The name itself conjures up thousands of memories and for anyone who’s ever been to Cuttack or hails from the same, needs no introduction to this legendary street food – Dahi Bara Aloo Dum and Guguni, mostly known as “Dahi Bara Aloo Dum”. But for the uninitiated, this lip-smacking street food is the combination of soft & tangy Dahi baras topped with spicy aloo dum and guguni (yellow peas curry), served generously garnished with cut onions, coriander leaves and sev. The savory tartness of the dahi bara perfectly complements the spicy aloo dum and guguni and all of it wonderfully comes together with the crunchiness of the onions and the seu. It’s truly a wonder how all three distinctly different dishes with strong flavor character of their own can meld together in this unique, indescribable way. Here’s the recipe for anyone who wants to recreate the magic at home and take a trip down memory lane.
Dahi Bara (Dahi Vada)
Savory and tangy fried lentil donuts soaked in a thin yogurt base forms the heart of this street food. Light and fluffy, it forms the perfect neutral base the to complement the spicy additions.
Ingredients
(Makes ~ 12 medium sized vadas)
1 C Whole Urad Dal
¾ C Rice flour
1 tsp baking soda
Oil for frying
For the dahi
½ C Yogurt
¼ C Water
Salt to taste
Black salt to taste.
Cumin and red chili powder (Optional)
For the tempering
1 T Oil
½ tsp Mustard seeds
2 nos. Dry red chillies.
Method:
1. Soak the whole urad dal overnight in luke warm water (6-8 hrs).
2. After the dal is perfectly soaked (it will feel light and puffed up), grind to a smooth batter. Keep it aside for ~4-5 hrs for fermentation in a dark, warm place.
3. The batter rises up and the surface has many small bubbles. Now slowly mix in the rice flour and baking soda. Keep it aside overnight.
4. For the dahi: In a small vessel,thin out the dahi with some water. Add salt to taste, black salt and jeera powder.
5. Heat up the oil. Wet your palms and make a donut shaped batter. Slowly slide the donut shaped batter into the oil. Fry till golden brown.
6. In another bowl, add some salt to iced water and keep aside.
7. Soak the fried vadas in the salted water till soft and fully soaked.
8. After the vada becomes soft, gently squeeze out the water and place it in the dahi.
9. For the tadka: Add oil into a pan, splatter some mustard seeds, curry leaves and dry red chillies. Then, pour the tadka on the dahi vada.
Aloo dum
Spiced potatoes in a thick tomato gravy provides the necessary spice for this chaat. Can also be eaten by itself with poori or even with rotis.
Ingredients
½ lb Small potatoes (Regular sized potatoes will also work)
2 T Oil
¼ tsp Turmeric powder
½ C Onion and ginger garlic paste
½ C Tomato puree
¼ tsp Red Chilli powder
1 tsp Curry powder
¼ tsp Garam Masala powder
¼ tsp Sugar
1 C Water
Salt to taste
Chopped cilantro leaves to garnish.
Method:
1. Boil potatoes. Peel and keep aside.
2. In a separate pan over medium heat, lightly sauté the boiled potatoes with salt and turmeric powder. Take it out of the pan and keep aside.
3. In the same pan, add the onion, ginger and garlic paste to oil. Add in salt, red chilli powder and turmeric powder.
4. Then, add in tomato puree little at a time and sauté the masala till the oil floats.
5. Now add in curry powder, sugar, garam masala powder and the potatoes. Add in the water and bring it to a boil till oil separates. When oil floats at the top, it is done.
6. Sprinkle chopped coriander and keep aside.
Guguni
Spiced yellow peas curry is the necessary add on to this dish. This also can be eaten just by itself along with rotis or pooris.
Ingredients
¼ lb Yellow peas
2 T Oil
¼ tsp Turmeric powder
½ C Onion and ginger garlic paste
½ C Tomato puree
¼ tsp Red Chilli powder
1 tsp Sambhar powder
¼ tsp Garam Masala powder
¼ tsp Sugar
2 C Water
Salt to taste
1. Soak the yellow peas overnight in lukewarm water.
2. Boil the soaked peas in a pressure cooker with a pinch of salt and turmeric powder. Take it off the stove after a whistle from the pressure cooker.
3. In a separate pan over medium heat, add in the onion, ginger and garlic paste to the heated oil. Mix in salt, red chilli powder and turmeric powder.
4. Then, add in tomato puree little at a time and sauté the masala till the oil floats.
5. Now add in sambhar powder, sugar, garam masala powder and the boiled yellow peas. Add in the water and bring it to a boil till oil separates. When oil floats at the top, it is done.
For the garnish
Chopped Onions
Chopped Cilantro
Chopped Mint (Optional)
Sev
Assembling the Dahi Bara Aloo Dum and Guguni.
In a bowl, place 2-3 dahi vadas and a little bit of dahi. Then scoop in some aloo dum and guguni. Then add in some more dahi and sprinkle some black salt and cumin red chilli powder. Garnish the dish with cut onions, coriander leaves and sev. Now dig into it and savor every bite!
About the author: A full time Ocean Scientist & a cook at heart, Jagruti shares her passion for Odia food through her blog “The Turmeric Kitchen” – Turmeric Kitchen
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