Food of Jharkhand | Jharkhand State (JPSC) PSC: Preparation - JPSC (Jharkhand) PDF Download

Food

• Water, forest, and land are the core elements of life for the tribal communities in Jharkhand. These elements are central to their identity, lifestyle, and culture, providing the foundation for their existence.
• Living in harmony with nature, these tribes depend on it to meet their needs. For centuries, agriculture has been their primary occupation. They cultivate crops such as paddy, marua, gondali, corn, gangai, urad, gram, jatangi, sariguzha, peanuts, and sugarcane in their fields. They also gather fruits and flowers from the forest periodically to supplement their diet.
• Festivals are a vital part of tribal society, marking the worship of deities and the preparation of special dishes.

Here are some traditional vegetarian dishes commonly prepared in tribal households:

Rice dish

1. Dhuska

• Dhuska is a popular dish in tribal households.
• Method of Preparation:
  • Soak 3 parts of powdered arva rice and 1 part of urad dal (washed and peeled) separately overnight.
  • In the morning, grind them together and mix thoroughly.
  • Add salt to taste.
  • Heat some mustard oil or sourgus oil in a pan.
  • Pour the mixture into the hot oil and cook until done, stirring occasionally.
• Dhuska has a unique flavor and pairs well with spicy vegetables or a tangy chutney, enhancing its taste significantly.

2. Chirka or Chilka Roti

• This dish, known as roti in the tribal regions, is prepared as follows:
• Method of Preparation:
  • Soak rice and then grind it into a slightly thick batter, adding salt to taste.
  • Fold a leafy green (such as banana leaf) four times and use it as a lining for the pan.
  • Lightly oil the leaf-lined pan.
  • Pour a small amount of batter onto the pan and spread it into a round shape using a spoon or ladle.
  • Cover with a lid and cook until done.
  • Remove the lid, flip the roti, and cook until both sides are lightly browned.
• This roti can be enjoyed with vegetables or meat and fish.

3. Rice Dhuttu

Method of Making:

• Soak arava rice in water for about 1.5 to 2 hours. Drain the water and grind the rice using a traditional mortar and pestle or a similar device to prepare the batter.
• Heat water until warm. Dip a cloth into the warm water and keep stirring until the batter is ready.
• Add a small amount of salt to the batter.
• Prepare the leaves (Sakhua or Ramdatu) by cutting them in half. Spread a little bit of the batter onto one half of the leaf.
• Fold the other half of the leaf over the batter and secure it with bamboo strips or ties.
• Heat some water in a large vessel. Place the wrapped batter (in the leaves) on top of the water in a steaming setup, ensuring it’s not submerged.
• Cover with a lid and steam until the bread is cooked.
• Once cooked, remove the leaf and taste the bread.

4. Pitha

Method of Preparation:

• Soak roasted rice in hot water. Allow it to sit until it softens, then drain.
• Grind the soaked rice with salt, chili, curry, and garlic into a smooth paste.
• Transfer the paste to a bowl or container, cover it, and let it rest.
• Prepare a steaming setup by heating water in a large vessel.
• Place a small cloth or leaf at the bottom of a steaming tray or rack.
• Spread the rice paste on top of the cloth or leaf, folding it if necessary.
• Cover the vessel and steam the mixture until it is fully cooked.
• Once done, remove the dish from the steaming setup. Enjoy the tasty preparation.

Dish made from Madrua

1. Madrua Chirka/Chilka Roti

Method of Preparation:

• Clean the madrua (millet) and grind it into a fine paste.
• Mix the ground madrua with water to create a thin slurry.
• Add a pinch of salt and a bit of mango (if desired) to enhance the flavor.
• Grease a pan with oil and place Sakhua leaves on it.
• Pour the madrua mixture onto the pan using a small bowl, spreading it evenly.
• Cover the pan with a lid and cook until the roti is done.
• Madrua roti is delicious on its own, but it pairs wonderfully with vegetables. Serve and enjoy the tasty combination!

2. Thapaya Roti

Method of Preparation:

• Prepare a batter for the donut using Madurua flour mixed with cold or room temperature water. Add salt to taste.
• Heat a tawa (griddle) and grease it with oil, using Sakhua leaves.
• Pour a small amount of the thick batter onto the tawa and spread it out into a round shape with your fingers.
• Cook until the bread is done, turning it as needed.

3. Latta

Recipe:

• Prepare the Roti: Make some roti bread as usual.
• Prepare the Coconut Filling:
  • Break a coconut in the middle and cook it in an okhal (traditional stone grinder).
  • After cooking, grate or grind the coconut into a fine powder.
• Prepare the Filling Mixture: Take the grated or powdered coconut and mix it with Madurua flour.
• Assemble: Place the coconut mixture onto the roti bread.
• Serve: Fold the roti around the coconut filling, and serve.