Odia Recipes
Taste of Odisha
Taste of Odisha
This age-old dish is traditionally offered to the deities in the Jagganath temple of Puri during the holy month of Kartik. This recipe is a little different from the one known as "mooli raita" in other neighboring states.
250 gms radish (mula)
400 ml curd (dahi)
100 gms pomegranate seeds (dalimba manji)
10-15 black grapes (angura)
1 orange (kamala)
black salt 1 pinch (saindhaba luna)
4 Teaspoons sugar (chini)
1-2 green chillies (kancha lanka)
1 apple (seu)
salt to taste (luna)
coriander leaves (dhania patra)
shredded cocunut (kata nadia)
First of all grate the radish in a container. Add curd to the same and set it aside. Then cut the black grapes into halves (use seedless ones, if possible), chop the green chillies finely and unskin and cut the apple and orange into small pieces. Now add all the ingredients (except the pomegranate seeds, coriander leaves and shredded coconut, which are to be used for garnishing) to the mixture of radish and curd. Mix well. (You may substitute sugar with honey, if you so wish.) Lastly garnish with the three ingredients as stated above. Your mula raita is ready. Tastes great with vegetarian food.
Contributed by
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.
© Copyrights 2018-2019. All Rights Reserved Odia Recipes
