Nadia Bara Tarkari ( Coconut Wade ki Sabji)

Nadia Bara Tarakari is one of the authentic Oriya Dishes. Nadia means Nariyal or Coconut. Bara means Wada or Vade and Tarkari is the oriya word for sabji/gravy/curry .
Orissa , being a coastal state, fish , prawns and coconut are available in plenty. This dish is mildly spiced and the unique coconut wada gives it a delicious and soft texture.

The wadas used in this recipe can either be deep fried or rolled into flat patties and tawa fried on a non stick pan with minium amount of oil.

Ingredients :

For the Wada :

1/2 coconut grated.
1 medium size onion chopped very finely
1 green chili chopped very finely
Salt to taste (about 1/2 tsp)
2 tbsp Besan for binding

Oil for frying

For the Gravy :
1 large onion
1 large tomato pureed
3-4 garlic cloves
1/4th inch ginger
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder

For the garam masala :
1 cinammon stick
3-4 green cardamom
2-3 cloves(laung)

2 medium size potatoes, boiled, peeled and cut into cubes.

Method to cook :
Mix the ingredients for the wada together. Deep fry or Tawa fry as per your wish.
Grind the garam masala together and keep aside.
Gring onion, ginger, garlic together and keep aside.
Heat 2 tbsp oil in a pan. Add cumin seeds once oil is hot.
As seeds start pluttering , add the onion paste. Cook till the raw smell goes.
Add tomato puree, all powdered spices except the garam masala. Cook till the spices and tomato is well cooked.
Add 2 cups of water. Bring the gravy to a boil. Add garam masala, salt and potatoe pieces. Cook for 3-4 minutes on high flame.
Switch off the flame and add the wadas made above.

Serve with Rice/Roti


  1. Thank u for visiting me... this dish looks very tasty :)

  2. Wow one more delicious dish, looks yummy..

  3. Thats an interesting recipe...looks delicious..will surely try...

  4. Dear Soma
    I am going to try this before the Thai chicken. It will be quite tasty I am sure.
    With your permission, I will make 2 types NaDia BaDas, 50% I will make as per your instruction with besan and for the rest I shall use a tempura type binder instead of Besan. Normal NaDia Badas, for eating as such, I use this binder. Besan binder masks the NaDia taste. But I am not sure, may be in tarkari, the besan binder would taste better. Let me see.
    Thanks for the recipe. I shall inform you.
    Best wishes