Saturday, April 12, 2014

BADI AND NADIA CHURA ( BoDi and coconut mix ), an Odiya delicacy

BADI AND NADIA CHURA 

The other day, I came across this recipe from a posting by Monalisa. And immediately I was taken to my childhood days in Odisha. Eating it with pakhala ( panta bhat, rice in water) at my friend’s place was a regular affair in summer time .
Try it out with Pakhala or , steaming rice, ghee and this dish mixed into it .
I will cook many other dishes with dry fish, fresh fish and prawns and keep this as base. You can also innovate on this .

THE RECIPE.
It is simple , fried or roasted BoDis are crushed and mixed with chopped onion, garlic , green chili and more green chili, grated coconut, chopped coriander leaves ( a recent addition, ) etc etc . A drizzle of extra virgin Mustard oil is a must ….and my great foodies try EVOO and let me know . It has to be good and we can brand it as “ Odiya –Italiano Badi chura “

INGREDIENTS
Actually no one really measures the quantity for this recipe ..free for all. The quantity given below is just suggestive and what I used recently ,,,go as you like ..and trust me , it will not have any effect on the dish, no matter what ratio you use.
BoDi ( Udad dal dumplings , , 20 mm size ..25 to 30 numbers
Onion , chopped fine or smashed in a mixi for 10 seconds  , 2/3rd   tea cup ( 100 ml),
Smashed and chopped garlic 2 tsp level
Green chili chopped fine 1 heap tbsp. (more the merrier)
Mustard oil ( raw) 2 tsp
Oil for frying the Bodi 3 tbsp to a cup ( you decide )
Grated coconut ½ cup ( if you don’t have and find it as a deterrent to cook this , just don’t use)
2 red chili
Leomon juice  1 tbsp ( optional)
Salt

THE BODIS before frying , the little brwon tinge is because of Camera 


fried and broken Bodis with ingredients 

PROCESS
Deep Fry the Bodi in huge amount of oil and keep aside .
Fry 2 red chilis
OR
Take 3 tbsp oil, heat to smoking, reduce heat , fry 2 red chili and take out .
Add the Bodis and stir fast so that the oil is sipped in uniformly into all Bodis. Keep stirring and fry the Bodi to brown…keep aside.
Mix all ingredients, except bodi and Mustrad oil / EVOO. Crush the fried red chili into it .
Crush the Bodis coarsely with your palm or fingers.
Just before eating, mix the bodis , the mix of other ingredients, drizzle with Mustard oil and serve .
It is best eaten with pakhala ,
But what about eating with steaming rice, dollop of butter or ghee? Try it. It is delicious too.





ACKNOWLEDGEMENT. 
Thank you Monalisa patnaik for this recipe. The little I know about her through FB, I can say, she is still holding on to the great traditional Odiya recipes .      

6 comments:

Hamaree Rasoi said...

I have not seen Monalisa's preparation but what I can make out by looking yours Oriya recipe is that it looks awesome.
Deepa

Monalisa Patnaik said...

Very well written and nicely presented. Thanks much for the acknowledgement!

Sanoli Ghosh said...

Never tasted this dish, will tryout very soon Ushnish da. Looks crunchy and delicious!

Sweta Biswal said...

lovely recipe Ushnish da!! You made it perfectly!!

Arjunan Akilandeswari said...

Lovely recipe

Priya Suresh said...

I can happily a bowl of this dish, interesting and completely new one for me.