Cuttack

Dahi bara aloo dum

Soft urad vadas in tempered curd water, topped with spicy aloo dum and sev. Cuttack's street icon.

75 minTime

14 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 75 minutes come after.

Make it your way

Grandma's wayCuttack street stalls, served in leaf bowls.

The original

408kcal

14 gprotein

8 gfibre

75minutes

Dahi bara aloo dum as Cuttack serves it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Urad dal (split black gram)¾ cup, soaked

Ginger2.5 cm

Green chilli2

Saltto taste

Curd (plain yogurt, natural yoghurt)1⅔ cups

Water1¼ cups

Cumin powder (ground cumin)1 tsp, roasted

Mustard seeds½ tsp

Curry leaves1 sprig

Dried red chilli1

Potato3 medium, boiled

Onion1, chopped

Tomato1, chopped

Ginger garlic paste2 tsp

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Garam masala½ tsp

Sev½ cup

Coriander leaves (cilantro)a handful

Cooking oil (vegetable oil)for frying and cooking

5 steps

1Grind soaked urad dal with ginger and chilli to a fluffy batter with little water. Beat well and add salt.
2Fry small vadas carefully in hot oil until golden. Drop them into warm water for 10 minutes, then squeeze gently.
3Whisk curd with water, salt and roasted cumin. Temper mustard, curry leaves and red chilli in a little oil and pour in. Soak the vadas in it.
4For aloo dum, fry onion, add ginger garlic paste, tomato and spices, then the potatoes and a little water. Simmer until thick.
5Serve vadas with curd water, top with aloo dum, sev, onion and coriander.

Serve it like this

Serve in a bowl with curd water, aloo dum on top and sev and coriander to finish.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.