Naal Badiya Recipe
About Naal Badiya Recipe:
Uttarakhand's famous lip-smacking Naal Badiya recipe is now yours! Prepare this simple yet flavourful dish at home for an authentic, healthy meal.
Badis or Vadis are dried dumplings made of lentils and other locally available vegetables. These are prepared traditionally in large batches and sun-dried for longer storage. Badis are mostly found in Rajasthan, Bihar, Uttar Pradesh and Uttarakhand. Because of their limited access to fresh vegetables in the desert, sun-dried Badis made into mouth-watering curries were the best source of nutrition.
If you are a fan of Badis, you must try the Naal Badiya, a traditional Uttarakhand recipe made with locally available Naal Badis.
Naal Badiya is made using the hollow stem of the taro plant. The stem is cut, cleaned and coated with a spiced urad dal batter and dried in the sun. The next day, it is cut into circular shapes and dried until it is entirely free of moisture. This Badi is made into rich curries and gravies and relished with plain steamed rice.
Want to prepare the authentic Uttarakhand special Naal Badiya for your next meal? Follow this easy recipe below:
- 18 Ingredients
Ingredients for Naal Badiya Recipe
- 1 Cups Naal Badis
- 2 Cups Oil for deep frying the Badi
- 2 Cup Lukewarm water
- 2 Tbsp Oil for curry preperation
- 1 Tbsp Kasuri methi crushed
- 2 Tbsp ginger garlic paste( freshly made)
- 2 Nos big potatoes
- 1 Nos Onion(big size)
- 2 Nos tomatoes (medium sized)
- 2 Nos whole slit green chillies
- 1 Tsp Red chilli powder
- 1 Tsp Coriander powder
- 1 Tsp garam masala powder
- Tsp 1/4 tsp Turmeric powder
- 1 Tsp Cumin (Jeera) seeds
- 1 A pinch Hing / asafoetida pinch
- Sprig Fresh coriander leaves
- To Taste Salt ( as per taste)
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Naal Badiya Recipe
Roughly chop the onion and the tomatoes.
Shallow fry the onion in 1 tbsp oil until it turns translucent.
Add the tomatoes and cook till they become soft. You can add a pinch of salt here to help the mixture cook faster.
Add freshly prepared ginger garlic paste to the mixture.
Now switch off the flame and let the mixture cool down.
Once the mixture has cooled enough, transfer to a mixie jar and blend.
Heat 2 cups of oil in a deep kadhai. Deep fry the Badis until golden brown.
Meanwhile, keep the lukewarm water ready in a medium-sized vessel.
Transfer the freshly fried Badis into the lukewarm water. Make sure all the Badis are entirely soaked in the water.
In a separate pan, take 1 tbsp oil.
Add the Jeera and the Hing and fry until it starts smelling nice.
Add the red chill powder, coriander powder and turmeric powder to the oil. Cook for a while, but make sure the spices do not burn.
Next, add the blended onion-tomato mixture to the pan.
Add the chopped potatoes and mix well.
Add the chopped green chillies.
At this stage, open the pan and add the Garam Masala, chopped coriander leaves and crushed Kasuri Methi.
Now, add the soaked Badis along with the water into the gravy.
Cook for about 10 minutes or until the Badis and the potatoes are fully cooked.
Serve it with plain steamed rice to bring in the rich taste of the Badis and the curry.