Sankranthi is one of the most important festivals of Telugu states where the people welcome the harvest season by celebrating this festivity. With the colourful kites wafting in the sky, people celebrate this harvest festival with tons of happiness. Well! Sankranthi means traditional dishes and each region has its own flavours.
We EeYuva are here with the special recipes of Sankranthi in Andhra and Telangana... Have a look!
Pulihora is the evergreen dish of all the festivals. In Andhra state, it is specially prepared on Makara Sankranthi to offer god. Have a look at the recipe here...
Cooked rice - 1 cup; Peanuts - 1 tbsp; Skinless split black gram - 1 tsp; Bengal gram - 1 tbsp; Mustard seeds - ½ tsp; Cumin seeds - ½ tsp; Slitted green chillies - 3; Dried chillies - 4; Turmeric powder - 1 tsp; Asafoetida - ¼ tsp; Tamarind paste - 2 tbsp; Oil - 1 tbsp; Salt to taste
Spread the boiled rice in a wide-mouthed plate and set it aside. Heat oil in a pan and saute the cumin seeds, mustard seeds, skinless split black gram, Bengal gram for a minute.
Then goes peanuts, asafoetida, green chillies, dried chillies and fry them well until peanuts are completely fried. Now, add tamarind paste, turmeric powder, salt and let it cook for few minutes.
Take it off the flame and it's time to add the cooked mixture to the boiled rice. Mix them well until the rice is coated well with the mixture.
Simple yet delicious 'Pulihora' is ready to worship the deity.
Another traditional yet popular dish over Andhra prepared on the day of Sankranthi. Satiate your sweet tooth with this luscious dish.
Black gram/ urad dal - 1 cup; Rice - ½ cup; Bengal gram - 1 cup; Grated jaggery - 1 cup; Fresh grated coconut - ¼ cup; Cardamom powder - ½ tsp; Salt to taste; Oil for deep frying
Soak black gram and rice in separate bowls for an hour. Drain the water and blend them along with a pinch of salt into a fine paste (thicker than the dosa batter).
Meanwhile, soak the Bengal gram for 15-20 minutes and pressure cook it along with sufficient water for 3-4 whistles.
Drain the leftover water and then add grated jaggery, cardamom powder, grated coconut and blend them into a thick paste.
Organize the Bengal gram-jaggery paste into equal portions and shape them into small balls. Repeat the process until Bengal gram-jaggery paste is done.
Heat the oil in a wok. Now, dip each ball in the black gram-rice batter and carefully drop them into the heated oil.
Fry them until golden brown and transfer them into a paper lined plate to absorb the excess oil.
Yummy 'Poornam Burelu' are ready to serve...
Puran Poli/ Bobbatlu
Sankranti will never ever finishes off without tasting 'Bobbatlu' especially in Telangana state. Have a look at the delicious recipe here...
Ingredients For Poornam
¾ cup skinless Bengal gram (split); ¾ cup jaggery/ sugar; ¼ tsp cardamom powder; Water as required
Ingredients For Poli Batter
1 cup refined flour/ wheat flour; A pinch of salt; Water as required; Oil as required; Clarified butter (Ghee) for roasting
Process To Prepare Dough
Sieve the flour into a bowl and add salt, 2 tbsp of oil and water (as required) and mix it well until a soft dough is formed. Cover and keep it aside for 25-30 minutes.
Process For Poornam
Clean and soak the Bengal gram in sufficient water for 1-2 hours. Drain the water and pressure cook the Bengal gram with fresh water for 3 to 4 whistles. Drain the water and mash the Bengal gram into a coarse paste.
Meanwhile, boil the jaggery with little water in a pan with stirring until a thick syrup is formed. Now, add the mashed Bengal gram and stir it well till the Bengal gram paste is mixed completely with the jaggery syrup.
Final touch up with cardamom powder and give a quick stir to mix them well. Take it off the flame and set aside.
Process For Making Polis
Divide the dough and jaggery poornam paste into equal portions.
Flatten the dough ball between palms like small chapati and fill it with jaggery poornam and close it carefully without cracks.
Gently, spread the poornam dough ball on oil coated sheet with the hands into medium sized chapati.
Smear the heated tawa with a tablespoon of ghee/ oil and roast each poli at a time. Make sure both the sides are cooked well.
Repeat the process until the dough and jaggery poornam is done.
The yummy sweet 'Bobbattu' is ready to devour now...
So, try out these traditional cook-ups of Sankranthi without fail and make the festival more memorable...
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