ネパールではマーゲ サンクランティ Maghe Sankranti、インドではマカール サンクランティ Makar Sankranti のお祭り、地方によって呼び名、習慣が変わります。
美味しいものを食べるのは共通の様で、Condé Nast Traveller の Jan 13, 2021 付けの記事、 「Lohri, Pongal, Makar Sankranti, Bihu: What people across India will feast on this week Harvest festivals across the country are known by different regional names and customs. The one common thread— delicious food」で、解説されています。南インドのポンガル Pongal については、
The four-day harvest festival (starting 14 January) in the southern states of Tamil Nadu, Telangana, Andhra Pradesh is a celebration of rice. The name literally means ‘boiling over’ and is a reference to the speciality of the festival, which is prepared from the new harvest of rice boiled in milk and jaggery. The ritualistic cooking of this dish involves it boiling over which is meant to portend abundance. The freshly made pongal is first served to the gods to mark the beginning of the festivities and then shared among other community members as well as domestic cattle. The dish comes in a few varieties, including Sakkarai Pongal, Venn Pongal and Puli Pongal.
Sakkarai Pongal is a sweet dish concocted from rice, milk, moong dal, jaggery and ghee. Venn is a savoury counterpart of Sakkarai made of rice, moong dal, ghee and spices such as black pepper, green chilli, curry leaves and cashews. Puli Pongal is prepared with rice, tamarind, chillies, mustard seeds, chana dal, turmeric powder and curry leaves.
Sakkarai Pongal、Venn Pongal、Puli Pongal の違いまで記されています。
Hindustan Times の Jan. 14, 2021 の記事「Pongal 2021: Kolam, rice, and prayers for a better year ahead」では、Pongal を祝うメニューの例が挙げられています。
Charkara pongal, Venn pongal, Sambhar with nine vegetable, Vada and Thair Sadam (curd rice) are a part of my menu. Since this is a harvest festival, the dishes are prepared with new harvested rice and first offered to the god.
そのポンガルと、サンバル、ワダ、チャトニーの定番の組み合わせを「ティラガ Indian Restaurant Thilaga」さんで用意されました。
Indian Restaurant Thilaga