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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Wednesday, May 4, 2011

Pithali (A soup-like gravy prepared from rice powder & vedai lata or skunk vine)

This is something which I learnt from my Ma during her two-day halt at our place last month. I’m not sure if this would appeal to the taste buds of all; this is had more for its medicinal value than for its taste. But it has a distinct taste which both Daddy and Abhijit relish.
‘Vedai lata’ (or skunk vine in English) is a kind of creeper found in Assam (and other North Eastern states) and has a pungent smell that not many people may like. Having grown up in the Garo Hills district of Meghalaya, I remember the Garos using this creeper (‘phaising buddu’ in their parlance) to cook various local dishes.
Extremely good for the stomach, here’s how to prepare this health-enriching ‘Pithali’; so named because ‘pitha guri’ (rice powder) is used to prepare this soup-like dish.


• About four-five teaspoon pitha guri (rice powder)
• About three cups of water
• Two-three teaspoon vedai lata powder (it’s always better to use fresh vedai lata leaves but since it’s practically difficult to get them here, I used vedai lata powder, which my Ma-in-law had sundried and stored in powder form)
• About five cloves of garlic
• Green chilli
• Salt to taste


• Heat the water in a pan and then add the rice powder to it, followed by the vedai lata powder.
• Add salt , garlic (ground) and chilli to the preparation.
• When the gravy thickens a bit, remove from stove. Your healthy ‘pithali’ is ready!

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