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Making Of Bathukamma - Bathukamma Making - With Flowers - Bathukamma Flowers - Big Bathukamma
Making of Bathukamma బతుకమ్మ || Bathukamma Making || Bathukamma Flowers || Big Bathukamma

Preparation
On first five days women will clean their vakili (courtyard), cow dung mixed with water is spread in the courtyard as a ground-base, decorate the ground-base with managala aakara or muggu patterns or rangoli made of rice flour. For the first five days Batukamma is prepared with cow dung. Five small lumps in cone shape are arranged in the vakili.

Men in the house gather flowers Bathukamma Flowers from the wild plains like Celosia, Senna, Marigold, Chrysanthemum, Indian Lotus, Cucurbita leaves & flowers, Cucumis Sativus leaves & flowers, Memecylon edule, Tridax procumbens, Trachyspermum ammi, Katla, Teku Flowers, etc., which bloom in this season in various vibrant colors all across the uncultivated and barren plains of the region.

Preparing a Bathukamma is a folk art. Women start preparing Bathukamma from the afternoon. They cut the flowers leaving the little length base, some dip Gunugu (Celosia) flowers in various vibrant colours, some scented and arrange them on a wide plate called Thambalam.

The songs are to invoke the blessings of various goddesses.


Telangana Women Celebrating Bathukamma
Each day has a name mainly signifying the type of "naivedyam" (food offering) offered. Most of the naivedyam offered are very simple to prepare, and usually young children or young girls are mainly involved in the preparation of the offerings for the first eight days of the festival. The last day, called saddula Bathukamma is when all the women take part in the preparation. Following is the list of names for each day and the naivedyam offered on that day.

ENGILI PULA BATHUKAMMA

The first day of the festival falls on Mahalaya Amavasya, also known as Pethara Amavasya in Telangana region.
Food offering/Naivedyam: Nuvvulu (Sesame seeds) with biyyampindi (rice flour) or nookalu (coarsely ground wet rice).

ATUKULA BATHUKAMMA

The second day is called Atkula bathukamma, falls on the Padyami (first day) of Ashwayuja masam.
Food offering/Naivedyam: Sappidi pappu (Bland boiled lentils), bellam (jaggery), and atkulu (flattened parboiled rice)

MUDDAPAPPU BATHUKAMMA
The third day of Bathukamma falls on Vidiya/second day of Aswwayuja masam.
Food offering/Naivedyam: muddapappu (softened boiled lentils), milk and bellam (jaggery)

NANABIYYAM BATHUKAMMA

The fourth day falls on thidiya/third day of Aswayuja masam.
Food offering/Naivedyam: nananesina biyyam (wet rice), milk, and bellam (jaggery)

ATLA BATHUKAMMA

The fifth day falls on the chathurdi/fourth day of Aswayuja masam.

Women celebrating Batukamma in Prakasam District of Andhra Pradesh
Food offering/Naivedyam: uppidi pindi atlu (pan cakes made from wheatlets), or Dosa

ALIGINA BATHUKAMMA

The sixth day falls on the panchami/fifth day of Aswayuja masam.
No food offering is made.

VEPAKAYALA BATHUKAMMA

The seventh day falls on the sashti/sixth day of Ashwayuja masam.
Food offering/Naivedyam: rice flour shaped into the fruits of neem tree is deepfried.

VENNAMUDDALA BATHUKAMMA

The eight day falls on sapthami/seventh day of Ashwayuja masam.
Food offering/Naivedyam: nuvvulu (sesame), Venna (Butter) or ghee (clarified butter), and bellam (jaggery)

SADDULA BATHUKAMMA

The ninth day of bathukamma is celebrated on ashtami/eight day of Ashwayuja masam, and coincides with Durgashtami.

Food offering/Naivedyam: Five types of cooked rice dishes: perugannam saddi (curd rice), chinthapandu pulihora saddi (tamarind rice), nimmakaya saddi (lemon rice), kobbara saddi (coconut rice) and nuvvula saddi (sesame rice)



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