5 traditional foods prepared on Kongali Bihu

Bihu is one of the major festivals celebrated in Assam. While the most popular one is Magh Bihu also known as Bhogali Bihu, two other Bihu festivals are celebrated across the year. Among the three, there is Bohag Bihu and Kongali Bihu, which are celebrated by the Assamese. On October 17, the people of Assam will celebrate Kongali or Kati Bihu, which is unique. And the reason for the same is that it is the only one of the three festivals, other than the other two, which is a more sombre or austere affair. As this festival occurs in the Kati month of the Assamese calendar, at the time of the year when fields are empty and crops are still in the ground, this festival is also known as Kati Bihu. This time of the year provides very little food, due to which it is called Kongali Bihu; "Kongali" literally means "poor" or "scarce" in Assamese.

How is Kongali Bihu celebrated?
This is an exemplification of hope and devotion as the festival is a concentrated prayer for good harvests. Earthen lamps locally called "saki" are lit by the farmers in the fields themselves and near the household tulsi (Holy Basil) plants. People pray for the protection and well-being of their crops. Flickering flames at the edges of the paddy fields make for a bewitching sight, as one has seen in rural Assam.

To celebrate this festival, earthen lamps, or diyas are lit in the fields, gardens, and near household land where people do farming. Then, the farmers pray to the deities for good yield. People also light diyas around the Tulsi plant and worship it. The famous ritual on this day is Akax Banti, which involves lighting diyas that are then hung on a high bamboo pole to guide souls who are wandering.

Although the celebrations are quite meagre, some traditional food items are also made during Kongali Bihu. Though these dishes are plain, they indeed prove the resourcefulness of Assamese people to adapt to situations when there is scarcity. Here is a list of them.

Sunga Pitha
This rice cake is prepared by filling sticky rice into a hollow bamboo tube and roasting it on an open fire. This way of cooking gives this rice a smoky flavour and unique texture. Normally, a sweetened version is enjoyed with some jaggery or sugar and coconut, which turns out to be a humble yet delightful treat during the festival.

Tekeli Pitha
This rice flour cake is stuffed with grated coconut and jaggery, and steamed in an earthenware pot called "tekeli". Thus, the name is derived from the dish. The pitha is soft, delicate and fragrant due to the process of steaming prepared using pitha dough; the filling is slightly sweetened with a hint of jaggery and milk.

Bora Saul with Jaggery and Milk
Bora saul is another type of sticky rice that originates from Assam. It is eaten with jaggery and milk. This simple preparation provides nourishment and energy, is served during Kongali Bihu, and is a form of rich food signalling prosperity. The integration of rice, jaggery, and milk symbolizes prosperity and is offered to the gods as part of the prayers for a good harvest.

Payokh (Rice Pudding)
Payokh, or rice pudding, is made of rice, milk, sugar, and sometimes a hint of cardamom. Though it is an extremely simple dish, it occupies a great place in Assamese culture; there are many festivals with which it is associated that are celebrated at the same time as Kongali Bihu. Its creamy feel and sweetish taste give comfort to this austere pudding during times of austerity.

Til Pitha
Til Pitha is a crispy rice pancake, studded with roasted sesame seeds and jaggery. The crunchy outside paired with the sweet, nutty inside makes it one of the favourite traditional snacks at Bihu celebrations. This reflects both the paucity of the ingredients that are normally associated with Kongali Bihu and the skill with which they can be transformed into a loved dish.

(Images courtesy: Canva)

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