Rakhia badi (ash gourd and urad dumplings)
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Sun-dried dumplings of urad dal and grated ash gourd, stored through the year and cooked into curries.
Region: ChhattisgarhOccasion: Made in winter; cooked through the yearTime: 1 hour (plus soaking and 2–3 days of drying)Serves: About 50 badiVegan
Ingredients
- 2 cups urad dal, soaked overnight
- 2 cups ash gourd (rakhia), grated and squeezed dry
- 1 tsp ginger, grated
- 2 green chillies, ground
- Salt to taste
- For cooking: 1 cup badi, 1 potato, 1 onion, 1 tomato, spices and oil
Method
- Grind the soaked dal into a thick paste with very little water and beat it well.
- Mix in the ash gourd, ginger, chillies and salt.
- Drop small heaps onto a cloth or plate and dry them in the sun for 2–3 days until hard. Store in a tin.
- To cook, fry a cup of badi lightly in oil until golden, and set aside.
- Make a gravy with onion, tomato and spices, add the potato and the badi with water, and simmer until the badi are soft.
History
Making badi in the winter sun is an old household tradition in Chhattisgarh, done together by women of the family and neighbourhood.
Significance
Rakhia badi are a store of food for seasons when fresh vegetables are few, and are also given as gifts.