Badi chura
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Sun-dried lentil dumplings (badi) fried and crushed with raw onion, garlic, chilli and mustard oil, eaten with pakhala.
Region: OdishaOccasion: With pakhala in summerTime: 10 minServes: 2Vegan
Ingredients
- 10–12 small urad dal badis
- 1 tbsp mustard oil, plus 1 tsp raw
- 1 small onion, finely chopped
- 3 cloves garlic, crushed
- 1–2 green chillies, chopped
- Salt to taste
Method
- Fry the badis in hot mustard oil on low heat until crisp and golden.
- Cool slightly and crush them coarsely.
- Mix with onion, garlic, green chilli, salt and a teaspoon of raw mustard oil.
- Serve at once with pakhala or rice.
History
Badi are made in winter by grinding soaked urad dal, dropping small blobs onto cloth and drying them in the sun; they are then stored for the year.
Significance
Making badi is a household tradition, often by women together, and the crushed badi is the classic partner of pakhala.