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Bathukamma Naivedyam By Chef Pankaj Bhadouria
Bathukamma Naivedyam
Bathukamma Naivedyam is a festive treat from Telangana. Chef Pankaj Bhadouria shares the recipe in detail.
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INGREDIENTS
For Sesame Rice
¼ cup split chickpeas
¼ cup split white lentils
¼ cup peanuts
¼ cup white sesame seeds
3-4 dried red chillies
¼ cup freshly grated coconut
2 cups cooked rice
2 tbsp oil
¼ tsp asafoetida
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
12-10 curry leaves
salt to taste
For Coconut Rice
2 tbsp oil
1/2 tsp mustard seeds
1 tbsp split chickpeas
1 tbsp split white lentils
1 tsp chopped ginger
1 tbsp chopped green chillies
2 dried red chillies
7-8 cashew nuts
1/2 cup freshly grated coconut
2 cups cooked rice
salt to taste
For Jaggery Rice
2 tbsp ghee
4 cloves
3-4 tbsp jaggery powder
2 cups cooked rice
1 tsp cardamom powder
almonds flakes for garnish
PREPARATION
- In a pan dry roast ¼ cup split chickpeas, ¼ cup split white lentils, ¼ cup peanuts, ¼ cup white sesame seeds, 3 - 4 dried red chillies and ¼ cup freshly grated coconut.
1
- Cool the mixture and grind it into a fine powder.
2
- In a bowl, add 2 cups cooked rice, dry powdered masala and mix well.
3
- Heat oil in a pan and add ¼ tsp asafoetida, 1/2 tbsp cumin seeds, 1/2 tbsp mustard seeds, 12-10 curry leaves. Once they crackle, pour the tempering on the rice. Add salt and mix well.
4
- Heat oil in a pan and add 1/2 tsp mustard seeds, 1 tbsp split chickpeas, 1 tbsp split white lentils, 1 tsp chopped ginger, 1 tbsp chopped green chillies, 2 dried red chillies and saute.
5
- Then add 7-8 cashew nuts, 1/2 cup freshly grated coconut, lastly add 2 cups cooked rice toss well and add salt. Mix well and serve hot.
6
- Heat 2 tbsp ghee in a pan and add 4 cloves, 3-4 tbsp jaggery powder and mix.
7
- Melt the jaggery, add the cooked rice, and mix well. Cover and cook for 3-4 mins.
8
- Switch off the flame, add 1 tsp cardamom powder, mix and garnish with almond flakes.
9
STEP BY STEP
Bathukamma festival is celebrated in Telangana. It is largely celebrated by women with flowers that grow exclusively in that region of the state.
Chef makes 3 different rice varieties as an offering. First, she makes sesame rice from dry roasted chana dal, urad dal, groundnuts, sesame seeds and freshly grated coconut. The second rice is coconut rice made with freshly grated coconut and finally, jaggery rice.
All these rice dishes are flavourful, tasty and nutritious.
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