KARIMNAGAR: Come Sankranthi, it is time for the womenfolk to make the traditional sweets and savouries for the festival. Above all savouries, the Sakinala is the traditional snack of Telangana during the Sankranthi festivities.
All households are busy preparing the traditional Sakinalu, the crispy snack unique to the Telangana state in general and Karimnagar district in particular and ubiquitous. This delicacy is prepared by using the freshly harvested rice, ajwon (vamu) and gingelly seeds (nuvvulu).
The rice is first soaked in water for a few hours and later dried and made into flour at the flour mill. This is then mixed with ajwon and gingelly seeds and made into dough. They are then moulded into various shapes, mostly circular and kept on a plain cotton cloth to dry for some time. Later, the dough is deep-fried in oil and served with chutney made of green chillies. The sakinalu has a long shelf-life too.
Accordingly, the people of the town were busy making the traditional savouries and sending them to their dear ones living abroad such as the USA and other countries. Of late, the homemade food centres had also mushroomed in various parts of the town and sold them by taking orders.
“It is a herculean task in making sakinalu, but there is lots of happiness in making the traditional Sankranthi snack items with the involvement of family members, relatives and neighbours”, said Geetha. She said that Sakinaluwas a traditional and healthy food and it keeps the body warm during the winter season and the use of ajwon seeds help protect the person from cold and cough, she added.
Along with Sakinalu, the womenfolk also make ‘Areselu’, a mixture of rice flour with jaggery. Eating Areselu during this winter season would provide iron to a person’s diet. Following the busy schedule of the working women, the homemade food centres had come as a blessing. The working women simply order all the Telangana traditional snacks and secure them at an affordable price of Rs 280 per kilogram.