Odisha-Style Biri Badi & Potato Curry

Biri Badi is a staple in Odia kitchens — sun-dried lentil dumplings that add texture and a deep, savory flavor to simple vegetable curries. This is a basic weeknight version using potatoes, but the same method works with most vegetables.

Ingredients

• 8-10 pieces Pure Village Hub Odisha Special Biri Badi
• 2 medium potatoes, cubed
• 2 tbsp Pure Village Hub Mustard Oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• Salt to taste

Method

1. Heat the mustard oil in a pan and lightly fry the Biri Badi until golden brown. Remove and set aside.
2. In the same oil, add cumin seeds and let them splutter.
3. Add chopped onions and sauté until translucent, then add tomatoes, turmeric, and chilli powder. Cook until the tomatoes soften.
4. Add the cubed potatoes, mix well, and cook covered on low heat for 8-10 minutes until nearly tender.
5. Add the fried Biri Badi and a little water, cover, and simmer for another 5-7 minutes so the badi soaks up the curry.
6. Adjust salt and serve hot with steamed rice.

A Note on Authenticity

Handmade, sun-dried Biri Badi behaves differently from mass-manufactured versions — it fries up crisper and holds its texture better in curry. This is a genuine Odisha village recipe, made using the same black gram preparation that’s been passed down for generations.