I heard many of you’re looking for the recipe and instructions on Ooty Thongba!! Is it true? Very simple, it is as easy as eating the Ooty! 🙂 Now before I begin, let me tell the rest what is Ooty (or Uutti) and how is it thongba (cooked), else few Non-Manipuri might get it confused with the hill station, Ooty in Southern India!! 😀
Ooty is a very well known cuisine of Manipur, cooked and eaten in every house. Manipuris love it hardcore. There is no particular season, but yes, Ooty is very famous during the Kang Festival (the Rathyatra) as it is eaten along with the Kechri. It is cooked using the dried peas or fresh peas along with baking soda and the Chinese chives (or Maroi in Manipuri). And being a cuisine of Manipur, you always have the option of making it with gourds, non-fermented bamboo shoots (Ushoi) and many others. Ooty is considered heavy and therefore is usually avoided in dinner, but when it comes to Ooty who cares-day or night. Also, for unknown reason many believe that after consuming Ooty you feel drowsy or heavily sleepy, and one reason why many of my friends say instead of getting wasted with intoxicants its rather good to have a healthy bowl of Ooty thongba and get drowsy! Lols
Now if you had been to Kolkata, or Calcutta, and had their famous ghugni, it’s almost the same. The difference is we have chives, and baking soda. But, of course, the ghugni can’t beat the OOTY!!
- Now get ready with your overnight soaked white peas, the mattars -not the kabuli chana or dal chana. You can also use fresh pea pods, if available, but that will give you a beautiful greenish ooty.
- Pressure cooked the dried peas, and make sure it is not overcooked or undercooked. Leave it to cool down.
- On the other side of your burner, sauté the bay leaves, one-fourth of the onion sliced (Manipuri cuisine usually avoid using too much of onion) and the well chopped green chives. You can fry the dried red chilies along this. Also add the well crushed ginger (and little jeera for aroma). Sauté it well.
- Now upon the sauté ingredients, add the cooked peas. Kindly pour it carefully-precautions to be taken as you’re adding the water cooked food to hot oil cooked ingredients.
- Don’t forget adding the salt to taste, and chilli powder if required.
- Simmer cook them for about 3-4minutes, then add the baking soda to it. Don’t put in too much of soda, it is usually to thickened the gravy. Use little slightly more than the salt you added. Once added, keep your flames low and cooked for another 2-3mins.
Ooty is ready. The garnishing is always important with Manipuri cuisine. Ooty is generally garnished with the fresh raw chives and coriander. You can also sprinkle little raw mustard oil for some mustard smell (My roommate Sam always does that). But, little!! Additionally, if you want to add bamboo shoots, then that is cooked along in the cooker with the peas. Ushoi-Ooty is majorly famous during the Kang. I’m already hungry, and over to some food now. Enjoy your Ooty friends.
Lemme know what else recipe you want me to share.
Eigi Wakhal... 