Nine Days Bathukamma Names Procedure Significance of Bathukamma

Nine Days Bathukamma Names Procedure Significance of Bathukamma
Nine Days of Bathukamma Names :
1st Day of Bathukamma - Engilipula Bathukamma

2nd Day of Bathukamma - Atukula Bathukamma

3rd Day of Bathukamma - Muddapappu Bathukamma

4th Day of Bathukamma - Nanabiyyam Bathukamma

5th Day of Bathukamma - Atla Bathukamma

6th Day of Bathukamma - Aligina Bathukamma

7th Day of Bathukamma - Vepakayala Bathukamma

8th Day of Bathukamma - Vennamuddala Bathukamma

9th Day of Bathukamma - Saddula/Chaddula Bathukamma

Procedure on Bathukamma :
Women's start preparing Bathukamma from the afternoon. Local seasonal flowers mainly tangedi, gunuka, alli, katla and more. They cut the flowers leaving the little length base, some dip in colors, some scented and arrange them on a wide plate called tambalamu, and stack them up in a conical mount, like a cone. The flowers arranged in five, seven and more concentric columns and rows decorated with a pumpkin flower on top of the stack. In the evening Women and young girls celebrate the festival dressed up in traditional pattu saris, half Saris and Dresses and wear jewelry. After that gather in large numbers with their Bathukamma in their locality, place them in the middle and clap, Sing and dance around them in small circles. After singing and dancing around for hours, Bathukamma are taken to a lake or a pond then set afloat in the water.

Significance of Bathukamma :
In olden days Goddess Durga Devi fought with demon Mahishasura has been tired on Aswiyuja padyami became unconsciousness. Then women start prayed Durga Devi as Bathukamma with the songs and Devi became consciousness on Vijayadashami. So,because of this reason every year women will celebrate Bathukamma every year. On the last day of Bathukamma women also prepare different varieties of food mainly pulihora, daddojanam and Maleeda along with Bathukamma after singing and dancing near the pond they will share the food with each other and leave the place with joy and happiness. Bathukamma festival gives the importance of the relationship between human beings. One of the most important Bathkamma festival rituals is held at the Bhadrakali Temple in Warangal. Bathukamma festival is celebrated by all the people without the difference of Poor, rich and caste. The festival shows the relation of Earth, Water and Humans.

Food Recipes of Bathukamma Festival

Food Recipes of Bathukamma Festival
Nine Days Recipes of Bathukamma Festival

Celebrated on the occasion of Pethara Amasa (Mahalaya Amavasya – Bhadrapada Amavasya) this is the day when Naivedyam and Palaharam is offered for Engili Puvvula Bathukamma which are with nuvvulu (til / sesame), rice flour or simply mixture of sesame seeds and wet rice.

Sesame Podi / Nuvvula Podi :
1 Cup Sesame Seeds1 Cup Sugar

Dry roast the sesame seeds and grind them into a fine powder.
Add the powdered sugar and mix well.

Celebrated on the first day of Ashwayuja Masam (Navaratri Kalasha Sthapana), the Naivedyam and Palaharam for Atukula Bathukamma is made with Sappadi Pappu, Atukulu, bellam (jaggery), etc.

Atukulu Bellam
Ingredients :
Thick Atukulu, Aval, Avalakki, Pohe, or Beaten Rice – 1 CupGrated Bellam, Jaggery, or Gur – 2/3 CupNeyyi, Clarified Butter, or Ghee – 1 tbspCashew Nuts – 4 or 5Green Cardamom – 2

Wash the Atukulu under running water for a 2-3 minutes till they absorb the water.
Let the Atukulu drain in a colander for about 1 hour.
Peel the cardamom and crush the seeds to a coarse powder.
In a heavy-bottomed vessel, heat the ghee.
Split the cashews in half and add to the hot ghee.
Fry till golden brown.
Turn the heat to medium-low and add the grated jaggery.
Stir continously and let the jaggery melt to form a thick syrup.
Add the cardamom powder and mix well.
Turn off the heat.
Add the soaked and drained Atukulu to the jaggery syrup.
Mix well with a light hand.

Chappidi Pappu
Ingredients :

4 fistfuls of toor dal (half cup)2 garlic cloves peeled,½ teaspoon of red chilli powder & turmericSalt to taste2 glasses of water

Popu or Tadka Ingredients :
1 tsp each of cumin, mustard seeds, curry leaves

Take toor dal in a pressure cooker, add a glass of water, garlic, red chilli powder and turmeric. Close the lid and pressure cook them until 3 whistles. (Or simmer them in a saucepan until they are very tender and beginning to breakdown.) Once the valve pressure is all released, remove the lid and mash the dal to smooth paste. Add another glass of hot water and salt. Bring this diluted rasam to a boil.

Meanwhile, do the popu or tiragamata(frying mustard seeds, cumin and curry leaves in one tsp of oil) in a vessel, add this popu to the rasam. Because of extra glass of water addition, we’ve to cook the rasam for 10 more minutes on medium heat, partially covering the vessel. This simmering process brings out the richness of toor dal. Turn off the heat, let cool little bit, and serve warm.


Marking second day of Ashwayuja Masam (Preethi Vidiya), Muddhapappu (dal), paalu (milk) or bellam (jaggery) is offered as Naivedyam and Palaharam for Muddhapappu Bathukamma.

Muddapappu :

Kandi Pappu (Toor dal) - 1 cup2 Cups of waterKarvepaaku (Curry Leaves) - 2 StemsJeelakarra (Cumin seeds) - 1 teaspoonOil - 1 tablespoonTurmeric powder - 1/2 teaspoonSalt to taste

Wash kandi pappu thoroughly.
Mash Jeelakarra and keep aside.
Now take a Pressure cooker. Add kandi pappu, water, mashed jeelakarra, karvepaaku, oil and turmeric powder.
Pressure cook it for 15minutes in low flame.
Remove it and add salt according to taste.

Marking the third day of Navaratri festival, (Sindhura Thadiya Gauri), any recipe made with Nanabiyyam (wet rice), milk and jiggery is offered as Naivedyam or Palaharam for Nanabiyyam Bathukamma.

Bellam Paramannam :

1 cup Sona Masuri rice2 cups milk + 2 cups water2 cups Jaggery + 1 cup water½ cup each - Cashews and Golden raisins¼ cup – Ghee4 cardamom pods - seed powdered

Cook rice in milk and water to very tender, falling apart stage.
Melt jaggery in water and simmer to plain syrup stage.
Add cooked rice to jaggery syrup. Mix and cook on medium-low heat.
Meanwhile, in a small skillet, heat ghee on medium heat. First fry cashews and then golden.
Raisins to light gold color. Add the whole thing - ghee along with fried cashews and golden.
Raisins to the rice-jaggery mixture.
Simmer on medium-low heat stirring in-between, until the whole thing thickens a bit and comes together to moist, firm mass.
Just before turning off the heat, stir in cardamom powder and mix thoroughly.

Day 5 is called as ATLA BATHUKAMMA
It is celebrated on the fourth day of Navratri utsavamlu. A food item made with uppudu biyyam, dosha, atlu, etc. is offered as Naivedyam and Palaharam for Atla Bathukamma.

Biyyam Pindi Attu / Rice Flour Pan cakes

Rice Flour - 1 cupYogurt - 4 table spoonsSooji / Rava - half cupOnions - 1Green Chillies - 2Ginger - a pinchSalt (to taste)Cumin Seeds

Take all the ingredients in a bowl and mix well. If the mixture is too coarse in texture and a little water. It should be a little thicker than your regular dosa mix.
Take a frying pan. Add a very very little oil. And take the batter into a ladel and pour it to the center of the pan. Dont try to thin the batter too much like you would do for a dosa. Keep it a little thick , like you would do for a pancake.
When the upper surface begins to looked and no longer runny, flip the attu.
Allow it to cook on the other side too and serve with some spicy chutney for breakfast or an evening snack.

It is celebrated on the fifth day of Navaratri, also called Lalita Panchami. There is no Naivedyam or Palaharam prepared for Aligina Bathukamma. Women play Bathukamma.

Marking the sixth day of Navaratri (Durga Shashti day), the Naivedyam and Palaharam for Vepakayala Bathukamma is made with sakinala pindi in the form of vepakayalu (Neem fruits).

Marking the seventh day of Durga Navaratri (Durga Saptami / Maha Saptami), the Naivedyam, and Palaharam on this day us made with venna (butter), nuvvulu (til / sesame), neyyi (ghee), jaggery, etc.

Venna Muddalu
Ingredients :

Rice flour – 1 KgJaggery – ¼ KgButter(Venna) – 200 gmsOil – 2 cupsCardamom powder – 3 Tsp

Firstly, take some rice flour in a bowl and , Add 75 gms of Butter in the Rice flour .
Add some water and make the tough dough of it .Mix it thoroughly so that it stays for a longer time .
Heat some oil in a pan,make tiny balls with the dough and fry them in the oil .
Fry till they brown ,mean while make some jaggery syrup ,add some cardamom powder in the hot syrup.
Add butter balls in the syrup and mix well .

Day 9 is called as SADDHULA BATHUKAMMA
This is the final Day of Bathukamma festival called as Saddhula Bathukamma. The Bathukammas are prepared in big sizes compared to regular days and these are immersed in water, termed Bathukamma Nimajjanam). It falls on Durgashtami day and sometimes even on Mahanavami day.

Naivedyam and Palaharam for Saddula Bathukamma consists of five rice varieties, which are all special Telangana dishes.

Perugu saddhi (Perugannam saddhi – Curd rice)
Nimmakaya saddhi (lemon rice)
Chinthapandu Pulihora saddhi (Tamarind rice)
Nuvvula saddhi (sesame rice).

Malleda Laddu :
Ingredients :

For doughWheat flour 1 cupOil 2-3 tspSalt to tasteCardamom powder 1/4 tspJaggery 1/2 cupGhee 2 tspPoppy seeds 1/2 tspFennel seeds powder 1/4 tspWheat flour 1/4 cup for dustingIron TavaGhee 1-2 tsp

Dough preparation

Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min. Then divide into 3-4 portions. Roll over to make chapatis. Make little thicker chapatis than normal chapatis. Allow it to cool.
Now grind these chapatis in the mixer to make coarse powder. To this add grated jaggery, fennel seeds powder, cardamom powder and ghee. Mix well. Make ladoos, sprinkle poppy seeds from outside.
When the upper surface begins to looked and no longer runny, flip the attu.
Allow it to cook on the other side too and serve with some spicy chutney for breakfast or an evening snack.

Tamarind Pulihora/Chintapandu pulihora :
Ingredients :

2 cups of rice (cooked and cooled to room temp)Lemon sized tamarind (soak in a cup of hot water and extract pulp)5 Red Chilies3 tbsp oil5 Green chilies slit length wise2 Curry leaf stalksSalt to Taste2 pinches asafetida1 pinch of Fenugreek powder1 tsp Mustard seeds1 tsp Cumin seed3 tbsp Groundnuts2 tbsp cashews1 tsp turmeric


Dough preparation
Soak the tamarind in hot water and extract the juice free of all the pulp and seeds.( we need to do this step couple times to make sure, all the juice in the tamarind is extracted).
Shift the tamarind juice to a cooking vessel, add 2 red chillies, 3 tbsp of oil, a stalk of curry leaves, a pinch of asoeftida, a pinch of turmeric, a pinch of fenugreek powder (optional), little salt and put it to boil until the tamarind becomes a thick consistent paste, all the water evaporates and it separates some oil. This can be stored in a refrigerator if you keep it in a moist-free and tightly closed container for a few days or nearly a month.
Cook rice separately and spread it out in a wide bowl/dish to cool.
Mix the rice evenly with one tbsp of oil, salt to taste and turmeric. Take care not to mash the rice grains. You can use a spoon here to mix thoroughly without having to mash the rice grains.
Mix the rice with the tamarind paste (from step 2) without having to mash the rice grains. Keep aside.
Heat the remaining oil in a pan and fry the groundnuts (peanuts), cashews drain them and add to the rice.

Perugannam Saddi (Curd Rice) :
Ingredients :

Rice : 75grams (3/4th Cup (100ml Cup)Chikkati Perugu (Fresh Curd Made From Whole Milk) : 500mlMilk – 125 Ml (Optional – Can do without it)Allam (Ginger) : 1/4″PiecePachimirapa (Green Chilies) : 5Karivepaku (Curry Leaves) : FewJeelakarra (Cumin Seeds) : 1/2 tspSenagapappu (Bengal Gram) : 2 tspMinapappu (Urad Dal) : 2 tspAavalu (Mustard Seeds) : 1 tspEndumirapa (Red Chilly) : 2Miriyalu (Black Pepper) : LittleSalt : To TasteOil : 2 tsp

Take 75 grams rice (properly washed) in a bowl. For 1 Cup of Rice add 1 3/4th Cup water. Let it cook in a pressure cooker
Let the cooked rice cool down a bit. Then add fresh curd and the required salt. Set this aside.
Heat oil, add Bengal Gram, Red chillies, Urad Dal, Mustard Seeds, Curry leaves and fry in a medium flame.
Add Ginger pieces and Green Chillies. Let them fry for a minute.
Add luke warm boiled Milk to the curd rice.
Mix Curd rice to the above fried Talimpu and also add fried Black Pepper (fried in 1/2 tsp ghee).

Bathukamma Flowers used to prepare Bathukamma

Flowers used to prepare Bathukamma

Below are the flowers used to prepare bathukamma during bathukamma festival below are the flowers flower names and its significance and scientific reason for using this medicinal valued flowers during the festival this shows how great the culture of telangana is and its relation ship with the nature

Bathukamma Festival DJ Songs 2016

Bathukamma DJ Songs 2016

Below are few  Bathukamma festival DJ songs
1)Rama Rama Uyyalo Dj Mix Bathukamma Song
2)Yememi Puvvappune Gowramma New Dj Mix | 2016 Bathukamma Dj Song | Bathukamma Dj Songs Telangana
3)Chitu Chitu La bomma New Dj Mix | Chitu Chitu La Bomma Dj Song | Bathukamma Dj Songs Telangana
Rama Rama Uyyalo Dj Mix Bathukamma Song

Yememi Puvvappune Gowramma New Dj Mix | 2016 Bathukamma Dj Song | Bathukamma Dj Songs Telangana

2016 Chitu Chitu La bomma New Dj Mix | Chitu Chitu La Bomma Dj Song | Bathukamma Dj Songs Telangana

Bathukamma Songs Lyrics Telangana Songs

Bathukamma Songs Lyrics Telangana Songs

Sri Ramachandrudu Uyyalo – Bathukamma Songs Lyrics

Pandintlo Unnayi song Nice Bathukamma Songs Lyrics
Okkesi Puvvesi Chandamama Song Bathhukamma Songs Lyrics telangana songs

Shukravaaramunadu Uyyalo Song Bathukamma Songs Lyrics Telangana

Bathukamma Bathukamma Uyyalo Song Lyrics

Bathukamma Bathukamma Uyyalo Song Lyrics
Bathukamma bathukamma uyyalo…bangaru bathukamma uyyalo||2||
aanati kaalana uyyalo…dharmangudanu raju uyyalo…
aa raju baryayu uyyalo…athi sathyavathiyandru uyyalo…

nuru nomulu nomi uyyalo…nuru mandhini kaanche uyyalo…
vaaru surulai uyyalo…vairulache hathamairi uyyalo…
thallithandrulapudu uyyalo…tharagani sokamuna uyyalo…
dhana dhanyamula baasi uyyalo…dhayadhulanu baasi uyyalo…
vanithatho aa raju uyyalo…vanamandhu nivasinche uyyalo…
kaliki lakshmini kurchi uyyalo…ganatha pondhirinka uyyalo…
prathyakshamai lakshmi uyyalo…paliki varamadagamane uyyalo…
vinipinchi vedadhini uyyalo…veladhi thana garbamuna uyyalo…

puttamani vedaga uyyalo…puboni madhi mechi uyyalo…
sathyavathi garbamuna uyyalo…janminche sri lakshmi uyyalo…
anthalo munulunu uyyalo…akkadiki vachiri uyyalo…
kapila gaalila uyyalo…kashyapaanga rushulu uyyalo…
athri vasistulu uyyalo…aagandri nanu chuchi uyyalo…
bathukaneeya thalli uyyalo…bathukamma nanirantha uyyalo…
piluvuga athivalu uyyalo…premaga thalithandrulu uyyalo…
bathukamma yanuperu uyyalo…prajalantha andhuru uyyalo…

thaanu dhanyudantu uyyalo…thana biddatho raju uyyalo…
nijapatna mukegi uyyalo…nelapalinchaga uyyalo…
sri mahavishnundu uyyalo…chakrangudanu peru uyyalo…
raju veshamuna uyyalo…raju intiki vachi uyyalo…
ellita maniyundi uyyalo…yedhaga bathukammanu uyyalo…
pendlaadi kodukulanu uyyalo…pekkumandhini kanche uyyalo…
aaru vela mandhi uyyalo…athi sundharangulu uyyalo…
dharmangudanu raju uyyalo…thana baarya sathyavathi uyyalo…
sarileni garimatho uyyalo…santhoshamondhiri uyyalo…
jagathipai bathukamma uyyalo…shasvathammuga velise uyyalo…
ye paata paadinanu uyyalo…ye paata vinnanu uyyalo…
soubagyamulanichu uyyalo…sri gowri devi uyyalo…
siri sampadhalichu uyyalo…sri lakshmi devi uyyalo…
ganamaina keerthini uyyalo…sri vaani kosagunu uyyalo…
bathukmma bathukamma uyyalo…bangaru bathukamma uyyalo…

Bathukamma Festival

Bathukamma is a colourful floral festival celebrated by hindu women in Telangana state with exotic flowers of the region that are available in the season. Bathukamma festival has a history of over years which has now became a symbol of Telangana culture and identity. Bathukamma festival comes during the latter half of monsoon, before the onset of winter.

History of Bathukamma Festival

There are many stories making round around this bathukamma festival few are as below

Story 1 of Bathukamma FestivalIt is belived that Bathukamma festival originated during the rule of Chola dynasty in telangana.This was the time when King Dharmagada was reigning South India and telangana has a prominent role at that time.So King has done lot of prayers and worship to Goddess Lakshmi for children after long wait and prayers he had a baby girl with the queen he was happy the baby girl is said to have survived from many life threatening accidents and health issues. So the king named her Bathukamma which means "woman of life" as she survived from many life threatening accidents and issues

Bathukamma is popularly celebrated by all women of all ages in Telangana. During the Bathukamma festival  they pray the Goddess to give them good health, great husbands in the future and complete well being of the family around the year. Married women also worship for the health and goodness of their husbands, children and families. Women and girls dress up in vivid attires and deck themselves with nice jewellery while stepping out to pray with their Bathukammas this is the only festival specially for women with beauty of natural flowers in telangana....

Story 2 of Bathukamma Festival
Vemulavaada Chalukya kings were sub-feudatories of Raastrakoota kings. In the wars between Chola kings and Raastrakootas these Chalukyas sided the Raastrakootas.

In 973 AD Rastrakoota sub-feudal lord Tailapudu-2 defeated the last king Karkudu-2 and established independent Kalyani Chalukya kingdom. The present Telangana region was under his authority. After the death of Tailapudu-2 in 997 AD his son Satyaasrayudu became the king.

In the erstwhile kingdom of Vemulavaada (present Karimnagar District), Rajarajeswara temple is popular. Rajarajeswara received worship from Telangana people as their beloved deity.

Chola king, Paraantaka Sundara Chola was in troubles while defending the attack from Raastrakoota kings. Learning that Rajarajeswara will help those in troubles Paraantaka chola turned as his devotee.

Also, he named his son as Raja Raja. This is evident from Arikesari epigraph. Raja Raja Chola ruled between 985-1014 AD. His son Rajendra Chola attacked as a Chief of Army and stood victorious on Satyaasraya. As a sign of his victory he destroyed Rajeswara’s temple and took the Bruhat (huge) Siva linga to his father as a gift. In 1006 AD Raja Raja Chola had started building a temple to this huge Sivalinga (Brihadeswara). In 1010 AD he installed this Linga. Chola kings also announced in Tamil epigraphs that this Brihadeswara temple is built from the wealth looted in the attack on Vemulavaada Chalukya kingdom.

Even now the similarities between the Sivalinga of Vemulavaada Bheemeswaralayam and Sivalinga of Brihadeeswaralayam of Tanjavuru can be seen. Taking away the Sivalinga from Vemulavaada to Tanjavuru downhearted the people of Telangana.

After leaving Telangana in the form of Linga, along with an attempt to console Paarvathi (Bruhadamma) in the temple here and to inform sorrowfulness to Cholas, Batukamma is arranged with flowers like Meru mountain. On its top Gouramma made with turmeric is placed and is recounted with sing and play for nine days. Dispatching her in water and calling her back took a shape of a festival. Batukamma name is derived from Bruhadamma. Batukamma festival is a social denouncing movement practiced from 1000 years. Only songs are sung with mother Goddess Parvathi’s name with comforting, who is without Siva.

Eg: okkesi puvvesi chandamama
okka jamulayye chandamaama
Sivudu vacche velaaye chandamaama
Sivudu rakapaaye chandamaama

Story 3 of Bathukamma Festival
The other version of Bathukamma is that there was a king named Dharmangada and a queen named Satyavati belonging to Chola Dynasty. They lost their hundred sons in the war front. So they prayed and performed ritual to Goddesses Lakshmi to be born as their daughter. The Goddesses heard it and immediately obliged them. On her birth, many scholar and pundits visited the baby at the royal palace and blessed her by calling Bathukamma or live forever.

Story 4 of Bathukamma Festival
Another version says that Parvathi or Batakamma is a adherent lover of flowers. The seasonal flowers of spring are arranged on a square bamboo frame or square wooden plank with the size of frames that is hardly tapering off to directly form a pinnacle on the top. It looks like the shape of a temple tower or ‘Gopura’. On top of the flowers, a lump of turmeric is kept. The worship of Goddess Batakamma is done with this little floral is mountain.

The monsoon rains usually bring plenty of water into the ponds, tanks of Telangana and it is also the time when wild flowers bloom in various vibrant colours across the uncultivated and barren plains of the region. The most abundant of these flowers are ‘gunuka’ (or ‘gunugu’) and ‘tangedu’. There are other flowers like the ‘banti’, ‘chamanti’, ‘nandi-vardhanam’ etc.

The ‘shilpakka pandlu’ (or ‘sitaphalalu’), custard apples, are another great attraction during this season. The custard apple is tasty fruit that grows in the wild with little or no water and is often called the ‘poor man’s apple’. Then there is corn (‘jonna’ and ‘mokka jonna’) waiting to be harvested.

Amidst these, Bathukamma is celebrated by the womenfolk of Telangana, heralding the beauty of vibrant nature in multitudinous flowers.

The festival begins a week before the ‘Saddula Bathukamma’ (the grand finale of the Bathukamma festival) which falls two days before Dassera. The womenfolk normally get back to their parents’ homes from their in-laws and breathe the fresh air of freedom to celebrate the colours of flowers.

For one whole week, they make small ‘Bathukammas’, play around them every evening and immerse them in a nearby water pond. On the last day, menfolk of the house go into the wild plains and gather the flowers like ‘gunuka’ and ‘tangedu’. They bring home bagfuls of these flowers and the entire household sits down to arrange them in stacks.

The flowers are carefully arranged row after row in a brass plate (called ‘taambalam’) in circular rows and in alternate colours. The Bathukamma grows in size and the bigger it gets the better. The white ‘gunuka’ flowers are coloured using water paints and Bathukamma gets colourful circular layers of them along with ‘tangedu’ in between. The Bathukamma is then placed before the family deity and prayers are offered.

As evening approaches the womenfolk dress colourfully in best of their attire and adorn lot of ornaments and place the Batukamma in their courtyard. The women of neighborhood also gather in a large circle around it. They start singing songs by making rounds around them repeatedly, building a beautiful human circle of unity, love, sisterhood.

After playing in circles around the ‘Batukammalu’, before the onset of dusk, the womenfolk carry them on their heads and move as a procession towards a bigger water body near the village or town. The procession is extremely glittering with aptly dressed and decorated women and “Bathukammalu”. Songs of folklore are sung in chorus throughout the procession and the streets resonate with them.

Finally, when they reach the water pond the ‘Bathukammalu’ are slowly immersed into water after another round of playing and singing. Then they share the ‘maleeda’ (a dessert made with sugar or raw sugar and corn bread) sweets amongst the family members and neighborhood folks. They return to their homes with empty ‘taambaalam’ singing songs in praise of Bathukamma. The songs of Bathukamma echo in the streets until late night during the entire week.

Bathukamma is a celebration of the inherent relationship human beings share with earth and water. During the entire preceding week, women make ‘boddemma’ (a deity of Gowri – mother Durga – made with earthly mud) along with Bathukamma and immerse it in the pond. This helps reinforce the ponds and helps it retain more water.

The flowers used in Bathukamma have a great quality of purifying water in ponds and tanks and flowers so immersed in abundance are environment friendly.

In times when the fresh water ponds are gradually diminishing and dwindling away, it is indeed a matter of pride for Telangana that its womenfolk (with mostly agrarian background) inherently know how to rejuvenate them by celebrating the festival of flowers.

The festival heralds the beauty of nature, collective spirit of Telangana people, the indomitable spirit of womenfolk and also the ecological spirit of the agrarian people in preserving the natural resources in a festive way.

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