Chal Diye Alu Dum

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Diwali is just round the corner, and we are counting on the days for the D-day. To me Diwali means a lot of crackers, the smell of burnt fireworks around, new clothes and above all a family get together along with a very heavy dinner. I am sure you all have almost the same feeling about this day. Diwali is more of a North Indian festival, celebrated in most parts of the Northern and Western states of the country. Sourthern parts of the country also celebrate this day to mark the empowering of Lord Krishna over the demon Narakasura. Here in Bengal, Diwali is differently termed and Kali Puja is held during this time of the year. Some people also celebrate this day by worshipping Lakshmi and Ganesh. Durga Puja has gone passed a few weeks back, and Kali Puja marks the end of Hindu festivities for the year.


Goddess Kali is another incarnation of the goddess Durga. According to Hindu mythology, she is the goddess of war. Kali is associated with corpses and war. The most primitive mention of the goddess dates back to the Rig Veda, the oldest of the four Vedas. She is called as Goddess Ratri (night in Bengali), and the Veda regards Ratri as the supreme force in the universe. The goddess is considered to have been born from the brow of Devi Durga during one of the wars with the demons. As the legend goes, in the battle, Kali was so much involved in the killing spree that she got carried away and began destroying everything in sight. To stop her, Lord Shiva threw himself under her feet. Shocked at this sight, Kali stuck out her tongue in astonishment, and put an end to her homicidal rampage. Hence the common image of Kali shows her in her mêlée mood, standing with one foot on Shiva’s chest, with her enormous tongue stuck out.


The darkness of the new moon night brings about a different spell to the worshipping of the goddess. Kali Puja is generally held at night and continues till dawn. Above all these worship, to me the home coming of all the family members and enjoying themselves together is what matters most. It is the time of celebration. I had been busy all weekend making diyas to gift to my friends and relatives. Here are some of the samples, more of diya making in the following posts.



Today I prepared this alu dum and thought it would just be right choice to put up in our blog for the upcoming festivals. I used baby potatoes for this, you are unable to get those, don’t worry use the large sized potatoes cut into quarters.

Preparation time: 1hr 10min
Cooking time: 20min
Serves: 4
Alu Dum with rice


Baby Potato (Choto alu): ½ kg
Small grain rice (Gonbindhobhog Chal): 2 tablespoon, soaked for an hour
Cumin powder (Jeera guro): 1 ½ teaspoon
Cumin seeds (Gota jeera): 1 teaspoon
Bay leaf (Tej pata): 1 /2
Sugar (Chini): 1 teaspoon
Red chili powder (Lanka guro): 1 teaspoon
Clarified butter (Ghee): 1 tablespoon
Sunflower or vegetable oil (Sada tel): 3 tablespoon
Cinnamon (Daar chini): 1 one inch size
Cardamom (Elaichi): 2-3
Cloves (Labango): 2-3
Ginger paste (Ada bata): 1 teaspoon
Garam masala: ½ teaspoon


  • Peel off the potatoes and half boil them
  • Grind the soaked rice to a rough paste
  • Heat oil in a wok and fry the boiled potatoes till the upper layer changes color
  • Take the potatoes out of flame and keep aside
  • In the left out oil put in the whole cumin seeds, cinnamon, cardamon, cloves, bay leaf, sugar and sauté
  • Put in the potatoes and mix well with the whole spices
  • In a small bowl assemble cumin powder, chili powder, turmeric powder, ginger paste and add 3-4 tablespoons of water to make a runny paste, add this to the potatoes  along with the grinded rice and stir well to mix the spices well with the potatoes
  • Sprinkle salt and add 11/2 -2 cups of water and cook covered for 8-10 mins, or till the potatoes are cooked entirely
  • Pour the clarified butter and garam masala and take out of flame
  • Serve hot with paratha or roti

Alu Dum

Further Reading – Baby Potato Curry, Bong Mom’s Dum Alu

Hot Tips –  Dum aloo goes best with luchi in a fine Sunday morning.

Sending the recipe To Priya’s event Diwali 2009 Contest and Diwali Dhamaka hosted by Purva in her blog.

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Dum Alu

Writing after a long long time. These few days I was absolutely burdened and couldn’t even enter my kitchen with the right state of mind to cook something new. With all the calorie consciousness all of us have really started avoiding potatoes and as such any high calorie fruits and vegetables. But you know what at times you also need to give a break to the thinking procedure and pamper your taste buds.

The dum alu is all about pampering that secret emotion of yours, which is now almost covered with the weight of the calorie conscious thoughts.

I tried this out yesterday, and had it with paratha. But I felt that this would as good as a snack on an evening enjoying and partying with friends.

Serves 6


Potato (Alu) : 1kg

Onions (Peyaj): 200gms

Garlic (Rasun): 10 /12 cloves

Ginger (Adaa): 10gms

Turmeric powder (Halud guro): 1 teaspoon

Chilli powder (Lanka guro): 2 teaspoons

Garlic-Ginger paste (Aada-Rasun bata): 2 teaspoons

Mustard oil(Sarser tel): 2 tablespoons

Sugar (Chini): 1/2 tespoon

Coriander leaves(Dhane pata) to garnish

Salt to taste


  • Take the vinegar in a small bowl and add julienned ginger to it. Keep it aside for the ginger to soak.
  • Boil the potatoes un-peeled with 1 teaspoon of salt, don’t over boil. Just boil them till the hardness goes off.
  • Take them out, drain the water and peel off the skins. Cut the potatoes into halves if they are of medium size. You can also use the smaller potatoes, then don’t need to cut them into pieces.
  • Julien the onions and keep it aside.
  • Heat oil in a wok. Add the oinions, garlic cloves and saute’ till the onions start becoming golden brown.
  • Add the ginger-garlic paste and sauté till the fried smell comes out.
  • Add turmeric powder, chilli powder and salt along with two cups of water.
  • As steam starts coming out, add the boiled potatoes. Cook till the potatoes become soft. you can add water in the way if it gets too dry. Add the sugar and mix well.
  • Take the potatoes and keep in a serving bowl.
  • Garnish with the soaked ginger and chopped coriander leaves. Dum Alu

Instead of mustard oil you can also use vegetable or sunflower oil.Enjoy the DUM ALU with roti, paratha or just as a snack in a lazy evening with friends and family. Happy eating and happy cooking.

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