Street Food is the unique identity of each place and every foodie loves to relish street food. It is never possible to recreate the authentic taste created by these small vendors in our kitchen.
‘Dahibara-Aludum’ is probably the most popular street food in Odisha and every Odia who are away from their hometown craves for this so much that they want to have it as soon as they reach their hometown. When you take a walk on the streets of the capital early in the morning you can see the vendors on a bicycle with two big pots carrying this blissful delicacy. A cone shaped bowl is formed out of leaves and Dahivadas are served on it with Aloodum poured on the top. It is garnished with cumin, black salt , chopped onions and sev. After you relish the taste of these tangy dahivada aloodum, you are served the sour Dahi water . It tastes so divine that you will keep asking for more till your stomach is full.
Cuttack is famous for its signature Dahibara Aloodum. The most famous Dahibara Aloodum joint in Cuttack is the Raghu Dahibara Aludam at Bidanasi. His Dahibara Aludam is tangy and spicy and its so famous that people form a queue to have it even before the vendors have put up the stalls. He does not offer a spoon for eating as he believed that this delicacy tastes best when eaten with a hand. If you plan to visit Odisha , make sure to have Raghu’s Dahibara Aludam!!!
Being an Odia away from my hometown, I really miss this street Food and I am sure all the Odias who stay away from their state and country feel the same. I have tried my best to recreate the recipe in my kitchen….
Ingredients for making Dahibara Aloodum
Step 1: Making the Vada
- Urad Dal – 1 cup(soaked in water for 7-8 hrs)
- Chopped Ginger – 1 tsp
- Chopped Onion – 3 tsp
- Chopped Green chilli – 1 tsp
- Chopped Coriander 2 tsp
- Salt to taste
- Oil for Frying
- Make a paste of the soaked Urad Dal. Mix it well to form a foamy paste.
- Add salt, green chillies, ginger, onion and coriander and mix well.
- Take a small amount of paste on your palm, form into a ball and deep fry in oil.
- After frying the vadas, put them into cold water to remove excess oil.
Step 2: Making the Dahi Water for soaking the Vadas
- Curd – 1 cup
- Water – 1.5 glass
- Black salt – 1 tsp
- Roasted Cumin Powder – 1 tsp
- Chilli Flakes – 1 tsp
- Curry Leaves – 6-7
- Red Chilli – 2
- Cumin – 1 tsp
- Mustard – 1 tsp
- Chopped Green Chilly – 1 tsp
- Chopped Coriander – 2 tsp
- Salt to taste
- Beat the curd well in a bowl and make sure there are no lumps. Add the water.
- Add Salt, black salt, roasted cumin powder , chilly flakes , chopped green chillies and coriander and mix well.
- For tempering or tadka, heat oil in a kadhai or tadka pan. Add Cumin, Mustard, Red chillies and Curry leaves . As soon as the mustard starts splitting , remove from gas and put the tempering in the dahi water.
- After the Dahi water is ready , remove the soaked vadas from water and put them in the curd mixture.
Step 2: Making the Potato curry or Aloodum
- 1 medium sized onion cut into cubes , 1 onion sliced
- 2 medium sized tomato cut into cubes
- 1 inch ginger cut into cubes
- Garlic – 6-7 cloves
- 3 medium sized potatoes cut into cubes
- Haldi/Turmeric powder – 1 tsp
- Garam masala powder – 2 tsp
- Roasted cumin powder – 1 tsp
- Red chilly Powder – 2 tsp
- Green chilli – 5-6 cut vertically
- Chopped coriander
- Tej patta – 1
- Dalchini – 1 inch
- Shahi Jeera – 1 tsp
- Salt to taste
- In a mixer, grind the cube shaped onions, tomatoes, ginger and garlic to form a fine paste.
- In a pan heat 4 tbsp of oil, After the oil heats up, add Tej patta, dalchini and shahi jeera.
- After the Jeera starts crackling, add sliced onions and green chillies. Fry onions till they turn brown.
- Add the masala paste , red chilli powder and turmeric powder and roasted cumin powder. Fry the masala well till oil separates from the masala.
- Add the potatoes and fry on a low flame till the potatoes turn soft.
- Add the garam masala and fry again for few minutes.
- Add water and let it simmer for few minutes. Garnish with chopped coriander.
Step 4: Serving the Dahivada Aloodum
- Chopped Onions – 1/2 cup
- Chopped Coriander – 1/4 cup
- Roasted Cumin Powder
- Black salt
- In a plate place the vada with a little Dahi Waer. Pour Aloodum on top of it.
- Sprinkle Black salt and roasted cumin powder on top.
- Garnish with onions , coriander and sev.
Relish the taste of divine Dahibara Aloodum. After you are done take the dahi water in a bowl and enjoy the taste.
Check out the video of the recipe by clicking here :
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