Odia Recipes
Taste of Odisha
Taste of Odisha
Do you get 'Pala Chhatu' in the the market? Very rarely. If you get it, you are lucky; because you could taste a unique variety of mushroom. it is cultivated, or naturally grows on the paddy straw stored in the villages of Odisha. However if you don't get it, never be disappointed. You may still prepare this recipe by using the regular kind of mushrooms available in the market.
500 gm mushroom (pala chhatu)
100 gm rice (arua chaula)
3 garlic cloves (rasuna kola)
1 teaspoon cumin seeds (jeera)
½ teaspoon turmeric powder (haladi gunda)
1 teaspoon chilli powder (lanka gunda)
2 tablespoon mustard oil (sorisha tela)
one big size onion (piaja)
Salt to taste (luna)
First of all prepare rice flour paste called pithau (for this, soak the rice in water for about one hour and then grind the same with garlic and jeera). Wash the mushroom and cut into small pieces. Cut the onion into medium slices. Mix the mushroom with the pithau, onion slices, turmeric powder and chilli powder. Add salt to taste. Heat mustard oil in a tawa or frying pan on medium flame. Make flat baras ( giving them shape like kofta).
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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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