Eco friendly Sankranti celebrations

Makar Sankranti is one of the most significant festivals in India, celebrated to mark the transition of the Sun into Makara Rashi (Capricorn), signifying the end of the winter solstice and the start of longer, warmer days. This celestial event is considered highly auspicious and symbolizes a shift towards positivity, abundance, and growth.

Each state in India celebrates Makar Sankranti in its own unique way, showcasing its distinct culture, traditions, and agricultural practices, yet all are united in a spirit of gratitude and joy. In Andhra Pradesh and Telangana, it is called Sankranti, while in Karnataka and Maharashtra, it is also known as Sankranti. In Tamil Nadu, it is celebrated as Pongal, in Punjab as Lohri, and in Gujarat, it takes the vibrant form of Uttarayan. In Haryana and Himachal Pradesh, it is referred to as Maghi, in Bihar and Jharkhand as Sakraat or Khichdi, and in Assam, it is celebrated as Bhogali Bihu or Magh Bihu. Each name and celebration highlights the region's unique way of expressing joy and gratitude for the harvest season.

By celebrating Sankranti with these eco-friendly practices, you can preserve the festival's essence while contributing to a cleaner and greener environment.

Some ecofriendly ideas for Sankranti festival :

1. Choose Biodegradable Strings: Swap synthetic strings for biodegradable cotton ones to safeguard birds and protect the environment. Show compassion by being mindful of bird safety during kite flying.
2. Handcraft Sustainable Kites: Make your kite using eco-friendly materials, decorated with natural elements like colorful leaves, flower petals, eco-friendly colors, or pulses. These beautiful designs can later be composted, leaving no waste behind.
3. Serve on Banana Leaves: Use banana leaves as an eco-friendly alternative to plates. They not only reduce waste but also impart a subtle, sweet flavor to the food.

4. Earthy atmosphere: Arrange tables with ceramic or terracotta serving sets to create an earthy atmosphere. One can also add table runners featuring traditional motifs and handmade candle holders.

5. Create DIY Diyas: Repurpose materials like plastic bottles, egg cartons, seashells, or old jars to make unique and sustainable diyas. These creative additions save resources while adding charm to your celebrations.
6. Natural Lighting Accents: Complement traditional oil lamps with your handmade creations to bring warmth and creativity to your decor.

Kanuma : Thanksgiving to Cattle

Kanuma is an important day celebrated as part of the Sankranti festival in Andhra Pradesh and Telangana, observed on the day after Makar Sankranti. It is a festival dedicated to honoring cattle, which play a vital role in agriculture and rural livelihoods.Kanuma is a day of thanksgiving to nature and livestock, particularly cows and bulls, which are considered sacred and central to agrarian life. It reflects the deep bond between humans, animals, and the environment, emphasizing harmony and coexistence.

Indian cows, commonly referred to as Desi cows, possess distinctive features that set them apart. Notably, they have a prominent hump on their back, which contains a "solar pulse" that runs along their spine, enabling them to absorb the sun's energy. Milk from Desi cows contains the A2 beta-casein protein, which is considered easier to digest and healthier than the A1 protein found in milk from many foreign breeds. A2 milk is believed to reduce the risk of heart diseases and diabetes and enhance immunity. As a result, Desi cows are thought to produce highly nourishing milk, as well as cow dung and urine with unique medicinal and beneficial properties.

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Reviving and promoting the care of Desi cows is essential for sustainable living, rural development, and preserving India's traditional knowledge systems.

Rice Dishes in Sankranti Celebrations

Rice, being the primary crop harvested during this season, symbolizes abundance and prosperity. The festival celebrates the successful harvest of paddy, marking the end of the agricultural cycle.

Rice-based dishes that are prepared during the three-day Sankranti festival are : 

1. Pongal : A spiced version made with rice, moong dal, pepper, and ghee.
2. Pulihora (Tamarind Rice): A tangy dish flavored with tamarind, spices, and curry leaves.
3. Chakkara Pongal (Sweet Pongal): Sweet rice pudding cooked with jaggery and nuts.
4. Ariselu: A traditional sweet made from rice flour and jaggery, deep-fried in ghee.
5. Curd Rice (Daddojanam): A cooling dish made with rice and yogurt, symbolizing simplicity and humility
   
   

One can try these indigenous rice varieties grown in Telangana this festive season are : 

Navara Rice:

• An ancient medicinal rice variety used in Ayurvedic treatments.
• Rich in antioxidants and beneficial for people with chronic illnesses.

HMT Rice:

• A fine-grain rice variety, similar to Sona Masoori, popular for its softness and taste.
• Primarily used in daily meals and festive cooking.

Black rice:

• A variety known for its high antioxidant content and deep purple-black color.
• Supports digestion, helps in weight management and a good option for those with gluten sensitivities
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Brown rice:

• Brown rice is rice with the husk removed but retaining the bran layer and germ, making it more nutritious than polished white rice.
• Aids digestion, helps maintain gut health and the bran layer contains compounds that help lower cholesterol.

The diversity of rice varieties in Telangana reflects its rich agricultural heritage and culinary traditions. While modern hybrid varieties are grown for their high yield and commercial viability, traditional and indigenous rice varieties are valued for their unique taste, aroma, and health benefits.

Let Sankranti become not only a celebration of harvest and prosperity but also a festival of green and sustainable living!

About Organo Et School (OES)‍‍

‍Organo Et School empowers people to embrace eco-living mindsets, behaviors, and habits. We recognize that for any positive impact to be sustainable, it must be long-term and inter-generational.

Organo Et School is a learning initiative set up by Organo in 2017 and has been facilitating field visits and workshops for Schools and Interest Groups. Organo Et School, an experiential learning initiative by Organo since 2017, has impacted over 8000 students, 2000 adults,1250 community residents, and 500 corporate employees.
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