Bihu 2023: Traditional Bihu Dishes That Tantalise Your Taste Buds

Add as a preferred source on Google

India is vastly known to treasure house of variety of lip smacking cuisine and Indian curry is not just famous here but also in the west. We start and end all our festivals with elaborately prepared food and each state has a long list of delicious recipes that represents its culinary culture. Bihu is when the change of seasons is celebrated as a festival and it is just not complete without the Bihu dance and the hearty meal that follows.

People usually make dishes from rice, coconuts, jaggery, sesame and milk. Pithas are prepared out of Pithaguri (rice-flour), Til (sesame), Gur (jaggery), Narikol (grated coconut), Muri and Akhoi (varieties of puffed rice). One of the most unique delicacies prepared on the occasion of Magh Bihu is Sunga-pitha.. Here are some easy traditional recipes prepared on Bihu. Dishes are usually prepared from rice, coconuts, Jaggery, Sesame and milk. Here are recipes prepared on Bihu that taste just out of this world.

Coconut Laddoo.

Coconut or Narikalor Laru is a national favourite dish, and not only of Assam. Assamese use grated dry coconuts, cow milk. white sugar and a pinch of camphor to prepare Coconut Ladoos. Almost always consumed with a hot beverage like Tea, the Bihu recipe of Laru can be consumed as they are, too.. This dessert is a categorized Bihu dish. Coconut is ground and fried and small balls of Coconut called Narikalor Ladoo are made. This is served as a Snack.

Ghila And Bhat Pitha

Pitha is an East Indian favourite. This is a deep friend pitha that is made using Bora Saul and Jaggery. It is actually a type of pancake, which is a very delicious snack prepared using sticky rice flour, Jaggery, cardamom powder. Mustard oil is used to fry the fritters in. Bora Saul is the secret ingredient that makes the dish extra flavourful. Narikolor Pithas are very popular and resemble rice cakes with a filling of grated coconut mixed with Jaggery. Bhat Pitha is generally served when the bride returns home for the first time to her parents house (on the 8th day) and other special occasions. It is a preparation with rice flour and water as the main ingredient and served with curds and Jaggery. It is called Bhat Pitha as it looks like grains of rice.

Amitar Khar

Assamese begin their elaborate Bihu spread with Khar which has unripe Papaya as the basic ingredient which is cooked with chillies and panchporan, It has a cleansing effect on the stomach. Assamese, for this same reason, consume Khar before the meal begins. Unripe papayas are mixed with mild tasting spices and served with hot rice and dal.

Jolphai Gurir Chutney

This is a side dish for preparing which we use Olives, Jaggery and mustard oil. Olives grow in plenty in the wild interiors of Assam. are unaware that olives are also grown in India, in the wild interiors of Assam. Jolphai Gurir Chutney is a side dish for puris or parathas. Assamese use a lot of olive in their cuisine. This chutney tastes both sour, sweet and spicy. Just invest 8 minutes of your time to prepare this to serve along the Puri and parathas. Assamese Olive Gur Chutney with mustard oil and panch phoran tempering makes it all the more flavourful.

Disclaimer: The information is based on assumptions and information available on the internet and the accuracy or reliability is not guaranteed. Boldsky doesn't confirm any inputs or information related to the article and our only purpose is to deliver information. Kindly consult the concerned expert before practising or implementing any information and assumption.