Traditional Adivasi cuisine a big hit with non- tribals

 Gaarkhang prepared by Adivasi women  

Adivasi’s cuisine s has become popular among the non-tribals, and culinary items sell well during  special occasions

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Adivasi women preparing popular snacks are a common sight during festivals and Jataras at Indramai temple in Indravelli, Nagoba temple at Keslapur in Indravelli, Jangubai temple on the state borders. 

Gaarkhang (garelu) made of a paste of urad dal and moong dal is a popular snack and  made especially during the Adivasis festivals. Gaarkhang is prepared by giving shape to the dal paste on the palm and roasted on the pan without oil.   

Ms  Madavi Neelabai of Lakkaram village in Utnoor mandal said she prepares gaarkang with passion as it is offered as Naivedyam to their traditional gods and goddess. They eat pulses or any other agriculture produce after harvest only after offering them to the gods.

She said there is sanctity attached to the gaarkhang. They prepare special snacks like bajjilu or mirchi with their traditional pulses.

Mr Bandari Satish of Adilabad town who ate gaarkhang at Jodeghat said the snack was tasty though oil was not used. He said that non- tribal use more oil in preparing curries and snacks unlike Adivasis. Reducing the use of edible oil in preparing curries and snacks is the need of the hour.

The Adivasi women say they make the dal paste using traditional grinding methods instead of a grinder. They say therein lies the taste of snacks made the traditional way.

The non- tribals enjoyed the Adivasis’ traditional cuisine put up during the food festivals at ‘Giri Ustav’ at Utnoor and at Jodeghat on the occasion of  76^th death anniversary of Kumram Bheem.