They worship their seven founding ancestors under the name Hethappa or Hetha. They have certain rules and regulations to be followed in implementing their cultural rituals from the birth of a child and follows through functions like puberty, marriage, naming ceremony, seventh-month pregnancy, housewarming, and finally in death. Devva Habba provides significant insights into the origin of Badugas. īadugas marry within their community and follow their own marriage traditions. Thundu (a white piece of cloth) and Seeley forms an integral part of the attire of the Badugu women. Throughout the district the Badagas live in nearly 400 villages, called Hattis. They killed the Todas, and the inhabitants of the village at the time claimed descent from the Bayalurus and Badaga daughters. He sought the aid of two Bayaluru, who agreed to help him if they married his two daughters. The second brother, Hethappa, was working outside when two Todas raped his wife and took his goods. After they fled from a Muslim ruler who tried to rape their sister, they settled in different parts of the Nilgiris. They claim to come from seven siblings living in the Talamalai Hills. According to American anthropologist Paul Hockings, whose research on the Badagas spans nearly six decades, "the (Badaga) tribe despite its sketchy history is as indigenous to the Nilgiris as the English are to Britain." The name Badaga, meaning 'northerner', comes from Old Kannada Badagana, meaning 'north.'According to the Badaga oral tradition, their ancestors were presumed to be Vokkaligas who migrated from the plains of Mysore to avoid Muslim persecution. Optionally, at the end, add a few cashews and cook for another 3 minutes. The color of the broth will gradually deepen and turn brown as it cooks.Ħ. Cook uncovered until the chicken is tender, adding water if it gets too dry - be careful not to add too much water, as it dilutes the flavor. Now add the chili-coriander powder (mix II) and continue frying another 5 minutes, stirring often enough to prevent sticking or burning.Ĥ. Add garlic-ginger paste (mix I) and fry about 2-3 minutes.ģ. When they crackle, add the sliced onions and fry until the onions turn a golden brown.Ģ. Heat oil in a heavy bottomed vessel add the mustard seeds. * 4-5 Tbs green coriander (originally 1-2 Tbs.)ġ. * salt to taste I - Grind together: * 12 garlic cloves (fewer, if really large)
* 1 can coconut milk (or milk from one coconut - about 2-3 Cups.)
BADAGA MARRIAGE VIDEOS SKIN
* 1 chicken, skin removed (as always, in India), cut into small pieces * 3 onions, medium, chopped or thinly sliced * ¾ tsp black mustard seeds (orig ½ tsp.) Brent’s notes and the original measures for the recipe appear in brackets. (by Brent Thompson says the recipe originally comes from Poultry Advisor (a magazine) published in Bangalore, in 1970. KOI UDAKA MAASU HUDI (Masala powder for chicken gravy)
Anitha Gokul for accepting my request to write / give the recipe for the traditional BADAGA CHICKEN CURRY as well as the preparation of CURRY POWDR - the ’secret weapon’ of good Badaga Cooking) It is better to use a pan to cook the curry than a cooker as the flavour of masala and spices usually does get absorbed into the chicken when a cooker is used. Cook for 20 - 25 minutes or till chicken is done.
Then add the marinated chicken and water (according to how thick you want the curry to be). Add the masala-ginger-garlic paste and saute. Heat oil in a pan, add mustard seeds, curry leaves and the onions. Mix the onion paste with the marinated chicken. Remove from fire, cool and then make it into a paste in a mixer. Keep stirring the onions so that they are uniformly and thoroughly fried. Peel the small onions, wash and cut the larger ones into 2-3 pieces and fry in a little oil on low fire.
Grind them in a mixer along with ginger and garlic and keep aside. Warm the spices (cumin, saunf, kas-kas, cloves, cinnamon, and cardamom). Marinate the chicken in maasu hudi - curry powder, salt and turmeric. Water Clean and wash the chicken pieces well. Koi uduka maasu hudi (masala powder) - 1/2 cup (or depending on how spicy you want it)
0 kommentar(er)
