Medaram Jatara

Sammakka Sarakka Jatara or Medaram Jatara in Warangal is the biggest tribal fair held once every two year. This tribal fair is held as festival in Warangal district. This is held in the month of Magha (Telugu calendar) which usually falls in February. This year it is a bit early and Jatara is celebrated from 27th to 30th January. There is historic background to this festival.
There is history saying that in 12th century Kakatiya king attacked tribal king for not paying dues. Tribal king and king’s wife Sammakka, her daughters Sarakka (Saralamma), Nagulamma and son Jampanna fought with the Kakatiya Army. The tribal king and his daughters died in the war. Jampanna, disheartened with the death of his family members drowned himself in a stream (now called Jampanna vaagu). Sammakka fought bravely and Kakatiya Army which found difficulty in facing her back stabbed her. Seriously injured Sammakka disappeared into the forest (Chilakala gutta) never to be traced. After sometime some tribals had a dream that Sammakka is at a particular place in the form of Kum Kum Bharina. They went and searched in that place and found it. They brought it to Medaram and placed it at ‘Gadde’ and started worshipping her. Since then this ritual of fair and festival is going on every two years.
For the past few years the devotees to these Jatara have increased. People from adjacent districts and states also visit this place.
This Jatara is also celebrated at larger scale at Agram Pahad which is about 20Km from Hanamkonda. This is also called as ‘Chinna Medaram’. It is easy to go there the devotees are very less when compared to that at Medaram. People of Telangana want this to be given the place of national festival as it is attracting people from all over the nation and those who stay in other countries also come here to visit the deities during jatara and take blessings of Sammakka and Sarakka.
(I did not write details of the story or Jatara as I had already written about it in my previous blog).

Sankranti

Sanskranti is the only Hindu (Indian) festival which falls on the same day of English Calendar. Makara Sankranti comes on 14th January (15th in leap year) every year. This is the time when farmers get their produce home. It is celebrated in pompous gaiety with all the family members coming together for three day festivities.
In Telangana this is celebrated also as festival of kites. Rangoli (drawing colorful muggus) in front of the house is part of the festival. The most important item that is prepared on this festival day in Telangana is ‘Sakinalu’. This is the specific item that is made in good quantities to last for a month or so. Every household will make it a ritual of this preparation. As large scale 5-10kg of Sakinalu are made, women join in groups and help one another in its preparation. Even professionals who make it at home are also available.
Ingredients:
Rice – 1kg
Sesame – 100-200gms (as per taste)
‘Voma’ – 1-2 teaspoons (as per taste)
Salt to taste.
Oil to fry

Preparation: soak the cleaned rice in water for about 4hrs. Drain the water. Get the rice pounded to flour by hand or machine. Wash sesame and ‘voma’ and add to the rice flour. Add salt. Mix the flour well with added ingredients. Take thick cloth and spread it on the floor or any table. Take small quantity of the mixed rice flour into small bowl and add water to make soft dough. Take lime size of this dough onto the palm and string it out between the thumb and index finger and make circular sakinalu with at least two complete loops. There should not be gaps between the loops of the circles. If there are gaps these will break when they are picked up by the spatula from the cloth. Before picking up the Sakinalu allow these to partially dry. Allowing the sakinalu to be left for about an hour are two will result in excess water being absorbed by the cloth. This will make picking up Sakinalu easy. Pick up sakinalu onto a small plate. Put these in heated oil and allow them to deep fry, or until the sakinalu turn ivory white or faint brown. Remove from oil put it in a bowl. Once they are cold put them in an air tight container and store. These can be kept for more than 2-3 months.
Sakinalu taste good when eaten as such or eaten with tomato chutney or gravy of mutton or chicken or any other hot sauce.