< 1 min read
Badi chura is a popular dish in Odia. Visit any restaurant serving Odia thali, you will surely find some badi chura served with rice and ghee in the starting. While badi stands for wadi (sundried lentil dumplings) and chura stands for crushed. Badi chura is basically a coarsely crushed mixture of wadi, onion, salt, mustard oil etc (process of preparation is quite similar of aloo chokha).
Badi chura is a savoury side dish that is best enjoyed with pakhala a rice dish made with cooked rice washed or overnight fermented in water or with idli sambhar.
Ingredients:
- Masoor dal badi/wadi: 8-10
- Onion: 1 (finely chopped)
- Green chilli: 2 (finely chopped)
- Coriander leaves: 1 teaspoon (finely chopped)
- Salt: As per taste
- Mustard oil: 2-3 tablespoons
Method:
- Heat 1 tablespoon oil in a kadhai and shallow fry the wadis till they are brownish in colour. Make sure you do not over-fry the wadis.
- Heat 1 tablespoon oil in a kadhai and shallow fry the wadis till they are brownish in colour. Make sure you do not over-fry the wadis.
- Heat 1 tablespoon oil in a kadhai and shallow fry the wadis till they are brownish in colour. Make sure you do not over-fry the wadis.
- Heat 1 tablespoon oil in a kadhai and shallow fry the wadis till they are brownish in colour. Make sure you do not over-fry the wadis.
- Heat 1 tablespoon oil in a kadhai and shallow fry the wadis till they are brownish in colour. Make sure you do not over-fry the wadis.
