Dahibara Aloodum: The taste of Heaven

 

Do you know the sound that brings happiness with it? The sound that makes you smile and run towards the source because it carries elements of joy? Well, I know that sound. It is the sound of Dahibara Aloodum vendor that comes in the morning beating his Haandi (Odia- meaning huge vessel). The very smell of Aloodum and Guguni once you reach near the cart, it makes you impatient and seconds feel like minutes as he prepares your plate. Dahibara Aloodum is a unique dish that has a wonderful and perfect combination of Dahibara, Aloodum, and Guguni that is eaten separately across the nation.

The preparation

The Bara (Vada in Hindi) (prepared from soaked black gram dal) after it is fried and most oil is soaked out of it, is put in a container containing curd + water and spices for 6-8 hours. Red chili powder and Cumin seeds are put up after the soaking period. Dahibara is ready.
The Aloo (potato) is boiled and peeled then fried with mustard oil. Clove, cumin seeds, asafoetida along with ginger garlic are added to it and it is fried again. Curd and water are added to the process to give it a gravy. Once the masala is infused into it, these potatoes turn brown. Take it out from the stove and the Aloodum is ready.
The Guguni is made by boiling soaked peas. A frying pan is set up containing oil + cumin seeds along with green chilies. A masala paste is made using onion, garlic, cinnamon, cloves cardamom, ginger with a little water. It is added to the pan and is fried a little till it gains a golden brown colour. Turmeric powder, coriander powder, and cumin powder are added along with tomatoes. A little later, the peas are added along with little water and garnished with coriander leaves once it is ready. Guguni is ready and it is better served warm.

The result

Dahibara is infused with Aloodum and Guguni on top of it, along with onion pieces and served hot. It is mostly served over leaves stitched by a manual process. The very first bite of a Bara followed by aloo feels like an infusion of the warmth of love and a taste of happiness. In fact, words can’t do justice to explain how satisfactory is each bite of Dahibara. It is something that can be eaten daily and never be bored with. It provides a combination of sweet, sour, tangy, and spicy tastes along with a garnish of mint to the consumers. The very reason for its popularity is the combination of multiple tastes in it, once eaten from different sides and methods.
Each popular seller has a minor modification and I love the Ishwar Bhai Dahibara near Biju Pattnaik Square. He also serves a combination of sweet and regular bara which makes it interesting to eat.

Dahibara Aloodum Dibasa (Day) is celebrated on 1^st March and it can be known as the lifeline of Odia’s. Especially Katakia’a. The best is always with the roadside shops. I have seen people coming down in Porsche to eat at the street side stall. It has recently won the award for the best Indian street food in Delhi. If you come down to Odisha, don’t forget to try it.