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?
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.
[Reproduced. Read more ]