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ODISHA

Popular Dishes of Odisha

Dalma

Dalma, a treasure from Odisha's heart, blends the simplicity of lentils and vegetables with a touch of artistry. The aroma of slow-cooked goodness embraces each ingredient, creating a harmony that resonates with tradition. As the flavors mingle, Dalma narrates tales of community gatherings and cultural rituals, inviting you to partake in the soulful essence of the region.

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Ingredients :

  • 1/2 cup toor dal (pigeon peas), washed and soaked

  • Assorted vegetables (e.g., raw banana, pumpkin, yam, eggplant), chopped

  • 1 tomato, chopped

  • 1 onion, finely chopped

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon cumin seeds

  • 1 teaspoon mustard seeds

  • 2 dried red chilies

  • 1 bay leaf

  • 1/2 teaspoon asafoetida (hing)

  • 2 tablespoons ghee or oil

  • Salt to taste

  • Fresh coriander leaves for garnishing

Steps To Follow:

  1. Pressure cook the soaked toor dal with turmeric powder until it's soft and cooked through.

  2. Heat ghee or oil in a pot. Add cumin seeds, mustard seeds, dried red chilies, and bay leaf. Let them splutter.

  3. Add chopped onions and sauté until golden brown.

  4. Add chopped tomatoes and cook until they turn soft.

  5. Add the assorted vegetables and cook for a few minutes.

  6. Add the cooked dal and mix well. Add water if needed to adjust the consistency.

  7. Add salt and let the dalma simmer until the vegetables are tender.

  8. In a separate pan, heat some ghee and add asafoetida. Pour this tempering over the dalma.

  9. Garnish with chopped coriander leaves.

  10. Serve hot with rice

Pakhala

Pakhala, a culinary ode to simplicity, awakens memories of languid afternoons and a refreshing breeze. Fermented rice immersed in water emerges as a canvas of nostalgia, carrying the essence of rural landscapes. With a sprinkle of spices and herbs, Pakhala captures the essence of Odisha's timeless connection with nature, offering a cool respite to the palate and the soul.

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Ingredients :

  • 2 cups cooked rice (leftover rice works well)

  • 4 cups water

  • 1/2 cup yogurt

  • Salt to taste

  • For tempering: mustard oil, curry leaves, mustard seeds, dried red chilies

Steps To Follow:

 

  1. Wash and soak the cooked rice in water for a few hours or overnight.

  2. Drain the water and mix the rice with yogurt to create a slightly sour taste.

  3. Add salt and adjust the consistency with water if needed.

  4. For tempering, heat mustard oil in a pan. Add mustard seeds, dried red chilies, and curry leaves. Let them splutter.

  5. Pour the tempering over the pakhala.

  6. Serve pakhala with sides like fried fish, fried vegetables, or pickles.

 Chenna Poda

Chenna Poda, a dessert masterpiece from Odisha, unfurls layers of caramelized magic. The cheese-based concoction is baked to perfection, revealing a symphony of textures and flavors. Each bite echoes with the essence of tradition and the art of patience, capturing the sweet soul of the region and its indulgent celebrations.

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Ingredients :

 

  • 2 cups chhena (cottage cheese)

  • 1 cup sugar

  • 1/2 teaspoon cardamom powder

  • 1/4 cup chopped nuts (cashews, almonds, pistachios)

  • Ghee for greasing

Steps To Follow:

 

  1. Preheat the oven to 180°C (350°F).

  2. Mix chhena, sugar, cardamom powder, and chopped nuts in a bowl.

  3. Grease a baking dish with ghee.

  4. Spread the chhena mixture evenly in the baking dish.

  5. Bake in the preheated oven for about 45-60 minutes or until the top turns golden and a toothpick inserted comes out clean.

  6. Allow it to cool completely before slicing.

  7. Serve Chhena Poda as a delightful dessert.

Machha Besara

Machha Besara, a coastal delight, embraces fish in a rich blend of mustard and spices. The pungent mustard paste brings the sea's vigor to each bite, while the tang of tamarind adds a delightful balance. As the flavors dance on the palate, Machha Besara invokes visions of sandy shores and the reverence for the ocean's bounty.

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Ingredients :

  • 500 grams fish (rohu, catla, or any firm-fleshed fish)

  • 2 tablespoons mustard seeds

  • 2-3 dried red chilies

  • 1/2 teaspoon turmeric powder

  • 2 tablespoons mustard oil

  • 1 onion, finely chopped

  • 1 tomato, chopped

  • 1 teaspoon panch phoron (a mix of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)

  • Salt to taste

  • Fresh coriander leaves for garnishing

Steps To Follow:

 

  1. Grind mustard seeds and dried red chilies into a fine paste with a little water.

  2. Marinate the fish with turmeric powder and salt.

  3. Heat mustard oil in a pan. Fry the fish until they are lightly browned on both sides. Remove and keep aside.

  4. In the same oil, add panch phoron and let it splutter.

  5. Add chopped onions and sauté until they turn golden brown.

  6. Add chopped tomatoes and cook until they soften.

  7. Add the mustard paste and cook for a few minutes, stirring continuously.

  8. Add water to achieve the desired consistency.

  9. Add the fried fish and simmer until the fish is cooked through and the flavors meld.

  10. Garnish with chopped coriander leaves.

  11. Serve Machha Besara with steamed rice.

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