Wednesday, April 2, 2014

Paanch Poran Tarkari - Arunachal Pradesh Special


BM # 39
Day : 2
State : Arunachal Pradesh

Day 2 and we cook from Arunachal Pradesh.


Arunachal Pradesh means the “land of the rising sun” as it is located in such a geographic position that the sun hits it before spreading its rays to the other states or regions of India. it is the largest among the North-east Indian states commonly known as the Seven Sister States.


Cuisines of Arunachal Pradesh varys as per the region, as there is a lot of tribal influence in the food of Arunachal Pradesh.The incredible feature of tribal gastronomy is that they avoid using any kind of oil or other dry or packed Indian spices. The tribal cuisines are nutritious and healthy as they regularly use herbs with medicinal properties and indigenous fresh spices which are not found in rest of Indian except in some part of the hilly areas . 


Rice is the staple food of all the tribe’s of Arunachal Pradesh. Steam Rice is the most popular version of cooking rice.The most extraordinary tribal cuisine is a soup called PASA, it is fish soup prepared from fresh raw fish.

It was rather difficult to find a vegetarian dish from this state but I finally decided to cook Paanch Poran Tarkari from here. I omitted the brinjals as I am allergic to them.



Paanch Poran Tarkari
1/2 cup pumpkin, cubes
1/4 cup potatoes, cubed
1 brinjal, cubed
2 whole dry chillies
½ tsp fenugreek seeds
½ tsp fennel seeds
½ tsp mustard seeds
½ tsp cumin seeds
2 bay levels
2 green chillies, chopped
turmeric power
1 tsp milk
½ tsp sugar
Salt to taste

Heat the oil and add all the spices.
Stir-fry the spices,
Add the cut vegetables and saute.
Add the green chillies, sugar, salt, turmeric and mix well.
Pour enough water and add milk to cook the vegetables.
Simmer till vegetables are tender and the water is absorbed.
Serve hot with luchies (pooris) or rice.


Interestingly I cook this dish quite often, with a little difference..here i have added cold milk and sugar, which changed the taste to a certain extent, but the dish was enjoyed by most of us in the family.

Notes
The same dish with a little extra oil, dry spices would taste amazing.This was a little bland .






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39 



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24 comments:

  1. I love the flavor of panch poran a lot and this veggie curry looks fantastic dear :) I wud love to have them right away :) wonderful write up !!

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  2. I made this too Vaishali , but the taste was way too bland and the pics too weren't great so went for thukpa..

    I like ur blue bowls.. Cutesy 😊

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  3. oh the bowl is so cute!!! and the tarkari looks comforting

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  4. Nice curry and very well presented dear.

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  5. Flavorsome veggies. Loved the flavor of panch phoron while cooking for this Mega BM. It does make a great side for rice/roti's!!

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  6. Panchphoron gives a wonderful flavour to watever they cooked with, fantastic tarkari.

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  7. Lovely presentation Vaishali..love your bowls..:)..and not to mention the tarkari..

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  8. I love panch phoran too.. Agree.. a few extra spices would jazz it up just right for our spice accustomed palates..

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  9. I can imagine the flavors of spices used in this tarkari...nice presentation !

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  10. New recipe to me,must be a flavorful one with the paanch poran spices...

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  11. The tarkari looks yummy. Lovely pictures and love the bowls.

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  12. Lovely dish! we loved it in out house as well and it disappeared right away. After this I made a batch of panch phoran to use it in other dishes as well. Love your cute bowls...

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  13. Simple, healthy and nutritious dish. Love ur presentation.

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  14. Good one Vaishali. I think Panch Phoran is common to most of the Eastern states, Right?

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  15. Flavorful & tempting looking dish.

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  16. beautiful bowls and curry looks so delicious

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  17. Nice side dish to go with rice. And a variation from thupka and momos. Looks inviting...

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  18. Mummy this looks so beautiful. I love the vegetable and the bowls are awesome. But I do agree it need spicing up.

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  19. I have saved this for another state ;). Love your bowl Vaishali and the curry too :)

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  20. lovely combo of veggies and spices

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  21. There is a tribe in every 10 kms and the cuisine changes accordingly. Thats what my friend told me. The preparation is simple and some flickr photos are a guide to the life and cooking there.The tarkari looks well presented.

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  22. Ha, nice you found a subzi to make for this state, it looks flavorful . Even my cousin is allergic to eggplants, although it was a very common vegetable cooked when growing up, she developed the allergy over the years.

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  23. That's a flavorful curry with panch phoron tadka.

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