Usoi Ooti | Peas and Bamboo Shoot traditional Manipuri dish

North East Indian Vegetarian Delicacy

Usoi Ooti translates into peas with fresh bamboo shoot is a classic Manipuri vegetarian recipe. The dish is a popular comforting Manipuri mushy peas recipe generally prepared for lunch as it is considered heavy. You can either use dried yellow or green peas sometime even fresh peas will do however its mandatory to cook with freshly chopped bamboo shoots. The dish is ridiculously delicious, and the tempering with condiments and fresh herbs adds a lot of flavour and aroma to the otherwise humble dish. The peas make the dish smooth and the bamboo shoots uplifts the humble recipe to next level. If this recipe is something that you already love just like me or try cooking, do drop in your comments and share it with your friends.

Ingredients for Usoi Ooti

INGREDIENTS

1.    Dried Peas 150 grams

2.    Fresh Bamboo shoots 100 grams chopped

3.    Salt as per taste

4.    Dried red chilies 4 to 5

5.    Bay leaf 2

6.    Turmeric powder

7.    Chives 30 grams finely chopped

8.    Ginger 2 inch crushed

9.    Raw rice 2 tablespoon

10.Oil 2 tbs

11.Khar 3tbs or cooking soda ½ tsp

12.Onions 1 small sliced

13.Asafoetida 1 pinch

14.Wild orange rinds 5 to 6

15.Coriander leaves for garnishing

PREPARATION

1.    Soak your dried peas in water overnight as well as your raw rice.

2.    Take a large pot, add your soaked peas, bamboo shoots, crushed ginger, soaked raw rice and 2 to 3 cups of water. Stir, cover and let it boil for 20 to 40 minutes until the peas are cooked.

Tip: Ensure that your peas are neither mushy nor undercooked.

3.    Now add salt as per taste and khar or cooking soda – give it a stir and open cook it on a low flame for 10 to 15 minutes. Keep stirring the dish gently until the rice almost becomes a gruel and keep aside.

4.    Now in another pan for tempering, heat your oil then add the bay leaf, dried red chilies, asafoetida, onions, chives and orange rind. Stir and cook it for a minute on medium flame.

5.    Add your boiled peas and bamboo shoot rice gruel into the pan. Gently stir and cook it for 10 minutes.

6.    Finally garnish the dish finely chopped coriander leaves and give a quick stir and its ready to be served with some hot steamed rice.

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