Shidol or Dry Fermented Fish is an integral part of Sylheti cuisine. Used in multiple ways in our day-to-day dishes, we Sylhetis cook Shidol to make chutney as well as curry. Sometimes, a little touch of Shidol in a regular curry can take the taste and flavour to a different level altogether. Also, Sylheti cuisine includes a number of delicious Bhorta or Makha (mash) and we often mash Shidol with some seasonal veggies to form a yummy makha. Bhorta or Makha goes brilliantly well as a side dish with bhat (steamed rice) and dal (lentil soup). But, if you have a typical Sylheti tongue like me, you should need absolutely nothing with Shidol. Only bhat and Shidol Makha and my meal is sorted.
This dish is something that is super hit in my in-laws house. While in my side of the family it is always Shidol Chutney which is the star, Shidol Makha holds the same place when it comes to my husband’s side. Also, Makha is far more versatile than Chutney. While the Chutney has a more or less fixed recipe, Makha or Bhorta can be very well experimented with a number of veggies and almost all the versions taste heavenly.
There are mainly two types of Shidols available in local markets – Puthi Shidol and Telesh Shidol. Among any Shidol eating community, Puthi Shidol is always more popular then Telesh. This particular dish can be made with both the varieties, but, tastes better with Puthi Shidol. Please note that if you are buying Shidol online, chances are there that you will invariably get Puthi Shidol. As I always use Puthi Shidol, if you are following recipes from my blog, you have the perfect choice in hand. Also note that seal packed Shidol often comes with salt coating as a part of preservation process, so, adjust salt accordingly while cooking.
Mula (as we Sylhetis call it) or Mulo or Radish is one such vegetable that goes very well with Shutki (dry fish) and Shidol (dry fermented fish). This is a super easy recipe where everything is dry roasted and mashed together. My husband is a pro in making this dish and I, being a very good student, have learned it from him quite well. This is how we make Mula diye Shidol Makha at home. Hope you all like it.
- 2 medium sized radish
- 10 piece puthi shidol
- 4 green chilli
- 1/2 tea-spoon mustard oil
- salt, according to taste
- Peel and grate radish with the help of a grater. Keep aside.
- Wash shidol and keep aside.
- Heat an iron tawa (flat pan) and dry roast the grated radish until it starts changing colour. Remove and keep aside.
- Now, dry roast shidol on the same tawa for 2-3 minutes. Remove and keep aside.
- Dry roast green chillies and cut them into small pieces.
- Mix radish, shidol and chopped green chillies together and mash everything together with your hand.
- Add mustard oil and salt to taste. Give a proper mix.
- Your Mula diye Shidol Makha is ready to be served now.
Serve with piping hot rice and dal and enjoy this authentic Sylheti delicacy. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.