Friday, March 14, 2014

Bodi Chura – Authentic & Popular Oriya Preparation

Bodi chura is very popular in Orissa. People of this state have a craze for it mostly during the summer months.
With the coming of summer, most Oriya families like to have their share of Pakhal. Pakhal is nothing unusual in Orissa. Tastes may differ, but one cannot deny the popularity of Pakhal in Orissa.

During the very hot summer days, even Star Hotels have Pakhal listed in their menu chart along with Bodi Chura.

Pakhal is very simple. Boiled rice with water poured into it. It is made more appetizing by adding dahi/curd to it with a touch of roasted jeera/cumin powder and salt to taste. This can be simple like only rice in cold water with a side-dish to go with it.

Bodi Chura is a side dish -- simple, easy, quick to make and tastes wonderful. The palate says it all once it gets the relish of it.

Take a handful of Bodi/Vadi. Bodis are sun-dried small savoury lentil balls.

Deep fry them and keep it aside to cool. Use a kitchen tissue to soak the excess oil.

In the meantime chop 1 small onion.

Crush about 3-5 garlic cloves.

Chop 2-3 green chillies.

Salt to taste.

Use mortar and pestle to crush the fried Bodis. Don’t powder it but let it be granular.

Pour out in a small serving dish.

Add the chopped onion, the crushed garlic, the chopped green chillies and salt.

Mix well and serve.

Every bite brings out the sound of the crunch from the crushed bodis blending with the taste and flavor of the onion and garlic and heat from the green chillies.
© gouri guha 2014

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