Erigittu with Thuppa, Avare Udhakka and Keere Soppu
Thuppadha hittu or Enne Hittu
Badagas usually grow vegetables in their small patch(es) of land called ‘HOLA’ (see photo) for their regular use apart from other commercial crops like potato, cabbage, carrot and cauliflower etc. These would also include many varities of beans, peas, greens, corn etc. Every variety of avere(bean) has a specific (sometimes unique) badaga name. No Badaga wedding meal is complete without ‘Avare & Gaasu udakka’ [beans & potato curry]. Incidentally, Badagas do not serve non-vegetarian (meat) dishes on the wedding day , main meal is called – ‘maduve hittu‘. Another great trait among these simple peasant people is called ‘nattu‘ – a sort of gift (again mainly the home grown vegetables & grains) given to relatives, friends and guests.
>>Tea Leaves… the crop on which Badaga ‘economy’ depends so much..
The agricultural produce, food, dishes, eating habits and some interesting recipes of Badagas.
Apart from badaga.org, I am thankful to N.Bellie, R.Ramachandran (Kekkatty) and others for their imputs. A lot of info is from Prof.Paul Hockings’s books.
I have tried to discuss and describe, not only of authentic recipes on Badaga dishes but also on their agricultural produce, known in Badaga language as BAE – like for example Badagas used to grow wheat, barley, millet – GHODUME, GANJE, ERAGI, BATHA –etc but have almost completely stopped now.
The food, eating habits, preparations of some dishes as well as the ingredients used are covered. along with the methods used in cooking (like in a mud pot known as MADAKE in traditional fire place – OLE)
It must be mentioned that though many masala powders are available in the market, the Badagas use a specially prepared curry powder known as ‘ BADAGARU MAASU HUDI’ in their preparations.
I remember my childhood days when the dried GANJE / GHODUME (barley/wheat) used to be spread in the fore court of the houses called KERI (street) , between two groups of Hatti HEMMAKKA (ladies) squatted opposite to each other with GANJE DHADIS (sticks of about four feet long and an inch thick) systematically & alternatively beating to remove the chaff. The rhythmic ‘tak tak’ noise would be accompanied by some folk lore Badaga songs. This is known as GANJE SACHODHU.
How can anyone forget the GANJE that would be HURUTHU – fied (fried) in a HURI MADDAKKE (mud pot with a hole on its side) through which a HURI KOL (a short stick with cloth tied at one end as a ball) would be inserted and the contents stirred constantly for uniform frying?
Huri Maddakke >
The fried ganje called GANJIKKE would be taken with BELLA (jaggery) and THENKE (coconut). The taste of this would increase if hurutha keerai is added. Used to be a very common snack during the “kodai” season when no one can venture out on account of severe wind and rain.
This ganjikke would be powdered in a ‘ BEESA GALLU ‘ or ‘BEESARAN KALLU’ ( grinding stone ‘flour mill’) that was a permanent feature in the EDHA or NADU MANE and stored for furture use. People who go on long journeys (in olden days travel was by foot only) took this powder along with them, a very handy and healthy meal. This powder would be mixed with hot water to make a gruel. Salt and jaggery could be added to taste.
[ Also see BADAGA RECIPES]
[Illustration by Bellie Jayaprakash]
Edha Mane (notice the Beesa Gallu (Grinding Stone-mill) at the right bottom corner. The corner is called GOTTU MOOLE)
(Buttermilk) MAJJIGE [ also known as – Pay’ray’] KADANJODHU or HAALU SORAKKODU( milk churning ) used to be a routine job and great fun for the children in trying their hands. The BENNE (butter) and THUPPA (ghee or clarified butter) are very healthy. When taken with ERAGI HITTU (wheat ball in the size of cricket/hockey ball), it is very tasty.
EEGAVE THIMBUDHUGA AASE BANDHARAVA ? (don’t you feel like eating now)?
POTHITTU (wheat dosai) has to be an all time favourite of Badagas. During SAKKALATHI HABBA (the last festival before HETHAI HABBA ) POTHITTU with THENKE NEERU (coconut water) is the main dish.
What about dishes like OTTU KUDI UDAKKA (bamboo shoot curry) which can put any BAADU UDAKKA (non veg curry) to shame?And KOONU (mushroom) preparations?
There are many side dishes like SOPPU, BARRATHA AVARE , GAASU SANDEGE Then the question of how to ERAGI HITTU HOKKUDU (make wheat ball?) or make HABBA (festival) specials like BADE (vadai) KAL KAL (sweets made out of maida) etc etc.
Talking about chutney – GAASU SANDEGE , when GAASU (potato) is cooked in KENDA (ember) – SUTTA GAASU – and mixed with UPPU & OLLIYA MAASU (salt & pepper) it really tastes great ……umm…really mouth watering.
Incidentally, a DODDARU SHULOKA (Badaga Proverb) goes like this ; “GHANDA (GHANDU) ILLADHA MANE HOLLA, GAASU ILLADHA UDAKKA HOLLA” meaning : -” without a man(husband), house is bad ; without potato, curry is bad”
I was pleasantly surprised to know that Taj Garden Retreat hotel in Coonoor (in the Nilgiris) serves some exclusive Badaga specials like THUPPADITTU & OTTU KUDI curry.
“Since the British lived here for long, there was a mix of the English food with the local ingredients – mostly, the native Badaga food. Thuppathittu, is an example. That makes it different from the typical English food…..For vegetarians, … Ottakudi Gassu poriyal ( a typical Badaga food of potatoes, spices and bamboo shoots), …. Avarai Uthaka (traditional Badaga speciality), Khuni khichri (spice preparation) and Gassu Dhotti (boiled potato preparation)”
Rasam is called MAASU NEERU ( milagu thanni in Tamil that has found its way into dictionaries).BATHA HOKKUDHU was done by elephants in ancient period, and till a few decades ago, by 50 to 60 bulls and cows brought from the plains (mainly Avinashi near Coimbatore) to the villages and mostly done during night time. One of the methods/processes in storing/pruning our farm produce ERAGI (millet) is known as ” ERAGI METTODHU ” (Stamping).
This is done on the green ERAGI stems freshly harvested from the fields. A bunch of this is put indoors on the floor and squeezed by bare feet . This is done mainly in the night in the EDHA MANE (middle room) and stored in the DHARSAE PETTI / BALLA (storage basket) which is located on top of the HAGALAE (permanentally fixed long wooden plank from wall to wall that also served as a huge cot) in the EDA MANE . See the illustration above.
BALLA or BALLA PETTI is a big cylindrical basket for storage and fixed to the wall/floor by cow dung. There would be hole at the bottom to take out the grain. The hole is sealed with cow dung and removed whenever required. Smaller storage basket is called KUKKE. Depending on the usage they are known as BENNE KUKKE (butter basket), HUYIGAL KUKKE (multi utility basket), DODDA KUKKE (big basket) with a handle to carry mud to clean the temples before puja in the olden days and of course, the GANJIKE KUKKE with smaller baskets attached to a central bigger one used in SAVU (funeral) rites. MAKKIRI was a larger basket used to carry food items to fields (HOLA) and on long journeys.
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 suspended from the beam with wire rods /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 “
visit Badaga Recipes for more