Odia Recipes
Taste of Odisha
Taste of Odisha
The 'Sakara' group of recipes in Odia cuisine refer to a dish with sweet and sour taste. Tamarind and sugar is used to generate such a taste. It's a unique kind of dish popular especially in the Ganjam district of Odisha. But the vegetable involved, in jut not confined to Pani Kakharu (white gourd). It may be tried with several other vegetables also.
1 cup chopped white gourd (pani kakharu)
1 table spoon panch phutan (pancha phutan)
(panch phutan:
cumin+mustard+nigela+fenugreek+aniseed)
½ cup grated coconut (nadia kora)
½ cup tamarind water (tentuli rasa)
½ cup sugar or jaggery (chini / guda)
curry leaves (bhursunga patra)
4 dried black-gram chunks (baddi)
2 red chillies (sukhila lanka)
2 teaspoon pickle masala (achar masala)
1 table spoon cooking oil (tela)
salt to taste (luna)
Heat oil in a pan. Then add the pancha phutan, curry leaves and baddi. After the baddi turns brown add chopped white gourd. Also add pickle masala, sugar/ jaggery and salt. Fry for a while. Then add water. Cook until the white gourd becomes soft. Top it with grated coconut. Boil for two more minutes. Pani kakharu sakarara is ready to be served
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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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