Odia Recipes
Taste of Odisha
Taste of Odisha
Sajana (moringa oleofera) blossoms in early spring and this is a delicate dish made from its florets. Most rai recipes use mustard based spices mix, but this one uses a very subtle flavour of pancha phutata alone. The yogurt in the recipe lends a mild sourness and a gentle binding consistency to the rai.
1 cup moringa oleifra blossoms (sajana phula)
1 medium onion - chopped fine (piaja)
2 pods garlic - crushed (rasuna)
2 table spoons cooking oil (tela)
1 teaspoon pancha phutana mixture
(pancha phutana =
cumin+mustard+nigella+fenugreek+aniseed )
2 tablespoon beaten yogurt (dahi)
1 pinch turmeric powder (haladi gunda)
salt to taste (luna)
chilli powder to taste (lanka gunda)
De-stem the sajana blossoms carefully making sure only the petals are retained. Wash and drain. Heat the oil, sputter the pancha phutana. Add the blossoms, turmeric, salt and chilli powder. Mix well. The moisture in the blossoms should help wilt them quickly (in two minutes or so). Otherwise, sprinkle some water to wilt the florets. When done, mix in the yoghurt, take off the heat and serve hot along with the main course. If you so wish, green peas can also be added to the rai.
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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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