Aava saddhi, a delicious flavored rice with mustard seeds powder, spices and rice. A mustard seed flavored rice which has a similar taste to the mango pickle mixed into the rice. It an ancient and traditional recipe of Telangana made especially for Bathukamma as an offering for Goddess GOWRI on Saddhula Bathukamma.
Bathukamma, is a beautiful floral festival of Telangana. A nine day festival celebrated by married women, starting from Petra amavasya and concludes on ninth day ie., on Ashwayuja Durgashtami and we call the last day of Bathukamma celebrations as SADDHULA BATHUKAMMA. On this last day five or nine types of Saddhulu are offered to GOWRAMMA THALLI(Goddess Gowri Devi) and send her off with great pomp and pray to Goddess to arrive soon next year.
This AAVA SADDHI is quite a traditional and ancient recipe made for Saddhula bathukamma. Freshly grounded mustard seeds are mixed in cooked rice with red chili powder, salt and later a tempering of peanuts, chana dal, garlic cloves, mustard seeds, cumin seeds, curry leaves and red chillies are used. It tastes like a AVAKAYA mixed into the rice, but an instant one. It’s pungent and spicy yet absolutely flavorful. Look at the beautiful speckles of mustard seed powder over the rice.
Let’s get into the recipe but before that checkout detailed article on Bathukamma and other offerings made for Gowramma thalli.
AAVA SADDHI
Ingredients
- 4 cups Cooked rice
- 3 tbsp Mustard seed powder
- 1 tbsp Red chili powder
- Salt to taste
Tempering
- 3 tbsp Cooking oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
- 5 cloves Garlic
- 2 tbsp Chana dal/Bengal gram dal
- 3 tbsp Peanuts
- 1 sprig Curry leaves
- 5 Whole dry red chillies
Instructions
- In a mixing bowl add cooked and cooled rice, mustard seeds powder, chili powder, salt and mix until everything is incorporated properly.
- Now heat a small skillet/tempering pan, add oil and once its hot add mustard seeds, cumin seeds and let them splutter.
- Now add in peanuts, chopped garlic cloves, chana dal/bengal gram dal, curry leaves, torn red chillies and fry until garlic turns golden brown.
- Finally add in turmeric powder and turn off the heat. Add this tempering to the rice and give it a good mix.
- Serve the aava saddhi with some yogurt and fryums.
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