Odia Recipes
Taste of Odisha
Taste of Odisha
The green leaves of radish (mula) are known as Mula saaga in Odisha. The leafy vegetables form a prominent part of the side-dishes served in the Odia thali.
250 gm radish leaf (mula saaga)
1 cup cut vegetables (kata pariba)
(vegetables like potato , brinjal, pumpkin and radish may be used)
1/3 cup grated coconut (nadia kora)
2 tablespoon refined cooking oil (rifaain tela)
¼ cup mustard paste (sorisha bata)
2 red chillies (sukhila lanka)
1 teaspoon panch phootan (paancha phootana)
(panch phootan = cumin +mustard +nigella + fenugreek + aniseed)
1 table spoon cooking oil
½ tea spoon turmeric (haladi)
5 to 6 Badi / Wadi / Bodi (badi)
Salt to taste (luna)
Wash the radish leaves well and cut into small pieces. Heat oil on a frying pan. Add one teaspoon paanch phootan and the red chillies. Fry until the same crackles. Then add the radish leaves and vegetables. Fry a bit. Now add the mustard paste with a bit of water. Also add turmeric powder and salt. After they are boiled add grated coconut with fried badi. (Use of ‘badi’ may be avoided if you can’t get it). Mix well. Cook a little further. It is the most awesome saaga (sag) that Oriya people eat. Good for health.
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.
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