15 Must Have’s!! Authentic food of Odisha

Authentic food of Odisha

The food of Odisha, also referred to as Odia cuisine, is a fusion of many different ingredients and preparation techniques. Odisha’s cuisine is heavily inspired by that of North India, Bengal, and Assam due to its bordering states, both South and North India. In many homes, mustard oil is used to cook rice, which is the basic diet of Odisha. Many Odisha meals feature yogurt as a main ingredient, while chhena—a type of cheese—is the foundation of many desserts. Odia food has a strong flavor profile but is less spicy and oily. Often referred to as “the Goa of Eastern India,” Odisha is a gastronomic haven for all food enthusiasts. Thus, this is our selection of Odisha’s dishes:

1. Khicede

As we name it in other states, khichdi is a simple but filling lunch. One of the most significant foods is Odisha khicede, which is given to Lord Jagannath at the Puri Temple as the principal bhog. Its distinct and delicious flavor comes from the ideal blending of rice and lentils cooked in ghee. This hearty dinner is quite nutritious in addition to tasting delicious. This tasty dish, which is mildly spicy and frequently served with papad and curd, will make you drool.

2. The Malai Chungdi

As the name implies, the highlight of this meal is the succulent, creamy prawn curry, which is made possible by the coconut milk. Light and mild spices give this wonderful dish a distinct character that enhances its richness and silkiness even more. Completely delicious, scrumptious, and aromatic! This meal, which tastes best when served over steamed basmati rice, is a must-try if you find yourself in or around Odisha.

3. Macha Ghanta –

 The Famous Odisha Food Every household in Odisha enjoys fish dishes, and there’s none greater than Macha Ghanta, the all-time favorite of Odiyas! This delicious dish, which is a must-give to Durga Maa on Dussehra, is made with fried fish heads and is served with hot steamed rice and salad. The curry is a flavorful mixture of potatoes, onions, garlic, and other common spices. A simple “Ghanta” can be prepared by vegetarians by omitting the fish.

4. Dalma

Dalma, ah! I mean, you just can’t get enough dal? In Odisha, nevertheless, this common meal has a distinct twist. It is prepared without onion or garlic using roasted moong dal. To give it a mouthwatering flavor, a cup of vegetables and a few common spices are added. Common vegetables that are incredibly beneficial to your general health are papaya, yam, pumpkin, and plantains. This mouthwatering dish, which is typically eaten with rice, will more than satisfy your hunger.

5. Bhata Pakhala

Almost every household in Odisha has pakhala bhata for lunch every day throughout the summer. Cooked rice is soaked in water and sour curd to prepare it. Usually left overnight, it’s frequently served with fried fish, potatoes, papad, and Badi choora, a dry urad and black gram mixture that resembles nuts. This meal of fermented rice is ideal for beating the heat and invigorating you from the inside out. All Odias celebrate Pakhala Dibasa (Universal Pakhala Day) on March 20 to usher in the summer with traditional dishes from Odisha. This delicious dinner is a must-try.

6. Gupchup

Known as Golgappa in the north, Gupchup in Odisha, Puchka in Bengal, and Panipuri in Western India.  There’s no need to introduce this easy snack, which has practically become a national institution. Small, crispy puris prepared from the dough of suji, maida, and atta are served with chana masala and khatta Jal jeera in this incredibly popular street dish. There is probably one dish that people of all ages like eating at any time of day. The nicest thing about this dish is how inexpensive and light it is—you’ll frequently see gupchup eating contests in your neighborhood. It is unquestionably everyone’s favorite!

7. Aloo dum – Dahi vada

Following gupchup as a popular street meal in Odisha are dahi vada and aloo dum. Even around five in the morning, thela walas may be seen selling large pots of dahi vada and smaller pots of aloo dum. Odisha has a unique combination of dahi vada and aloo dum, even though they are regarded as two different dishes elsewhere. Every Odia is infatuated with the taste of dahi vadas, which perfectly balances the spice of aloo dum. This meal, also known as the “Vada Pav” of Cuttack, has undoubtedly made its way into people’s daily lives and hearts.

8. Santula

This traditional Oriya meal is a curry of fried or boiled vegetables that coats your mouth with each bite. This recipe, which combines raw papaya, potato, tomato, and brinjal, is on par with any other nutritious meal. The food is typically consumed as part of a healthy diet because it is heavy in greens and light in seasonings. For added flavor, you might wish to lightly sauté the dish with spices and milk.

9. Rai Chaatu

In Orissa, chaatu Rai, also known as chaatu Besara, is a popular and healthful vegetable dish. Its flavor is enhanced by the addition of tomato and turmeric powder, along with a large number of sautéed mushrooms in a delightful, tart mustard paste. The meal is popular not only in Oriya but all over India and is typically made on special occasions.

10. Kadali Manja Rai

This delicious curry made from banana stems, seasoned with two red chilies, cardamom, cumin, cinnamon, and cloves of garlic, is the ideal side dish for any dinner. The perfume of the stir-fried banana stem combined with the seasoning of coriander leaves makes you happy long after you start to lose its taste.

11. Besara

It appears that you are speaking of a meal known as “Macha Besara.” In various Indian languages, “Macha” commonly refers to fish, while “Besara” is a type of food made with mustard paste. Thus, “Macha Besara” can be a fish curry or other meal that is made with a sauce made of mustard.

Depending on personal preferences and geography, the exact recipe may change. Usually, it entails marinating fish in a concoction of turmeric, mustard paste, and other spices, followed by boiling it in a gravy made mostly of mustard. Drumsticks and eggplant are examples of vegetables that could be included in the dish.

The intricacies of Macha Besara can vary, so if you’re interested in making it, you might want to check for specific recipes from the area or cuisine you’re interested in.

12. Chutneys and Khattas

Odiya Khatta is available in a broad range of meals. The Odiya Khattas’ repertoire includes Khajur Khatta, Tomato Khatta, Mango Khatta, and Dahi Nadia. Ingredients like tomato, green chilies, punch-Bhutan, turmeric powder, oil, and salt to taste are all popular among these meals. The main ingredients give the meal its richness. It tastes well with steaming rice and fried green chilies because of its flavorful chutneys.

13. Chakuli Pitha

A well-known Odisha delicacy called Chakuli Pitha is similar to dosas yet distinct. It is created with a batter consisting of equal parts rice (which has been soaked, pounded, and fermented for at least five hours) and lentils (known as Urd Dal). Sometimes, black lentils (without skin) are substituted for Urad Dal. Using some mustard oil, the batter is spread out in a circular pattern on a griddle or skillet and fried on both sides. In comparison to a dosa, a chapali pata is both softer and relatively thicker. This gluten-free treat pairs amazingly well with jaggery, ghugni, or aloo bhaja.

14. Mansa Mudhi

Mansa is beef, and mudhi is puffed rice. The people of Odisha adore Mudhi Mansa, a traditional and timeless cuisine. It’s made with goat meat that has been marinated in a mixture of spices and oil. After that, the meat is added to a gravy that has onions, tomatoes, and a few other spices. served hot with crispy Mudhi or puffed rice, and topped with fresh coriander leaves, diced tomatoes, and onions. The inhabitants of Bhubaneswar, in particular, really like this intriguing blend.

15. Chaula Bara

Rice and urad dal are the main ingredients of Chaula Bara, which are incredibly delicious crispy balls. This meal is so delicious, fluffy, and light that it will leave you wanting more! After soaking for at least eight hours, four parts of rice and one part of urad dal are combined to make a medium-coarse paste. This paste is made with cumin seeds, carom seeds, coriander leaves, a small amount of baking soda, salt, and pepper. After a little blending, it’s prepared for frying and devouring! It is ideal paired with your preferred tart chutney.

Which of these dishes from Odisha is your favorite? Leave a comment below to let us know.

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