The badi chura is an authentic recipe of Odisha state. Badi is sun-dried lentil dumpling and chura means a coarse mixture of badi, onion, garlic, green chilli along with mustard oil. Nowadays there are varieties of badi available. But traditionally, soaked black gram or urad dal is grinded to a paste along with some water. Then these dumplings are sundried. Usually these are made in fall and stored away for entire year. Serve Badi Chura Recipe | Sundried Lentil Dumpling Crumble with pakhala (oriya term for overnight fermented cooked rice, usually mixed with curd) or as a snack.
Other that badi chura, badi can be used in recipes like
The badi chura is an authentic recipe of Odisha state. Badi is sun-dried lentil dumpling and chura means a coarse mixture of badi, onion, garlic, green chilli along with mustard oil. Nowadays there are varieties of badi available. But traditionally, soaked black gram or urad dal is grinded to a paste along with some water. Then these dumplings are sundried. Usually these are made in fall and stored away for entire year. Serve Badi Chura Recipe | Sundried Lentil Dumpling Crumble with pakhala (oriya term for overnight fermented cooked rice, usually mixed with curd) or as a snack.
Other that badi chura, badi can be used in recipes like
To prepare Badi Chura Recipe | Sundried Lentil Dumpling Crumble, prep all the ingredients required.
Heat mustard oil in a pan. Shallow fry the badis till golden brown in color. Turn off the heat and allow to cool. Instead of shallow frying in oil, these badis can be roasted without oil too.
Add chopped onion, garlic cloves, green chilies and fried badis in a blender jar and pulse for 1-2 minutes to make a coarse mixture. (But in ancient times, all the things are put in a mortar-pestle made of stone and then a coarse mixture is made out.)
If the badis are just roasted without oil, then put mustard oil along with other things in the blender jar before blending.
Serve this authentic Oriya Badi Chura Recipe | Sundried Lentil Dumpling Crumble immediately as a side dish with plain rice or pakhala (oriya term for overnight fermented cooked rice, usually mixed with curd) or as a snack.
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