Sukhua Rai, Pakhala and Aloo Bharta

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 Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Red Onion (Finely chopped, about 150g)
• 2 pcs Green Chilies (Finely chopped, adjust to your spice preference)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Wash the potatoes thoroughly. Place them in a medium-sized pot and add enough water to cover them by at least an inch. Bring the water to a boil over high heat.

   • Once boiling, reduce the heat to medium and cook for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a knife.
2. 2

   Carefully drain the hot water. Allow the potatoes to cool for 5-10 minutes, just until they are cool enough to handle but still warm. Peel the skin off the potatoes.

   • Peeling the potatoes while they are still warm makes the process much easier.
3. 3

   In a large mixing bowl, add the warm, peeled potatoes. Using a fork or a potato masher, coarsely mash them. Avoid making a smooth paste; a slightly lumpy, rustic texture is desired for an authentic bharta.

4. 4

   Add the finely chopped red onion, green chilies, and fresh coriander leaves to the mashed potatoes.

5. 5

   Drizzle the pungent mustard oil over the mixture and sprinkle with salt. The raw mustard oil is the key ingredient for the signature flavor of this dish.

6. 6

   Gently mix all the ingredients together with a spoon or clean hands until everything is well combined. Do a taste test and adjust the salt or green chilies if necessary.

   • Serve the Aloo Bharta immediately while it's warm, alongside steamed rice and dal, or with fresh rotis.