tribal
|

10 tribal foods that are perfect for monsoon season with recipes

The monsoon season is a time of abundance in India, and the tribal people of the country have a rich tradition of using local ingredients to create delicious and nutritious dishes.

Here are 10 tribal foods that are perfect for monsoon season:

  • Bhat Mangsho: This hearty dish from the Garo tribe of Meghalaya is made with rice, lentils, and pork. The pork is cooked in a special gravy made with spices and herbs, and it is served with steamed rice. Bhat Mangsho is a perfect meal for a cold and rainy day.bhat mangsho tribal garo food

 

  • Jhingora Pitha: This delicious snack from the Tharu tribe of Uttar Pradesh is made with water chestnuts, rice flour, and spices. The water chestnuts are grated and then mixed with the rice flour and spices. The mixture is then steamed in banana leaves. Jhingora Pitha is a great way to satisfy your sweet tooth on a rainy day.jhingora pitha

 

  • Kheer: This sweet and creamy dessert is made from rice, milk, and sugar. It is often flavored with saffron, cardamom, or rose water. Kheer is a popular dessert in India, and it is especially enjoyed during monsoon season.

 

  • Mirchi Bada: This spicy snack from the Konkani tribe of Goa is made with chillies, gram flour, and spices. The chillies are dipped in the gram flour batter and then deep-fried. Mirchi Bada is a popular street food in Goa, and it is a great way to warm up on a rainy day.mirchi bada

 

  • Puran Poli: This sweet flatbread from the Maharashtrian tribe is made with whole wheat flour, jaggery, and spices. The jaggery is cooked until it is soft and then mixed with the whole wheat flour and spices. The dough is then rolled out and cooked on a griddle. Puran Poli is a delicious and filling snack that is perfect for monsoon season.

 

Here are 5 more tribal foods of monsoon in India:

  • Aam Panna: This refreshing drink is made from raw mangoes, spices, and sugar. It is a great way to cool down on a hot day, and it is also packed with vitamins and minerals.aam panna

 

  • Bajre ki Roti: These flatbreads are made from millet flour, and they are a good source of fiber and protein. Bajre ki Roti is often served with a lentil or vegetable curry.bajre ki roti

 

  • Dal Baati Churma: This hearty dish from Rajasthan is made with lentils, wheat dumplings, and a sweet and spicy topping. Dal Baati Churma is a popular meal for special occasions, and it is perfect for a cold and rainy day.dal baati churma

 

  • Laal Maas: This spicy curry is made from lamb, tomatoes, and a blend of spices. Laal Maas is a popular dish in the state of Rajasthan, and it is perfect for a warming meal on a cold day.laal maas

 

  • Singara Sabzi: This dish is made from lotus stems, potatoes, and a blend of spices. Singara Sabzi is a popular dish in the state of Bihar, and it is a great way to use up seasonal vegetables.singara sabzi

 

 

 

The recipe for Bhat Mangsho, a hearty dish from the Garo tribe of Meghalaya:

bhat mangsho

Ingredients:

  • 1 pound pork shoulder, cut into cubes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 cup rice, cooked
  • Cilantro, for garnish

Instructions:

  1. In a large pot, heat some oil over medium heat. Add the pork cubes and cook until browned on all sides.
  2. Add the onion, garlic, and ginger and cook until softened.
  3. Add the turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt and cook for a minute or two, stirring constantly.
  4. Add the water and bring to a boil. Reduce heat to low and simmer for about an hour, or until the pork is cooked through.
  5. Serve with rice and garnish with cilantro.

Tips:

  • You can use any type of pork shoulder for this dish. If you prefer a leaner cut of meat, you can use pork tenderloin or pork chops.
  • If you don’t have garam masala powder, you can substitute a mixture of ground cumin, ground coriander, ground cardamom, and ground cinnamon.
  • You can adjust the amount of red chili powder to your liking. If you like your food spicy, add more chili powder. If you prefer a milder dish, add less chili powder.
  • Serve Bhat Mangsho with a side of your favorite chutney or pickle. I like to serve it with a side of aloo achar, a pickled potato chutney.

I hope you enjoy this delicious and hearty dish!

The recipe for Jhingora Pitha, a delicious snack from the Tharu tribe of Uttar Pradesh:

jhingora pitha

Ingredients:

  • 1 cup grated water chestnuts
  • 1 cup rice flour
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon garam masala powder
  • Oil, for greasing
  • Banana leaves, cut into 4-inch squares

Instructions:

  1. In a large bowl, combine the water chestnuts, rice flour, salt, turmeric powder, coriander powder, cumin powder, and garam masala powder. Mix well.
  2. Add enough water to make a soft dough. Knead the dough for 5-7 minutes, or until it is smooth and elastic.
  3. Divide the dough into equal portions and roll each portion into a thin circle.
  4. Place a banana leaf square on a work surface. Place a circle of dough on top of the banana leaf.
  5. Fold the banana leaf over the dough and seal the edges.
  6. Heat a griddle or pan over medium heat. Grease the griddle with a little oil.
  7. Place the banana leaf parcels on the griddle and cook for 2-3 minutes per side, or until the dough is cooked through and golden brown.
  8. Serve hot.

Tips:

  • You can also use grated coconut in place of water chestnuts.
  • If you don’t have banana leaves, you can use parchment paper.
  • Jhingora Pitha can be stored in an airtight container at room temperature for up to 2 days.

I hope you enjoy this delicious recipe!

The recipe for kheer:

kheer

Ingredients:

  • 1 liter full-fat milk
  • ¼ cup basmati rice, rinsed and drained
  • 1 cup sugar
  • ½ teaspoon ground cardamom
  • 1 pinch saffron strands
  • 1 tablespoon chopped almonds, for garnish
  • 1 tablespoon chopped pistachios, for garnish

Instructions:

  1. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
  2. Add the rice and stir to combine.
  3. Reduce the heat to low and simmer for 30-40 minutes, or until the rice is cooked through and the milk is thickened.
  4. Stir in the sugar and cardamom and cook for 5 minutes, or until the sugar is dissolved.
  5. Add the saffron strands and stir to combine.
  6. Cook for 2-3 minutes more, or until the kheer is fragrant.
  7. Remove from the heat and let cool slightly.
  8. Garnish with almonds and pistachios and serve warm or chilled.

Tips:

  • For a smoother kheer, use long-grain basmati rice.
  • If you don’t have saffron, you can use 1 teaspoon of rose water or 1/2 teaspoon of vanilla extract.
  • To make kheer ahead of time, cook it according to the recipe and then let it cool completely. Cover and refrigerate for up to 3 days. When you’re ready to serve, reheat the kheer over low heat until it is warmed through.
  • Kheer is a delicious and versatile dessert. You can add different fruits, nuts, or spices to it to change the flavor. Some popular variations include mango kheer, pineapple kheer, and pistachio kheer.

The recipe for Mirchi Bada:

mirchi bada

Ingredients:

  • 10-12 green chillies, medium sized
  • 1 cup gram flour (besan)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon asafoetida (hing)
  • 1/4 teaspoon baking soda
  • Oil for frying

Instructions:

  1. Wash the green chillies and pat them dry.
  2. Cut a slit in each chilli and remove the seeds.
  3. In a bowl, combine the gram flour, turmeric powder, red chili powder, salt, asafoetida, and baking soda.
  4. Add enough water to make a thick batter.
  5. Dip the chillies in the batter and coat them evenly.
  6. Heat oil in a deep pan over medium heat.
  7. Fry the chillies in batches until they are golden brown and crispy.
  8. Drain the fried chillies on paper towels and serve hot with your favorite chutney.

Here are some tips for making Mirchi Bada:

  • Use fresh, medium-sized green chillies for the best flavor.
  • Make sure the batter is thick enough so that the chillies don’t fall apart when you fry them.
  • Don’t overcrowd the pan when you fry the chillies. This will lower the temperature of the oil and the chillies will not cook evenly.
  • Drain the fried chillies on paper towels to remove excess oil.
  • Serve Mirchi Bada hot with your favorite chutney. I like to serve them with mint chutney or tamarind chutney.

I hope you enjoy this recipe!

The recipe for Puran Poli:

puran poli

Ingredients:

  • For the dough:
    • 2 cups whole wheat flour
    • 1/2 cup all-purpose flour
    • 4 tablespoons ghee or oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon turmeric powder (optional)
    • Water as needed
  • For the puran:
    • 1 cup chana dal (skinned split bengal gram)
    • 3 cups water
    • 2 teaspoons ghee
    • 1 teaspoon fennel powder
    • ¾ to 1 teaspoon dry ginger powder
    • 1/2 teaspoon green cardamom powder or seeds from 4 to 5 green cardamoms crushed finely in mortar
    • ¼ teaspoon nutmeg powder
    • 1 cup jaggery powder or 1 cup grated jaggery

Instructions:

  1. To make the dough, combine the whole wheat flour, all-purpose flour, ghee, salt, and turmeric powder in a large bowl. Mix well to combine.
  2. Gradually add water and knead the dough until it is smooth and soft. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
  3. To make the puran, rinse the chana dal in water until the water runs clear. Drain the chana dal and add it to a pressure cooker along with 3 cups of water.
  4. Close the pressure cooker and cook on high heat for 5 whistles. Let the pressure release naturally for 10 minutes before opening the lid.
  5. Mash the chana dal with a fork or potato masher until it is smooth.
  6. Heat the ghee in a small pan over medium heat. Add the fennel powder, dry ginger powder, green cardamom powder, and nutmeg powder. Cook for a few seconds until fragrant.
  7. Add the mashed chana dal to the pan and mix well. Cook for 5-7 minutes, stirring occasionally, until the puran is dry and crumbly.
  8. Add the jaggery powder to the pan and mix well. Cook for 2-3 minutes more, stirring constantly, until the puran is soft and sticky.
  9. Preheat a griddle or tawa over medium heat.
  10. Divide the dough into 6 equal parts. Roll out each part of the dough into a thin circle.
  11. Place a ball of the puran in the center of each circle of dough.
  12. Fold the dough over the puran and seal the edges tightly.
  13. Roll out the stuffed dough again into a thin circle.
  14. Cook the puran poli on the griddle for 2-3 minutes per side, or until golden brown.
  15. Serve hot with ghee or butter.

Enjoy!

The recipe for aam panna:

aam panna

Ingredients:

  • 2 medium-sized raw mangoes, peeled and grated
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon black salt
  • 1/4 teaspoon roasted cumin powder
  • 1/4 teaspoon cardamom powder
  • A few mint leaves, for garnish

Instructions:

  1. In a blender, combine the grated mangoes, water, sugar, black salt, roasted cumin powder, and cardamom powder. Blend until smooth.
  2. Strain the mixture into a glass pitcher.
  3. Garnish with mint leaves and serve chilled.

Tips:

  • For a richer flavor, you can boil the grated mangoes in the water for a few minutes before blending.
  • You can also add a pinch of saffron or rose water to the aam panna for a more fragrant drink.
  • If you don’t have black salt, you can use regular salt or Himalayan pink salt.
  • Aam panna can be stored in the refrigerator for up to 3 days.

Here are some variations of aam panna that you can try:

  • Spicy aam panna: Add a pinch of cayenne pepper or red chili powder to the aam panna for a spicier drink.
  • Sweet aam panna: Add more sugar to the aam panna for a sweeter drink.
  • Ginger aam panna: Add a teaspoon of grated ginger to the aam panna for a refreshing and invigorating drink.
  • Lemon aam panna: Add the juice of 1 lemon to the aam panna for a tart and tangy drink.
  • Rose aam panna: Add a few drops of rose water to the aam panna for a fragrant and elegant drink.

I hope you enjoy this recipe for aam panna!

The recipe for bajre ki roti:

bajre ki roti

Ingredients:

  • 2 cups bajra flour
  • 1 teaspoon salt
  • 1/2 cup water, or more as needed
  • Oil or ghee, for greasing the rotis

Instructions:

  1. In a large bowl, combine the bajra flour and salt.
  2. Gradually add the water, mixing until a soft dough forms.
  3. Knead the dough for 5-10 minutes, until it is smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.
  5. Divide the dough into 6 equal pieces.
  6. Roll out each piece of dough into a thin circle, about 6 inches in diameter.
  7. Heat a tawa or griddle over medium heat.
  8. Grease the tawa with a little oil or ghee.
  9. Place a roti on the tawa and cook for 2-3 minutes per side, or until golden brown and cooked through.
  10. Repeat steps 8-9 with the remaining rotis.
  11. Serve hot with your favorite curry or dal.

Here are some tips for making bajre ki roti:

  • Use warm water to knead the dough. This will help to make the rotis soft and pliable.
  • Knead the dough for at least 5-10 minutes, until it is smooth and elastic. This will help to develop the gluten in the dough, which will make the rotis chewier.
  • Let the dough rest for 30 minutes before rolling it out. This will help to relax the gluten in the dough, making it easier to roll out.
  • Grease the tawa with a little oil or ghee before cooking the rotis. This will help to prevent them from sticking to the tawa.
  • Cook the rotis over medium heat. This will help to prevent them from burning.
  • Flip the rotis once when they are cooked on one side. This will help to cook them evenly.
  • Serve the rotis hot with your favorite curry or dal.

I hope you enjoy this recipe for bajre ki roti!

The recipe for Dal Baati Churma:

dal baati churma

Ingredients:

  • For the dal:
    • 1 cup urad dal (skinned and split black lentil)
    • 1 cup moong dal (split mung bean lentil)
    • 1 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon red chili powder
    • Salt to taste
  • For the bati:
    • 2 cups whole wheat flour
    • 1 teaspoon salt
    • 1/2 cup ghee, melted
    • Water as needed
  • For the churma:
    • 2-3 bati, crumbled
    • 1/2 cup ghee
    • 1/2 cup sugar
    • 1/4 cup chopped almonds
    • 1/4 cup chopped cashews
    • 1/4 teaspoon cardamom powder

Instructions:

  1. To make the dal, rinse the urad dal and moong dal in water until the water runs clear. Soak the dals in water for at least 30 minutes, or up to overnight.
  2. Drain the dals and add them to a pressure cooker along with 4 cups of water. Add the turmeric powder, coriander powder, garam masala powder, red chili powder, and salt.
  3. Close the pressure cooker and cook on high heat for 3 whistles. Let the pressure release naturally.
  4. Open the pressure cooker and mash the dal with a potato masher or a whisk until smooth.
  5. To make the bati, combine the whole wheat flour and salt in a large bowl. Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
  6. Add water, 1 tablespoon at a time, and knead the dough until it is smooth and elastic.
  7. Cover the dough with a damp cloth and let it rest for 30 minutes.
  8. After the dough has rested, divide it into 12 equal pieces. Roll each piece of dough into a ball.
  9. Heat a griddle or tawa over medium heat. Place a bati on the griddle and cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining bati.
  10. To make the churma, heat the ghee in a pan over medium heat. Add the crumbled bati and cook for 2-3 minutes, or until golden brown.
  11. Add the sugar, almonds, cashews, and cardamom powder to the pan and cook for another 2-3 minutes, or until the sugar has melted and the churma is fragrant.
  12. Serve the dal hot with the bati and churma. Enjoy!

Here are some tips for making Dal Baati Churma:

  • For the best flavor, soak the dals for at least 30 minutes, or up to overnight.
  • If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop. Just be sure to cook it until it is very soft and mushy.
  • When rolling out the bati, don’t make them too thick or they will be tough.
  • When cooking the churma, don’t overcook it or it will become dry.
  • Serve the dal baati churma hot with a dollop of ghee on top.

The recipe for Rajasthani Laal Maas (Red Meat Curry):

laal maas

Ingredients:

  • 1 kg mutton, cut into 1-inch cubes
  • 1 cup yogurt
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon amchur powder (dried mango powder)
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 bay leaves
  • 6 cloves
  • 6 green cardamoms
  • 1 inch cinnamon stick
  • 1/2 teaspoon black peppercorns
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 cup water

Instructions:

  1. In a large bowl, combine the mutton, yogurt, ginger garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala powder, amchur powder, and salt. Mix well to coat the mutton in the marinade.
  2. Cover the bowl and refrigerate for at least 30 minutes, or overnight.
  3. Heat the oil in a large pot over medium heat. Add the bay leaves, cloves, cardamoms, cinnamon stick, and black peppercorns. Fry for a minute until fragrant.
  4. Add the onion and cook until softened and translucent, about 5 minutes.
  5. Add the tomatoes and cook until they are soft and mushy, about 10 minutes.
  6. Add the marinated mutton to the pot and cook for about 10 minutes, stirring occasionally.
  7. Add the water and bring to a boil. Reduce heat to low and simmer for about 2 hours, or until the mutton is tender and the gravy has thickened.
  8. Serve hot with rice or roti.

Tips:

  • For a more authentic flavor, you can use Mathania chillies in the red chili powder. Mathania chillies are a type of chili pepper that is grown in the Mathania region of Rajasthan. They are known for their intense heat and flavor.
  • If you don’t have time to marinate the mutton, you can still make this dish. Just skip the marinating step and add the mutton to the pot with the onion and tomatoes. Cook for about 1 hour, or until the mutton is tender.
  • You can also add other vegetables to this dish, such as potatoes, carrots, or peas. Just add them to the pot with the onion and tomatoes.
  • Laal Maas is traditionally served with bajra roti (millet flatbread). You can also serve it with rice or naan.

Enjoy!

The recipe for Singara Sabzi:

singara sabzi

Ingredients:

  • 1 bunch lotus stems, cut into 1-inch pieces
  • 2 potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat the oil in a pan over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the ginger-garlic paste and cook for 1 minute more.
  3. Add the tomatoes and cook until they are soft and mushy, about 5 minutes.
  4. Add the lotus stems, potatoes, turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt. Cook for 5 minutes, stirring occasionally.
  5. Add enough water to cover the vegetables and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
  6. Serve hot with rice or roti.

Tips:

  • If you can’t find lotus stems, you can substitute asparagus or green beans.
  • You can also add other vegetables to this dish, such as carrots, peas, or bell peppers.
  • If you want a spicier dish, add more red chili powder.
  • Serve this dish with a dollop of yogurt for a refreshing contrast.

I hope you enjoy these delicious tribal foods of monsoon in India!

Similar Posts

2 Comments

  1. I loved even more than you could possibly be able to accomplish right here. The picture is beautiful, and your language is elegant; yet, it appears that you are rushing through it, and I believe that you ought to give it another shot in the near future. That is something that I will most likely do again and again if you protect this hike.

Leave a Reply

Your email address will not be published. Required fields are marked *