Odisha Special Dahi Bara Aloo Dum | Dahi Bara Aloo Dum Recipe | MasalaBox

Описание: Recipe Name - Dahi Bara Aloo Dum
Course - Breakfast, Snack
Cuisine - Odisha
Serves - 4 to 5 people

Ingredients required:
For the Dahibara
Soaked urad dal - 1 cup
Soaked rice - 1 cup
Black cumin - 1 tbsp
Pinch of baking powder
Salt to taste
Oil ( for frying )
Crushed mango ginger - 1 tbsp
Crushed green chilli - 1 tbsp
Coriander leaves - 1 tbsp
For tempering -
Panch Phutana - 1 tbsp
Few curry leaves
Dry red chillies - 1-2
Pinch of asafoetida

For the Alu Dum
Baby potatoes or 1 big potato - 12-15
Grated onion - 3 tsp
Ginger garlic paste - ½ tsp
Cloves - 4-5
Bay leaf - 1 small
Green Cardamom - 1
Cumin seeds - 1/5 tsp
Yogurt - 1 tbsp
Red chilli powder - ½ tsp
Coriander powder - 1/3 tsp
Garam masala (optional) - 1/5 tsp

For garnish:
Onion, finely chopped - 1
Coriander leaves, finely chopped
Green chillies, finely chopped - 5-6
Thin sev - 1 cup
Kala namak
Roasted cumin-chilli powder

How to make Dahi Bara Aloo Dum:
1. Make a thick paste by grinding the soaked urad dal and rice. Add salt and black cumin seeds. Mix and keep aside.
2. In a big wide container mix the curd, water, grated green chilli, grated mango ginger, black salt, coriander leaves. Keep it aside.
3. In a pan heat 1 tbsp oil, add the mustard seeds, cumin, urad dal, curry leaves, dry red chillies. When the mustard seeds start to crackle and the tempering is aromatic, turn off the gas and add to curd mixture.
4. Whisk the urad dal & rice paste vigorously using your hand or whisker. It's the difficult but most crucial step of the process. The more you beat it, the more you will incorporate air into the batter.
5. Heat oil in a kadhai to deep fry the vada. When the oil is medium-high hot take small portions of the batter and slowly slide it into the hot oil. The oil should not be too hot, else the vadas will remain undercooked.
6. You will see that the vadas will start to float. Fry till they look light golden brown in colour on both the sides.
7. Once the vadas are done, remove them from oil and Let them sit in water for 5-8 minutes. Then remove it from the water and squeeze the vadas in between two palms to drain excess water. Add this to the curd mixture.
8. Repeat the above frying, soaking in water and finally putting into the curd mixture process for the remaining batter.
9. For the Aloo Dum, in a pan heat 2 tbsp oil. Add the dry red chilies, tej patta, then add asafoetida and add the chopped onion. Fry till it turns brown in colour.
10. Add the ginger-garlic paste and fry till the raw smell is gone. Add the chopped tomatoes. Cook until the tomatoes are soft and mushy. Add the turmeric powder, cumin, coriander powder, red chilli powder and curd. Fry until the oil is separated.
11. Add small sized chopped potatoes. Fry for 6-7 minutes, till the potatoes are nicely coated with the spices and browned.
12. Mix well. Add water. Bring the curry to a boil, the Add garam masala and coriander leaves and cook roughly for 5 minutes.
13. Serve dahi bara, topped with warm Aloo dum and garnished with chopped onion, sev, coriander leaves.
14. Sprinkle some roasted cumin,red chilli powder and chat masala.
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