Amrutha Kosuru

PARI Desk

Editor

large_01-IMG_20231110_103456-AK.jpg

medium_01-IMG_20231110_103456-AK.jpg

small_01-IMG_20231110_103456-AK.jpg

thumbnail_01-IMG_20231110_103456-AK.jpg

01-IMG_20231110_103456-AK.jpg

Three fingers, a
wet rectangular piece of cloth and a light touch. “I have to be very careful.” 



Vijaya is talking about making poothareku – a sweet that is local to coastal Andhra Pradesh (AP). Made using fine papery
films of rice batter and filled with jaggery, dry fruits and ghee, it’s a festive
season sell-out. Skilled sweet maker, Vijaya makes around 200 reku every day and they are picked up by
local sweetshops. “I need to concentrate fully when I make poothareku. I can&#39;t really talk to anyone,” she tells PARI. 



“Any festival,
ritual, or any special occasion in my house is incomplete without pootharekulu,” says G. Ramakrishna.
A resident of Atreyapuram, he helps a few shops source packing material and
boxes here. “I really like it because it&#39;s like a surprise sweet! At first, it looks all papery, and you
might think you&#39;re eating paper. But when you take a bite, it melts in your
mouth. I don’t think there is any other sweet like this in the world,” he declares proudly. 



It’s the rice
from Dr. B.R. Ambedkar Konaseema
district of AP that defines this delicately-fashioned sweet. “The rice
is sticky, so no one uses it for anything except making reku [sheet],” says sweet maker, Kayela Vijaya Kota Sathyawati,
a resident of <a href="https://konaseema.ap.gov.in/about-district/administrative-setup/village-panchayats/">Atreyapuram</a> village in Ramachandrapuram division. It is Atreyapuram&#39;s poothareku that received a <a href="https://ipindia.gov.in/writereaddata/Portal/Images/pdf/Year_wise_GI_Application_Register_-_31-08-2023.pdf">Geographical Indicator</a> (GI) tag in 2023. The GI was awarded to Sir Arthur Cotton Atreyapuram Putharekula Manufacturers Welfare Association in Visakhapatnam on June 14, 2023.



The GI for poothareku is the third awarded to a food item in the state (the others are the Tirupati laddoo and Bandar laddoo). Andhra
Pradesh has 21 products with a GI under various categories such as handicrafts, food
items, agricultural and more. Last year, along with poothareku, Goa’s Bebinca
sweet also received a GI tag and previously, Morena&#39;s gajak, and Muzaffarnagar&#39;s gur also have GIs.

Veteran sweet
maker, Vijaya has been making reku since
2019 and she says she always has to give it her full concentration. “But I can freely talk to people and make other sweets
because they are easier to make,&quot; and so she makes sweets for her family –
sunnundalu, kova and others. Sunnundalu
are laddoos made with roasted and finely
ground urad dal and sugar
or jaggery, with ghee.



“I wanted to make
some money to support my family and myself. There’s no other work I know so I
got involved in this,” says Viajaya, explaining how she got into selling the reku to sweet shops. She doesn&#39;t make any other sweets for sale.



At the beginning of the month she buys 50 kilos of loose rice in the local market. Only jaya biyyam is used to make pootharekulu and a kilo is priced at Rs. 35. “This rice once cooked becomes very sticky so no one uses
it for anything except making reku,”
Vijaya explains. Her day as a sweet maker begins at 7 a.m. when she starts the process of making reku by taking half a kilogram of jaya  biyyam which she rinses and covers with water for at least 30 minutes.  



After her sons
have left for school, Vijaya grinds the soaked rice to a smooth, thick paste.
She pours this into a bowl and places it on a little wooden stool outside her
house in her small workshop. 



Finally, around 9
a.m., in a corner of her workshop, Vijaya begins making the delicate,
gossamer-like rekulu using a special
inverted pot with a hole on one side. “This pot is made only in this region,
with the mud found here. Any other pot or vessel can’t be used. The inverted
shape of the reku is formed with
the help of this pot,” she explains.

The pot is heated
by lighting a fire to dry coconut leaves. “Coconut leaves [unlike others] produce
consistently high heat by burning quickly. Without the right vessel and heat,
the rekulu won’t form,” she
says.  

“The pot costs
between Rs. 300- 400. I replace it every two to three months. It doesn’t last
longer than that,” she adds. Vijaya buys coconut fronds at the local markets once every two weeks. She
buys 5-6 bunches and each bunch is priced at Rs. 20 - 30. . 
 
While Vijaya’s inverted pot is heating up, she wrings out a clean dry
rectangular cloth piece and wets it. A cotton cloth (from her saree, or
any other clothing) is washed and used for this purpose. She pours the batter
into a larger plate and dips the cloth into the batter. 
 
Vijaya then gently pulls the cloth out and transfers a thin layer of the batter
sticking to the cloth, onto the inverted pot. A wafer-thin grayish-white film
is formed in an instant whilst releasing a lot of smoke. The film sits on the
pot for a few seconds until fully cooked. 



The next step calls
for the greatest delicacy of touch. Using no more than three fingers, she
detaches the reku from the pot.
“Removing it is the toughest part. If it crumbles, it’s gone. So I have to be
very careful,” even as she deftly removes and places it on a pile next to her. In an hour she estimates she can make
90-100 reku, and in roughly two to
three hours she has churned out 150-200 of them. On the days leading up to a
festival, the orders touch 500 and she prepares the batter accordingly.

In Atreyapuram,
many women make rekulu, most at home
but some in shops as well. 



V. Shyamala, 54 works at KK Nethi Pootharekulu – a
shop near the Atreyapuram bus stop. She lives around four kilometres away
from the shop and has been
involved in making the sweet for the last 25-30 years. Shyamala began her
career by making reku at home like
Vijaya. “I used to make 100 sheets a day and get paid Rs. 25-30 for it,” she
recalls. She is
primarily involved in the last step of making poothareku: she folds the reku with sugar, jaggery, dry fruits, a generous amount of ghee, and other
fillings. Shyamala says she finds it difficult to walk to her workplace as “my knees hurt.” So her son drops her to the shop every day.



Once she arrives
and settles into a small nook behind KK Nethi Pootharekulu shop, she grabs a
high metal stool, adjusts her saree and sits where the sun doesn’t bother her too much. She faces the road
and can be seen wrapping the poothareku by customers who pass by. 



Shyamala gently
picks out one reku from the pile
beside them and smears it with a generous amount of ghee. She then spreads jaggery powder on it. “For a plain poothareku,
that’s all the ingredients,” she says as she places another half reku on it. She then folds it gently to
make sure none of the ingredients fall out, taking a little more than a minute
to fold one poothareku. They are traditionally folded into a
long rectangular shape, but can also be folded in the triangular shape of samosa. 



For every poothareku that is folded in the shape
of a samosa, Shyamala is paid an extra Rs. 3 for it. “Folding in the shape of a
samosa is hard even for me. I have to be very careful or the reku will break,” she says.

“Plain sugar or
jaggery is the original poothareku in
my opinion. This is the recipe passed down generation after generation in our
village,” Shyamala explains, adding that the addition of dry fruit in the sweet
is relatively new.



Shyamala works
alongside the shop owner- Kasani Nagasathyawati (36) from 10 a.m. to 5 p.m. on
all days except Sunday. She is paid Rs. 400 per day for her work. This amount
has not changed for the last three years or even after poothareku got the GI tag. 



The GI tag for
Atreyapuram poothareku has not had
any effect on workers like Vijaya and Shyamala. Their daily wage has not
increased since the GI tag was awarded, but they say shop
owners and other big vendors seem to be making good profits.



Sathya says that poothareku has
always been famous in Telugu states of Andhra Pradesh and Telangana. “But now
more people know about it. Earlier we had to explain what poothareku is to people from other states. Now, it needs no
introduction,” she says. 



Sathya is one of
the members of Sir Arthur Cotton Atreyapuram Manufacturers Welfare Association.
The Association has been seeking a GI tag for poothareku for over 10 years and so when they were awarded the tag in June 2023, “it was a proud
moment for the entire village.”

Sathya says that
the number of orders at all shops including hers has risen.  “Most of our orders come in bulk for 10 boxes to as many as
100,” she says. Each box contains 10 pootharekulu.




“People order
from Delhi, Mumbai and so many other places,” she says. “In the village
we price each poothareku between Rs. 10-12 and they [big shops outside] charge more than Rs. 30 for one,” she explains. 



“The price hasn’t
changed much since the GI tag has been awarded,” Sathya explains.
“Ten years ago one poothareku was priced at Rs. 7 or so,” she says.



“Last week a girl
from Dubai came to my shop. I showed her how pootharekulu is made and she was fascinated by it. She couldn’t
believe how the sweet just melted in her mouth. She called the making an art.
And honestly, I never thought of it that way. But it’s true - no one can replace
all of us who make reku and
fold them so perfectly through the year,” she added.  This story is supported by a grant from <a href="https://rangde.in/">Rang De</a>.

Atreyapuram's delicate rice paper sweet

اَتریا پورم کی چاول سے بنی لذیذ کاغذی مٹھائی

ஆத்ரேயபுரத்தின் அற்புதமான இனிப்பு வகை

ਮੂੰਹ 'ਚ ਪਾਉਂਦਿਆਂ ਹੀ ਘੁਲ਼ ਜਾਵੇ ਚੌਲ਼ਾਂ ਦੇ ਵਰਕ ਦੀ ਮਠਿਆਈ

ଅତ୍ରେୟପୁରମ୍‌ର ପତଳା ଚାଉଳ କାଗଜ ମିଠା

अत्रेयपुरमची जिभेवर विरघळणारी अनोखी मिठाई

ആത്രേയപുരത്തെ മൃദുലമായ റൈസ് പേപ്പർ മധുരപലഹാരം

ಆತ್ರೇಯಪುರಂನ ಅಕ್ಕಿಯಿಂದ ಮಾಡಿದ ತೆಳುವಾದ ಪೇಪರ್‌ ತಿಂಡಿ

अत्रेयपुरम की नाज़ुक काग़ज़ी मिठाई

મોંમાં મૂકો ને પીગળે એવો અત્રેયાપુરમનો ચોખાના કાગળની ઘારી

अत्रेयापुरम के जादू जइसने मिठाई

अत्रेयपुरम के बेजोड़, नरम मिजाज मिठाई

আত্রেয়পুরমের ফিনফিনে এক মিঠাইয়ের গল্প

আত্ৰেয়াপুৰমৰ সুস্বাদু চাউলৰ কাগজ-মিঠাই

ఆత్రేయపురంలో పూతరేకులు చుట్టే సున్నితమైన కళ

Atreyapuram

At present, we can only accept donations in Indian rupees by Indian citizens. All donations made to the CounterMedia Trust are eligible for exemption under Section 80G of the Income Tax Act, 1961. Here is a copy of our exemption certificate.


India is bigger than New Delhi. And people need to know more about the rest of this vast nation.


Younger, media-saturated generations are growing up knowing little about their country, but a lot about the elites of a few metros and towns. For a narrowly-owned, commercially-driven media, the dumbing down of a nation is part of standard operating procedure. The last available data of the Centre for Media Studies (CMS, Delhi) show us that reports from New Delhi account for 66 per cent of news on the front pages of major dailies. The CMS data also found that just about 0.24 per cent of front page news came out of rural India. The TV channels are not much better.PARI exists to change that.We are a non-profit organisation. We publish under creative commons, and do not charge readers a subscription fee or put-up advertisements. Nothing is behind a paywall and we are completely free-to-access by anyone. We guard our independence and receive no direct grants from governments and corporations, nor any funding that could dictate our content. So, we are dependent on volunteer labour, donations from individuals, foundations and institutions that see value in independent and free media.PARI is changing the way Indian journalism reports and documents the rural.India is more than the elite of a few metros and towns. We report on rural lives and livelihoods, languages, communities, migrants and more. We need your help to pull off this most ambitious of Indian journalistic endeavours. The scale of this effort costs money. Donate generously - and spread the word about PARI.&nbsp;

Donate FAQs


Let’s get you acquainted

Welcome to PARI

All our content is, and will forever be free to consume. If you enjoy our work, you can support us by becoming a volunteer or by donating to help fund our work.

Want to republish this article? Please write to <a href="mailto:zahra@ruralindiaonline.org" target="_blank" rel="noopener noreferrer">zahra@ruralindiaonline.org</a> with a cc to <a href="mailto:namita@ruralindiaonline.org" target="_blank" rel="noopener noreferrer">namita@ruralindiaonline.org</a>

Atreyapuram's delicate rice paper sweet

Related stories

A rain-scented walk in Sivagangai

Living on ravaged land

Biswas and the bamboos on his bike

Recycling energy, Godda style

Bhadels of Goa

Pookadai: still throbbing with morning life

Koli Kadlas

Malnourishment high among children of migrants: study

Wheels of the rural Indian West

Living Under a Red Cloud in Bellary

Vedla – earrings of the Maher community

Dreaming of water, drowning in debt

Kali: the dancer and his dreams

Farmer's diet worse than a convict's

In Yavatmal, life goes on

Suicides are about the living, not the dead

Death of a carpenter

Hoisa Shigmo!

Women farmers: weaving a life in Anantapur

Defiant in Dhinkia

Spice and all that's nice

Kerala's Green Army

The ‘jugaad’ not-a-mobile

Health as someone else's wealth

Calibrating in a Kudumbashree assembly unit