Sakinalu

Sakinalu
Type Snack
Place of origin India
Region or state North east in Telangana
Main ingredients Rice flour
Cookbook: Sakinalu  Media: Sakinalu

Sakinalu (or sakinaalu, Chakinaalu Telugu: సకినాలు) is a special type of snack prepared in the northern region of Telangana . It is a concentric circular shaped item made of rice flour and fried in oil.[1][2] It is prepared during Makar Sankranti festival by all people irrespective of Caste and Creed.[3] Sakinalu are also given to the groom's by the bride's parents for distributing among their relatives and friends.[4]

Ingredients

It is essentially made up of rice Flour and with small amount of spices, sesame seeds, carom Seeds (ajwain), and salt.


Etymology

The word Sakinalu is believed to be originated from "Chakinamu" which is based on "Chakram" which means Wheel or Circle. This is because of its circular shape. The former community prepares this traditional festival cuisine during Makar Sankranti when the fresh crop paddy yields.

Eat out

Preparation requires extreme care and patience. Once prepared it is eaten, after it is offered to Sun God, along with Chutneys like, Tomato, Pudina or Mint or Ginger also called "allam" chutney for tangy taste. It can also be eaten without any chutney. Sufficient amount of Sakinalu are prepared to eat even after the festival to have reminiscence of Festival time. Sakinalu produces a mouthwatering and long lasting taste with Tea and hence chakkilalu are often eaten as Tea snacks instead of Biscuits.

Aged people (without dents) normally grind for powdered Sakinalu and swallow it to enjoy the festival moments.

Grade

It is recognized as one of the Telangana Traditional Festival cuisines.

References

  1. ↑ "Students celebrate ‘Sankranti Sambaralu'". The Hindu. Retrieved 9 February 2012.
  2. ↑ "BJP women add festive flavour to protest". The Hindu. Retrieved 9 February 2012.
  3. ↑ "Telangana supporters stage ‘rasta rokos'". The Hindu. Retrieved 9 February 2012.
  4. ↑ "Trailing the Andhra food route". Times of India. Retrieved 9 February 2012.


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