DAHIBARA ALUDUM

DAHIBARA ALUDUM -AN EMOTION  

They say "Hyderabad aye aur biryani nahi khaya toh kya khaya" it's the same for Odisha also "Odisha aye aur Dahi bara nahi khaya toh kya khaya". 

Dahibara Aludum is a household name in all the Odia homes. Whether it is a sunny, rainy, or winter day you can find people eating it in every corner of the streets. 

I still remember our summer vacations were all about having Dahi bara aludum for breakfast for most of the days and the Dahi bara aludum will be not homemade but a person coming on a cycle with two big brass containers and a small one which had ghuguni or as we say white chickpeas curry or safed chana sabji and letting us know "dekho mai aagaya" with his banging of the brass container. I have been very lazy or in other words a morning sleeping person my whole life but at this time of the day as the sound of the Dahi bara person coming would be heard I and my sister would run to the courtyard and would be waiting for him to reach my home. And another funny thing I still remember is this procedure of running to the courtyard would only be followed on weekdays when my father whom I call "BABA" would not be at home because "BAAP TO BAAP HOTA HAI NA" and he would not be very happy about us eating it. And would start lecturing how we should avoid street foods but you know what friends these things which we have experienced are now being memories which we are able to share in the form of a story. 

So, this way you can find in every corner 

So, talking more about the dish you can find it in every Galli nukkad of any place and the cost of it would be just around 25 to 30 rs for 4 pieces of Dahi bara aludum and the best part you know what you after eating you can ask them for the dahi or the curd and that tastes heavenly.

1st March has been a day declared as Dahibara Aludum Dibasa . So, with this you can understand how much in love we are with this dish.

So,now lets see how to make it 

Ingredients

WADA OR BARA

For making the wada or bara as we say we require- 

200gms of whole urad dal(soak it for 4 to 5 hours.

Mango ginger 

Coriander leaves

Onion 2 to 3 sliced 

One small bowl of rawa or sooji

Green chillies

Salt 

OR

you can make the baras or wadas plain too

Process

After the urad dal gets soaked properly wash it properly and then grind it to make it a batter but with less water so that we can make the baras or wadas. The batter should be grinned  bit coarse. 

To make the baras fluffy there is a natural process but that secret will be revealed in the end.

Once the batter is ready put the other in ingredients and if you find folks use mango ginger. Actually, Mango ginger makes the bara more aromatic.

Then put in all other ingredients and your batter is ready for getting converted to delicious bara or wadas.

But keep in mind while frying them keep the flame in medium or slow heat otherwise they won't get fried properly.

Then, soak the wadas in water for around half an hour to 45 minutes as they get soaked and change their colors take them out, and dissolve them in the curd.

To make the curd tastier give the curd the tadka of some spices like cumin, mustard seeds, fenugreek seeds, red chill, and curry leaves and put it in in the curd and use that curd to soak the wadas.

ALUDUM

So, here comes the recipe of the real tastemaker in the Dahi bara or Dahi Wada the great "ALUDUM" so, to make this you will require.

Cardamom-2 to 4 pods

Cinnamon-2 to 3 sticks

Bay leaves to 3

Black pepper-5 to 6 balls

Onion-2 to 3 medium size

Green chilies-as per your taste

Grind all these above-mentioned spices and make it a paste and add a little bit of water while grinding

Potatoes-3 to 4

Tomatoes 1 if medium size and 2 if small size

Turmeric-1 tbsp

Chilli powder-1 or 1/2 tbsp

Coriander powder-1 tbsp

Salt-as per your taste

So, first, take a pan and heat the oil. As the oil gets heated up put some turmeric powder into it you know why because it will help in not getting the oil spluttered. 

Then put the spices mixture and cook it for some time in medium heat till it doesn't get brown a bit and doesn't leaves the pan sides. After that put the tomatoes and cook them until the tomatoes don't get completely mixed in the masala. 

Then put the potatoes by cutting them into 4 pieces each and yes don't add water before putting the potatoes in the spices because this will make the spices mix get well mixed with the potatoes which makes it tastier.

Then add water and boil it for 3 4 minutes and your Aludum is ready to be served.

GHUGUNI

Now comes the Ghuguni part which is the very important part too in the whole process

So, let's make the healthier version of it.

For making ghuguni we need the following ingredients

White chickpeas or safed chana

Cinamon-2 to 3

Cardamom--2 to 3

Black peppers pod-2 to 3

Clove-2 to 4

Ginger 

Green Chilli

Turmeric

Water

Tomatoes

Black salt

Coriander leaves

Start by soaking the White chickpeas for 5 to 6 hours

Then wash them once and put the soaked chickpeas in the pressure cooker with that add the whole spices cinnamon, cardamom, cloves, and the ginger and green chili in the crushed form.

Then, put water, turmeric,  tomatoes and boil them till two whistles. Take it out and ur Ghuguni is ready to serve.

When all the three are ready so let's serve it to the family or friends. Try it my readers you will love it and do share and spread our authentic dish. 

Note- While serving serve with some sev,onion and chilli and with some love.