Bathukamma is a festival celebrated by women in Indian state of Telangana. It is celebrated for nine days, starting on Bhadrapada amavasya and concludes on Durga ashtami in Ashwayuja masam (month), which usually falls in September – October. The last day of the festival is saddula bathukamma or pedha bathukamma. This festival is celebrate by girls and women with great enthusiasm, specially in villages and towns. While most of India celebrates navratri, in Telangana it is bathukamma. Depending on the region, different prasadams (offerings) are prepared for the deity on saddula bathukamma.

In Karimnagar region we prepare five varieties of powders. Sesame seeds with sugar/jaggery, rice flour powder and moong dal powder. I can’t recall the other two powders but I think one of them is with urad dal. In Warangal area however, five varieties of rice dishes are prepared. For today’s festive thali I followed Warangal norm and prepared pulihora, nuvvula annam, kobbari annam, daddojanam and paramannam. Even in Karimnagar region, we do prepare pulihora and daddojanam on saddula bathukamma but the main prasadam that is distributed among women is however, the five varieties of powders prepared with lentils and seeds using sugar.

Though I made these rice dishes as part of thali theme, I did not arrange them in thali. I only have one big thali and used it for my day 1 and day 2 posts. The other platters I have were not big enough to place all five bowls.

Saddula bathukamma, festive thali –

Nuvvula Annam – Sesame seeds flavored rice

Kobbari Annam – Spicy grated coconut flavored rice

Chintapandu Pulihora – Tamarind flavored rice

Daddojinam ~ Perugannam – Yogurt rice

Paramannam ~ Bellapannam – A sweet rice dish with jaggery and flavored with cardamom powder

This day in 2014: Fresh Garbanzo Beans Pulao and Tomato Yogurt Pachadi

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