Odia cuisine is one of the most unique and diverse cuisines in India, known for its rich flavours, simple ingredients, and amazing street food. Located on the eastern coast of India, Odisha has a long history of culinary traditions that have been influenced by its rich cultural heritage and natural resources. The cuisine is characterised by its use of fresh seafood, vegetables, and aromatic spices, as well as its love for simple yet flavourful dishes. From the rich and indulgent seafood curries like chingudi besara and mutton jhola to the mouth-watering street food delicacies like dahi bara aloo dum, and gupchup, Odia cuisine has something to offer everyone's taste buds. In this article, we will explore the richness and simplicity of Odia cuisine and take a closer look at one of the amazing street foods that you can find on the streets of Odisha.
Dahi Vada Aloo Dum is a popular street food dish in Odisha that combines the creaminess of yoghurt with the spiciness of potato curry and the tanginess of lentil fritters. This dish is a perfect example of the unique and delicious flavours that are found in Odia street food.
At first, soft and spongy lentil fritters, or vadas, are made by deep-frying lentil batter in oil. The vadas are then soaked in a mix of tangy tamarind and mint chutney and then topped with a generous amount of smooth yoghurt, sprinkled with roasted cumin powder and red chilli powder. Fry potatoes and onions with a blend of aromatic spices like cumin, coriander, and turmeric to make the potato curry. Serve it hot alongside the dahi vadas. The combination of creamy yoghurt, tangy chutney, and spicy potato curry with the soft and spongy vadas makes for a delicious and satisfying meal that is perfect for a hot summer day.
Dahi vada aloo dum is not only delicious but also a healthy and nutritious dish. The lentil fritters are packed with protein and fibre, while the potatoes are a great source of vitamins and minerals. Additionally, the yoghurt used in the dish provides probiotics that help promote gut health.
The dish is believed to have originated in the city of Cuttack, which is known for its love of unique and delicious street food. It was initially prepared using just the dahi vadas and the aloo dum, but over time, it has evolved to include other ingredients like chutneys, spices, and herbs to enhance its flavour and taste. The dish has now become a staple street food item in the state, enjoyed by locals and tourists alike. While the exact origin of Dahi Vada Aloo Dum is not known, it is believed to have been influenced by Mughal cuisine, which was introduced to India during the Mughal Empire.
The use of yoghurt and spices in the dish reflects the Mughal influence on the cuisine of Odisha. Here is a recipe for the dish:
Ingredients
For Dahi Vada:
- 1 cup of urad dal
- 1/4 cup of moong dal
- Salt to taste
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2-3 green chillies, chopped
- Oil for deep frying
For Aloo Dum:
- 4-5 medium-sized potatoes, boiled and mashed
- 1 onion, chopped
- 2-3 green chillies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons of oil
- 1 tablespoon of chopped coriander leaves
For Garnish:
- 1 cup thick yoghurt
- 1/2 cup tamarind chutney
- 1/4 cup mint chutney
- Roasted cumin powder
- Red chilli powder
- Chopped coriander leaves
Method:
• Soak urad dal and moong dal in water for 4-5 hours and grind them together into a smooth batter.
• Add salt to taste, cumin seeds, grated ginger, and chopped green chillies to the batter and mix well.
• Heat oil in a pan for deep frying.
• Wet your hands, take small portions of the batter, and make small, flat discs.
• Deep-fry the vadas in the hot oil until they turn golden brown.
• Once done, remove them from the oil and let them cool.
For Aloo Dum:
• Heat oil in a pan. Add cumin seeds and let them crackle.
• Add a chopped onion and some green chillies, and sauté until the onion turns translucent.
• Add turmeric powder, coriander powder, and salt to taste.
• Add the mashed potatoes and water, and mix well.
• Cover the pan and cook for 5–7 minutes on medium heat.
• Add the chopped coriander leaves and mix well.
Assemble The Vadas:
• Soak the fried vadas in water for 5–10 minutes.
• Squeeze out the water from the vadas and place them in a serving dish.
• Pour thick yoghurt over the vadas and top it with some tamarind and mint chutney.
• Add the prepared aloo dum to the dish.
• Garnish with roasted cumin and red chilli powder and chopped coriander leaves.
• Serve chilled.
Today, Dahi Vada Aloo Dum is a popular snack dish that can be found in the streets and markets of Odisha. It has also gained popularity in other parts of the country and is now enjoyed by people all over India. The dish continues to evolve with time as new ingredients and techniques are incorporated into its preparation, but its unique flavour and taste remain unchanged.