Oriya Badi Chura Recipe | Sundried Lentil Dumpling Crumble
Badi Chura is a traditional delicacy from Odisha, India, where sun-dried lentil dumplings, also known as “badi,” are combined with onions, garlic, green chilies, and mustard oil to create a flavorful, aromatic crumble. This dish carries the authentic essence of Oriya cuisine, and it is often paired with Pakhala, an Oriya dish made from fermented rice, or enjoyed as a standalone snack. The deep umami from the badi, mixed with the tanginess of mustard oil and spiciness from the green chilies, makes this a delightful treat for anyone who appreciates rich, flavorful regional recipes.
This recipe is diabetic-friendly and can easily be made for a light snack or as a complement to a hearty meal.
Ingredients for Oriya Badi Chura Recipe
| Ingredient Name | Quantity |
|---|---|
| Badi (Sun-dried lentil dumplings) | 14 pieces |
| Onion, finely chopped | 1 large |
| Garlic cloves | 4 cloves |
| Green Chili | 2 (adjust to taste) |
| Mustard oil | 2 teaspoons |
| Salt | To taste |
Preparation and Cooking Time
| Preparation Time | Cooking Time |
|---|---|
| 10 minutes | 5 minutes |
Instructions to Prepare Oriya Badi Chura
-
Prepare the Ingredients:
- Begin by chopping the onion and garlic cloves finely.
- If you prefer more heat, adjust the number of green chilies accordingly.
- Have the sun-dried badis (lentil dumplings) ready.
-
Fry the Badi:
- Heat mustard oil in a pan on medium heat. Once hot, shallow fry the badis until they turn golden brown. This should take about 3-4 minutes.
- Once done, turn off the heat and let the badis cool. Alternatively, you can skip the frying and roast the badis without oil for a lighter version.
-
Grind the Mixture:
- Add the cooled fried badis, finely chopped onion, garlic, and green chilies to a blender jar.
- Pulse for 1-2 minutes to achieve a coarse mixture, ensuring that the ingredients are well combined. In ancient times, this was done using a mortar and pestle, which imparted a rustic texture.
- If you roasted the badis without oil, add the mustard oil directly into the blender jar along with the other ingredients before pulsing.
-
Serve:
- The Oriya Badi Chura is now ready to serve. It is best enjoyed fresh, either as a side dish with plain rice or pakhala (fermented rice with curd), or as a light snack with tea or as part of a meal.
Serving Suggestions
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With Pakhala: Traditionally served with Pakhala, which is overnight fermented rice mixed with curd, this badi chura enhances the flavors of the rice and curd combination. The crunchy badi, aromatic mustard oil, and pungent spices create a beautiful contrast with the cool and tangy Pakhala.
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As a Snack: Enjoy the badi chura as a quick, flavorful snack. The crispy badis and the spicy, tangy mixture make for an enjoyable, healthy bite, especially with a warm cup of tea.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 6g |
| Carbohydrates | 22g |
| Fiber | 6g |
| Fat | 8g |
| Sodium | 200mg |
(Note: Nutritional values are approximate and may vary based on ingredient proportions.)
Why You’ll Love Oriya Badi Chura
This recipe, rooted in the heart of Odisha, is a delightful way to experience the region’s authentic flavors. The sun-dried lentil dumplings, or badis, provide a rich texture that pairs wonderfully with the sharpness of mustard oil and the crunch of fried onions and garlic. Whether served as part of a main meal or enjoyed as a snack, this recipe is sure to transport your taste buds to the traditional kitchens of Odisha. Perfect for any occasion, Oriya Badi Chura is not only easy to make but also provides a unique, wholesome flavor profile that’s sure to be a hit at the dining table.
