Badi Tarkari
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Badi Tarkari is a magnifique and soulful curry from Odisha that features sun-dried lentil dumplings (Badis) cooked in a thin, spicy gravy. These badis are a staple in Odia homes, often prepared during summer and used throughout the year. They are first fried to a golden crispness, which gives the gravy a unique सोंधा (smoky) aroma. We usually add potatoes to the curry to balance the textures—the badis absorb the spicy juices while remaining slightly firm. The tempering of mustard oil and whole spices is what gives this dish its authentic regional character. It’s a very honest, comforting meal that is best enjoyed with a big bowl of steamed rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Always fry the badis on a low flame; high heat will burn the outside while leaving the inside raw.
- Add the badis only towards the end of cooking so they absorb the gravy without becoming too soft and breaking.
- Using mustard oil is essential for the authentic smoky flavor typical of eastern Indian cooking.
Nutritional Information(Per 200ml)
235 kcal
9g
10g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.