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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.
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- Cool the mixture and grind it into a fine powder.
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- In a bowl, add 2 cups cooked rice, dry powdered masala and mix well.
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- 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.
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- 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.
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- 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.
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- Heat 2 tbsp ghee in a pan and add 4 cloves, 3-4 tbsp jaggery powder and mix.
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- Melt the jaggery, add the cooked rice, and mix well. Cover and cook for 3-4 mins.
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- Switch off the flame, add 1 tsp cardamom powder, mix and garnish with almond flakes.
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