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Monday, May 11, 2015

Raam Rochak Tarkari ( A no onion no garlic dumpling curry from Odisha )

Raam Rochak Tarkari can be described as a 'no onion no garlic version' of the 'Besan tarkari' or Moong Dal dumpling curry which is quite popular in Odisha. This particular version is also offered as prasad to Lord Jaganaath in Baripada's Jaganaath Temple.

Read on for the recipe -






Preparation Time - 40 mins

Ingredients -

for the dumplings -


  • 1 cup split yellow moong dal + 1 handful green moong dal
  • 1/2 tsp red chili powder
  • 1 pinch asafoetida
  • 2 pinch roasted jeera powder
  • salt to taste
  • sufficient oil for deep frying
For the curry -

  • 1 cup diced brinjal
  • 1 cup diced potato
  • 2-3 dry red chilis
  • 1 1/2 inch ginger
  • 1 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 inch cinnamon stick
  • 2 nos green cardamom
  • 1/5 tsp turmeric
  • 3-4 tsp oil
  • salt to taste


Preparation - Soak the green moong dal overnight. The split yellow dal can be soaked for 1-2 hours. Wash, drain all water and then grind them together into a coarse paste.

Add salt, roasted cumin powder, chili powder and asafoetida to this paste and mix well.

Grind the red chilis, cumin seeds, coriander seeds, cinnamon, cardamom and ginger into a fine paste. Keep this masala (spice) paste aside.

Cooking - Heat suficient oil for deep frying. Add teaspoonfuls of the seasoned moong dal batter into the hot oil and fry till golden brown on all sides. Remove the dumplings from the wok and keep aside.

Similarly, make more dumplings out of the moong dal batter.

Heat 3-4 tsp oil in another wok. Add the ground masala paste and fry till oil separates.

Add the diced potato and brinjal. Fry for 2-3 mins. Then add salt and turmeric. Cover with a lid and cook till the potatoes are 3/4 th done.

Add about 2-3 cups water and bring to a boil. Reduce to a simmer and then add the dumplings. Allow the curry to simmer for 4-5 mins.

Remove from the flame and keep aside. Garnish with some fresh cilantro if you like.


















Serve hot with white rice or Dala khichidi.



















Note - It is usually served with 'Dala Khichidi', another Baripada specialty.


1 comment:

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