Special Cuttack-Aludum & Dahibara

 Special Cuttack-Aludum & Dahibara


250 gm. skinless blackgram dal or urad dal(Biri)
4 to 5 red chillies(Lanka) 1/2 teaspoon mustard Seeds(Sorisa)
1/2 teaspoon Cumin Seeds(Jeera)
1 & a half cup refined cooking oil
1/2 tea spoon red chilli powder(Lanka powder)
1/2 teaspoon baking powder Curry leaves(Bhursanga patra)
1/4 litre curd(Dahi) Salt to taste(Luna)

Method For Dahibara:

Dal black gram soak overnight in water. Grind it up. Add salt and baking powder, and blend well. Put on for one hour. Have small balls or baras made from the batter. They flatten slightly. Heat the refined oil in a frying-pan. Breaking the baras. Put the baras on separately after the frying.Now heat oil in the frying pan again for 3 teaspoons. Add mustard seeds, curry leaves, and red chilies, and sprinkle. In a separate container add the mixture to the curd. Then place the fried baras in this curd, and leave to cold for some time. Until serving, cumin seeds may be sprinkled with powder and red chilli powder.



Potatoes 500gm(Alu) Mustard oil
1/2 cup(Sorisa Tela) Cumin Seeds
1 tsp(Jeera) Cloves 3 nos(Labanga) Asafoetida
1 pinch(Hengu) Red Chili Powder(Lanka Powder)
2 tsps Turmeric 1/2 tsp(Haladi) Ginger,Garlic Paste
2tsp(Ada,Rasuna bata)
Salt to taste(Luna)
Curd 2 tsp(Dahi) Garam Masala
1tsp Mixed Big Cardamom, Cinnamon and Black Pepper Powders

Boil the Potatoes in ample water. Cool theboiled potatoes in cold water and peel them with thumb In a Kadahi, add musturd oil. Apply to it then Garlic, Cumin seeds and Asafoetida. Add the paste and fry the ginger garlic. Then whisk in the salt. Add curd to it after some time and fry it for 5 to 7 mins. Then fried potatoesto it. Fry for sometime. Then add a little water. When the Spiced Gravy and oil soaks to the Potatoes’ very heart, and these turn brown then add Garam Masala to it. Then remove from furnace.


3 cups of dried peas soaked overnight in water
3 small tomatoes sliced into small pieces
1 small red onion
1 tsp chopped ginger
1 tsp chopped garlic
2 cardamoms
1 tsp of cumin seeds
2 small pieces of cinnamon
3-4 cloves
1 tsp of cumin powder
1 tsp of coriander powder Fresh coriander leaves
Red chilli powder to taste
2 Green Chilies
Turmeric powder
2-4 tsp cooking oil
Salt to taste

Method For Guguni :

Make a ‘masala paste’ of onion, garlic , ginger, cinnamon, cardamom, cloves with a small amount of water Boil the soaked peas with some salt until soft Put 2 tbs of oil in a frying pan and place the cumin seeds and let them splutter.Chilies Add earlier prepared masala paste Fry them till light brown Add turmeric powder, cumin powder, coriander powder Add finely chopped tomatoes and fry them till they are soft Add boiled peas, a little water and salt and cook for 10-15 mts.

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