Odia Recipes
Taste of Odisha
Taste of Odisha
In the community dinners on various occasions the ‘Nadia Pachedi’ is served as a side dish in Odisha. It is also known as ‘Dahi Nadia’ since the curd and coconut are the major ingredients of this simple recipe.
Coconut (Nariyal/ Nadia) Yogurt / Curd (Dahi) Curry leaves (Kari patta/Bhursunga Patra) Green Chilli (Hari Mirch/ Kancha lanka) Ginger (Adrak/ Ada) Red chilli (Sukhi Lal Mirch/ Sukhila lanka) Mustard seeds (Sarson/ Sorisha) Salt (Namak/ Luna) Mustard oil (Sarson ka tel/ Sorisha tela) Sugar (Chini) - Optional
To begin with scrub the coconut with a common scrubber. If don’t have a scrubber, you may even use a mixer or grinder to make the scrubbed coconut. Finely chop the green chillies and ginger. Then add a little water to the curd if so required. Stir it a little. Add salt according to your taste. You may also add a little sugar. But it’s optional. You may skip this, if you don’t like a partially sweet kind of taste. Then add the scrubbed coconut. Mix it well. Then also add the finely chopped green chilli and ginger. Now we have to prepare the Tadka. For this take a little oil in a pan. Heat it and add the mustard seeds, red chilli and curry leaves. After the mustard seed crackles add it back to the mix of coconut scrub and curd. Now your Nadia Pachedi is ready. You may serve it as a side dish with rice.
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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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