Nadia bara jhol is an Oriyan Veg Curry. Dumplings or bara are made from Bengal gram and coconut (nadia), deep fried and served with a thick gravy (Jhol).
Recipe Tags
Veg
Easy
Everyday
Orissa
Simmering
Blending
Boiling
Frying
Side Dishes
Vegan
Ingredients Serving: 4
For the dumplings:
1/2 cup chana dal /bengal gram (split)
1/2 cup fresh coconut (grated)
1/2 inch ginger
2 green chillies
A pinch of baking soda
Salt to taste
Oil for frying
For the curry:
2 onions
1 tomato
1 tsp ginger-garlic paste
1/4 tsp cumin seeds
1/2 tsp coriander seeds
2 green cardamom
2 cloves
1 bay leaf
1/2 inch cinnamon
1/8 tsp turmeric powder
1/2 tsp red chilli powder
12 cashew nuts (soaked)
2 tbsp oil
1 tsp sugar
1 glass water
Salt to taste
Instructions
Wash and soak the dal for 4 hours or overnight.
To the mixer jar, add all the ingredients, except the oil and baking soda listed under "for dumplings". Grind it to a smooth batter with out adding any water.
Remove it in a bowl and check for salt, then add the baking soda. Shape it into dumplings and deep dry it on a medium heat until they turn golden brown in colour.
Drain it on a paper towel and set aside.
Dry roast the cardamom, cumin seeds, coriander seeds, cloves, cinnamon on a low heat and pulse it to fine powder.
Now add the onion, tomato, cashews to the same jar and blend it to a fine paste.
Heat oil in a kadhai or pan and add bay leaves followed by the paste. Add all the remaining spices and saute until the curry comes nearer and leaves oil from the sides of the pan.
Add 1 glass of water, check for seasoning and slowly drop the dumplings into the curry. Cook on high until it boils. Simmer the flame and leave the curry undisturbed for 10 minutes.
Turn off the flame once the dumplings become soft.
Serve with rice or flat breads as per your choice.
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To the mixer jar, add all the ingredients, except the oil and baking soda listed under "for dumplings". Grind it to a smooth batter with out adding any water.
Remove it in a bowl and check for salt, then add the baking soda. Shape it into dumplings and deep dry it on a medium heat until they turn golden brown in colour.
Drain it on a paper towel and set aside.
Dry roast the cardamom, cumin seeds, coriander seeds, cloves, cinnamon on a low heat and pulse it to fine powder.
Now add the onion, tomato, cashews to the same jar and blend it to a fine paste.
Heat oil in a kadhai or pan and add bay leaves followed by the paste. Add all the remaining spices and saute until the curry comes nearer and leaves oil from the sides of the pan.
Add 1 glass of water, check for seasoning and slowly drop the dumplings into the curry. Cook on high until it boils. Simmer the flame and leave the curry undisturbed for 10 minutes.
Turn off the flame once the dumplings become soft.
Serve with rice or flat breads as per your choice.
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