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    Home » Vegetarian Side Dishes » Ghugni Recipe | Odia Matar Curry

    Ghugni Recipe | Odia Matar Curry

    Published: Nov 13, 2021 · Modified: Apr 30, 2022 by Srivalli · 4 Comments

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    Ghugni Recipe or Ghuguni is part of the popular 'Dahibara-Ghuguni-Aludum' dish available on the streets of Odisha. This dish is so popular that they eat it for all meals. As a chaat, they serve it with Alu dum and Ghuguni topped on the Dahi Bara.

    Bara Ghuguni is an authentic and popular snack of Odisha, while they serve Ghuguni with Chakuli Pitha for Breakfast. And they also enjoy this combination in style! Odia Matar Curry is a gravy dish that you can serve with Chakuli Pitha for Breakfast or with Dahibara along with Alu Dum as a complete meal for any time or as the popular Odia Snack Bara Ghuguni.

    I have another recipe for this Ghuguni paired with Chakuli Pitha. As with any recipe, there are so many recipes to make this delicious gravy. As part of the 'Dahibara-Ghuguni-Aludum' I had showcased it as Breakfast Thali for my Thali Theme. However, you can get to enjoy this street food throughout the day on the streets of Odisha.

    Odia Ghuguni Recipe is a curry featuring white/ yellow peas or chickpeas. Ghugni or Ghuguni is also served with Bara or Vada as a snack.

    PIN This Ghugni Recipe for Later!

    Step by Step Pictures for making Ghugni Recipe

    Cooking Peas

    Wash and soak the yellow peas overnight. When ready to cook, change the water a couple of times and pressure cook for at least 3-4 times or until done. Let the pressure fall down. You can also pressure cook the peeled potatoes along with peas. Remove the boiled potatoes and cube them into smaller pieces.

    For the Gravy

    Heat a nonstick pan with oil, temper with bay leaf, cumin seeds, finely chopped onions, and saute until the onions change colour.
    Now add the ginger-garlic paste and mix well.
    Add chopped tomatoes and combine everything well.
    After a few minutes add all the spice powders along with salt.

    Let the tomato turn mushy with the spices powders being cooked well.
    Add a cup of water and let the gravy start to boil.
    Add the boiled peas, potatoes, check for consistency, and add water as required.
    Bring to a boil and cook on high flame for 5 mins.
    Simmer and let the gravy get cooked. Takes about 10 mins.
    Finally, add the garam masala and chopped coriander leaves.
    Serve this Ghuguni along with Bara or with Pitha for a delicious side dish.

    Ghuguni Recipe
    Print Pin
    5 from 2 votes

    Ghuguni Recipe | Odia Matar Curry

    Ghuguni is part of the popular 'Dahibara-Ghuguni-Aludum' dish available on the streets of Odisha. This dish is so popular that they eat it for all meals. As a chaat, they serve it with Alu dum and Ghuguni topped on the Dahi Bara.
    Course Main Dish – Gravies
    Cuisine Odiya
    Keyword Easy Gravy Dish, Vegan Gravy
    By Cook Method Pressure Cooker, Stovetop
    Occasion Evening Snack
    By Diet Vegan
    Dish Type Gravy Side Dishes
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking Time 8 hours
    Total Time 8 hours 35 minutes
    Servings 4 people
    Author Srivalli

    Ingredients

    For the Ghuguni

    • 1.5 cup Yellow Peas / White Peas dried
    • 1 medium Potato
    • A Pinch Baking Powder optional
    • A Pinch Turmeric Powder
    • Salt to Taste

    For Gravy

    • 1 small Tomato
    • 1 medium Onion
    • 1 teaspoon Ginger Garlic Paste
    • 1 teaspoon Cumin seeds
    • 1/4 teaspoon Cumin powder
    • 1 teaspoon Coriander powder
    • 1 teaspoon Red Chilli Powder
    • 1/4 teaspoon Garam Masala Powder
    • 1 Bay Leaf
    • 2 teaspoon Cooking Oil
    • Handful Coriander Leaves
    • A Pinch Turmeric Powder
    • Salt to Taste

    Instructions

    Cooking Peas

    • Wash and soak the yellow peas overnight. When ready to cook, change the water a couple of times and pressure cook for at least 3-4 times or until done. Let the pressure fall down. You can also pressure cook the peeled potatoes along with peas. Remove the boiled potatoes and cube them into smaller pieces.

    For the Gravy

    • Heat a nonstick pan with oil, temper with bay leaf, cumin seeds, finely chopped onions, and saute until the onions change colour.
    • Now add the ginger-garlic paste and mix well.
    • Add chopped tomatoes and combine everything well.
    • After a few minutes add the spice powders along with salt.
    • Let the tomato turn mushy with the spices powders being cooked well.
    • Add a cup of water and let the gravy start to boil.
    • Add the boiled peas, potatoes, check for consistency, and add water as required.
    • Bring to a boil and cook on high flame for 5 mins.
    • Simmer and let the gravy get cooked. Takes about 10 mins.
    • Finally, add the garam masala and chopped coriander leaves.
    • Serve this Ghuguni along with Bara or with Pitha for a delicious side dish.
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    Reader Interactions

    Comments

    1. Vaishali says

      November 14, 2021 at 8:04 am

      5 stars
      Ghugni is very delicious and I am sure it must be tasting really good with aaloo. Potatoes can take any dish to a different level.
      I am loving the complete spread, it's one of my favourite .

      Reply
    2. Radha says

      December 09, 2021 at 9:44 pm

      5 stars
      Peas in different variations across Indian cuisine is always delicious and this ghugni is another one! Love this comforting and delicious one!

      Reply
    3. Suma Gandlur says

      January 03, 2022 at 5:38 am

      Great one. I make this for mainly chaats and love it.

      Reply
    4. Harini Rupanagudi says

      January 19, 2022 at 8:59 am

      5 stars
      Lovely flavors in there, Valli. I have a slightly different version of Ghughni and we loved it. Perfect with aloo tikki 🙂

      Reply

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