Odia Recipes
Taste of Odisha
Taste of Odisha
Pumpkin leaves (kakharu saaga) contribute to yummy dishes in Odisha. It may be tried for a feel of variety in the daily use of leafy vegetables.Combined with the 'mung dal' it makes a tasty recipe.
200 gm green leaves of pumpkin (kakharu saaga)
200 gm vegetables such as pumpkin, ridge gourd and brinjal (kakharu, jahni, baigana)
1 tablespoon gm mung dal (muga dali)
one tablespoon scrubbed coconut (nadia kora)
5 cloves of garlic (rasuna kola)
1/2 teaspoon mustard seeds (sorisha)
2 dry chillies (sukhila lanka)
salt to taste (luna)
First of all clean the pumpkin leaves with water and cut them into small pieces. Then boil the pumpkin leaves along with, vegetables and mung dal with about 2 cups water in a pressure cooker, till the first whistle. Add salt to taste. Then take a little refined oil and heat it on a pan. Add mustard seeds, garlic cloves and red chili. Stir it for a while. Then add this to the boiled pumpkin leaves and vegetables . Stir a little. Your Kakharu Saaga is ready. You may serve it as a side dish..
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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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