Threads of tradition: How Madurai breathes life into Pongal

With only a few days left for Pongal and jallikattu, preparations are intensifying for this festival.

As the festival approaches, the region is alive with activity: markets are being stocked with fresh produce, Jallikattu arenas are being prepared, and the city is readying itself to welcome a surge of domestic and international tourists. 

Deeply rooted in ancient literature and archaeological history, Madurai is defined by its hospitality.  

It remains a unique cultural sanctuary—a place where diverse religions, traditions, and political ideologies coexist and flourish, staying true to its heritage as an abode of pluralism. 

As widely known, the season is not only important for farmers and bull tamers but also plays a crucial role for artisans who make ‘mookangayiru’ that would adorn the cows and bulls during jallikattu and Maatu Pongal.

Each year, the festival leads to a surge in orders, providing a vital source of income for rope-makers who rely on this seasonal demand.

T. Karthick, owner of a shop at East Maasi Street, that supplies ropes and bells for cows and bulls, said the demand peaks during the jallikattu season. “We sell ropes of different sizes for various cattle-related purposes, and orders increase significantly during this period,” he says.

He also runs a rope-making unit at Panaiyur, near Madurai, where a large number of villagers are involved in this process.

Sudha, an artisan who has been working at the unit for five months, said, “We start preparing months in advance, right after the Deepavali festival, to meet the demand during this season. For many families here, the income generated during this period supports them for several months.”

When asked about the process, she explained that the main raw material was thread, sourced from mills. “We use equipment called rattai, also known as rattinam or rothai, to manually spin and twist the threads. This is the only equipment we use, and the twisted threads are then adjusted according to the required length,” she said.

Ms. Sudha, when asked about the variety of ropes used for bulls, said that there were three types: neck, nose, and for tethering, each varying in length and size.

She added that around seven threads are first twisted together, after which six such strands are again twisted to form the rope. “This is how tethering ropes and nose ropes used for jallikattu are made. We usually measure the length in cubits. A tethering rope is typically about five cubits (approximately 2.28 metres), though the length varies depending on the weight of the bull,” she said.

Bhaskaran, a rope-maker with 30 years of experience, said this was his primary livelihood. Referring to the 2017 ban on jallikattu, he said many of the workers here had participated in the protests at the time. “Without jallikattu, this traditional rope-making skill may fade away,” he said.

On their earnings, Bhaskaran said rope-making was his primary occupation and that wages depended on the volume of orders. “We are paid on a daily basis, and earnings range from ₹500 to ₹1,200 a day. This helps us meet our livelihood needs, especially in our old age,” he says.

Asked about demand this year, Mr. Karthick said it had been steadily rising. “Earlier, customers who owned a single bull or cow would buy one rope. Now, many of them have expanded into farms with several bulls and cows, resulting in bulk orders,” he says.

He added that for jallikattu, most orders come from three places in Madurai — Avaniyapuram, Alanganallur and Palamedu. Apart from jallikattu, they also receive orders from other districts for manjuvirattu and similar events.

Mr. Karthick said rope-makers were also facing competition from nylon ropes brought in from northern States. “These nylon ropes are colourful and attractive, and some buyers prefer them. However, our cotton ropes are more durable,” he said.

Harvested sugarcane in Madurai waiting to be loaded into trucks of transport.
| Photo Credit:
C. Palanivel Rajan

Pongal savouries

As even the sight of a sugarcane immediately reminds one of the Pongal festival, the people of Madurai embrace the season as a profound homecoming, honouring a centuries-old legacy of agricultural richness.

However, on ground, farmers experience hardships in successfully bringing the sugarcane from farms to the shops.

N. Palanisamy, State President of the Tamil Nadu Sugarcane Farmers Association, noted that while government procurement offers some relief, persistent procedural inefficiencies remain a major burden for farmers. 

Because official price announcements are often delayed until just before the festival, many farmers—fearing price volatility—sell their crops to private traders up to three months in advance. 

Mr. Palanisamy, highlighting a stark price disparity, said, “Traders typically purchase 300 canes for ₹4,500 to ₹5,000, or roughly ₹20 per piece, only to resell them for over ₹50 each. 

Regardless of fluctuating market prices, the Pongal season remains a vital source of employment for local farm laborers.  

Many who work in neighbouring districts prioritise returning to their hometowns specifically for the sugarcane harvest, despite the seasonal nature of the work. 

This year’s harvest faced significant threats from unseasonal rains across the Southern districts, forcing farmers to scramble to protect their crops. 

Addressing these concerns, an official from the Agriculture Department noted that while only a small number of farmers in the district were impacted, the government has ensured that all affected individuals received their compensation. 

The district also boasts a diverse agricultural landscape, producing everything from its staple sugarcane and rice to turmeric and clay pots, while also being a hub for bull-rearing.  

The festive demand is expected to drive jaggery prices from the standard ₹60 per kg to as high as ₹90 per kg.  

A. Raja, a producer based in Alanganallur, noted that his facility has prepared more than 750 kg specifically for the Pongal season.  

He explained that because jaggery is made from yellow cane—a variety distinct from the common edible sugarcane—the raw material is available year-round. 

Furthermore, since most producers cultivate the cane on their own land, transportation costs do not significantly impact the final price.  

Mr. Raja also highlighted that quality is often judged by the color of the jaggery, noting that organic varieties require quick turnover.  

“Because organic jaggery has a shelf life of only about a month, the entire process from production to sale must be completed within a single week,” he added.