Assamese Style Everyday Lunch Platter : Matidail, Dhakia xaak, Bhedailotar bor & Ou tenga achar

A simple Assamese lunch : matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns), bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle).

A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns), bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle).

What do Assamese people eat for lunch or dinner? Well, like few other Indian cuisines, Assamese people eat rice as their main food. The main thing that differs Assamese cuisine from other Indian cuisines is the side dishes that are served with rice. Fish is an everyday business. Masor tenga or sour fish curries are very favourite of Assamese people. Varieties of greens and herbs are used as a vegetable or xaak. Khar is an alkali served in the beginning of a meal which is considered as a good home medicine for stomach related problems. Chicken, mutton, duck meat, pork etc. are served together with different dals or lentils.

I am going to share a series of posts about what an Assamese people eat for lunch or dinner, or how an everyday Assamese meal looks like? I begin with a simple rice platter which I prepared last Tuesday. It consists of matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns), bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle).

I served in bell metal utensils which are very Assamese. Bell metal utensils are traditionally used in Assam for domestic and religious purposes. Bell metal industry is the second largest handicraft of Assam and Sarthebari is considered as the home to bell metal industries.

platter: Matidail (black gram) ,dhekia xaak bhaji (fiddlehead ferns), bhedailotar bor (skunk vine fritters) and ou tenga achar.

The above rice platter consist of :

1. Matidail / Mati Mahor Dail : Split black gram

Matidail or spit black gram can be cooked in many different ways in Assamese cuisine. In this rice platter I served split black gram which I cooked with elephant apple. Split black gram is soaked overnight and then washed thoroughly. It is then cooked in pressure cooker with few pieces of elephant apple. After that it is fried in mustard oil with garlic, bay leaf, dry red chilies, turmeric and salt.

If you like this recipe, you may also like -

* Kathalu diya Matidail

* Omita diya Mati Mahor dail

2. Dhekia Xaak Bhaji : Stir fried fiddlehead ferns

Dhekia xaak or fiddlehead ferns is very native to Assamese cuisine. It grows in wild and available throughout the year. Fiddlehead ferns are stir fried with potatoes and chickpeas and served as a side dish with steamed rice.

If you like this recipe, you may also like -

* Puroi Xaak Bhaji : Stir fried malabar spinach

* Kolmou Bhaji : Stir fried water spinach

3. Bhedailotar Bor : Skunk vine fritters

Bor or fritters are quick and easy to prepare. A paste of tender skunk vine leaves are added to chickpea flour batter and then mixed with finely chopped onion, green chillies and coriander leaves. The fritters are then fried in oil till golden brown and crisp. It is served as a starter or as a side dish with steamed rice.

If you like this recipe, you may also like -

* Dhekiar bor : Fiddlehead ferns fritters

* Pumpkin flower fritters

4. Ou Tenga Achar : Elephant apple pickle

This ou tenga achar was prepared by my mother. So I'll share the recipe once I prepare it myself.

Instead of elephant apple pickle you can also serve :

* Mango pickle

* Green Chilli Pickle

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