Come January, the festival season of Sankranthi kickstarts with preparations for special and delicious dishes in Telugu households in Telangana and Andhra Pradesh. With the harvest of various crops including rice and sugarcane, there are several special dishes made out of these ingredients that make the occasion a feast for the senses.
Sankranthi is known for mouth-watering dishes such as Bobbatlu, Bellam Gavvalu, Ariselu, Kajjikaayalu, Sunnundalu, Sakinalu among others. According to food blogger Sankalp, most of these dishes use rice flour and jaggery which are fresh and readily available in the harvest season.
For many, the food evokes precious childhood memories associated with the dishes. “Most of these special dishes are made outside the house. They are prepared on a three stone stove using wood as the fuel, as we make them in large quantities in order to distribute the food among relatives. We also save some food for the members of the house to be consumed later. It's a joy for the kids of the family to see the elaborate preparations, ” says Kanaka Durga, a homemaker from Hyderabad.
Here's a list of Sankranthi special dishes from the Telugu states and what goes into making them.
Sakinalu: This special dish is made out of rice flour and sesame seeds which are abundantly available in Telangana. The task of making Sakinalu is not an easy one. The batter has to be poured into a cloth by hand, with the cook twisting their fingers deftly in a to and fro movement. It is an art indeed. Sakinalu has a unique flavour and the festival of Sankranthi is incomplete in Telangana households without this dish. Sakinalu lasts for about a couple of months if stored properly.