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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