POTALA RASA(TEMPLE STYLE)

-
Potala Rasa is very popular dish in the eastern India specially in the state of orissa.Potala or Parwal or Pointed Guard is one of the most famous vegetable in orissa.In this recipe potala is cooked with poppy seeds,cashew nuts,coconut milk and the spices.It is a typical Oriya cuisine.This recipe is one of the main menu of the "Mahaprasad" of Jagannath Temple,Puri.So let's start.....






INGREDIENTS:-

Potal or parwal-500 gm
Grated coconut-1/2 cup
Poppy seeds(khus khus)-5 tsp
Cashew nut-10 pieces
Ginger-1/2 inch
Cumin seeds-2 tsp
Turmeric powder-1/2 tsp
Coriander powder-1/2 tsp
Chili powder-1 tsp
Garam masala powder-1 tsp
Roasted cumin seeds powder-1/2 tsp
Dry chilies-1
Bay leaves–2
Panch phutan-1 tsp
Yogurt/coconut milk-2 tbsp
Ghee-4 tbsp
Salt to taste

METHOD:-

1-Wash and peel the parwals.Cut each parwal in two halves(round shape).
2-Peel the potatoes and cut into cube pieces.(cut into 8 pieces)
3-Make a fine paste of grated coconut,ginger,poppy seeds(khus khus),cashew nuts and cumin seeds.
4-Heat 2 tbsp of ghee in a pan.Fry the potal(parwal) and potatoes till golden brown.Keep aside.
5-Again heat remaining 2 tbsp ghee in the pan,add dry red chili,bay leaves and panch phutan.
6-When phutan start crackles,add the masala paste,turmeric powder,coriander powder,roasted cumin seeds powder,chili powder and salt.Fry until oil evaporates
7-Add fried potal(parwal) and potatoes,mix well.Then add 2 tbsp of thick yogurt or coconut milk,stir it for 3 to 4 minutes.
8-Add 2 cups of water and bring it to boil.Reduce heat,simmer till the potatoes are cooked and the gravy is thick.
9-Add garam masala powder and cook for another 4-5 minutes.Adjust the salt.
10-Now your potal(parwal) rasa is ready,serve hot with rice or roti.



Comments

Post a Comment

Popular posts from this blog

ALOO-MATAR CHAAT

-
Image
Aloo-mattar chat is a very famous chatpata street food in Odisha(a northeastern state of India).Its main ingredients are dried peas(yellow/white/green) and potato.Sometimes it is served with dahi bara(dahi vada) or gup chup(panipuri).This chat is my all time favorites street food. INGREDIENTS:- Yellow Peas-1cup Boiled potatoes-2 large(peel skin and mash them well) Chopped Onion-1 large Chopped Tomato-1 large Grated ginger-garlic-2 tbsp Turmeric powder-1 tsp Red Chili powder-1 tsp Coriander powder-1/2 tsp Cumin powder-1/2 tsp Dry mango powder-2 tsp Water-2 tbsp Oil-1 tbsp Salt as per taste FOR ASSEMBLE: Chopped onion Chopped green chili Chopped Coriander leaves Grated cucumber Grated carrots Tamarind chutney(see recipe here) Coriander min chutney(see recipe here) Sweet curd/yogurt(beat smoothly with 1 tbsp of sugar and 2 pinch of salt) Roasted cumin powder Chat masala Black salt Roasted Lijjat Papad Thin sev Papdi-5-6 METHOD:- 1-Soak...
Read more

PAKUDI TARKARI(PAKODA CURRY)

-
Image
INGREDIENTS:- FOR PAKODA(PAKUDI): Gram flour-1 cup Chopped onion-4 tbsp Ginger-Garlic paste-1/2 tsp Chili powder-1/2 tsp Baking soda-1/4 tsp Turmeric powder-2 pinch Hing-a pinch Salt to taste Water as need Oil for deep frying FOR CURRY: Chopped onion-1 large Chopped Tomato–2 Ginger-garlic paste-1 tbsp Whole garam masala-1 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves) Dry red chili-2 Chili powder–1/2 tsp Coriander powder-1/2 tsp Cumin Powder-1/2 tsp Turmeric Powder–1/4 tsp Garam masala-1/2 tsp Oil-1 tbsp Salt to taste METHOD:- 1-Mix all ingredients for pakoda(pakudi) except water in a large bowl.Then make a dumpling batter with the help of very little water.Mix  it well with spoon. 2-In a kadhai heat oil on medium heat.When oil is heated,drop batter in the oil using finger or spoon and fry till golden brown. Drain on paper towel to soak extra oil.Keep aside. 3-In a pan heat oil.add dry chili and...
Read more