Macha Bhaja, Pakhala, Saga Bhaja and Badi Chura

Ingredients

• 1.5 cup Rice (Short-grain or parboiled rice works best)
• 3 cup Water (For cooking the rice)
• 1 cup Curd (Slightly sour curd enhances the tangy flavor)
• 1.5 tsp Salt (Adjust to taste)
• 1 inch Ginger (Finely grated)
• 2 Green Chili (Finely chopped)
• 1 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 Dried Red Chili (Broken into halves)
• 10 Curry Leaves
• 1 tsp Roasted Cumin Powder (For garnish)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Cook the Rice: Wash the rice thoroughly. In a pot, combine 1.5 cups of rice with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the rice is soft but the grains remain separate. Drain any excess water and spread the rice on a large plate to cool down completely to room temperature.

2. 2

   Prepare for Fermentation: Once cooled, transfer the rice to a large bowl or a traditional earthen pot (matka). Add 4 cups of water and the curd. Using your hands or a ladle, gently mash the rice to slightly break down the grains without turning it into a paste.

3. 3

   Ferment the Rice: Cover the pot and leave it in a warm place to ferment for 8-12 hours, or overnight. The fermentation time will depend on the ambient temperature; it ferments faster in warmer climates.

4. 4

   Season the Pakhala: After fermentation, the mixture will have a slightly sour aroma. Stir it well and add salt, finely grated ginger, and chopped green chilies. Mix everything together.

5. 5

   Prepare the Tempering (Chhunka): Heat oil in a small pan over medium heat. Add the mustard seeds and allow them to splutter. Immediately add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.

6. 6

   Combine and Serve: Pour the hot tempering directly over the fermented rice mixture. Stir gently to incorporate the flavors. Garnish with roasted cumin powder and fresh coriander leaves. Serve chilled for a refreshing meal.

Ingredients

• 500 g Amaranth Leaves (One large bunch, tough stems removed)
• 2 tbsp Mustard Oil
• 5 pc Sundried Lentil Dumplings (Known as Badi, optional for crunch)
• 1 tsp Pancha Phutana (Odia five-spice blend)
• 6 clove Garlic (Finely chopped)
• 2 pc Green Chili (Slit lengthwise)
• 1 pc Onion (Medium, thinly sliced)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Prepare the Greens

   • Separate the amaranth leaves (saga) from any thick, tough stems. Discard the stems.
   • Wash the leaves thoroughly in a large bowl of water 2-3 times to remove all dirt and grit. This step is crucial.
   • Drain the leaves completely using a colander and then roughly chop them.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat mustard oil in a kadai or large pan over medium-high heat until it is fragrant and slightly smoking.
   • If using badi, add them to the hot oil and fry for 1-2 minutes until golden brown and crisp. Remove with a slotted spoon and set aside.
   • In the same oil, reduce the heat to medium, add the pancha phutana and let the seeds splutter for about 30 seconds.
   • Add the chopped garlic and slit green chilies. Sauté for 30-45 seconds until the raw smell of garlic disappears.
   • Add the sliced onions and cook for 2-3 minutes, stirring occasionally, until they become soft and translucent.
3. 3

   Cook the Saga

   • Add all the chopped amaranth leaves to the pan. It will look like a large volume, but it will wilt down.

Ingredients

• 1 cup Urad Dal Badi (Sun-dried lentil dumplings)
• 0.5 cup Mustard Oil (For frying)
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic Cloves (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Chopped, for garnish (optional))

Instructions

1. 1

   Fry the Badi

   • Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
   • Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
   • Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
2. 2

   Crush the Badi

   • Once the fried badi are completely cool, transfer them to a mortar and pestle.
   • Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
   • Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
3. 3

   Combine the Ingredients

   • In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
   • Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
   • Mix everything thoroughly with a spoon or your hands until well combined.
4. 4

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.