Odia Recipes
Taste of Odisha
Taste of Odisha
With the famous Chilka lake and a good number of river based water resources in Odisha, prawn is a commonly available favorite for the lovers of non-vegetarian food.Here is a recipe for preparing crispy ''chadchadi' out of the prawn.
250 gm tiny prawns with shell (chhota chingudi)
3 teaspoon mustard paste (sorisha, rasuna, lanka bata)
(prepare by grinding mustard, garlic and red chilly)
3 green chillies (kancha lanka)
½ teaspoon turmeric powder (haladi gunda)
2 tablespoon mustard oil (sorisha tela)
Salt to taste (luna)
Clean the tiny prawns but do not remove the shells. Take the prawns in a kadhai or frying pan. Add the mustard paste to it. Also the turmeric powder, green chillies and salt. Then add the mustard oil along with 1/3 cup of water. Mix well. Put the frying pan on medium flame. Stir frequenty. Cook until it all becomes dry. Serve with hot rice.
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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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