Ethnic Dishes

Indian cuisine is globally celebrated for its rich diversity and complex flavors, offering a wide array of tastes from sweet and savory to spicy and sour. The food industry in India is experiencing substantial growth, driven by a surge in culinary trends and a fashion-forward approach. The culinary landscape of India is a reflection of the country’s distinctive tapestry of flavors. Each part of the country’s cuisine is also shaped by the combination of spices, aromatic oils, and cooking methods.

Many ethnic Indian dishes are gaining prominence for their authentic flavors and are cooked with indigenous spices, employing traditional techniques. Ethnic food encompasses dishes crafted from locally sourced ingredients, reflecting the distinct flavors and culinary traditions of a particular region. The cooking methods employed are often unique to the local populace, adding to the individuality of each dish. However, countless such culinary gems are still waiting to be discovered, boasting both delectability and merit. Many are rooted in rural areas, and prepared through time-honored techniques. Whether it’s the quick two-minute chutneys, seasonal soups, wholesome lentil khichdis, or traditional breads, these offerings stand as noteworthy alternatives to Michelin-starred fare. While these dishes have still not graced the menus of upscale restaurants, they hold a cherished spot in the hearts of those who appreciate their authenticity. This article intends to showcase two such worthy dishes that can give any food lover an unmatched gastronomical experience.

Garadu Tikki Chaat

_{Image Source: Flavours from Rural Heartland by Kudumbashree NRO}

Purple yam, popularly known as Garadu in parts of Madhya Pradesh is a very nutritious root vegetable that is consumed in different forms. A variety of chaats are prepared using Garadu, especially in parts of Madhya Pradesh, and are savored by many while trolling in the streets. Notably, the Garadu Tikki Chaat stands out as a wholesome option, providing both nutritional benefits and a delightful culinary experience.

Main Ingredients
1. 250 gms Garadu (Purple Yam)
2. Arrowroot Flour – One Tablespoon
3. Dhaniya Powder – One Teaspoon
4. Garam Masala – One Teaspoon
5. Salt – According to taste
6. Oil – For shallow frying

Additional Ingredients
1. Curd – Two tablespoons
2. Imli Chutney – One Tablespoon
3. Pudina Chutney – One Tablespoon
4. Sev – To garnish
5. Finely chopped onion- To garnish
6. A pinch of black salt, jeera powder, and red chili powder

Cooking Method
1. Boil Garadu in cooker till it turns soft and mushy
2. Mash the Garadu and add arrowroot powder, dhaniya powder, garam masala, and required salt.
3. Make two tikkis out of the mixture and shallow fry in a pan till it cooks and a crispy layer is formed on both sides.
4. Serve the tikkis and garnish them with the additional ingredients.

Masoppu

Indian Dishes — _{Image Source: Flavours from Rural Heartland by Kudumbashree NRO}

Masoppu stands out as a nutritionally dense and satisfying dish deeply rooted in the culinary traditions of South Karnataka. Prepared using locally available greens and lentils, it’s soothing to the stomach and filling at the same time. The dish is traditionally served with Ragi mudde (Ragi Balls) but is equally delightful when enjoyed with steamed rice.

Main Ingredients

1. Sabakki Soppu (Dill Leaves) – 100 grams
2. Palak Soppu (Spinach leaves)– 100 grams
3. Menthya Soppu (Fenugreek leaves) -100 grams
4. Dantu Soppu (A variety of Amaranth leaves) – 100 grams
5. Keere Soppu (A variety of Amaranth leaves) -100 grams
6. Kothambari Soppu (Coriander leaves) -100 grams
7. Toor Dal -100 grams
8. Garlic – 12 to 15 cloves
9. Green Chilly – Five
10. Tomatoes (medium-sized) – Two
11. Onion (medium sized) – Two
12. Sambhar Masala – Two teaspoon
13. Turmeric Powder – One teaspoon
14. Salt – to taste
15. Tamarind pulp – Two tablespoons
16. Grated Coconut – For garnishing

For Tempering
1. Oil – For Tadka
2. Mustard Seeds: Half teaspoon
3. Jeera: A pinch
4. Hing: A pinch
5. Curry Leaves: A small bunch

Cooking Method
1. Wash Sabakki Soppu, Palak, Menthya Soppu, Dantu Soppu, Keere Soppu, Kothambari Soppu thoroughly and chop them into small pieces. Dice the tomatoes, one onion, garlic, and green chilies.
2. Pour 500ml of water into a pressure cooker, and add the leafy greens, and diced vegetables along with the Dal. Add two tablespoons of Sambar Masala, turmeric powder, and salt.

3. Boil the mixture for approximately 18-20 minutes or about 4 pressure cooker whistles. Remove from heat and strain. Save the stock for later. Grind the mixture into a paste in a mixer grinder.

4. Heat oil in a frying pan. Add mustard and wait until it crackles. Add jeera, hing, curry leaves, and one finely chopped onion. Stir fry for two to three minutes.

5. Add the prepared mixture along with the stock along with the tamarind pulp. Boil the mixture for four to five minutes.

6. Garnish with grated coconut and serve hot with Ragi Mudde or White Rice.

-Vinita Vijaykumar is a development professional, mom, and reserved soul finding joy in small pleasures, badminton, movies, and tapestry weaving.