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Monday, June 1, 2015

Mudhi Mansa ( Puffed Rice with Mutton Gravy - A Baripada Special)

For me, 'Mudhi Mansa' evokes those childhood memories of eagerly awaiting for the pressure cooker to be emptied of the mutton curry (jholo). My mom would then put in a bowl of mudhi inside the pressure cooker and use it to scarpe off the gravy that remained clinging on the walls. This mudhi would then be garnished with some chopped onions and green chillis. Finally it would be presented to the ever hungry kids who had been eyeing the entire process with fidgety impatience. The entire bowl would be emptied within 5 mins with almost an mini war taking place for that last handful. That kind of sums up my memories about it. Now if you have been thinking about so much fanfare over what should technically be a leftover, let me educate you that 'mutton' is almost a revered ingredient in any Odia household and every bit of it is treated with the respect that it commands.

But moving on to Baripada, it is not just considered a leftover but an entire recipe that is part and parcel of the culinary heritage of the district. And you have to beleive this because no wedding menu is considered complete without it.

Here is the recipe for Mudhi mutton -

Ingredients -

  • 3-4 cups puffed rice
  • 1/3 cup mutton gravy/jholo ( just warm, not too hot or cold )
  • 2-4 pieces of mutton (from same curry)
  • 1-2 small pieces of mutton fat or charbi (also from the same curry)
  • 1/2 of a small onion ( chopped into thin pieces )
  • 2 green chilis (finely chopped)
  • 2 tsp chopped coriander
  • 1 small tomato (finely chopped)
  • 1/4 th of a small cucumber (chopped into thin long pieces)
  • 1 tsp mustard oil
  • pinch of salt (optional)

Preparation - Take everything into a mixing bowl. Toss together and serve immediately.

Click here for the recipe of mutton jholo .

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