Cuisine of Odisha

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Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with the influence of its very local culture of Vaishnavite Hinduism and Jainism and hence, has its distinct items and practices more precisely it's less spicy and somewhat sweet with the perfect balance of flavour

Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful.^[1][2] Rice and Wheat 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.^[2] In old times food was traditionally served on copper plates or disposable plates made of sal leaves.^[3]

Ingredients and seasoning[]

Rice is a major crop of Odisha along with wheat.^[4] 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. Temple food preparation doesn't allow the use of garlic or onion. Turmeric and jaggery are used regularly^[2]

Local variation[]

The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. Jaggery/Sugar is used in most of the curries. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter.

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 chhapan bhoga. 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.^[5]

Fish and seafood[]

Fish is eaten mainly in coastal areas. Several curries are prepared from prawn and lobster.^[2][6] Freshwater fish is available from rivers and irrigation canals.^[7] Rohu, Catla and Hilsa are the famous freshwater fishes used in curries.

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.^[8][9]
• Khechidi is a rice dish cooked with lentils.^[10][11] It is the Odia version of khichdi.^[12]
• Palau is a rice dish made from meat, vegetables and raisins. It is the Odia version of pilaf.^[13][14]
• Kanika is a sweet rice dish, garnished with raisins and nuts.^[9][15]
• Ghee rice is fried with ghee and cinnamon

Dal[]

• Dalma: A dish made from dal and vegetables.^[16] It is generally made from toor dal and contains chopped vegetables like green papaya, unripe banana, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish.^[7]
• Dali: A dish made from one of the Dals like tur, chana, masur, mung or a combination of these.

Curries[]

Odia cooking has some different type of curries based on the overall preparation style. Tarakari, Santula, , .

• Santula: A dish of finely chopped vegetables which are sauteed with garlic, green chilies, mustard and spices. It has several variations.^[7][9]
• (ଘୁଗୁନି): A popular dish made from overnight soaked peas (ମଟର), potato with some moulds of horse gram powder to thicken the curry. It's a popular curry in street food mostly eaten with bara(ବରା) in undivided districts of Puri and Kataka(Cuttack).
• Chaatu rai: (ଛତୁ ବେସର) A dish made from mushrooms and mustard.^[16]
• Alu potala rasa: Curry made from potato and parval.^[10]
• Kadali manja rai: A curry made from banana plant stem and mustard seeds. Manja refers to the stem which can be used in dalma.^[9][17][18]
• Besara: Assorted vegetables in mustard paste tempered with panch phutana

Khattas and chutneys[]

Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.^[19]

• Dahi baigana: A sour dish made from yoghurt and eggplants.^[9][13]
• Dahi bhendi: A sour dish made from yoghurt and ladies fingers.
• Khajuri khata: A sweet-and-sour dish made from tomato and dates.^[9][20][21]
• Amba khatta: A khatta made from raw mangoes.^[22]
• Ouu khatta: Elephant apple khatta^[7]
• Tomato khata: A sweet-and-sour dish made from tomato and jaggery
• Dhania-patra chutney: A chutney made from coriander leaves.^[23]

Saaga (salad greens)[]

In Odia cuisine, sāga is one of the most important vegetables. It is popular all over the state. A list of the plants that are used as sāga is as below. Odias typically eat many cooked green leaves. They are prepared by adding "pancha phutana", 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.^[24]
• Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.

Pithas (sweet cakes)[]

Pithas and sweets are types of traditional Odia dishes.^[25][26]

• Podo pitha
• Enduri Pitha
• Arisa Pitha
• Kakara Pitha
• Manda Pitha
• Chakuli Pitha

Egg, chicken and mutton[]

• Anda tarkari: An egg curry prepared with onion and tomato paste
• Chicken tarkari: A chicken curry
• Mangsa tarkari: Mutton curry

Fish and other sea food[]

• Machha Besara: A fish curry prepared with mustard paste.^[9][27]
• Machha Mahura: A curry prepared with fish and vegetables.^[9][28]
• Machha Jhola
• Chingudi Jhola
• Dahi machha
• Machha chhencheda : Fish mashed with a vegetable curry prepared in a ghee rich gravy.
• Chunna Machha Tarkari^{[disambiguation needed]}: Small fried smelt fishes^[10]
• Chingudi Malai Tarkari^{[disambiguation needed]}: A prawn curry^[10]
• Kankada Jhola: Crab curry^[10]

Fritters and fries[]

• pakodi:^[29] 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.
• Badi Chura:^[30] A coarse crushed mixture of sun-dried lentil dumplings (Badi), onion, garlic, green chillies and mustard oil
• Papad : flat savory snack like deep-friend or roasted appetizer, which looks very similar to a roti, usually eaten during lunch time.

Snacks[]

• Ghugni: A spicy dish made from peas, can be served with pooris.^[29][31]
• Gupchup/Pani Puri^[32]
• Chaat
• Dahibara Aludam
• Chanachura
• Saru patra vadi^{[disambiguation needed]}
• pakudi
• Bara
• Gulgula
• Chuda (Poha) Bhaja
• Chuda (Poha) Dahi
• Mudhi (Mur mura)
• Chauhla bhaja
• Kachodi chaat
• Suji Bara
• Baigani
• Singada (samosa)

Desserts and sweets[]

• Kheeri: Kheeri is the Odia word for kheer, predominantly made of rice.^[11][33]
• Chhena Poda: A sweet made from soft cheese dipped in sugar syrup and baked. It may contain dry fruits.^[2]
• Chhena Gaja^[22]
• Malpua^[29]
• Kora^[7]
• Khira sagara^[29]
• Khirsapani
• Chhena kheeri
• Chhena Jhili^[10][19]
• Rasagola
• Rasabali^[10][19]
• Rasmalai^[34]
• Sarsatia
• Aadasi
• Attakali^[35]
• 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

Drinks[]

There are many traditional drinks which are unique to Odisha. Some are made during specific festivals or as an offering to gods and others are made all year. The drinks which have a thick consistency are usually called panna (Odia: ପଣା) and the ones with have a watery consistency are usually known as sarbat.^[36][37][38] Many of the ethnic tribes^[39] of Odisha have their own indigenous drinks made from forest produce.

Drinks[]

• Chassh - Is made from Churning curd and water and adding some salt and crushed black pepper. It's a staple drink in Odisha.
• Adhara panna - a milk and chhena-based drink offered to the trinity at the end of Rath Yatra
• Amba panna - a mango-based summer drink
• Bela panna - a drink made from wood or stone apple during Pawṇaa Sankranti festival
• Dahi pudina sarbat - a summer drink made using curd and mint leaves
• Ghola dahi - buttermilk with spices
• dahi sarbat - a drink made from curd and sweet basil seeds
• Lembu sarbat - summer drink made from water, lemon, sugar and salt
• Khajuri misri and lembu sarbat - summer drinks made from date palm misri, lemon and sweet basil seeds
• jhara panna - a summer drink made from arrowroot and jaggery in southern Odisha ^[37][40]
• Tanka torani - a ricewater-based drink prepared in Jagannath Temple

References[]

Further reading[]

• Bijoylaxmi Hota; Kabita Pattanaik (2007). Healthy Oriya Cuisine. Rupa & Company. ISBN 978-81-291-1118-0.
• Sujata Patnaik; Ranjita Patnaik (2010). Classic Cooking of Orissa. Allied Publishers. ISBN 978-81-8424-584-4.
• Laxmi Parida (1 April 2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. ISBN 978-0-595-26749-1.

External links[]

Wikimedia Commons has media related to Cuisine of Odisha.

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