A classic Bengali comfort food featuring hard-boiled eggs and tender potatoes simmered in a rich, aromatic gravy. This hearty curry pairs perfectly with steamed rice or luchis for a truly satisfying meal.
Prep20 min
Cook50 min
Servings4
Serving size: 1 serving(One serving contains 2 eggs and approximately 1 cup of potato curry.)
A soft, savory rice and lentil pancake from Odisha. This traditional breakfast staple is slightly thicker and softer than a dosa, pairing perfectly with dalma or ghuguni. Note: This recipe requires 6-8 hours of soaking and 8-12 hours of fermentation time.
Creamy Dima Alur Dum with soft Chakuli Pitha - homestyle comfort food that's energy-giving!
This odia dish is perfect for snack. With 938.51 calories and 28.75g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 inch Cinnamon Stick
3 piece Green Cardamom (lightly crushed)
3 piece Clove
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Sugar
1.5 tsp Salt (or to taste)
2 cup Water (hot)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare and Marinate Eggs & Potatoes
Gently prick the peeled, hard-boiled eggs all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
In a mixing bowl, combine the pricked eggs and boiled potatoes. Add 1/4 tsp of the turmeric powder and 1/4 tsp of salt. Toss gently to coat them evenly.
2
Shallow-Fry the Eggs and Potatoes
Heat 4 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is aromatic and slightly smoking.
Carefully place the marinated eggs in the hot oil. Fry for 2-3 minutes, turning them gently, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
In the same oil, add the potatoes. Fry for 5-7 minutes, stirring occasionally, until they are golden brown on all sides. Remove and keep them with the fried eggs.
3
Prepare the Gravy Base (Masala)
In the same pan, add the remaining 2 tbsp of oil if needed. Reduce the heat to medium.
Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
Add the finely chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw smell disappears.
4
Build the Curry Gravy
Lower the heat. Add the remaining turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to prevent burning.
Pour in the tomato puree. Increase heat to medium and cook for 5-6 minutes, stirring frequently, until the masala thickens and oil begins to separate from the sides.
Turn the heat to the absolute lowest setting. Add the whisked curd and stir continuously and vigorously for 2 minutes to prevent it from curdling. Cook until oil surfaces again.
5
Simmer and Finish the Dish
Add the fried potatoes, salt, and sugar to the masala. Mix well to coat the potatoes thoroughly.
Pour in 2 cups of hot water and stir. Bring the gravy to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken.
Gently add the fried eggs and sprinkle the garam masala powder. Stir carefully to combine.
Simmer for another 2-3 minutes. Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
Servings4
Serving size: 1 serving
450cal
11gprotein
68gcarbs
14gfat
Ingredients
1.5 cup Parboiled Rice (Known as 'Ukuda Chaula' in Odia)
0.5 cup Urad Dal (Skinned black gram lentils)
0.5 tsp Fenugreek Seeds (Also known as Methi)
2 cup Water (For grinding, plus more for soaking and adjusting consistency)
1.25 tsp Salt (Or to taste)
4 tbsp Oil (For cooking the pithas)
Instructions
1
Soak Rice and Lentils (6-8 hours)
In a large bowl, combine the parboiled rice and urad dal. Rinse them together under running water 4-5 times until the water runs clear.
Add the fenugreek seeds to the mix.
Pour in enough fresh water to cover the rice and dal by at least 3 inches.
Cover the bowl and let it soak for a minimum of 6 hours, or preferably overnight.
2
Grind the Batter (15-20 minutes)
Drain all the soaking water from the rice and dal mixture.
Transfer the mixture to a wet grinder or a high-speed blender.
Add about 1 cup of fresh, cold water and start grinding. Using cold water prevents the blender from overheating and affecting fermentation.
Grind into a smooth, flowing batter, adding more water tablespoon by tablespoon as needed. The final consistency should be smooth and pourable, but not watery. It should coat the back of a spoon.
Transfer the batter to a large, deep container, ensuring it's only filled halfway to allow room for fermentation.
3
Ferment the Batter (8-12 hours)
Whisk the batter with your clean hands for 2-3 minutes. The warmth and natural yeast from your hands aid in the fermentation process.
Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place for 8 to 12 hours, or until it has risen, looks frothy, and has a pleasant sour aroma.
In colder climates, you can place the container inside a turned-off oven with the light on.
4
Prepare for Cooking (5 minutes)
Once fermented, add salt to the batter and stir it gently. Do not overmix, as this will deflate the air pockets.
Check the consistency. If it's too thick, add a tablespoon or two of water to reach a pourable pancake batter consistency, slightly thicker than a regular dosa batter.
5
Cook the Chakuli Pitha (25-30 minutes)
Heat a cast-iron tawa or a non-stick pan over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with about 1/2 teaspoon of oil using a paper towel or a slice of onion.
Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa.
Using the back of the ladle, gently spread the batter in a circular motion to form a pancake about 6-7 inches in diameter. Keep it slightly thick.
Drizzle a little oil around the edges and on top of the pitha.
Cover with a lid and cook for 1.5 to 2 minutes on medium-low heat, until the top surface looks cooked and small pores appear.
Uncover and flip the pitha. Cook the other side for another minute until it's cooked through and has light golden spots.
Remove the pitha from the tawa and repeat the process with the remaining batter, greasing the tawa lightly before each pitha.
6
Serve
Serve hot Chakuli Pitha immediately with traditional Odia accompaniments like Dalma, Ghuguni, or a simple coconut-mustard chutney.
