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 havenâ€™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 â€˜badiâ€™ made of urad dal (biri dali ra badi)
One tablespoon chopped garlic (kata rasuna)
3 green chillies â€“ chopped (kata kanch lanka)
One large onion â€“ 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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