Odia Recipes
Taste of Odisha
Taste of Odisha
Badi Chura is an instant side dish, with a crispy and tasty feel. It is easy to make provided you have stock of the ready -made badi with you. Now-a-days households prefer to purchase badi from the local market rather than preparing it at home, which is cumbersome. For those who haven’t heard about it, badi is sun-dried lentil and tastes great if added to selected traditional dishes. But here we have a standalone dish of Badi. Tastes great, if served with the Pakhal (rice soaked in water).
One cup ‘badi’ made of urad dal (biri dali ra badi)
One tablespoon chopped garlic (kata rasuna)
3 green chillies – chopped (kata kanch lanka)
One large onion – chopped (kata piaja)
One teaspoon cumin seeds (jeera)
About 10 curry leaves (bhursunga patra)
One tablespoon mustard oil
Salt to taste
First of all fry the badi with oil on a pan, till it becomes golden brown. Then put it on a blotting paper or a tissue paper, so that the excess oil is soaked out. Crush the badi using your fingers, so as to turn the badi into very small and coarse pieces. Then put a little oil on a pan. Add the cumin seeds (jeera) and curry leaves till the jeera flutters. Now add the chopped garlic, green chillies and onion and stir for about two minutes. Then add the crushed badi and stir further for about one minute. Your Badi Chura is ready to be served.
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The culinary tradition of Odisha is centuries old. It is intertwined with the cultural identity of Odisha, and has evolved over a long period of time to acquire a uniqueness of its own. Odia foods are less spicy and less oily, making them one of the healthiest foods of India. The Mahaprasad served to the deities in the famous Jagannath temple of Puri represents the heritage of the food traditions of Odisha. Rice, pulses and seasonal vegetables serve as the basic ingredient of Odia foods. Besides, fish and sea foods also form a major part of the food preferences in Odisha.
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