BM # 39
Day : 2
State : Arunachal Pradesh

Day 2 and we cook from Arunachal Pradesh.

Arunachal Pradesh means the “land of the rising sun” as it is located in such a geographic position that the sun hits it before spreading its rays to the other states or regions of India. it is the largest among the North-east Indian states commonly known as the Seven Sister States.

Cuisines of Arunachal Pradesh varys as per the region, as there is a lot of tribal influence in the food of Arunachal Pradesh.The incredible feature of tribal gastronomy is that they avoid using any kind of oil or other dry or packed Indian spices. The tribal cuisines are nutritious and healthy as they regularly use herbs with medicinal properties and indigenous fresh spices which are not found in rest of Indian except in some part of the hilly areas . 

Rice is the staple food of all the tribe’s of Arunachal Pradesh. Steam Rice is the most popular version of cooking rice.The most extraordinary tribal cuisine is a soup called PASA, it is fish soup prepared from fresh raw fish.

It was rather difficult to find a vegetarian dish from this state but I finally decided to cook Paanch Poran Tarkari from here. I omitted the brinjals as I am allergic to them.

Paanch Poran Tarkari
1/2 cup pumpkin, cubes
1/4 cup potatoes, cubed
1 brinjal, cubed
2 whole dry chillies
½ tsp fenugreek seeds
½ tsp fennel seeds
½ tsp mustard seeds
½ tsp cumin seeds
2 bay levels
2 green chillies, chopped
turmeric power
1 tsp milk
½ tsp sugar
Salt to taste

Heat the oil and add all the spices.
Stir-fry the spices,
Add the cut vegetables and saute.
Add the green chillies, sugar, salt, turmeric and mix well.
Pour enough water and add milk to cook the vegetables.
Simmer till vegetables are tender and the water is absorbed.
Serve hot with luchies (pooris) or rice.

Interestingly I cook this dish quite often, with a little i have added cold milk and sugar, which changed the taste to a certain extent, but the dish was enjoyed by most of us in the family.

The same dish with a little extra oil, dry spices would taste amazing.This was a little bland .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39 

Paanch Poran Tarkari - Arunachal Pradesh Special

24 thoughts on “Paanch Poran Tarkari – Arunachal Pradesh Special”

  1. I made this too Vaishali , but the taste was way too bland and the pics too weren't great so went for thukpa..

    I like ur blue bowls.. Cutesy ?

  2. There is a tribe in every 10 kms and the cuisine changes accordingly. Thats what my friend told me. The preparation is simple and some flickr photos are a guide to the life and cooking there.The tarkari looks well presented.

  3. Ha, nice you found a subzi to make for this state, it looks flavorful . Even my cousin is allergic to eggplants, although it was a very common vegetable cooked when growing up, she developed the allergy over the years.

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