{{Infobox food
{{Infobox food
| name = Sidol Bhorta
| name = Sidol Bhorta
| image = Sidol.jpg
| image = .jpg
| caption =
| caption =
| alternate_name =
| alternate_name =
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| Place of origin |  Bangladesh |
|---|---|
| Region or state | Northern Bangladesh |
| Serving temperature | Served with rice |
| Main ingredients | Fish, taro stem |
| Ingredients generally used | Oil, Onion, chili, Garlic, Ginger, Salt |
Sidol Bhorta is a popular traditional dish of northern Bangladesh, commonly found in the districts of Gaibandha, Rangpur, Kurigram, Lalmonirhat, Nilphamari, Dinajpur, Thakurgaon, and Panchagarh. It is also a favored food among the Koch Rajbongshi community in India.[1]
Sidol is traditionally prepared from fermented dried fish made from small fish species such as mola, puti, and gourami, combined with taro stems (especially mankochhu). The fermented product is later used to prepare bhorta (mashed dish).[1]
Season of preparation
Sidol can be prepared throughout the year; however, the months of February and March are considered most suitable due to lower atmospheric humidity, which helps in proper drying and fermentation.[1]
Ingredients
Method of preparing sidol
First, the fish are thoroughly washed and dried under strong sunlight. The dried fish are then ground into a paste using a traditional mortar, stone grinder, or blender. Separately, the taro stems are cleaned, washed, and ground raw, then shaped into round balls. The fish paste is mixed with the taro stem paste, baking soda (as required), turmeric, and mustard oil. The mixture is kneaded well and dried in the sun for 8–10 days, completing the preparation of sidol.[1]
Preservation
After cooling, sidol is stored in airtight containers or plastic bags and kept in a refrigerator. With periodic sun-drying, it can remain usable for up to one and a half to two years.[1]
Preparation of sidol bhorta
The sidol is roasted or shallow-fried until crisp. It is then mashed with green chili, onion, garlic, ginger, salt, and mustard oil to prepare sidol bhorta. The dish is typically served with hot steamed rice.[2]
