Introduction :
The Bodos or the Boros are descended from Mongolian people and the word Bod is supposed to mean homeland. Bodos are mainly found today in the Northeast Indian state of Assam.
• Meat (known as Bedor or Bedot) is an essential item for guests in the Bodo society. Bodos like many other societies across the world rear domestic bird and animals for the dual purpose of serving guests and also for economic pursuits.
I am not an expert but i like to learn how to cook traditional dishes whenever i get an opportunity. Every communities have different pattern of cooking techniques and habits which has been practiced by the ancestors and we practice it daily and it will go on and on . And we all love our traditional foods as we are habituated right from our birth. So, here i bring you to Bodo traditional dishes which is being practiced since ages . Among all of them i am going to write about one dish which is very much common and 80% of Bodo women knows how to prepare it. The dish is known as ONDLA, which is favorites of Bodo people . ONDLA can be prepared for both vegetarian and non-vegetarian as you prefer.So, here i will like to share the recipes and methods of cooking non-veg ONDLA.
• Ondla: Ondla is a gravy made from rice powder and slices of bamboo shoots cooked lightly with oil and spices. Chicken or pork can be added to ondla.
• Bamboo shoots are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.
•Rice is the main staple food of Bodo people ,but is eaten with non-vegetarian dishes like fish , chicken or pork.
Daojwng Mewai Ondla
( Chicken with Bamboo Shoots Curry )
Ingredients:
Quantity
1. Chicken – 500 gm
2. Bamboo Shoots (preserved) -200 gm
3.Oil – 15. ml
4. Onion – 200 gm
5. Green Chili – 5-10 gm
6. Garlic – 5-10 gm
7. Coriander leaves -5 gm
8.Turmeric powder – 5-10 gm
9. Salt -. To taste
10. Rice Flour – 100-200 gm
11. Spices- 2 pinches each
12. Water – as required
13. Baking soda – 2-3pinches
Methods:
Serve with rice
• Cook the chicken as usual adding all the ingredients you like to add then cover it and let the water dry that is out of the meat. Let it turn to light brown and put some water on it. Let the chicken boil for some time keep covering the lid. While boiling add the bamboo shoots and let it cook for a while. Sprinkle over the rice flour into the boiling point. The flame should be maximum to avoid lumpy rice flour. While adding rice flour keep stirring . Cover it with lid for sometime and put it off from the flame.
• Sprinkle coriander leaves on the curry for texture and serve hot or cold.
• Wash the rice and dip into the bowl with water for 10 mins and rinse the water for a while and grind it into the mixture to get a rice flour out of it.
Grow 