5 Authentic Odia Recipe- Must Try

With a variety of spices, herbs, and ingredients that are typical of Odisha’s culture and traditions, Odia cuisine is brought together in a unique way. It is not only about the taste of the food of this particular place, but also the love for cooking, which has been in the family for ages. For the adventurous eaters among you who are hungry to understand the beauty of Odia food, here are five authentic dishes you must try.

1. Dalma

Dalma has been and still is Odia’s staple food which is made with multiple lentils and mixed vegetables. It’s easy to make, tastes great and complements rice perfectly.

In making Dalma, first heat a tablespoon of any cooking oil in a pot and add panch phoran to it. Allow it to splutter for about a minute. Then, stir in diced pieces of pumpkin, potato, and raw banana along with soaked lentils, preferably arhar or moong dal. Combine with water and season with turmeric and salt and thereafter place on the heat until the vegetables and lentils become tender. In the end, add a little bit more cooking oil for flavour.

Serve dalma in a bowl with rice on the side and steam for a tasty and nutritious dish.

2. Chatu Besara (Mushroom in a Tangy Mustard Sauce) 

Chatu Besara is a delightful Odia delicacy made up of mushrooms prepared with tangy mustard gravy. It has a burst of flavours complemented by spices and sourness. 

Chatu Besara can be prepared by heating some cooking oil in a pan and putting mustard seeds which should be allowed to splutter. Thereafter chopped onions, garlic, ginger should be added and fried till golden brown. Prepare a paste of mustard seeds and green chillies and mix it to the pan. Stir in the sliced mushrooms along with the rest turmeric powder, salt and water. Boil till the mushrooms are cooked through. Pour some extra cooking oil to improve the taste. Chatu besara is served hot with rice or roti and is very tasty. 

3. Chingudi Mahura/Chingudi Ghanta (Prawns and Mixed Vegetable Curry) 

Chingudi Mahura or Chingudi Ghanta is a popular Eastern Odia delicacy of prawns and assorted vegetables with gravy curry. It is a wholesome meal for special occasions and makes a great dish for festivities and special days.

To start, in a frying pan or skillet, add some cooking oil and shallow fry the prawns with a bit of salt and a dash of turmeric powder. Reserve them. In the same pan, add the panch phoran and let the spice blend crackle. Then, add chopped onions along with ginger and garlic, and sauté till brown. Now add some mixed veggies such as potatoes, pumpkin, and drumsticks. Add some turmeric, some salt, and some spices. Add the prawns, add some water and cover to simmer till done. It can be accompanied with steamed rice for a nice meal.

4. Kadali Manja Rai (Banana Stem with Mustard Paste)

Kadali Manja Rai is a scrumptious and nutritious Odia preparation which incorporates banana stem and mustard paste. It is nutritious and has plenty of taste.

To begin with, clean the banana stem to its inner core and cut it into small pieces. To remove the bitterness, soak these pieces in water. In a frying pan add some cooking oil and heat then turn up the heat and add some mustard seeds. When they crack, toss in chopped onion and cook it till it is golden brown. Dip and grind mustard seeds, clove, fresh green chilli, into a paste. Add this paste in a pot containing the soaked banana stem with turmeric powder and salt and some water. Heat until the banana stalk’s structures are softened. Serve immediately with plain rice.

5. Chhena Tarkari (Chhena Kofta Curry)

Chhena Tarkari or Chhena Kofta Curry is very common in Odia cuisine as it involves the delicious combination of Chhena which is fresh curd cheese or cottage cheese, with a tasty gravy. It’s soft, mildly spiced and ideal for festive or special occasions. Chhena Kofta curry is very popular in many parts of India and has many variations.

To prepare chhena balls (koftas), combine fresh chhena with some salt, turmeric, and dough flour. Roll the mixture into small balls and shallow fry them in cooking oil. Do not throw them away. For the gravy mix, first heat the oil and toss in the cumin seeds, wait for them to splutter, then add in chopped onions, garlic, and ginger becoming golden as it fries. Add chopped tomatoes, turmeric, and chilli powder to taste along with garam masala, pour water and allow to boil for a while. When cooked through, add the fried chhena balls, boil for a couple of minutes more then switch the flame off.

Conclusion

There is a great deal of diversity in Odia food and each dish has its own special meaning. Whether it is the tangy and salty taste of Dalma and Machha Tarkari or for the gustatory satisfaction of biting into Rasgulla or Kanika, there is something in Odia cuisine for everyone. Therefore, the next time you go to Odisha or attempt eating Odia food, do not miss out on these five dishes which are part of Odia culture!

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