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Edible Culture - Popati

 

Edible Culture - Popati











Edible Culture - Popati




Hello,


Today we are going to see another dish which is Popati


Hearing the name felt a little different, didn't it?


Popati is a part of the food culture of Raigad district.


When the season of sweet pods and winter coincide, the tradition of throwing such parties has been going on for generations. Just like the hurda party is done in the country, this Popati party is done in North Konkan.


This process continues till the end of winter i.e. till the end of March.
Let us see how Popati is made.


Materials:


Two kilos of fresh pods of Vala
1 kg chicken (big pieces)
A dozen eggs
Half a kilo of potatoes
A bowl of ginger + garlic + chilli + coriander paste
1/2 tsp turmeric
1 tsp chilli powder
Coarse salt/ Fine salt
Add to taste
A medium-sized clay pot
Bhamburdi's Pala
wood or cows.


Action:

1) First of all, wash gram, pod and bhambudi leaves thoroughly and filter them.
2) Apply the green paste on the chicken and marinate it for 1/2 hour.
Cut the potato also and fill it with hay soil. Add half the pulses, some chicken, half a dozen eggs, and half the potatoes. Then sprinkle some lava and salt. Again a similar layer of bhamburdi leaves and remaining ginseng should be applied. After that close the mouth of the pot very carefully.


Method of application:


After looking at the open space, dig a deep pit a little bigger than the mouth of the pot. Put some dried leaves or panda in it and keep the pot upside down on it.

(Some also place the pot upside down on three bricks.)

Around the pot dry wood, dried leaves or dried cow dung should be properly placed and lit. Cook this mixture for half an hour if the jaggery is high, otherwise for half an hour. The taste of Bhamburdi and other gins are combined with each other due to the mesh around the mouth, creating a wonderful taste. Pour water into the pot after half an hour. If there is a 'charr' sound, it should be understood that the Popati is cooked.


After that, the sticks and cows near the pot should be removed. Pour water on it and take out the pulp separately with a thick ladle. Immediately remove the inner pulp on a piece of paper or in a pan. Take the Chambord leaf aside and enjoy this unique dish cooked without water and oil.



Note:-


1)Vege Popati is also made using potatoes, yams, brinjals, tubers and pods.

2) If you don't get Bhamburdi leaves, keep chicken pieces tied in banana leaves
Put the curry leaves in the pot first, then add the pulses and then the chicken.


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