Maghe Sankranti(Maghi)-A Religious Faith, Deep Inside ~ Great Learning Courses

Maghe Sankranti(Maghi)-A Religious Faith, Deep Inside

"Sakiya ho Maghi ke guri guri jaad khaina ho"
Maghe Sankranti(Maghi) is a Religious festival fall in the month of Magh(in Gregorian Calendar)-may be from January 14 or 15. It is celebrated with joy. Tharu community has a strong belief in this festival. They celebrated it regarding it as a sign of the beginning of new day and a bright sign of their farming period. The weather for farming goes better from this day. People celebrating Maghi have religious bath known as Makar Snan in holly river. Fairs are held in these month near the bank of holly river. There is a tradition to worship Ajima Mata in this day.

In Mahabharata, holy book of Hindus. Bhisma Pitama who had a blessing of God that he will die only if he makes his own will to die. And after a decade , being tired in the journey of his life, he wished to die. The day of his death is considered as Moksha(relief from life) and celebrated as Maghi.
They have their delicious food cooked in this day. Among many, some are here that I got to tasty, 😛😛😛😛yummy!

1. Tarul is one of the most heathy food consumed more in Nepal and India. Its value increase during Maghi. It can be boiled ,can be eaten with salt and even can be cooked as vegetables.

2. Golrak Daru

Do whatever your heat tells. Golrak daru is a holy wine drinked in Maghi to forget sorrows and enjoys and let your heart free.

3. Fulauri

Krum Krum. This sound comes out of your mouth when you eat this. Fritter(pakaudi) with a pickles may water up your mouth in Maghi.

4. Machhi

Machhi (Fish), Machhi is eaten in Maghi either fried or with gravy. 😛

5. Surik Vujpakawa

Fried pigs meat is a cooked with heart sounds delicious. I'm Lovin' it.😛😛😛😛😛

6. Aalu Sinki Tina

Dried roots of Potato. To make this Tap roots of potato are pressed into a hole lined with bamboo and straw and then confined by a cover of vegetation, rocks, woods, and finally mud. After a month of bacterial curing, the resulting preserved vegetable is dried in the sun and stored to last few years or weaks.

Sinki can be used as vegetables that taste lovely and can be used as pickle. To make pickle, sinki is not dried instead it is directly mixed with spices and bottled.