Deepavali donthulu

The euphoria and crackle of Deepavali was in full swing at Lakshmi Panisetty’s house. Her daughter-in-law Swathi had diligently wipe and cleaned a bag full of ceramic and wooden dolls which was neatly arranged on a platform on Deepavali. This is part of the Telangana tradition of keeping ‘Bommala Koluvu’ on the festival day. “Tamilians and Kannadigas display dolls during Dasara. In Telangana, we celebrate the killing of Narakasura by lighting diyas and keeping a Bommala Koluvu. Our celebrations continue by performing puja and calling women for tambulam,” states Lakshmi and shows us ‘Donthulu.’ Often called ‘Deepavali Donthulu’, pots in different sizes are tied with a sacred thread, kept one above the other and closed with a lid. “This is a main item we display along with different dolls,” she states and recalls how she in her younger days would create a ‘Bommarillu’ during Deepavali.

Bhog with vegetables

“Deepavali is a five day celebration; a mini wedding for us,” shares homemaker Nisha Tandon, who is a perfect blend of modern yet traditional values. She belongs to Khatris (UP) community and shares the story behind ‘Annakut ki sabji’ which was prepared on Padwa, the day after Deepavali. The dish includes all vegetables except onion and garlic. “It is also called as Rambhaji. Here my mum goes hunting for them whereas in the north, ready-made packets with different vegetables are sold in the market,” states Nisha’s daughter Anisha adding 41 vegetables went into the dish last year! Puri and halwa for Annakut (Gowardhan) bhog is a must on this special day.

It is a belief that the family will be blessed with ‘samridhi’ (prosperity) and abundance in the year by preparing a bhog with different vegetables. “The vegetables get blended well. So those who do not like a vegetable can still eat happily without getting the taste of the vegetable they dislike.” It is also an open house as the dish is served to friends and relatives. “It is also believed that by sharing this bhog with others, items become abundant in kitchen; there is never a lack of anything.” Anisha loves to take the tradition forward. “The dish has no masala and just salt, dhania and mirchi powder. But the taste is too good.’