Badi Chura
A crunchy, pungent side dish from Odisha made by crushing fried lentil dumplings with onion, garlic, and mustard oil. This rustic classic adds an incredible texture and flavor kick, perfect with Pakhala Bhat (fermented rice) or simple dal and rice.
For 4 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Fry the Badi
- b.Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
- c.Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
- d.Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
- e.Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
- 2
Step 2
- a.Crush the Badi
- b.Once the fried badi are completely cool, transfer them to a mortar and pestle.
- c.Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
- d.Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
- 3
Step 3
- a.Combine the Ingredients
- b.In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
- c.Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
- d.Mix everything thoroughly with a spoon or your hands until well combined.
- 4
Step 4
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves, if using.
- c.Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, well-dried badi for the best crunch and authentic flavor.
- 2Do not overcrowd the pan while frying the badi; fry in batches if necessary to ensure they cook evenly.
- 3The key to a good chura is a coarse texture. A mortar and pestle is traditional and gives the best result.
- 4For the most authentic taste, do not skip the raw mustard oil. Its pungent, sharp flavor is the soul of this dish.
- 5Serve immediately after mixing. The moisture from the onions will soften the badi over time, causing it to lose its signature crunch.
Adapt it for your goals.
Add Tomato
For a tangy twist, add 1/4 cup of finely chopped raw tomato or a small, fire-roasted tomato (mashed) to the mixture.
Add PeanutsAdd Peanuts
Incorporate 2 tablespoons of roasted and coarsely crushed peanuts for an extra layer of crunch and nutty flavor.
Different BadiDifferent Badi
While urad dal badi is traditional, you can experiment with other types like pumpkin badi (kakharu badi) or moong dal badi for a different taste profile.
Smoky FlavorSmoky Flavor
For a smoky aroma, you can dry roast the badi on an open flame using tongs until they are lightly charred before crushing.
Why this is on our healthy list.
Rich in Plant-Based Protein
The primary ingredient, urad dal badi, is made from lentils, which are an excellent source of plant-based protein, essential for muscle repair and overall body function.
Contains Pungent Powerhouses
The use of raw garlic, onion, and mustard oil provides beneficial compounds like allicin and isothiocyanates, which are known for their anti-inflammatory and antimicrobial properties.
Good Source of Dietary Fiber
Lentils and onions contribute dietary fiber to this dish, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Frequently asked questions
Badi Chura is a traditional side dish from Odisha, India. It's a simple, rustic preparation made by crushing fried sun-dried lentil dumplings (badi) and mixing them with raw onion, garlic, green chilies, and pungent mustard oil.