing the newborn for the first time! Hence on this day, some places even Karamani Sweet Sundal is prepared!

Whatever be the real reason...both taste really fantastic! And if shared with as many as you can...the joy is priceless!

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.