Rishikesh: Like the beautiful valleys of Uttarakhand, the food here is also very unique and full of taste. Amidst the simple lifestyle in the mountains, food is preferred which has local taste, nutrition and removes the fatigue of hard work. One of these traditional and delicious dishes is Pahari Bhutwa. Bhutwa is especially made in Gairsain, Rudraprayag, Srinagar, Pithoragarh, Almora and villages of Uttarakhand. It is not just a dish but is considered a symbol of hill culture, desi style, traditional cooking method and the beautiful tradition of eating together.
what is corn
Bhutwa means a spicy dish made from goat intestines and other internal organs. This dish warms the body in cold weather and is one of the favorite dishes of the hill people.
How to make Bhutwa
The process of making Bhutwa is considered very special and laborious. First of all, the goat’s intestine and other internal organs are washed several times with lemon, salt and hot water so that the smell and impurities are completely eliminated. After this they are cut into small pieces and kept aside. An iron pan or desi handi is used for cooking because the aroma and flavor of the spices becomes deeper in it.
Bhutwa is prepared on low flame
First of all, heat oil, add finely chopped onion, garlic, ginger and green chillies and fry well. As soon as the spices start turning golden, turmeric, coriander powder, red chilli and salt are added. If desired, Pahari Jakhiya or sesame seeds can also be added to it, which is considered the real identity of this dish. After this, chopped corn is mixed with spices and roasted on low flame. The most important method is to roast corn on low flame because slowly cooked meat is more tasty and spicy. When the corn starts releasing oil while cooking and the aroma of spices starts spreading, then understand that it is ready to eat.
Spicy taste, aroma and crispness
Most people like it dry, crisp and spicy. In the mountains it is often served with hot roti, manduve roti, rice or corn roti made on the stove. Some people also add tomato or gravy to it, so that it can be eaten with rice or rice with more taste. In many places, hill people also eat Bhutwa to keep the body warm in winter. Its desi spicy taste, aroma and crispness makes it special at home as well as in weddings, festivals and village meetings.
