Oriya Style Spiced Farofa

Ingredients

In this Oriya adaptation of Farofa, we replace the traditional Brazilian ingredients like bacon and sausage with local Oriya spices and flavors. The dish incorporates Oriya spices such as cumin, turmeric, and mustard seeds, along with onions, green chilies, and curry leaves to create a unique and vibrant flavor profile that reflects the essence of Oriya cuisine. We alse have the original recipe for Farofa, so you can check it out.

• 2 cups (240g) cassava flour 2 cups (240g) cassava flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, sliced 2 green chilies, sliced
• 8-10 curry leaves 8-10 curry leaves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat a large skillet over medium heat and add the cassava flour. Toast the flour, stirring constantly, until it turns golden brown and becomes fragrant. This should take about 5-7 minutes. Remove the toasted flour from the skillet and set it aside.
2. 2.
   In the same skillet, heat the vegetable oil over medium heat. Add the cumin seeds, mustard seeds, and turmeric powder. Sauté for a minute until the spices release their aroma.
3. 3.
   Add the chopped onions, green chilies, and curry leaves to the skillet. Sauté until the onions turn translucent and slightly caramelized.
4. 4.
   Reduce the heat to low and add the toasted cassava flour to the skillet. Mix well to combine all the ingredients and coat the flour with the spices. Cook for an additional 2-3 minutes, stirring continuously.
5. 5.
   Season with salt to taste and remove from heat.
6. 6.
   Serve the Oriya Style Spiced Farofa as a side dish or as a main course with rice or bread.

Treat your ingredients with care...

• Cassava flour — Make sure to toast the cassava flour until golden brown to enhance its nutty flavor and achieve the desired crunchy texture.

Tips & Tricks

• For an extra burst of flavor, you can add roasted peanuts or cashews to the Oriya Style Spiced Farofa.
• Adjust the spiciness according to your preference by adding more or fewer green chilies.
• Store any leftovers in an airtight container to maintain the crunchiness of the farofa.

Serving advice

Serve the Oriya Style Spiced Farofa as a side dish alongside traditional Oriya dishes like Dalma (lentil and vegetable stew) or Pakhala (fermented rice). It can also be enjoyed as a standalone snack or paired with rice or bread for a satisfying meal.

Presentation advice

Garnish the Oriya Style Spiced Farofa with fresh curry leaves and a sprinkle of turmeric powder to add a pop of color and enhance the visual appeal. Serve it in a traditional Oriya brass or earthenware bowl for an authentic touch.