The State of Chhattisgarh is known as rice bowl of India and follows a rich tradition of food culture .The Food preparation falls in different categories . Most of the traditional and tribe foods are made by rice and rice flour , curd(number of veg kadis) and variety of leaves like lal bhaji,chech bhaji ,kohda , bohar bhaji. Badi and Bijori are optional food categories also Gulgula ,pidiya ,dhoodh fara,balooshahi ,khurmi falls in sweet categories.

Jai Sai Baba

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Wednesday, February 17, 2021

Bastar's Unique Food Traditions

Bastar's Unique Food Tradition

Southern part of the state of Chhattisgarh is called Bastar. It's 60% area is covered by dense forest. Gond,Batra,Halba,Dorla are the main native tribes of Bastar.

Bastar (Charama to Konta)

Though Bastar is part of Chhattisgarh, but it has its own individual cultural identity and food tradition. The people from Bastar inherit the most pure form of food culture and culinary methods. Here,the tribes are highly dependent on the wild forest . Their food preparation,methods are raw and still for some tribes, cooking is not the mandatory process.  

Grains, Millets, Vegetables, fruits, small animals, roots, legumes, lentils, plant beverages , dried vegetables, nuts,seeds are some common category of food culture ,which is consumed by locals in raw, processed or cooked form. 

Through out the year with different seasons ,different products come from the forest. Like Mahua comes in spring ,Tendu comes in Summer , Bamboo shoots come out in Mansoon ,Pembeeja comes in autumn.

Bamboo Shoots

Grains and Millets 

Though paddy is a main crop in Chhattisharh , but people and tribes from Bastar consume millets like Kodo, Kutki, Kulthi, Ragi or Madiya as well as they cultivate Masoor, Maize, Arhar.Jwar, Bajra, Makka are used as main ingredients in their food. Pej the semi liquid water from grain,millets is main staple food for the locals.  

Pej-water from cooked grains or millets

The food habit of people from Bastar are very close to the nature. In their cultivation process the use of pesticides are very less. Now days major of the locals do settled farming but tradition of shift or migrate farming still exist among some of the tribes community. 


Leaves are an important portion  in Chhattisgarh's food plate. The consumption of different leafy vegetables is very  popular food habbit in whole Chhattisgarh including Bastar. Amaranth, Koliaribhaji,Kanatabhaji,Khatabhaji, Sarsonbhaji, Bhathua, Charota, Mlakangni (black oil tree, swarnalata, jyotismati),Silyari bhaji(phul bhaji),safed musali (Karauli /Chlorophytum arundinaceum),Munda saag (Gokharu),Guma (Dronapushpi),Bhawarmal

Khatta Bhaji

Most of the varieties of leaves are having medicinal properties and commonly used in Ayurveda.

Forest Products

Some of the super food like Boda, Futu, Yum, Bamboo, Bamboo shoots and Colacasia directly come from Bastar's dense forest. These wild food products required minimum process before consumption.


Mahua, Imli ,Tamarind, Aamla, Banana, Mangoes are the main products, which are taken directly from the forest and consumed for personal and commercial purposes.


Drinks and liquors

With Mahua, Sulfi, Tadi, Landa(made from fermented rice) are few different alcohol based drinks, which are extracted and made by natural resources like fruits and crops. Ceenda is a stimulator drink like coffee made from seeds of Ceenda (coffeweed/kasunda/Caisiya Odeedentialis).

Commercial Food and products from Bastar

Mahua, Imali (Indian Dates), Tendu patta, Sarai are cash by products from the Bastar forest, as it gives revenue to the local people. Local markets,Madai ,Haat are the commercial places for the locals to sale their products collected from the Forest.

Mahua Tree -Madhuca Longifolia

Mahua (Madhuca Longifolia) is a trademark for Bastar tribal culture and economy. Every part of this tree is useful. The bark off the tree, flowers, fruits are useful and keep a demand in the market. The Bark has a medicinal value. Seed is used for extracting mahua oil which can be used for food preparation, cosmetic uses. Mahua flowers are collected and dried to make liquor out of it. Almost all traditional rituals are incomplete without using mahua in Bastar.

Chironji is other cash product which has high value in the market .It is considered as dry fruit.

Imali and Imali seeds (Tamarind and Tamarind seeds) is one of the major forest products ,which gives sustainability for livelihood. Jagdalpur is Asia's biggest market for Imali (Tamarind) and influence the price of Tamarind across India.Imali seeds are very useful for medicinal purposes.

Dried Mango seeds collected by locals gives great opportunity for creating Dried Mango Powder market of India.

Dried Mango-Amchur

Yum/tapioca/Ban aloo or Karu Kanda is commonly find and extracted from the Jungle and process to make chips from it . 

The Raw Turmeric is heavily consumed by local tribes since years in their food preparation and which is considered one of the reasons behind their good health immunity.

Kacchi Haldi- Raw Turmeric

Nonvegetarian food habits :

Non vegetarian food has influence on Bastar's food culture.Different types of  fish, lobster are very common is regular food habbits. They keep dried fish for the summers. Other than fish, Chicken,Goat are consumed by locals.

Chapda Chatni which is specialty of Bastar region made with red ants. Local consider it as medicinal and rich in nutrients. 

Aamat is kind of sambar made in Bastar with the use of different kind of vegetables including Bamboo Shoot .

The special preparation of rice are sweet vada, nariyal mithi which is prepared by coconut, gudiya khaja ,Mahua laddoo which is prepared by Mahua, are used as some of the traditional sweets.

The use of pumpkin red and white, papaya, tuma, Lauki are used to make Badiyan.

Rakhiya Badi

Cashew (Kaju) in Bastar :  

In 1970 Bastar's tropical weather was found suitable for the Cashew farming. Since then cashew saplings where planted in large number in different parts of  Bastar region. Now the production of cashew has been increased many fold ,which is also generating income for locals.

The food tradition of Bastar is unique in different parameters .The dense forest, tribes and weather creates a combination,which is raw, healthy, close to nature. Bastar's Unique Tradition is still untasted and unexplored by the rest of the world . 


Tuesday, February 2, 2021

How to make Rakhiya Badi -White Pumkin Balls

Chhattisgarh Recipes Rakhiya Badi 

Watch Complete Rakhiya (White Pumpkin balls) Badi Recipe Here :

Take a big size White Pumpkin(4-5 kgs).

White Pumpkin-रखिया 

Take Udad dal(white lentil) and soak it for 4-5 hours

Now cut the Pumpkin in pieces and remove the seeds from pumpkin pieces

pumpkin pieces 

The pumpkin pieces are ready for grating

Grated white pumpkin 

 Transfer the pulp in cotton cloth to remove the water and leave it for 15-20 minutes.

Meanwhile grind the soaked lentils and keep ready the thick lentil paste.  

Whip the dal(lentil) paste thoroughly. 

Udad Dal Paste 

Now, check the grated pumpkin, whether it become little dried after draining water. 

Mix the grated pumpkin with dal paste and continue whipping.

Due to more stirring the paste become very light in weight.To check the lightness take a bowl of water and drop a small ball of the paste in it,the ball should float in the water.

Paste is ready to make badis.

Now take big trays (traditionally it is made with bamboo sticks and locally called "Parra").

Spread a wet cotton cloth over it and start making round balls from the Pumpkin paste.

Rakhiya Badi 

Once the whole paste gets over then dry them under hot sun for 2 days.

After 2 days change the sides and let it dry for next 1-2 days,till it gets completely dry.

Once Badis are dried ,store them in a container.  

Dried Rakhiya Badi -White Pumpkin 

छत्तीसगढ़ की रखिया बड़ी -पूरी विधि

४-५ किलो भार का एक  रखिया लें। साथ ही १ किलो उड़द दाल को ४-५ घंटों के लिए  भीगा लें। रखिया को टुकड़ों में काटें और रखिया के बीजों को अलग कर लें।  रखिया को कद्दू कस करें।सूती के कपड़े में घिसे रखिया को डालें और १५-२० मिनट्स के लिए छोड़ दें , ताकि पानी अलग हो सके। अब दाल को पानी से निकाल लें और दाल को पीसें।गाढ़ा पेस्ट बनाएं। दाल के पेस्ट को अच्छी तरह फेंटे।कपड़े में कद्दू के फर से पानी निकल चुका है। दाल के साथ किसे कद्दू को मिलाएं और फेंटते रहें,फेंटने के बाद पेस्ट बहुत हल्का हो जाता है। पेस्ट तैयार है। अब बड़े ट्रे पर्रे के ऊपर गिला सूती कपडा बिछा लें और बडियों को गीले कपड़े पर डालते चलें।बड़ी को  कड़ी धूप में सूखने के लिए छोड़ें1-2 दिन बाद बड़ी को पलटा कर सुखाएं,बड़िया सूख कर तैयार हैं।