Odia Recipes
Taste of Odisha
Taste of Odisha
The 'Rai' group of recipes in Odisha refer to the ones in which the paste of mustard seeds is used in prominence. We presents here one such rai in which ridge gourd (jahni, in Odia) is used. You may replace this with selected other vegetables also.
½ kg ridge gourd (jahni)
1 tablespoon mustard (sorisha)
1 teaspoon cumin seeds (jeera)
5-6 garlic cloves (rasuna kola)
1 tomato - chopped (kata tamatar)
1 onion - chopped (kata piaja)
½ teaspoon red chili powder (lanka gunda)
1 tablespoon refined oil (rifain tela)
salt to taste (luna)
Make a masala paste by grinding mustard, cumin seeds and garlic cloves with a little water in a grinder. Wash and peel the outer skin of ridge-gourd. Cut them into small pieces. Heat oil in a frying pan. Fry the chopped onion till it becomes golden-brown. Add the vegetable pieces and stir well. Then add the masala paste and salt to it. Stir well. Cover the pan with a lid and keep it on low flame. When about ¾th of the water evaporates switch off the flame and serve hot either with rice or parathas.
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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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