Odia Recipes
Taste of Odisha
Taste of Odisha
It is the holistic way of cooking rice. Combined with the goodness and aroma of desi ghee, this renders a 'satvik' feeling. Ghia Anna or Ghee rice, as we may call it, is prepared and served as daily 'prasad' in many of the temples in Odisha. The Chhapan Bhog (56 kinds of offerings) in the famous Jagannath temple of Puri also includes Ghia Anna.
2 cups rice (chaula)
2 table spoon split bengal gram (chana dali / buta dali)
2 table spoon ghee (desi ghia)
10 curry leaves (bhursunga patra)
1 teaspoon cumin seeds (jeera)
2 red chillies (sukhila lanka)
2 table spoon lime juice (lembu rasa)
Salt to taste
Soak chana dali in water for one hour. Boil it along with rice in a pressure cooker with 4 cups of water and salt. You may also boil it in a colander, but in that case add salt after boiling excess water (peja) . Then heat ghee in a pan and add cumin seeds, chillies and curry leaves. Put this seasoning on the cooked rice and mix thoroughly. Add lime juice and mix again. Serve with dalama or any vegetable curry. ‘Ghia Anna’ is quite popular in Puri district
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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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