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Dahi vada Aloo Dum ghoogni
Some classic Indian popular dishes mixed to form a delicious street food of Odisha
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 person
Author indrani
Vada
-
1
cup
Urud dal
-
1/4
tsp
baking soda
-
Dahi
-
2
cups
curd
-
3
to 4 cups of water
-
1
tsp
black salt
-
2
to 3 green chilies chopped
Tempering
-
1
tsp
oil
-
1
tsp
cumin seeds
-
1/2
tsp
mustard seed
-
5
to 6 curry leaves
-
1
to 2 Dried red chilies
Aloo Dum
-
4
to 5 potatoes
-
1
cup
chopped onions
-
1
tomato chopped
-
1
tbsp
ginger garlic paste
-
1
tsp
cumin powder
-
1
tsp
coriander powder
-
1
tsp
red chilly powder
-
1
tsp
turmeric powder
-
1
tsp
roasted Red chilly powder
-
1
tsp
roasted cumin powder
-
1
tsp
Garam masala
Ghugni
-
2
cups
yellow peas soaked
-
1/2
cup
chopped onions
-
1
tsp
cumin powder
-
1
tbsp
ginger garlic paste
-
1
cup
tamarind water
-
green chilies 4 to 5 finely chopped
-
Salt to taste
Garnish
-
1/2
cup
Finely chopped onions
-
Fried sev [optional]
-
finely chopped coriander leaves
Preparation Vadas
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Soak urud dal overnight in water.
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Grind into a paste.
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Mix salt and baking soda
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Heat oil in a deep pan.
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Add spoonful of batter in the oil unless it puffs up.
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Fry till light brown on medium heat.
Preparation Dahi
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Mix curd and water together to prepare thin butter milk.
-
you can use a hand grinder to form a uniform liquid.
-
Add green chilies and black salt into it.
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Soak the vadas into it.
-
Heat 1 tsp of oil and fry the ingredients of tempering like cumin ,red chilies,mustard seeds and curry leaves.
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When the mustard seeds splutter and curry leaves are crispy ,add this tempering into the curd.
Preparation Aloo dum
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Boil potatoes.
-
Chop into 4 to 6 pieces.
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Fry onion in oil
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Add ginger garlic paste,tomato and fry
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Add turmeric,cumin and coriander powder and fry.
-
Add salt to taste.
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Add the potatoes and saute till the flavors marry.
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Add 1/2 cup of water and cook in a low flame covered for 20 minutes
-
Sprinkle garam masala and roasted cumin and chilly powder.
Ghoogni
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Soak yellow peas in double quantity of water overnight.
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Boil in a pressure cooker just for 1 whistle.
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Fry onions followed by ginger garlic paste.
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Add the spices and saute.
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Pour the boiled peas and allow to cover cook.
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Add tamarind water and green chilies.
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The curry will be of thick but pouring consistency.
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Add 1/2 cup of water if required.
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Add more tamarind water if you want it tangy and spicy.
Assembling
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Take a bowl
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Take out the vadas from the butter milk .
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Squeeze to drain excess water.
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Place 2 to 3 vadas in the bowl.
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pour hot yellow peas curry.
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Top with dum aloo.
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Garnish with chopped onions and green coriander leaves.
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Top with crispy sev and sprinkle some roasted cumin and chilly powder.