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).


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