Learn how Pootharekulu from Atreyapuram that recieved the GI tag final month is made

Atreyapuram women making pootharekulu

Atreyapuram ladies making pootharekulu
| Photograph Credit score: Vijaya Bhaskar CH

When the pootharekhulu from Atreyapuram village acquired the coveted GI tag, below the Meals class, it received the remainder of the world curious concerning the dish. The title itself interprets to ‘coated sheets’ whcih is a moderately imprecise description of the standard candy ready in Ateryapuram village on the banks of the Godavari river within the Konaseema district of Andhra Pradesh. ight as a feather, the candy that melts within the mouth contains paper-thin sheets of rice flour coated with ghee and folded to envelop powdered jaggery or sugar mud. Variants comprising finely chopped roasted dry fruits like pista, almond and cashew are at present widespread.

Watch | How is Atreyapuram Pootharekulu candy ready?

It’s the course of that goes into making it that makes the candy so particular. The preparation centres round a specifically designed clay pot and a skinny rice flour batter of a milk consistency. The MTU-3626 number of rice, domestically often known as Bondalu, is most popular for its style and glutinous nature that offers it a sticky consistency. 

Ganesh N from Atreyapuram takes us by means of the method of constructing the sheets of pootharekulu. 

A woman, Yatam Kanaka Durga, rolling Pootharekulu at Atreyapuram village in East Godavari district

A girl, Yatam Kanaka Durga, rolling Pootharekulu at Atreyapuram village in East Godavari district
| Photograph Credit score:
Rambabu S

Coarse rice is washed and soaked in water for 2 hours. After that the rice is floor in a stone grinder, to with water added intermittently to acquire a batter of milk-like consistency. Extra water is added to this batter to additional dilute it and put together for the paper sheets. 

  • Haleem from Telangana acquired the GI tag in 2010
  • Khaja from Silao a village in Bihar acquired GI tagged candy in 2018.
  • Tirupati Laddu acquired the GI in 2009

Subsequent, a specifically designed pot is ready. This pot has two openings; one common round mouth and one other on the aspect. The pot is inverted to relaxation on the bottom on its round mouth. By way of one other opening on the neck of the pot, burning dried coconut leaflets are inserted to warmth the pot.

Then a high quality material is dipped within the rice flour batter and deftly unfold over the pot in concerntric circles, to coat its whole floor. The warmth of the pot dries up the coating in lower than 60 seconds, forming a skinny crisp white paper-like sheet.

With the color and texture being crucial, the warmth of the pot must be persistently maintained by including or or eradicating leaflets from the fireplace, one after the other. 

A making the thin edible films for Pootharekulu at Atreyapuram in East Godavari district.

A making the skinny edible movies for Pootharekulu at Atreyapuram in East Godavari district.
| Photograph Credit score:
Particular association

As soon as a number of sheets are prepared, they’re assemblied. Two sheets go into making one pootharekhu. One sheet is coated with melted ghee on one aspect. Then powdered and jaggery or sugar is unfold. , Dry fruit powder is added to this. A second sheet is layered on this sheet, smeared with ghee once more after which folded in layered to kind an oblong envelope, all by hand.

That is how the ladies of Atreyapuram have ready Pootharekulu for hundreds of years.

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