BESAKATTI [ Drawing by Bellie Jayaprakash]

BESAKATTI is a large flat basket, used for drying grains, hung above the fire place/ hearth ( OLE ) in the inner room (OGE MANE) of a Badaga Home during earlier days.The basket is placed on two wooden planks that are suspended from the beam with ropes (KANNI).

There are a lot of DODDARU SHULOKAs on BALLA (storage container for grains). A couple of them are listed here :

“Ballada hattale siri, Kukkeya hattale uri” ,

“Baavava balla ethone getta, badava baathu satha “

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Some Recipes (courtesy badaga.org)

Thuppathittu (Enne Hittu) 'A SWEET DISH'

by Anitha Gokul

Makes 10-15 numbers

Maida-½ kg

Sugar-¼ kg

Water-3-4 cups(very hot)

Salt to taste

Powdered cardamoms or khas-khas

Oil for frying.

Method

Seive the flour, add sugar, salt, and cardamoms and mix well. Then add 2 cups hot water to the flour mixing well with a long spoon. when the flour is thoroughly wet start kneading with your hands adding more water to get the desired consistency(it should be thick and smooth).

The batter should extend when pulled. Now take about a ladle of the batter in your left palm and pat it with your right fingers and deep fry in oil. Use water to pat as the batter could be sticky.

Squashed bananas can also be added. If it is difficult to pat pour a ladle of the batter directly into the oil.

E.B. Hariharan’s tip : To shape the batter and bring it to a near circular shape, here is the traditional method. Take a steel vessel ‘KINNI’ with a circular base, place it upside down.Take a piece of clean white muslin or poplin cloth, wet it in clean water and place it on top. Place the requisite batter on top of the cloth and using both hands, slowly elongate on all sides, until the batter forms a near circle. This process also gives uniformity to the surface. Place the left hand under the muslin cloth, and in one slow movement transfer the circular batter to the right hand and carefully slide/place it into hot oil.

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BELLE BENGUVAE SANDEGE [GARLIC SIDE DISH]

by Anitha Gokul

Serves - 4

Garlic(whole with big cloves) - 4 to 5

Tomato(optional)-1

Tepper corns-1tsp(optional)

Chilli powder-2 tsps(the chilli powder should be prepared as Badagas do.The powder prepared for our chicken udaka is preferred i.e.,darker in colour)

Salt to taste

Ghee - 2tbsp

Method

Use a skewer(thuppathahittu soongi). Poke the center of the garlic pods(whole) and roast them on the flame directly on a gas stove till they all turn black and an aroma comes. You need not peel the skin of the garlic before roasting because they peel by themselves after roasting. Remove the pods from the skewer and peel the rest of the skin. Do the same thing for the tomato till the skin starts peeling. Remember to keep a low flame while roasting otherwise the inside will not get cooked.

Now put the garlic, tomato,chilli powder, salt and pepper in a mixer jar and run mixer till you get a smooth paste. Add some water.In a pan put the ghee, then mustard. After it splutters add the paste with little water and bring to boil till the required thickness.

Tastes best with (eragi hittu mudde) ragi balls and uppukorai.

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EERA BENGUVAE SANDEGE (ONION SIDE DISH)

by Anitha Gokul

Small onions - 250 gms

Garlic - 2 (optional)

Tomato-1

Jeera-1tsp

Chilli powder-2 tsps(koi udaka maasu hudi)

Salt-1tsp

Mustard,curry leaves,oil for seasoning.

Method

Peel the onions. In a pan put 1-2 tsps of oil. Add the jeera. After it stops popping add the onions(cut only the very big ones). Add the tomato without cutting ,otherwise the water in it will not let the onions fry. Simmer the flame and let it fry stirring now and then. When completely cooked remove from flame and let it cool. Put in a mixer jar and run the mixer. Add chilli powder, salt and turmeric and little water. Add oil in a pan, mustard, curry leaves and then the paste with water. Bring to boil till the sandagai thickens.

Note : The amount of chilli powder added depends on how spicy you want it.

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Paruppu (Bae) Udakka Lentil [Pulse] Curry

by Purni

Dhal 1 cup

Onion (chopped) ½ cup(small) , 1big to saute.

Tomato 1(big)

Cinnamom (Pattai)

Somfu ½ teaspoon

Oil as needed

Dry chillies(red) 5

Curry leaves little

Salt to taste

Corriander

Method

In a pressure cooker, cook dhal, onions(small),tomato,pattai ,somfu. In a frying pan or kadai add 2-3 spoons of oil, fry red chillies,then the onions(big) add curry leaves.When golden brown,add the cooked dhal with it,add salt ,corriander leaves and bring to a boil.

TIP: vegetables can also be cooked along with dhal. Carrot will taste better

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BELLE BENGUVE MAASU NEER

by Sangeetha Bheeman

GARLIC———1 FULL (medium size)

ONION———-1 (medium size)

TOMATO——–1 (big)

CHILLY PDR—-1 ½ TSP

SALT———— to taste

COCONUT——½ cup (grated)

OIL————– to saute

Method

Grind garlic,onion,tomato,coconut gratings & chilly powder all together (with water) to a fine paste. Heat oil in a pan,saute with mustard & curry leaves. Add salt & boil until everything’s cooked well & smells good(simmer the flame).Serve with hot cooked rice & ghee..!

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BADAGA CHICKEN SPECIAL

(by Brent Thompson says the recipe originally comes from Poultry Advisor (a magazine) published in Bangalore, in 1970. The recipe was attributed to Mrs. Seetha Mahalingam from Ooty. Brent’s notes and the original measures for the recipe appear in brackets. Also, see badaga.org)

Ingredients* ½ Cup. ghee or oil (orig 1 Cup.)

* ¾ tsp black mustard seeds (orig ½ tsp.)

* 3 onions, medium, chopped or thinly sliced

* ½ tsp turmeric powder

* 3 tomatoes, sliced or chopped

* 1 chicken, skin removed (as always, in India), cut into small pieces

* 1 can coconut milk (or milk from one coconut — about 2-3 Cups.)

* salt to tasteI - Grind together:* 12 garlic cloves (fewer, if really large)

* 2″ ginger root

* 4-5 Tbs green coriander (originally 1-2 Tbs.)

* 10 cardamoms (originally 6)

* 6 cloves

* 2″ cinnamon stick

II - Grind together:

* 2 Tbs. coriander seeds, roasted

* 10 red chilis, dried

Method

1. Heat oil in a heavy bottomed vessel; add the mustard seeds. When they crackle, add the sliced onions and fry until the onions turn a golden brown.

2. Add garlic-ginger paste (mix I) and fry about 2-3 minutes.

3. Now add the chili-coriander powder (mix II) and continue frying another 5 minutes, stirring often enough to prevent sticking or burning.

4. Add the turmeric. Add tomatoes and chicken and mix well. Add the coconut milk. Add salt to taste.

5. Cook uncovered until the chicken is tender, adding water if it gets too dry - be careful not to add too much water, as it dilutes the flavor. The color of the broth will gradually deepen and turn brown as it cooks.

6. Optionally, at the end, add a few cashews and cook for another 3 minutes .

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KADAMITTU

by R.Ramachandran ( Kekkatty)

A healthy preparation as it is steam cooked and can be stored for weeks.

Ganjae ravae.

Pottu Kadale

Salt to taste

Sugar or Jaggery (bella)

Maddu Bittu

Morande Sticks

Method

Add water to ganjae ravae mixed with spicy ingredients like MADDHU BITTU and POTTU KADALAE. Add salt and sugar / bella (jaggery). This mix is made into small balls. ‘MORANDHAE SOPPU’ stem is cut into small sticks and placed on top of the vessel filled with water (modern pressure cookers with IDLY making attachments may be an ideal alternative). A white thin cloth is spread on these sticks and the balls are stacked in such a way the steam reaches every ball. The morandae sticks also have medicinal values. The vessel is closed/covered and the water is boiled for about half an hour.

Serve with or without milk.

Prof. Paul Hockings notes : Kadimittu (refers to) hard sweet wheat balls, cooked by steaming wheat flour with salt and crude sugar. Taken on long journeys in former times because they would last for many days.

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HATTCHIKE

by R. Ramachandran

This food item has a significance in Badaga community. A special occasion when only this is prepared as a special item is the BAETA BITHA or the HATCHIKAY HORAY which falls on the previous day of SAKKALATHI Habba.

Hatchikke

BATTHA ( or samai) is fried to the extent it bursts open- splutter (BATTHA HURUPUDU). This is put in the ORALU and KUMMIfied (KUMMOODU) to separate the husk. Then this is gathered in a MORA (a bamboo basket - winnow), see photo, and cleaned so that the seperated husk is blown away-winnowing (KAERODU).

The cleaned BATHA is soaked in water for a few hours for softening. Mixed with a dash of salt, jagerry or sugar and the famous [BADDHU BITTHU] HATCHIKAY is ready to be served with or without milk.

Note: This is first ‘offered’ to SOMI (God) and DEEVIGAY (Lamp) by the family head who then tastes it first in the HORAY GANGUVA ( a large traditional Badaga brass plate)

Dhodaru Shloka : 'Ghanda Illade Mane Holla, Gaasu Illade Udhakka Holla'