Nadia Bara Tarkari

Name: Nadia Bara Tarkari
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: odia
Ingredients: 1 pcs coconut (medium, fresh, grated (about 2 cups grated)); 0.5 cup chana dal (soaked for 2 hours, drained); 2 pcs green chili (finely chopped (adjust to taste)); 1 inch ginger (grated or finely chopped); 0.5 tsp cumin seeds; 1 pinch salt (for the dumpling mixture); 1 cup oil for frying; 1 pcs bay leaf; 1 inch cinnamon (stick); 2 pcs green cardamom (lightly crushed); 2 pcs clove; 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 1 pcs tomato (medium, pureed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 tsp coriander powder; 2 cup water (for the gravy, adjust consistency as needed); 1 pinch sugar (optional, to balance flavors); 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(31)

TASTE SCORE

8/10

Soft, tender coconut dumplings simmered in a light, fragrant ginger-spiced gravy. This traditional Odia dish combines freshly grated coconut with aromatic spices, shaped into delicate lentil fritters and gently poached in a mildly spiced curry. A comforting, plant-based delicacy from the temple town of Puri, perfect with steamed rice.

PREP

25m

COOK

30m

SERVES

1 KATORI

219 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the coconut dumpling mixture.
1.Coarsely grind the soaked, drained chana dal with green chili and ginger. Do not add water; the texture should be grainy, not a smooth paste.
2.Transfer to a bowl and add the grated fresh coconut and a pinch of salt.
3.Mix well with your hands until the mixture comes together and can be shaped into balls.
4.Divide and shape into 12-15 small, slightly flattened patties (baras).
TIPThe dal should be just damp from soaking; excess water will make the baras break apart in hot oil.
fry · ~8 min
Fry the coconut baras.
1.Heat the oil for frying in a kadhai over medium heat.
2.Once hot, gently slide in 4-5 baras and fry until deep golden brown on all sides.
3.Remove with a slotted spoon and drain on paper towels.
4.Repeat with the remaining baras.
TIPFry on medium heat so the dal cooks through completely without the outside burning.
temper · ~2 min
Start the tempering for the gravy.
1.In a clean saucepan, heat 1 tablespoon of oil over medium heat.
2.Add the bay leaf, cinnamon stick, crushed cardamom pods, and cloves.
3.Sauté for 30 seconds until the spices are fragrant.
4.Add the cumin seeds and let them crackle.
TIPLet the spices bloom in the oil but don't burn them — the aroma should be sweet and pungent.
saute · ~11 min
Build the gravy base.
1.Add the finely chopped onion and sauté until translucent, about 4-5 minutes.
2.Stir in the ginger paste and garlic paste. Cook for another minute until the raw smell disappears.
3.Add the tomato puree, turmeric, red chili powder, cumin powder, and coriander powder. Mix well.
4.Cook the masala until the tomato thickens and oil starts to separate from the sides, about 5-6 minutes.
simmer · ~12 min
Simmer the gravy with the fried baras.
1.Pour in 2 cups of water and season with 0.5 teaspoon of salt and a pinch of sugar. Stir and bring to a gentle boil.
2.Reduce the heat to low. Gently slide the fried coconut baras into the simmering gravy in a single layer.
3.Cover and let it simmer on low for 10-12 minutes. The baras will soften and absorb the flavors of the gravy.
4.Once done, the gravy will thicken and coat the dumplings. Turn off the heat.
TIPDo not stir vigorously after adding the baras; a gentle shake of the pan is enough to prevent sticking.
garnish
Finish and serve.
1.Sprinkle a pinch of garam masala over the top.
2.Garnish generously with fresh chopped coriander leaves.
3.Serve hot in a bowl with steamed rice.
TIPThe baras taste even better after resting for 15-20 minutes as they soak up more gravy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the grated coconut lightly with your hands before mixing to remove excess moisture for sturdier dumplings.
2
Shape the baras with slightly moistened palms to prevent the mixture from sticking to your hands.
3
Fry the baras in batches and maintain a steady medium heat so the chana dal cooks through without burning.
4
After adding the fried baras to the gravy, gently shake the pan instead of stirring to keep them intact.
5
Allow the finished dish to rest for 15-20 minutes off the heat so the baras absorb more gravy and become tender.
6
Store any leftovers in the refrigerator for up to 2 days; the flavors deepen overnight.

RECIPE VARIATIONS