Happy Dussehra, Vijayadasami LFC friends!

Niharika: Happy Dussehra, Vijayadasami LFC friends! Curious about Telangana Dussehra traditions—what are pandaga (festive) specials in the kitchen today?

Neethi: In Telangana, we make puris and chicken.

Madhu: Mutton curry and kheema puri are a big part of the festival meal. In our grandmother’s home, it was the biggest celebration, with all her children and grandchildren present. Also, leading up to Dussehra are the nine days that end with Bathukamma (festival honouring goddess Gauri), and the offerings on each day are different.

Sharmila: In Bihar, most people fast for Durga puja, they eat only fruits. In my area, on the ninth day of Dussehra, we have mutton as a prasad.

Madhu: Back in the day, Dussehra had many community events. My dad recalled attending puja at the Jammi Chettu (shami tree). People would write notes, leave them under the tree, and the pile would be set aflame. He shared that he was once chosen to ignite the notes. The kids would collect leaves of the Jammi, and receive blessings and gift money from elders.

Manognya: Jammi leaves are known as ‘bangaram’. It was a tradition to place the leaves in the palms of elders and seek their blessings. In Telangana, it is hardcore yata mamsam (goat meat or mutton) for Dussehra, sheep or goat as the case maybe. The dishes include: gollichina mamsam is fried meat with spices and a sprinkling of poppy seeds; kheema with kidneys and testicles; mamsam shorva or gravy. Even the blood was not spared, with the coagulated blood diced and fried into Nalla koora or Nalla podi. There was liver fry and trotter soup too!

Svasthyaa: In Andhra Pradesh, they cook chicken or mutton for this festival, along with garelu (lentil fritters), poornalu (sweet deep fried snack), pulohora (tamaind rice dish).

Niharika: Poornalu, pulihora, and paramannam (sweet rice pudding) are quintessential irrespective of the festival. I also enjoy the combination of garelu with chicken or aloo matar!