Odia Recipes
Taste of Odisha
Taste of Odisha
The different regions of Odisha contribute to the Odia cuisine in their unique way. Raam Rochak Tarkari is one such popular recipe from the Baripada area of Odisha.
100 gms green gram / moong dal (muga dali)
1 pinch baking powder (baking powder)
1 pinch asafoetida (hengu)
1/2 teaspoon red chilli powder (lanka gunda)
1 tablespoon cumin seeds (jeera)
1 inch ginger (ada)
3 to 4 red chillies (sukhila lanka)
250 gm brinjal (baigana)
1 medium size potato (aloo)
1 table spoon coriander powder (dhania gunda)
1/2 teaspoon turmeric powder (haladi gunda)
½ teaspoon garam masala powder (garam masala gunda)
100 gms refined oil (rifaain tela)
Salt to taste (luna)
Soak moong dal in water for 2 to 3 hours after washing it thoroughly (half-crushed moong dal with peel may be used for better flavour and aroma). Grind the same into a not-so-fine paste. Cut brinjal and potato into 1 inch cubes and keep aside. For preparing masala, make a fine paste of cumin seeds, ginger and red chillies. Now add one teaspoon of the the masala paste, a pinch of asafoetida and a pinch of baking powder to the moong dal batter. Mix it well. Heat oil in a pan / kadhai and deep-fry moong dal baras (by making small baras / vadas out of the batter) till the same turn golden brown. Keep the fried baras aside. Now heat about 50 gms of refined oil and add about 2 tablespoon of the cumin seeds + ginger + chilly paste (masala) prepared earlier. Add 1 tablespoon of coriander powder and ½ teaspoon turmeric powder to it and stir till the oil comes out of the fried masala. When oil comes out of the masala, you are ready for the next step. Add the brinjal and potato cubes to it and add chilli powder and salt to taste. Cover the pan/ kadhai and cook it for some time on medium flame. Keep stirring in between. When it is cooked add 1 glass of water for gravy and let it boil for about 1 minute. Then add the fried baras into it. Let it again boil for about 2 to 3 more minutes. Add 1/2 teaspoon garam masala powder into it. Serve hot with rice. Makes a great combination with Dala Khechidi (Find the recipe else where on this website.)
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The culinary tradition of Odisha is centuries old. It is intertwined with the cultural identity of Odisha, and has evolved over a long period of time to acquire a uniqueness of its own. Odia foods are less spicy and less oily, making them one of the healthiest foods of India. The Mahaprasad served to the deities in the famous Jagannath temple of Puri represents the heritage of the food traditions of Odisha. Rice, pulses and seasonal vegetables serve as the basic ingredient of Odia foods. Besides, fish and sea foods also form a major part of the food preferences in Odisha.
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