Cuisine of Odisha

Cuisine of Odisha
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves.
Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them.
Yoghurt is used in dishes. Many sweets of the region are based on (cheese).
Ingredients and seasoning
Rice is a major crop of Odisha along with wheat. Lentils such as pigeon peas and moong beans are another major ingredients.
Indigenous vegetables used in Odia cuisine are pumpkin, gourd , plantains, jackfruit, and papaya. Vegetables such as potatoes, cauliflowers, and cabbages are also used alongside local vegetables.
Pancha phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji(onion seeds). Garlic, onion and ginger are used in most of the food. Turmeric and jaggery are used regularly.
Local variation
The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in every part of the state. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine.
Temple food
Temples in the region make offerings to the presiding deities. The prasada of the Jagannath Temple is well known, and is specifically called Maha Prasad meaning greatest of all prasadas. It consists of 56 recipes, so it is called . It is based on the legend that Krishna missed his eight meals for seven days, while trying to save a village from a storm holding up the Govardhan hill, as a shelter.
Fish and seafood
Fish and other seafood are eaten mainly in coastal areas. Several curries are prepared from crab,
prawn and lobster with spices. Freshwater fish is available from rivers and irrigation canals.
List of dishes
Rice dishes and rotis
Pakhala is a rice dish made by adding water with curd to cooked rice. It may then be allowed to ferment overnight. This is called basi pakhala and dahi pakhala. The unfermented version of this is called saja pakhala. It is served with green chillies, onions, yoghurt, badi etc. It is primarily eaten in summer.
Khechidi is a rice dish cooked with lentils. It is the Odia version of khichdi.
Palau is a rice dish made from meat, vegetables and raisins. It is the Odia version of pilaf.
Kanika is a sweet rice dish, garnished with raisins and nuts.
Ghee rice is fried with ghee and cinnamon
Dal
Dalma: A dish made from dal and vegetables. It is generally made from toor dal and contains chopped vegetables like green papaya, plantain, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish.
Dali: A dish made from one of the Dals like tur, horse gram chana, masur, mung or a combination of these.
Curries
Santula: A dish of finely chopped vegetables which are sauteed with garlic, green chilies, mustard and spices. It has several variations.
Ghuguni : A popular dish made from overnight soaked peas, potato with some moulds of horse gram powder to thicken the curry. It's a popular curry in street food mostly eaten with bara in undivided districts of Puri and Cuttack.
Chhatu rai: A dish made from mushrooms and mustard.
Alu potala rasa: Curry made from potato and pointed gourds.
Kadali manja rai: A curry made from banana plant stem and mustard seeds. Manja refers to the stem which can be used in dalma.
Mohura:
Besara: Assorted vegetables in mustard paste tempered with pancha phutan
Khattas and chutneys
Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.
Dahi baigana: A sour dish made from yoghurt and eggplants.
Dahi bhendi: A sour dish made from yoghurt and ladies fingers.
Khajuri khata: A sweet-and-sour dish made from tomato and dates.
Amba khatta: A khatta made from raw mangoes.
Ou khatta: Elephant apple khatta
Tomato khata: A sweet-and-sour dish made from tomato and jaggery
Dhania-patra chutney: A chutney made from coriander leaves.
Shaag (salad greens)
A list of the plants that are used as sāga is as below. They are prepared by adding pancha phutan, with or without onion/garlic, and are best enjoyed with pakhala.
Kalama sāga (କଳମ ଶାଗ) Ipomoea aquatica (Water Spinach)
Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from amaranth leaves.
Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves.
Leutiā sāga (ଲେଉଟିଆ ଶାଗ)Amaranthus viridis leaves and tender stems.
Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) spinach
Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves and tender stems.
Bāramāsi/Sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ) Marsilea polycarpa leaves.
Pitāgama sāga (ପିତାଗମା ଶାଗ)
Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the pumpkin plant.
Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis.
Sorisa saga (ଶୋରିସ ଶାଗ) : Mustard greens
Methi sāga (ମେଥୀ ଶାଗ): prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable.
Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.
Lali koshala saaga is made from green leaves with red stems. Other that are eaten are and . Some items are as follows:
Saaga Bhaja
Saaga Muga
Saaga Badi
Saaga Rai
Saru patra tarkari
Pithas (sweet cakes)
Pithas and sweets are types of traditional Odia dishes.
Podo pitha
Enduri Pitha
Arisa Pitha
Kakara Pitha
Manda Pitha
Chakuli Pitha
Dudura Pitha (Mostly prepared in Sambalpur and offered to Maa Samalei)
Egg, chicken and mutton
Anda tarkari: An egg curry prepared with onion and tomato paste
Chicken tarkari: A chicken curry
Chicken kasa
Saru Patra Poda Chicken
Mangsaw tarkari
Mangsaw kasa
Mangsaw besara
Baunsaw Poda Mangsaw : Mutton or Chicken roasted inside bamboo.
Patra Poda Mangsaw : Mutton or Chicken wrapped in leaves then roasted .
Mati Handi Mangsaw : Mutton or Chicken cooked in earthen utensils.
Fish and other sea food
machha besara: A fish curry prepared with mustard paste.
Machha Mahura: A fish curry prepared with small fish and vegetables.
Machha Jhola
Machha chhencheda : Fish mashed with a vegetable curry prepared in a ghee rich gravy.
Chunna Machha Jhola: A fish curry, similar to Machha Jhola, but prepared with small smelt fish.
Chunna Machha Tarkari: Small fried smelt fishes
Chingudi Malai Tarkari: A prawn curry
Kankada Jhola: Crab curry
Chingudi chadchadi
Mullet curry (ଖଅଙ୍ଗା ମାଛ ତରକାରୀ)
Milkfish Curry (ସେବା ଖଙ୍ଗା ମାଛ ତରକାରୀ)
smoked oil sardine (dry fish) with garlic- କୋକଲି ଶୁଖୁଆ ସେକା /ପୋଡା
Smoked Dry sardine after cleaning mix with garlic, green chilly, salt using mortar and pestle or mixture grinder. Dry White bait fish (ଚାଉଳି ଶୁଖୁଆ), dry shrimp (ଚିଙ୍ଗୁଡ଼ି ଶୁଖୁଆ, ତାଂପେଡା) etc. also prepared like this flake/powdered.
seer fish (କଣି ମାଛ)/ mackerel (କାନାଗୁର୍ତ୍ଆ, ମରୁଆ) curry, chilly
Bitter dry fish fry (ପିତା ଶୁଖୁଆ ଭଜା)- small freshwater nutrient fish dried in sun ray in hygienic manner and eaten fried or smocked.
ପୋହଳା ମାଛ ତରକାରୀ (minor /small carp fish curry). Fried small carp in onion or mustard based gravy.
Mola fry/ chips/ boiled grind. ମହୁରାଳୀ ମାଛ ଭଜା / ଛଣା / ଚକଟା. Very nutritious. After Cleaning wash, boil in less water, add salt and turmeric. Mix with mustard oil, green chilly, garlic, onion and grind.
Fritters and fries
: A savory snack, similar to pakora or fritters, made with potatoes and onions, long-sliced, mixed and dipped in a batter of gram-flour, and then deep-fried
Bhendi baigana bhaja: okra (ladies' fingers) and eggplant, sliced and deep-fried
Badi chura: A coarse crushed mixture of sun-dried lentil dumplings (badi), onion, garlic, green chillies and mustard oil
Pampad : flat savory snack like deep-friend or roasted appetizer, which looks very similar to a roti, usually eaten during lunch time
Phula badi: bigger and inflated versions of the normal Badi - a sun-dried lentil dumpling
Sajana chhuin bhaja: drumsticks sliced into pieces and deep/shallow fried in oil
Desi kankada bhaja (ଦେଶୀ କାଙ୍କଡ଼ ଭଜା) - a vegetable found in hilly area and fried with oil, onion, dried chilli flake, cumin powder curry, fry, chips
Snacks
Ghugni: A spicy dish made from peas, can be served with pooris.
Gupchup
Chaat
Dahibara Aludam
Chanachura or Baramaza
Piaji
Bara
Gulgula
Chuda (Poha) Bhaja
Chuda (Poha) Dahi as breakfast
Mudhi (Mur mura) as breakfast or evening snacks
Khai
Chaula bhaja
Checha Piaji
Kachodi chaat
Suji Bara
Pakudi
Aloo chop
Baigani
Dantikili
Singada (samosa)
Desserts and sweets
Kheeri: Kheeri is the Odia word for kheer, predominantly made of rice.
Chhena Poda: A sweet made from soft cheese dipped in sugar syrup and baked. It may contain dry fruits.
Chhena Gaja
Malpua
Kora
Khira sagara
Khirsapani
Chhena kheeri
Suji kheeri
Chhena Jhili
Rasagola
Rasabali
Rasmalai
Sarsatia
Aadasi
Attakali
Khaja
Magaj Ladu
Gajja : a light savory snack
Rabidi : a sweet curd like dish
Mudki: A famous savory snack which resembles a jalebi but the only difference being that jalebi are on the sweet palette where as mudki are light and more savoury
Chenna Mudki
Mathapuli: a dessert made out of urad dal and sugar syrup. Found in Khurda District, particularly in places such as Tangi, Chandapur, Banapur.
Drinks
There are many traditional alcoholic and non-alcoholic drinks which are unique to Odisha. Some are made during specific festivals or as an offering to Hindu gods, and others are made all year. The drinks which have a thick consistency are usually called paṇan and the ones with have a watery consistency are usually known as sarbat. Many of the ethnic tribes of Odisha have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called madya
Alcoholic
Aamba mada - mango-based alcoholic beverage
Aakhu mada - sugarcane-based alcoholic beverage
Amrutabhanda mada - papaya-based alcoholic beverage
Anlaa mada - Indian gooseberry-based alcoholic beverage
Dimiri tadi - juice of Indian fig-based alcoholic beverage
Dimiri mada - pulp of Indian fig-based alcoholic beverage
Handia - traditional rice beer popular among the tribes of Odisha
Kadali mada - banana-based alcoholic beverage
Guda mada - jaggery-based alcoholic beverage
Pijuli mada - guava-based alcoholic beverage
Jamukoli mada - Malabar plum-based alcoholic beverage
Jana mada - maize-based alcoholic beverage
Tala mada - palm-based alcoholic beverage
Kumuda mada - squash-based alcoholic beverage
Landa - rice-based alcoholic beverage
Mahulu mada or mahuli - mahua flower-based alcoholic beverage
Panasa mada - jackfruit-based alcoholic beverage
Pendum - rice-based alcoholic beverage consumed by the Bonda tribe
Rasi - a type of rice beer related to handia; popular among the tribes of Odisha
Sagur - alcoholic beverage made from different fruit nuts, mahua flowers or fruits using the process of distillation known as sagur by the Bonda tribe
Salapi - palm-based alcoholic beverage
Sapung - sago palm-based alcoholic beverage consumed by the Bonda tribe
Sindi mada - date palm-based alcoholic beverage
Tamati mada - tomato-based alcoholic beverage
Tetel mada - tamarind-based alcoholic beverage
Cannabis-based
Bhangaw sarbat or - beverage containing a paste of
Non-alcoholic
Adhara paṇa - a milk and chhena-based drink offered to the trinity at the end of Ratha Yatra
Amba paṇa - a mango-based summer drink
Bela paṇa - a drink made from wood or stone apple during Pana Sankranti festival
Dahi pudina sarbat - a summer drink made using curd and mint leaves
Ghola dahi - buttermilk with spices
Landa bagula dahi sarbat - a drink made from curd and sweet basil seeds
Lemonade - summer drink made from water, lemon, sugar and salt
Khajuri misri - summer drinks made from date palm misri, lemon and sweet basil seeds
Mandia peja - a millet-based summer drink
Jhara Paṇa - a summer drink made from arrowroot and jaggery in southern Odisha
Tanka toraṇi - a rice-water based drink prepared in Jagannath Temple
References
Further reading
External links
Traditional recipes
Traditional recipes in Hindi
Indian cuisine by state or union territory
Culture of Odisha