Author: Puspa

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Varan Bhaat: Maharashtra’s Soulful Lentil & Rice Dish

Puspa

There’s something sacredly simple about a steaming plate of Varan Bhaat. For Maharashtrian families, this humble dal‑rice combo is more than just food – it’s comfort, home, and even devotion. As one food writer notes, the rice+dal pairing “holds a special place” in Indian hearts: “It is much more than food. It is an emotion. Literally sacred and revered”. In my childhood too, the aroma of turmeric‑tinged dal cooking in ghee always signaled warmth and togetherness. Varan Bhaat is a daily staple and a festive favorite – famously offered as naivedhya (prasād) to Lord Ganesha during Ganesh Chaturthi. Even on ordinary days it anchors the meal, and on auspicious days it sits beside modaks and puran poli as a symbol of simple, pure nourishment.

What Is Varan Bhaat?

“Varan” (वरण) is Marathi for lentil curry, and “bhaat” (भात) means rice.  In practice, varan bhaat is simply a bowl of steaming toor dal (split pigeon pea lentils) tempered and poured over hot steamed rice. What makes it special is the minimal, heartfelt seasoning – a little turmeric and salt in the dal itself, plus a comforting tadka (tempering) of cumin and ghee on top. Maharashtrian home cooks typically prepare toor dal with water, turmeric and salt, pressure‑cooking it until very soft. The cooked dal is then mashed smooth and simmered to just the right consistency (neither too thick nor too thin). A simple tempering – or tadka – of ghee, cumin seeds and a pinch of asafoetida (hing) is poured into the hot dal for flavor. This daal is ladled over rice and often finished with a drizzle of warm toop (clarified butter); in Marathi, toop means ghee, and it truly makes the dish melt-in-your-mouth.

Ingredients

The beauty of varan bhaat is its simplicity. You’ll need:

1 cup toor dal (split yellow pigeon pea lentils), rinsed

3 cups water

½ tsp turmeric powder

Salt, to taste

1 tbsp ghee (clarified butter)

½ tsp cumin seeds

Pinch of asafoetida (hing)

(Optional for non-satvik version) 1 minced garlic clove and/or 1 slit green chili

Steamed rice (to serve the dal over)

Accompaniments: Lemon pickle (limbu loncha), papad, or a simple potato sabzi (batata bhaji)


These humble ingredients – dal, turmeric, ghee, cumin – are all you need for an authentic varan bhaat. Shweta Arora notes that this “nutritious and comforting meal is a staple in Marathi homes” and is often served with tup (ghee), lemon pickle, papad, and potato curry. (In fact, as one blogger remarks, a meal of varan bhaat with ghee, lonache and batata bhaji was her “favorite growing up”.)

How to Make Varan Bhaat

The cooking method is straightforward.

1. Cook the Dal: Rinse the toor dal and put it in a pressure cooker with 3 cups water, ½ tsp turmeric and salt. Pressure-cook for about 4–5 whistles (until the dal is very soft). If you don’t have a cooker, simmer the dal in a pot for 20–25 minutes until mushy.


2. Mash and Adjust: When done, open the cooker and mash the dal thoroughly with a whisk or spoon until smooth. If the dal is too thick, add a little hot water and simmer gently until it reaches a medium consistency – creamy and pourable, “neither thick nor thin”.


3. Temper (Tadka): Heat 1 tbsp ghee in a small pan. Add ½ tsp cumin seeds; when they crackle, sprinkle in a pinch of asafoetida. (Non-satvik version: this is the time to add minced garlic and green chili if you like.) Fry briefly until fragrant (just seconds), then immediately pour this hot seasoning into the dal and stir. Cover and simmer the dal for a minute or two so the flavors blend.


4. Cook the Rice: Meanwhile, rinse 1 cup rice and drain. In a pot, boil about 2 cups water with a little salt, add the rice, reduce heat, and cook covered until all water is absorbed and the grains are fluffy.


5. Plate and Serve: Scoop a mound of hot rice onto each plate. Ladle the steaming dal over the rice. If you like, drizzle a little extra ghee on top (toop). Garnish with chopped fresh coriander or a squeeze of lemon juice for brightness. Traditionally, varan bhaat is enjoyed with tangy sides: a pickle (especially limbu loncha), crispy papad or wadis, and sometimes a simple potato curry.



Satvik (Temple-Style) Variation

For a satvik (pure) version suitable as temple prasād, simply skip any onion or garlic. The Maharashtrian varan bhaat recipe is already very mild, so omitting garlic yields a perfectly plain dish. In fact, many sources emphasize making varan bhaat without onion/garlic during Ganesh Chaturthi. Dassana Amit notes: “When making it for the Ganesha festival, skip onion and garlic. If preparing on regular days, you can add garlic and onion”. Shweta Arora also points out that this lentil stew is offered on auspicious occasions “since it contains no onion nor garlic”. The cooking method is the same otherwise – pressure-cook and mash the dal, then temper with hing, cumin and ghee. The resulting satvik dal is then offered to the deity and later eaten by the family, symbolizing simplicity and purity.

Tips for the Perfect Varan Bhaat

Consistency: The dal should be smooth and slightly soupy. Mash it well, then simmer with added water until it coats the back of a spoon. Aim for “neither thick nor thin” – too thick and it clumps, too thin and it won’t cling to rice.

Use Ghee (Toop): A generous splash of ghee is the secret to authentic flavor. Whether in the tempering or drizzled on the finished plate, warm toop adds richness. As one recipe notes, a drizzle of hot toop over rice and dal is “truly satisfying”.

Accompaniments: The mellow dal goes beautifully with a tangy bite. Serve varan bhaat with lime or lemon pickle (limbu loncha), crisp papad or kothimbir vadi, and perhaps a simple potato bhaji. These salty/spicy sides cut through the creaminess and complete the meal.

Bright Flavors: A final squeeze of fresh lemon juice or chopped coriander can brighten the dish just before eating. Even a grind of black pepper adds warmth.

Serve Hot: Varan bhaat is best enjoyed piping hot. If it cools or if you’re reheating leftovers, stir in a splash of water before gently heating so the dal loosens up again.


Varan Bhaat in Festivals and Fasting

The simple purity of varan bhaat gives it a special place in Maharashtrian rituals. During Ganesh Chaturthi, it is traditional to offer varan bhaat to Lord Ganesha as part of the bhog. GKToday explains that “Varan Bhaat is a traditional Marathi … dish offered as naivedhya to Lord Ganapati during Ganesh Chaturthi, symbolizing simplicity and purity”. In practice, a temple spread might include varan bhaat alongside modaks, puran poli, shrikhand and other favorites. (Remarkably, varan bhaat itself is listed among Ganesha’s prasād dishes in some recipes.)

Varan bhaat also plays a role in breaking fasts. After evening aarti on a fasting day, Maharashtrians traditionally eat simple sattvic foods – steamed rice and dal among them. In other words, when the fast is over, the first meal often resembles varan bhaat. As one guide notes, “the fast is broken by eating regular but sattvik food like rice, dal, chapatis and subzis”. A warm bowl of dal-rice is therefore an ideal post-vrat comfort.

Whether it’s a humble family dinner or a festive offering, varan bhaat embodies home and devotion. Every spoonful of this ghee-topped lentil curry speaks of Maharashtra’s culinary soul – simple, nurturing, and deeply satisfying. In the end, varan bhaat is more than a recipe; it’s a culinary hug from tradition, reminding us of the warmth and purity at the heart of Marathi food.

satvik food

Winter Dalma: A Heartwarming Odia Lentil Curry

Puspa

The cold months in Odisha bring a bounty of vegetables. Local haats overflow with cauliflower heads, pumpkins, raw bananas and tubers, as one blogger marvels at *“the most glorious winter produce on display. Greens dominated the scene with generous pools of white. Reds, pinks and purples stood out conspicuously…”*. Every Odia kitchen begins to crave comfort foods. Among them, Dalma – a spiced lentil-and-vegetable stew – is king. It’s a dish steeped in tradition and warmth: *“a traditional dish from Odisha…known for its wholesome combination of lentils and vegetables”*. Before tucking in, families often whisper the old prayer “Anna Brahma… Vasundhara Lakshmi” – acknowledging food as divine. In fact, Dalma is so revered that Puri’s Jagannath temple serves it daily as Mahaprasad. On chilly nights, a pot of this ghee-scented stew is as welcome as a warm blanket, filling the home with nostalgia and devotion.

In this cozy bowl of Winter Dalma, steamed rice is ready to receive the curry. Our recipe starts with arhar dal (toor dal) simmered soft with seasonal veggies. For example, one recipe suggests adding chopped pumpkin, potato, tomato and raw banana – you can also stir in cauliflower florets, green beans, carrots or drumsticks as available. After the dal is cooked, we make a fragrant tempering: heat ghee (or mustard oil) and crackle a teaspoon of each Panch Phoran seed (fenugreek, nigella, cumin, mustard, fennel) with dried red chilies. At home we always add minced garlic cloves at this stage for extra warmth (temple cooks omit garlic for purity). The sizzling spices go into the dal-pot, giving the Dalma its signature aroma. This humble ghee‑rich curry is deeply rooted in Odia life – it even figures on the Lord Jagannath Abadha (kitchen offerings) every day, a true symbol of Odisha’s rustic, devotional cuisine.

Ingredients

1 cup toor dal (arhar dal) – washed (you may soak it 20–30 minutes to shorten cooking).

Water – about 3 cups for cooking dal (plus additional for vegetables).

Seasonal vegetables, roughly chopped: e.g. 1 cup cauliflower florets, ½ cup diced pumpkin, 1 raw banana (sliced), 1 medium potato (cubed), ½ cup green beans (cut into 2″ pieces). (Feel free to add carrot, yam, drumsticks or taro as available.)

1–2 tomatoes, chopped (optional – adds tang and color).

1 teaspoon turmeric and salt to taste.

3 tablespoons ghee (or mustard oil).

Garlic – 2–3 cloves, minced (omit for satvik version).

Panch Phoran mix – ½ teaspoon each of mustard seeds, cumin seeds, fenugreek seeds, nigella seeds (kalonji), and fennel seeds; or use 1 tsp each cumin and mustard seeds (jeera‑rai) if Panch Phoran isn’t on hand.

2 dried red chilies.

Pinch of asafoetida (hing) (optional, for aroma).

Fresh grated coconut (for temple-style variation).

Fresh cilantro (coriander), chopped (for garnish).


Method

1. Pressure-cook the dal: Drain the soaked dal. In a pressure cooker, combine the dal with 3 cups water, turmeric and a pinch of salt. Cook for 3–4 whistles (or until very soft). Allow the pressure to release naturally, then mash the dal lightly with the back of a spoon.


2. Cook the vegetables: While the dal cooks, heat 1 tbsp ghee in a pan and briefly sauté the firmer veggies. Add the pumpkin cubes, potato, raw banana, and any yam or root veggies; toss with a little salt and cook for 2–3 minutes. (This step ensures very hard veggies start to soften.) Transfer these into the dal along with another 1–2 cups of hot water. Add the remaining vegetables (beans, cauliflower, tomatoes) on top. Pressure-cook again for 1–2 whistles, or simmer in a covered pot until all veggies are just tender. (By adding delicate veggies later, you keep them from turning to mush.)


3. Prepare the tempering: In a small pan, warm the remaining 2 tbsp ghee. Add the Panch Phoran seeds (or cumin and mustard seeds) and let them sputter. Slip in the dried chilies and minced garlic, and a pinch of hing if using. Fry gently until the garlic is golden and everything smells fragrant.


4. Combine and simmer: Pour the hot tempering into the dal-vegetable stew. Stir well. Check seasoning and salt. Let the curry simmer on low for 3–5 minutes so the flavors marry. If using coconut (see variation below), stir it in now. The Dalma should be stew-like – add a little extra hot water if it seems too thick. (If it’s too thin, simply simmer uncovered a few minutes to reduce it.)


5. Finish with aromatics: Turn off the heat. Adjust salt and consistency. Swirl in a teaspoon of ghee and garnish with chopped cilantro (and a sprinkle of grated coconut for extra richness, if you like).



Temple-Style Satvik Dalma (No Onion/Garlic)

For a pure satvik or temple version, skip garlic entirely. The Dalma is cooked slowly in an earthen pot or heavy-bottomed pan. In place of the usual tempering, you simply stir in fresh grated coconut at the end along with the ghee. Pinch of Masala notes that temple Dalma is “slow-cooked… No onion or garlic — satvik simplicity is key” and that one should “add freshly grated coconut to dalma… for richness”. The result is a light, creamy curry laced with coconut’s sweetness – solemn and sacred, perfect for puja offerings or fast days.

Tips for Perfect Dalma

Adjust the consistency: Dalma thickens as it cools. If it’s too watery, simmer a little longer uncovered to reduce it; if it’s too stiff, add hot water when reheating. A well-balanced Dalma should coat the vegetables but still be slightly runny. Simmering uncovered will thicken it up, while a splash of boiling water thins it out.

Stagger the veggies: Add hardy vegetables (yam, pumpkin, potato) first, then tender ones (beans, tomatoes, greens) later. This way nothing overcooks – “vegetables should be tender but not mushy”. (For example, add spinach or mustard greens right at the end off the heat, so they wilt but keep color.)

Balance the flavors: Taste before the final simmer. You can brighten it with a squeeze of lemon or a dash of jaggery if you like, but traditional Dalma needs little else besides salt and turmeric. Finish with a flourish of ghee or grated coconut for luxury.

Reheating: Leftovers get thicker in the fridge. Warm Dalma slowly on the stove with a splash of water. Stir occasionally; the dal will loosen up and the spices mellow. Stored in an airtight container, Dalma keeps well for 2–3 days.

Authentic aroma: For the most “temple-like” aroma, cook on a gentle flame and, if possible, in an earthen or cast-iron pot. Use pure cow’s ghee (it’s considered an offering in itself) and never rush the cooking.


Serving Suggestions: The Odia Thali

Winter Dalma is best enjoyed with steaming rice (or pakhala, fermented rice) to soak up its juices. Round out the meal with crunchy, tangy sides. In Odisha, it’s common to serve rice and Dalma with bādi chura (a mix of crushed sun-dried lentil dumplings mixed with onions and chilies) and sāga bhajā (stir-fried leafy greens). These provide a textural contrast – the crisp, spicy badi chura and sautéed greens balance the creamy Dalma. A simple aloo chakata (spiced mashed potatoes) and a zesty pickle on the side are traditional favorites, too. Together, they recreate the festive, comforting vibe of an Odia winter feast: hearty, wholesome, and served with heartfelt devotion.

Odia Recipe

Sajana Macha (Odia Drumstick Fish Curry): A Mustard-Masala Classic

Puspa

Every Odia kitchen has its treasure trove of memories, and Sajana Macha (drumstick fish curry) is one of them.  In late winter – when the air turns a little crisp and the sunlight softens – roadside sajana trees bear young pods.  I remember my grandmother returning from the market with a bundle of fresh drumsticks, their green skins still dewy.  In those days, we knew spring was coming when those slender pods piled up in the kitchen.  For Odisha’s coastal families, this dish is woven into our identity.  As one Odia writer notes of the classic Macha Besara (mustard fish curry), *“it is not just a curry, it is a memory, a ritual, a symbol of home”*.  For us, adding drumsticks makes it even more special.

Sajana Macha is simple and pure. There’s no onion-tomato base here – just clean, bold flavors of mustard oil, turmeric, chilies and the freshness of river fish (typically rohu or catla).  I still see my elders in my mind, grinding yellow mustard on a silbatta (grinding stone) while the raw scent of those seeds fills the kitchen.  That pungent aroma was the promise of something hearty to come.  In fact, *“Sorisa bata (mustard paste)…[is] the soul of Odisha”*, and it forms the heart of this curry.  We marinate the fish just with salt, turmeric and a dash of mustard oil, then fold in a fresh paste of soaked mustard, cumin, garlic and green chilies.  The drumstick pieces (cut 3–4 inches long) simmer slowly in this golden gravy, yielding their sweet, earthy taste to the fish.  A final drizzle of raw mustard oil and a slit green chili on top brings back that heady homemade fragrance, taking us right back to that grandmother’s kitchen.

Ingredients

For the Fish Marinade: 6–8 pieces rohu or catla (cleaned fish), 1 tsp turmeric, 1 tsp salt, 1 tbsp mustard oil.

For the Mustard Paste (Sorisa Bata): 3–4 tbsp mustard seeds (yellow or black; yellow is milder), 1 tsp cumin seeds, 4–6 garlic cloves, 2–3 green chilies, a pinch of salt, water (just enough to grind into a paste).

For the Curry: 8–10 drumstick pods (sliced), 1–2 green chilies (slit), ½ tsp turmeric, salt to taste, 2–3 tbsp mustard oil, warm water as needed. (Optional: 1 raw banana cut into chunks, 1–2 dried ambula (sun-dried mango) pieces or a pinch of tamarind for tang).

For Tempering: ½ tsp mustard seeds, ½ tsp cumin seeds, 1–2 dried red chilies.


These ingredients are the rustic staples of an Odia kitchen.  Notice there are no garam masalas or heavy spice powders – just turmeric, chilies, and the bold flavors of mustard and mustard oil.  This simplicity is by design, reflecting the temple-influenced, satvik spirit of coastal Odisha.

Step-by-Step Recipe

1. Marinate the Fish.  In a bowl, rub the fish pieces with turmeric, salt, and a spoon of mustard oil.  Set aside for 10–15 minutes.  This not only seasons the fish, it also tightens the flesh and removes any raw smell.


2. Prepare the Mustard Paste (Sorisa Bata).  Soak the mustard and cumin seeds in a little water for about 10 minutes (this tames their bitterness).  Drain, then grind them with garlic, green chilies, and a pinch of salt.  Add just enough water to make a thick, smooth paste. (Tip: The paste should be thick – too much water will dilute its punch. If it tastes overly sharp, blend in a teaspoon of yogurt or jaggery to mellow it.)


3. Lightly Fry the Fish.  Heat 2 tbsp mustard oil in a heavy pan until it’s shimmering.  Lower the heat and add the marinated fish.  Fry on each side just until the fish is pale-golden (do not brown it hard or it will overcook later).  Remove and set the fish aside on a plate.


4. Temper and Sauté Drumsticks.  In the same pan with the remaining oil, add the mustard and cumin seeds along with the dried red chilies. Let them sizzle.  Then add the drumstick pieces, the slit green chilies, turmeric and salt.  Stir to coat the drumsticks in oil and spices.  Pour in about 1 to 1½ cups warm water, cover, and let it cook for 5–7 minutes until the drumsticks are about 70% tender.


5. Finish with Mustard Paste.  Lower the flame completely.  Add the mustard-garlic-chili paste to the drumsticks and gently mix.  Add more warm water if needed to get a gravy of pourable consistency.  Let everything simmer gently for 2–3 minutes (avoid boiling vigorously, or the mustard can turn bitter).


6. (Optional) Add Sambal or Tamarind.  If using ambula (sun-dried mango) or tamarind water for tanginess, add 1–2 pieces of ambula (or 1 tsp tamarind paste) now.  Cover and cook for a few more minutes until the drumsticks are fully tender.


7. Add the Fish and Finish.  Gently nestle the fried fish pieces into the gravy.  Simmer for 3–4 minutes just until the fish is cooked through and the flavors meld.  Taste and adjust salt.  Turn off the heat and drizzle 1 teaspoon of raw mustard oil on top (this final step wakes up the aroma).  You may garnish with a slit green chili or a sprig of coriander (coriander is optional – many traditional cooks actually skip it to keep the curry “pure”).



Now the Sajana Macha is done – a steamy pot of yellow mustard gravy studded with tender fish and drumstick, flavored only with earthy spices and oil.  The gravy should be thick enough to coat the ingredients, spicy from the chilies but balanced by the sweet notes of drumstick and a hint of sour if you used ambula.

Cooking Tips

Use fresh drumsticks. Older drumsticks become fibrous and lose fragrance. Choose young pods (3–4″ long) and cut them into chunks at an angle so they cook more evenly.  Do not overcook them; drumsticks are done when the flesh inside yields and the pods start to split.

Soak and grind mustard properly. Soaking the seeds softens their mustard-oil yield and prevents bitterness.  Always grind the paste with very little water – it should remain thick. If it comes out too pungent, a spoon of yogurt or jaggery can smooth it out.

Heat the oil well. Mustard oil should be hot but not smoking. Lower the flame when adding fish or spices, to avoid burning. Only mustard oil should be used – it gives the curry its signature flavor.

Simmer gently. After adding the mustard paste, keep the flame very low. A gentle simmer allows the flavors to marry without turning the mustard grainy.

Finish with raw oil and chili. A final drizzle of raw mustard oil (and a fresh green chili) just before serving releases that household aroma you remember from childhood. This simple touch makes the curry taste truly Odia.


Variations

Though the basic method stays the same, Odia cooks personalize this curry in many ways. A couple of peeled raw bananas or chunks of tender pumpkin can be added along with the drumsticks to bulk up the curry, especially if serving a crowd. For tang, many include 1–2 dried ambula (sun-dried mango) pieces or a teaspoon of tamarind along with the mustard paste. Some even toss in a handful of chopped tomatoes or a potato. You can adjust green chilies to your heat preference: more chilies make it fiery, fewer make it milder. But the soul of Sajana Macha always remains the same – bold mustard flavors, just a bit of turmeric, and the unmistakable taste of drumstick and fresh fish.

Serving Suggestions

A traditional Odia meal with Sajana Macha (fish & drumstick curry) served on a banana leaf with rice and sides. Serve Sajana Macha hot, ladled generously over steamed rice.  In a classic Odisha thali, this curry would be accompanied by a simple saga bhaja (sauteed greens such as spinach or pumpkin leaves) and badi chura – crushed, fried lentil dumplings mixed with onion, garlic, chili and mustard oil.  (Badi chura is an Oriya staple: sun-dried black gram dumplings crumbled with aromatics.) A dollop of cool yogurt or a side of alu bhaja (spiced potato) also go well.  In short, make it a complete Odia spread: rice, Sajana Macha, a leafy fry (saga bhaja), and crunchy badi chura on the side.

This humble yet hearty meal is more than just comfort food – it’s a taste of Odia heritage.  Generations of village families have relished Sajana Macha with their hands, praising its blend of earthy spices and tender fish.  As one food writer beautifully put it about our beloved mustard fish curry, *“it is heritage. It is home. It is Odisha.”* In every spoonful of Sajana Macha, we celebrate that tradition.

Odia Recipe

Macha Besara – Odisha’s Traditional Fish in Mustard Gravy (The Soulful Taste of Coastal Kitchens)

Puspa

There are some dishes in Odisha that do not just belong to our cuisine  they belong to our identity.
For every Odia raised near the sea, the riverbanks, the shimmering ponds of the village, or even the bustling fish markets of Cuttack, Macha Besara is not just a curry it is a memory, a ritual, a symbol of home.

I grew up watching elders grind mustard seeds on the silbatta, the aroma filling the kitchen long before the first piece of fish touched the pan. In coastal Odisha, especially in districts like Kendrapara, Jagatsinghpur, Puri, Jajpur, Bhadrak, and Balasore, Besara is as essential as Dalma. It carries the sharp fragrance of mustard, the earthiness of haldi, the heat of green chilies, and the comfort of fish simmered slowly until tender.

Every Odia household prepares Besara slightly differently some make it fiery hot, some make it tangy with ambula (dried mango), some add vegetables like pumpkin, raw banana, or drumstick, and some keep it minimal and pure. But the heart of Besara is always the same:

Sorisa bata (mustard paste).
The soul of Odisha.

This is not a dish from restaurants, hotels, or dhabas.
This is a dish from homes.
From mothers’ hands.
From grandmothers’ rituals.
From mustard-oil-soaked memories.

Today, let’s bring that exact authenticity to your kitchen just the way it is cooked traditionally in Odia homes.

What Is Macha Besara?

Macha = Fish
Besara = Mustard gravy

So Macha Besara is fish cooked in a fragrant mustard sauce along with turmeric, garlic, chilies, and sometimes vegetables.

No garam masala.
No onion-tomato base.
No heavy spices.

Just clean, bold, mustard-forward Odia flavors.

This dish represents:

The agriculture of Odisha (mustard, turmeric, vegetables)

The coastline and rivers (fresh fish)

The temple influence (minimal ingredients, no onion/garlic in some regions)

The satvik spirit of Odia cuisine

The flavor of mustard oil, which no Odia kitchen can live without


Besara has been part of Odia cooking for centuries, and even Lord Jagannath’s Mahaprasad uses versions of Besara for vegetables. The fish version, however, is purely a household delicacy — a warm weekend lunch with steaming rice, a relaxed afternoon, and the fragrance of mustard lingering in the air.

Ingredients Needed for Authentic Odia Macha Besara

For the Fish Marinade

6–8 pieces Rohu / Catla / any freshwater river fish

1 tsp turmeric

Salt

1 tbsp mustard oil


For the Mustard Paste (Sorisa Bata)

2 tbsp mustard seeds (yellow or black; yellow is milder, black is more pungent)

1 tsp cumin seeds

6–7 garlic cloves

2–3 green chilies

A pinch of salt

Water (just enough to grind, very minimal)


For the Curry

1 medium potato (optional), cut into wedges

4–5 pieces raw banana (optional)

4–6 pieces pumpkin (very traditional in vegetable besara)

1–2 pieces ambula (dried mango) or ½ tsp mustard paste–soaked tamarind water

3–4 green chilies, slit

½ tsp turmeric

Salt to taste

2–3 tbsp mustard oil

Warm water as needed


For Tempering

½ tsp mustard seeds

½ tsp cumin seeds

1–2 dried red chilies

How to Make Macha Besara (Step-By-Step, Traditional Odia Method)

1️⃣ Marinate the Fish

Wash fish pieces thoroughly. Add:

Turmeric

Salt

A spoon of mustard oil


Mix and keep aside for 15 minutes. This step removes raw smell and tightens the flesh slightly, helping the fish fry better.

2️⃣ Prepare the Mustard Paste (Sorisa Bata)

This is the heart of Besara.

Soak mustard seeds and cumin for 10 minutes to avoid bitterness. Then grind with:

Garlic

Green chilies

A pinch of salt


Add very little water. The paste must be THICK.

Traditional trick:
If the mustard paste tastes bitter, add 1 tsp curd while grinding. It balances the flavor beautifully.

3️⃣ Lightly Fry the Fish

In a kadhai:

Heat mustard oil to smoking point

Lower flame

Add fish pieces and fry lightly (not deep brown; just sealed)


Remove and keep aside.

4️⃣ Cook the Vegetables

In the remaining oil:

Add mustard seeds + cumin + dried red chilies

Let them crackle

Add the vegetables (potato, raw banana, pumpkin, etc.)

Sprinkle turmeric + salt

Sauté for 3–4 minutes

Add warm water

Cover and cook until vegetables are 70% done


5️⃣ Add Mustard Paste and Cook Slowly

Lower the flame completely.

Add the mustard paste to the vegetables and mix carefully.

Add a little warm water to adjust consistency.
Add green chilies and let everything simmer (not boil vigorously — mustard can split).

6️⃣ Add Ambula

Ambula (sun-dried mango) is EXCLUSIVE to Odisha.
It gives Besara its characteristic soft tang.

Add:

1–2 pieces ambula
OR

1 tsp tamarind water


Cover and cook for 5–7 minutes.

7️⃣ Add Fried Fish and Finish

Add the lightly fried fish pieces gently.

Let them simmer for 5–8 minutes so the mustard gravy coats them fully.

Finish with:

1 tsp raw mustard oil drizzled on top

Green chili slit

Optional coriander (though many homes skip this for purity)

How To Serve Macha Besara (Odia Style)

Serve only with steaming hot rice.

Besara is not eaten with roti or anything else.

A perfect Odia Besara lunch includes:

✔ Steamed rice
✔ Macha Besara
✔ Saga Bhaja (spinach or amaranth stir fry)
✔ Badi Chura
✔ Dahi
✔ Aloo Bharta
✔ Fried Dry Chilies

A true feast of Odisha.

Variations of Macha Besara Across Odisha

1. Coastal Besara (Puri, Kendrapara, Jagatsinghpur)

Very pungent mustard

More green chilies

Thin gravy

Often includes pumpkin or raw banana


2. Cuttack Style

Uses ambula generously

Slightly thicker mustard gravy

Often cooked with rohu only


3. Mayurbhanj / Tribal Style

Uses forest mushrooms + fish together

No garlic

Often wood-smoked


4. Brahmin / Temple-Inspired Version

No onion or garlic

Minimal spices

Pure mustard-cumin flavor

Tips for the Best Besara

Use mustard oil only no substitutes.

Do not over-boil mustard paste; it turns bitter.

Always soak mustard before grinding.

Add curd if mustard becomes too pungent.

Use thick, fresh rohu/catla for best texture.

Let the gravy rest 30 minutes before serving — flavors deepen.

A Memory from Home

I remember summer afternoons when fresh river rohu arrived wrapped in banana leaves.
My grandmother would immediately prepare:

a silbatta

a handful of wet mustard seeds

garlic

green chilies


The rhythmic grinding sound meant only one thing Macha Besara was coming.

Even today, when I drizzle that final spoon of raw mustard oil on my pot of Besara, the same aroma fills my kitchen, taking me back to that verandah, that silbatta, and that peaceful slow cooking that defines Odia food.

Besara is not just mustard and fish.

It is heritage.
It is home.
It is Odisha.

Odia Recipe

Dahi Pakhala – Odisha’s Cool Fermented Rice Summer Dish

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Amidst the sweltering summers of Odisha, nothing is more comforting than a bowl of Dahi Pakhala.  This simple dish of rice soaked in spiced yogurt water instantly evokes the warmth of rural kitchens and temple courtyards.  I still recall my grandmother’s clay pot of Pakhala fermenting under a thatched roof, the tangy aroma mixing with the smoky scent of mustard oil and incense.  In countless Odia homes, mothers prepare Pakhala to nourish the body on hot days – a ritual as instinctive as it is ancient.  For Odias, pakhala is almost sacred: it’s offered daily as part of Jagannath Temple’s Mahaprasad and even as a prasad in Durga Puja.  In fact, as one Times of India feature notes, Pakhala “from being offered to Lord Jagannath at Puri temple for centuries to gracing Durga Puja rituals” has become “a symbol of Odia pride”.  Every March 20th, Odisha celebrates Pakhala Dibasa in honor of this humble dish, underscoring its cultural importance.

With its lactic tang and cooling water content, Dahi Pakhala is like liquid relief in a bowl.  Farmers and laborers have long relied on it to beat the heat – it hydrates and replenishes electrolytes when the mercury soars.  Health experts now tout its probiotic benefits (like a South Asian kimchi), noting that the fermented rice is rich in gut-friendly cultures and helps the body retain fluids.  Each spoonful is tangy and refreshing, a subtle medicine of salt, curd and rice that balances the body during India’s hottest months.

Types of Pakhala

In Odia cuisine, pakhala comes in many traditional forms:

Basi Pakhaḷa (Fermented) – Leftover or freshly cooked rice soaked in water and left overnight.  In Odia, basi means “stale,” reflecting its preparation.  This old rice sours gently while you sleep.

Saja Pakhaḷa (Fresh) – Made by instantly adding water (and a squeeze of lemon) to just-cooked rice.  This version skips fermentation and is eaten immediately.

Jira Pakhaḷa – Spiced with fried cumin seeds and curry leaves (sometimes grated ginger or raw mango is added for extra zest).

Dahi Pakhaḷa – The curd variant. Cool, fermented rice is mixed with sour yogurt, plus a pinch of salt and green chili.  (By definition it’s “fermented rice water with curd, salt and chili”.)

Chhada Pakhaḷa (Chhad-chhadi) – A local variation often made with spiced buttermilk or ginger.  In some accounts (and family recipes) this version is akin to Ada Pakhaḷa and preserves rice in a sweet-and-sour brine.


Each of these honors Odisha’s summer traditions, but today we’ll focus on Dahi Pakhaḷa – rice fermented and soured with curd.  Its tangy flavor and soothing warmth make it a nostalgic comfort food.

Ingredients for Dahi Pakhala

2 cups cooked rice (best if slightly sticky or overcooked)

1 cup plain yogurt (sour curd)

2–3 cups water (enough to completely submerge the rice)

Salt, to taste

For the tempering (chaunk) – optional but traditional:

1 teaspoon mustard oil (or any vegetable oil)

½ teaspoon mustard seeds (if using neutral oil)

½ teaspoon cumin seeds

2–3 dried red chilies

5–6 curry leaves



Note: You may also add a small bit of grated ginger or a few slices of raw mango to the rice before fermentation for extra flavor (this leans toward the jira or chhada style), but plain Dahi Pakhaḷa needs only rice, yogurt, water and salt.

How to Make Dahi Pakhala

1. Cook the rice. Rinse 1 cup of rice until the water runs clear. In a heavy pot, boil with about 3 cups of water until the grains are very soft and almost falling apart (overcooked). Do not add salt, turmeric, or oil at this stage – a plain, sticky rice is ideal.


2. Cool the rice. Pour the hot rice onto a plate or into a wide bowl to cool quickly. Once it is just warm (barely above room temperature), transfer it to a mixing bowl or container.  (Important: allow it to cool naturally for about an hour – do not refrigerate, or the good fermentation bacteria will be stalled.)


3. Add water and yogurt. Pour in 1–1.5 cups of water so the rice is submerged about 1 inch under the surface. Stir in the yogurt until the mixture is well combined. You should end up with rice suspended in a soupy, cloudy curd broth – exactly like the “fermented rice water with curd” described in the Jagannath Temple feast.


4. Tempering (optional). Heat the mustard oil in a small skillet until it’s hot but not smoking (traditional). If using a neutral oil, add mustard seeds so they crackle. Toss in the cumin seeds, broken red chilies and curry leaves, and fry briefly until fragrant. Immediately pour this sizzling tadka over the rice mixture and stir gently. This chaunk adds a toasty aroma and heat to the Pakhala.


5. Ferment overnight. Cover the bowl with a lid or clean cloth. Leave it at room temperature for 8–10 hours (or overnight). The rice water will become tangy as the Lactobacillus cultures work their magic. You’ll notice a light sour smell – that’s good! (If your kitchen is very cool, you may want to let it ferment a bit longer.)


6. Adjust and serve. The next day, stir the Pakhala. Taste and add salt as needed (salt was skipped earlier to help fermentation). Squeeze in a little lemon juice or add raw mango slices for brightness if you like. Serve the Dahi Pakhala chilled or at room temperature, with the thickened rice grains swimming in yogurt water. Enjoy it as a cooling, probiotic-rich meal.



Tips for Perfect Pakhala

Salt last. Never add salt to the rice before fermenting – it can slow down the bacteria. Season only after fermentation.

Rice choice. Leftover or day-old rice is traditional for Pakhala. Many Odia cooks use parboiled rice for daily meals, reserving long-grain raw rice for festivals. The key is a soft, slightly mushy rice that absorbs the liquid well.

Cool completely. Let the cooked rice cool fully at room temperature before mixing with yogurt. This creates the ideal environment for fermentation.

Use real curd. Freshly made, slightly sour yogurt (curd) with live cultures is best. Avoid ultra-pasteurized yogurt or preservatives, which can inhibit ferment.

Oil and tempering. Pungent mustard oil is the authentic choice; it gives a distinctive tang. If you use a neutral oil, be sure to add a pinch of mustard seeds so you don’t lose that flavor.

Fermentation vessel. In villages, clay pots or ceramic bowls are often used to ferment Pakhala – they keep the mixture cool and add a subtle earthy taste. Any clean, non-metallic container works well.

Keep it covered. Use a lid or cloth to keep dust out during fermentation. After fermenting, store any leftovers in the fridge (it keeps for a couple of days, though flavor strengthens over time).


What to Serve with Dahi Pakhala

Dahi Pakhala is almost always served with crunchy or spicy accompaniments. Classic pairings include:

Badi Chura – Crushed badi (sun-dried lentil dumplings) mixed with mustard oil, green chili and salt.  The salty, nutty crunch is a quintessential side.

Saga Bhaja – Stir-fried greens (like spinach or amaranth) tempered with cumin and mustard seeds.  The earthy, fibrous greens balance the soupy rice.

Aloo Chakata – Spicy mashed potato with bits of raw onion, chili and mustard oil. Its tangy heat is a favorite companion to milder Pakhala.

Fried Dry Chilies – A few whole dry red chilies fried in oil until blistered, served as a fiery nibble on the side.

(Other options: dahi baigana (eggplant in yogurt), fish fry or sun-dried fish (machha bhaja), or simple fried vegetables like pumpkin or potatoes – all complement the rice).*


Serving Dahi Pakhala with badi chura and saga bhaja is a beloved summer tradition in Odisha. The tangy rice broth pairs beautifully with these rustic sides.

Every Odia has their favorite Pakhala thali. Some spoon a bit of raw mustard or garlic pickle into the rice; others crumble peanuts or kokum into it. The joy is making it your own – but never miss the classic badi chura and greens! These accompaniments add flavor, texture and authenticity, turning simple rice into a festive meal.

In the end, Dahi Pakhala is more than a recipe – it’s a reverent taste of Odisha’s heritage. Each bowl carries the memory of temple offerings and rainy-season afternoons on the village veranda. It’s cool comfort on a plate, a prasada of summer that celebrates faith, family and the rhythm of rural life. May your summers be blessed with this soothing, probiotic dish, and may its tradition live on.

Lunch & Dinner

Chhatu Besara – Odisha’s Earthy Mustard Mushroom Curry

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In Odisha’s kitchens, the pungency of sorisa (mustard) paste is a staple of the cuisine and soul food.  Besara (literally “mustard-bathed”) is a classic Odia curry style built around a ground mustard sauce.  In my home state, Chhatu Besara – mushrooms (“chhatu” in Odia) cooked in mustard gravy – is a beloved monsoon comfort. Fresh wild mushrooms from the forests are gently simmered with potato (for heft and sweetness) in a minimal spice blend of garlic, turmeric and green chilies, all brought together by a hot mustard paste. Odisha’s cooks revere this sorisa-bata (mustard paste) – it is the cornerstone of many dishes. As one Odia food writer notes, these forests yield the wild mushrooms known as chhatu, “cooked alongside potatoes and simmered in a thick mustard paste infused with garlic and turmeric”, making a “pungent, creamy and aromatic” curry that evokes Odisha’s jungle and temple heritage.

In fact, mustard is woven through Odisha’s food culture.  Every summer and monsoon, long before the rains arrive, tiny wild mushrooms start sprouting in the damp fields and forests.  The humid, moderate monsoon climate is perfect for these fungi, and Odias celebrate the season with Chhatu Besara and other sorisa-rich dishes.  This curry is so traditional that the mixed vegetable Besar (Odia spelling) cooked in sorisa-bata is one of the 56 bhoga offerings (Mahaprasad) to Lord Jagannath at the Puri Temple. Even if you’re cooking at home, spooning hot rice over a bowl of mustardy mushrooms can feel like a devotional ritual – each bite connecting us to the earth and our ancestors’ kitchens.

Throughout the recipe, be prepared to work with a sharp mustard sauce (Odia curries often skip many spices). As Sasmita Sahoo notes in her Odia food blog, the mustard paste is traditionally ground on a silbata with garlic, chilies and cumin, but nowadays a blender works just fine.  Do use mustard oil if you can – it lends that classic Odia aroma and fragrance that no other oil can match. (If needed, you can substitute a mild oil, but it won’t be as authentic.)  With just a handful of ingredients, this dish comes together quickly – it’s a “specialty of Odisha” that uses minimal spices to create deep flavor.

Ingredients

Mushrooms (Chhatu) – 400 g (about 14 oz) fresh button or oyster mushrooms, cleaned and halved.

Potato – 1 medium, peeled and cut into 1-inch chunks (optional, for a heartier curry).

Raw banana (kacha kela) – 1 small (around 100 g), peeled and cut into chunks (optional variation).

Mustard paste: 2 tbsp mustard seeds (sorisa), 1 tsp cumin seeds, 4–5 cloves garlic, 2–3 dried red chilies – ground together with very little water.

Turmeric powder – ½ teaspoon.

Salt – to taste (about ½ to 1 tsp).

Green chilies – 2 fresh, slit (adjust to taste).

Tomato – 1 small, chopped (adds tang; optional).

Onion – 1 small, chopped (optional; traditional temple-style besara omits onion).

Mustard oil – 3 tablespoons (or neutral oil if unavailable, though mustard oil is traditional).

Water – ¼ to ½ cup (as needed for gravy).

Garnish: Fresh cilantro (coriander leaves), chopped.


Method

1. Prepare the Mustard Paste:  In a small bowl or mortar, soak 2 tablespoons mustard seeds with the cumin seeds, garlic cloves, and dried red chilies in a splash of warm water for 10–15 minutes. Then grind them to a coarse paste with as little water as possible (this keeps the paste thick). Alternatively, use a spice grinder or blender. The goal is a very pungent, thick mustard-garlic paste – this is the flavor base of the curry.


2. Prep Vegetables: Clean and halve the mushrooms. Keep them whole or large, as they will shrink when cooked. If using potato and/or raw banana, peel and cut them into bite-sized pieces and set them in water to prevent browning. Chop the onion and tomato if using.


3. Heat Mustard Oil: In a deep pan or kadhai, add 3 tablespoons mustard oil and heat on medium. When the oil is hot but not smoking, add a pinch of fenugreek seeds (optional) and let it crackle. Lower the flame and add the chopped onion and green chilies. Sauté until the onion is translucent and slightly golden. (Tip: For an extra Odia touch, you can add a pinch of panch phoron (five-spice mix) with the oil – cumin, fennel, mustard, nigella, fenugreek – but this curry tastes great with just mustard and cumin alone.)


4. Cook Potatoes/Banana: Add the drained potato and raw banana pieces. Sprinkle a pinch of salt and turmeric. Sauté on medium-high heat, stirring occasionally, until the edges begin to brown. This browning adds a nice sweet caramelized flavor to the vegetables. Remove and set aside for a moment.


5. Sauté Mushrooms: In the same pan, add the mushrooms. You may add a bit more oil if the pan is dry. Sauté the mushrooms on high heat until they start to release moisture and then that water evaporates. This helps concentrate their flavor. Stir frequently so they brown slightly on the edges.


6. Spice it Up: Return the browned potatoes/banana to the pan. Add the chopped tomato (if using), remaining turmeric, red chili powder, and salt. Mix well and cook for another 2–3 minutes until the tomatoes soften.


7. Add Mustard Paste: Now, stir in the prepared mustard paste. Mix quickly so it coats all the veggies. You should smell a very strong, sharp aroma now – that’s the sorisa getting awakened. Cook the paste for 1–2 minutes on low heat, being careful not to let it burn.


8. Simmer: Pour in about ¼ to ½ cup water (depending on how thick you like the gravy) and stir everything together. Cover the pan and simmer for 5–7 minutes on low heat, or until the potatoes (and banana, if used) are tender. The sauce will thicken slightly as it cooks. Check seasoning and add more salt if needed.


9. Finishing Touch: For tang and authenticity, add a souring agent now. If you have ambula (sun-dried green mango slices), soak 1–2 pieces in 2 tablespoons warm water and stir them into the gravy. (The ambula will infuse a subtle sour note.) If you don’t have ambula, a splash of tamarind water or even a squeeze of lemon can brighten the curry. Cook another minute, then turn off the heat. Finally, drizzle a teaspoon of raw mustard oil on top, and garnish with chopped cilantro.


10. Serve Hot: Transfer the Chhatu Besara to a serving bowl. Enjoy it piping hot as part of a rustic Odia meal.



Tips & Variations

Mustard Paste: Always grind the mustard seeds with minimal water. A bit of soaking makes grinding easier, but the paste should be very thick and pungent (it will mellow when cooked). For safety, taste a dab of raw mustard paste mixed with a drop of oil first – it will be VERY hot!

Make it Traditional: In temple-style Odia besara, no onion or garlic are used – only sorisa with spices like cumin, pepper and ginger, plus coconut or jaggery for balance. Our home version uses garlic and onion for extra body, but you can skip them if desired.

Souring Agents: Dried mango (ambula) is prized in Odisha for its unique tang. If unavailable, use tamarind, raw mango, or even yogurt at the end. Tomatoes alone will add some tartness too.

Veggie Variations: This curry is very forgiving – you can add other veggies like potatoes, jackfruit seed, or even bottle gourd in place of (or along with) mushrooms. Kacha Kela (raw green banana) and aloo (potato) are very common. Make “Aloo Besara” or “Kela Besara” by using them as the main stars, with the same mustard base.

Use Fresh Ingredients: In Odisha, Chhatu Besara is simplest when made with just-grown mushrooms and home-pressed mustard oil. The aroma of fresh mustard oil is key. If you don’t have it, heat vegetable oil until very hot and let it cool slightly before adding to mimic the sharp flavor.

Quick Prep: You can prepare the mustard paste ahead of time and refrigerate it (it stays pungent in an airtight jar). On cooking day, stir-fry the veggies and simply add the paste from the fridge.


Serving & Seasonal Context

Chhatu Besara is most often enjoyed with steaming rice (basmati or short-grain) and a simple dal. In Odisha, it would join other dishes like dalma (lentils with veggies), plain yogurt or raita, and a vegetable bhaja or bharta. It also pairs beautifully with soft flatbreads (roti or paratha), which soak up the mustard gravy. A bowl of hot pakhala (fermented rice water) on the side can cool the palate if the curry is extra fiery. Pickles and papad (crispy lentils wafers) add nice contrasts.

Because mushrooms flourish in the rains, Chhatu Besara is often celebrated as a monsoon specialty. In Odisha’s villages, mothers and grandmothers eagerly collect fresh chhatu after the first rains, then prepare this dish with devotion. Each spoonful is earthy and nourishing, a reminder of the seasons and the land. Whether you’re serving it at a family dinner or as a festive ritual offering, this humble curry carries with it the soul of Odisha – simple, rustic, and deeply rooted in devotion to the earth’s bounty.

Enjoy this soulful Odia classic with the warmth of home and the devotion of tradition.

Fastival Food

Enduri Pitha: A Traditional Odia Turmeric-Leaf Steamed Cake

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Wrapped in fresh green turmeric leaves, Enduri Pitha is a beloved Odia delicacy steeped in culture and nostalgia.  Every Odia family recalls chilly winter mornings when elders rose before dawn to prepare this pitha for festivals like Prathamastami (the celebration of the firstborn child) and other winter pujas.  On Prathamastami, the eldest child is blessed with new clothes and prayers, and *“the main delicacy of the day is Enduri Pitha”*.  The soft fermented rice-and-urad-dal cakes are filled with a sweet coconut–jaggery mixture, then steam-cooked inside turmeric leaves.  When the spicy leaves are unwrapped, the heavenly aroma (often described as *“transporting you to an ethereal world”*) fills the kitchen.  For many, each Enduri Pitha carries memories of grandparents chanting morning prayers, the kitchen lush with earthy turmeric fragrance, and a sense of devotion and togetherness that marks the festival.

Turmeric (haldi) is considered holy in Odisha’s customs: its leaves are believed to purify and bless food.  The use of fresh turmeric leaves not only imparts aroma and a healthful touch (even giving Enduri Pitha a mild laxative effect), but also symbolizes purity and a spiritual link to nature.  Traditionally, these rice cakes were offered as Mahaprasad (sacred food) to Lord Jagannath in Puri, making them a blessed feast.  This post walks you through a step-by-step recipe for Enduri Pitha – from the fermented batter and coconut–jaggery stuffing to the sacred steaming process – along with tips, variations, and the cultural magic behind this dish.

Enduri Pitha: Soft steamed cakes of rice-urad batter with sweet coconut–jaggery filling, wrapped in glossy green turmeric leaves.

Ingredients

To make about 10–12 Enduri Pithas, you’ll need:

Rice and Urad Dal: ~1 cup raw rice and ½ cup split urad dal (black gram). (You can soak them together or separately.)

Turmeric Leaves: 10–12 fresh green turmeric leaves (haldi patra). These are the envelopes that infuse fragrance. (If unavailable, large banana leaves may be substituted, though the unique aroma is then missing.)

Coconut-Jaggery Filling: 1 cup grated fresh coconut, 100–150 g jaggery (or dark jaggery/sugar to taste), and 4–6 green cardamom pods, crushed. (Some cooks also add 100 g crumbled chhena [fresh cottage cheese] and a few peppercorns to the filling for extra richness and spice.)

Seasoning: A pinch of salt for the batter; a small knob of ghee or oil to grease the leaves (optional).

Optional: A few whole black peppercorns for the stuffing (traditional).

To Steam: Water and a steamer (or large pot with a steaming setup).


These simple ingredients come together to showcase Odisha’s agrarian heritage – rice, lentils, coconut, and jaggery, wrapped in a symbol of the earth (the turmeric leaf).

Method: Step-by-Step Recipe

1. Soak and Grind Batter: Wash the rice and urad dal well. Soak them together (or separately) in enough water for at least 4–6 hours, or overnight. Drain the water and grind the dal into a fine smooth paste (adding a little water as needed). Next, add the soaked rice and grind again, leaving the rice batter slightly coarse (this is traditional). The final consistency should be similar to dosa batter – neither too thin nor too stiff.


2. Ferment the Batter: Transfer the batter to a bowl, stir in a pinch of salt, and cover. Let it ferment in a warm place for 5–8 hours (or overnight). In warm weather, fermentation happens faster (5–6 hours); in cooler climates, you might ferment longer or use a warm oven to help. Fermentation gives the pitha a light tang and fluffiness reminiscent of idli. When done, the batter will have risen slightly and feel a bit airy.


3. Make the Filling: While the batter ferments, prepare the sweet stuffing. In a pan over medium heat, melt the jaggery with a splash of water and bring it to a boil. Add the grated coconut and (if using) crumbled chhena, stirring constantly. Cook until the mixture starts to thicken and the coconut pieces look lightly toasted. Stir in cardamom powder and coarsely crushed peppercorns for warmth. Once the filling is moist but no longer runny, remove from heat and let it cool. The cooled stuffing should hold together slightly but still be soft.


4. Prepare the Turmeric Leaves: Wash each turmeric leaf and pat it dry. If the leaves are large, you can cut them into roughly equal strips. Lightly grease each leaf with a bit of ghee or oil – this prevents sticking and adds shine. Place a greased leaf on a flat surface (shiny side down, veins up). Using a ladle or spoon, pour a small oval of the fermented batter onto the lower half of the leaf, spreading it gently to about 1/4″ thickness (leaving room to fold).

Preparing Enduri Pitha: A spoonful of fermented rice–dal batter is spread on a greased turmeric leaf (on a brass plate) and topped with the sweet coconut–jaggery filling.


5. Stuff and Fold: Quickly place about 1–2 tablespoons of the coconut–jaggery mixture along the center of the batter oval. Fold the leaf lengthwise to encase the stuffing (like closing a book). You can simply fold the leaf over itself, or for extra security tie each bundle with a short kitchen thread. Tradition varies: in many Odia homes the folded pithas are tied or tucked so they stay closed while steaming. Repeat this with remaining batter, filling, and leaves.


6. Steam the Pithas: Arrange the folded pithas in a steamer basket or in an idli steamer tray. (If you don’t have an idli stand, you can improvise: line a wide pot with a clean cotton cloth stretched over the rim, place the pithas on the cloth, and fold the cloth to cover them.) Steam over boiling water for 10–15 minutes on high heat, or until the pithas look set and a toothpick inserted into the rice layer comes out clean. The turmeric leaf will darken and stick slightly to the rice, but it can be easily peeled off after cooking.


7. Cool and Serve: Remove the pithas from the steamer and let them sit a few minutes. To serve, gently peel back the turmeric leaf from each pitha – the hot pitha should slide out in one piece. Serve these warm or at room temperature. The steamed cake will be soft and fluffy; the filling melts in your mouth. They are traditionally eaten directly (no accompaniments needed), often on banana leaves or brass plates for an authentic touch.



Tips & Variations

Leaf Alternatives: If fresh turmeric leaves are scarce (they can be seasonal), use large banana (plantain) leaves as a substitute. The pitha will still steam beautifully, but it will lack the special turmeric aroma. You might also reuse each turmeric leaf 2–3 times before it withers, taking care to wash and pat it dry between uses.

Grease the Leaves: Rubbing a little ghee on the leaves before adding batter prevents sticking and adds a rich flavor. This tip keeps your pithas intact when unwrapping.

Stuffing Variations: The classic filling is coconut and jaggery, flavored with cardamom (and sometimes a hint of black pepper). For a twist, some cooks add chhena (cottage cheese) to make the filling even richer. You could also mix in toasted nuts or raisins for texture. Conversely, you can omit chhena for a purely coconut version as shown here. Just keep the proportions roughly 1:1 coconut to jaggery so the mixture isn’t too sweet or greasy.

Batter Consistency: Aim for a pourable but thick batter, similar to a traditional idli/dosa batter. It should be spreadable on the leaf. If it ferments too much and becomes very airy, gently fold it to deflate some bubbles. If it’s too thick, add a tablespoon of water.

Steaming Setup: If you have an Idli steamer, you can place the wrapped pithas in the idli molds (they may need to be folded slightly to fit). Otherwise, a pot method works: stretch a clean muslin cloth over a deep pot, secure it, and lay the pithas on top, covering with a lid. Either way, ensure there’s sufficient water below to boil for 10–15 minutes. The goal is gentle steam, not boiling the bottom of the leaves.

Make Ahead: You can prepare the batter and stuffing a day ahead (refrigerating the cooked stuffing). On the festival morning, assemble and steam. Steamed pithas keep well at room temperature for a day (in cold weather) or 1–2 days refrigerated. Warm slightly before serving if needed.


Cultural & Spiritual Significance

Enduri Pitha is more than food – it’s a ritual of devotion and family bonding. In Odisha, special dishes on festivals are offerings to God, and steamed dishes like this are considered pure (sattvic). The bright turmeric leaves symbolize the earth and purity, while the slow steaming method (with no oil or harsh ingredients) reflects sattvik cooking that nourishes both body and soul. As one writer observes, a mother’s careful preparation of these pithas is almost “like artwork in progress” – a gesture of love and reverence passed down through generations.

During Prathamastami, every step carries meaning: the maternal aunt sends turmeric leaves and jaggery as blessings, elders perform prayers and aarti for the firstborn, and Enduri Pitha is offered not only to God but also to the child. In many homes, a dollop of pitha is first placed on an idol or plate of Goddess Durga before being shared by the family. Eating Enduri Pitha, then, is both a treat and a prayer – wishing health and longevity for the child. The humble, natural ingredients (rice, dal, coconut, jaggery) used in this Maharabadi feast connect the family to the land and the rhythms of Odia tradition.

As the elders say in Odisha, these 13 festivals a year (one more than the months) are threads that weave families together. When the kitchen fills with the sweet-spicy steam of Enduri Pitha, it reminds us of those ties. Each unwrapped pitha carries the warmth of home, the blessings of ancestors, and the taste of devotion.

Whether you’re celebrating Prathamastami or simply craving a fragrant winter snack, this Enduri Pitha recipe brings a piece of Odia heritage to your table. Enjoy each bite with gratitude and share it with loved ones – after all, in Odia culture, food is love, faith, and family all wrapped up in one leaf.

Breakfast, Fastival Food

Traditional Chakuli Pitha – An Odisha Festival Pancake

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Pancake and a Prayer: Devotion in Odia Kitchens

Chakuli Pitha (Odia: ଚକୁଳି ପିଠା) is a flat fermented rice-and-urad-dal pancake that epitomizes the taste of Odisha. This humble pancake is beloved across generations, and on festival mornings its aroma is as comforting and revered as a prayer. In my family home, the first hiss of chakuli on the tawa at dawn meant a celebration was underway – a joyful signal to the village that the women had rested and the day of feasting had begun.

On special occasions like Raja Parba or Pana Sankranti, chakuli pitha is as sacred as any offering. It is customary to offer these tender cakes to Goddess Lakshmi on Manabasa Gurubar, weaving devotion into each bite. The gentle sourness from overnight fermentation feels both grounding and auspicious, linking us to our ancestors and the rice fields that sustain us. Every warm plate of chakuli served in our home carries these loving memories – golden discs that taste of tradition and togetherness.

Chakuli Pitha Recipe

Ingredients:

2 cups parboiled rice (aruarua chaula)

1 cup whole white urad dal (biri dal)

½ tsp salt (or to taste)

Water, for soaking and grinding

Ghee or mustard oil (for cooking)


Steps:

1. Soak & Grind: Rinse the rice and urad dal. Soak them separately in water for 4–6 hours. Drain and grind each to a smooth batter (you can add a little water). Mix the two batters together, add salt, and whisk well until smooth.


2. Ferment: Cover the batter and let it ferment in a warm place for 8–12 hours (overnight is ideal). The batter will rise and develop a light sour aroma – a sign it’s ready.


3. Cook Chakuli: Heat a cast-iron tawa or heavy skillet on medium heat. Grease it lightly with ghee or mustard oil (traditional choices). Pour a ladleful of batter onto the hot tawa and gently spread it into a circle about 5–6 inches wide. Cover and cook for 2–3 minutes. Bubbles will form and edges will lift. Carefully flip (or fold) and cook another minute. The chakuli should be golden and spongy. Repeat with remaining batter.


4. Keep Warm: Stack the hot chakuli on a plate. If you like, smear a little ghee on top so they stay moist and flavorful.



Tips for Perfect Chakuli

Batter Consistency: The batter should pour smoothly but be slightly thicker than dosa batter. Too runny and it won’t hold shape; too stiff and it won’t ferment evenly. A good test is that it coats the ladle and falls slowly. Aim for a pourable, yet thick, consistency.

Fermentation: Warmth is key. Let the batter rest in a mildly warm corner of the kitchen. The ideal is around 25–30°C. In cooler climates, place the covered batter inside a turned-off oven with only the light on – the gentle heat will encourage fermentation. You’ll know it’s properly fermented when it smells slightly tangy.

Cooking: Preheat the skillet well so the chakuli cooks through. After pouring the batter, always cover with a lid; the steam cooks the top while the bottom crisps. Use just a teaspoon of ghee or mustard oil for each pitha to get the characteristic aroma. Avoid flipping back and forth – one flip (or none, if you prefer folding) is usually enough.

Serving Warm: Serve chakuli immediately while they’re soft. Cold chakulis tend to firm up, so keep them wrapped in a clean cloth or covered plate until serving.


Variations: Sweet and Savory Twists

Families across Odisha enjoy creative twists on chakuli. A popular sweet version is Budha (or Burha) Chakuli – literally the “grown-up” pancake – which is richer and thicker. For Budha Chakuli, a spoonful of jaggery (molasses) and grated coconut (and even mashed banana) is mixed into the fermented batter. The result is a dessert-like pancake often reserved for special days. I still remember my grandmother mashing ripe banana and stirring in coconut, turning our morning chakuli into a sweet festival treat.

In contrast, Saru Chakuli is made paper-thin, almost like a dosa. It’s spread very thin on the tawa and fried until crisp; perfect for those who love a lighter texture. Beyond these, you can simply enjoy plain chakuli pitha with spiced fillings or toppings: try folding a hot chakuli around freshly grated sweet coconut or pouring warm jaggery syrup (pani guda) over it for an instant dessert. Even a dollop of curd or coconut chutney provides a delightful contrast to the chakuli’s tang. These variations showcase the versatility of chakuli – from a simple breakfast pancake to a stuffed festival delicacy.

Serving Suggestions

Chakuli Pitha is always served hot. In Odisha, it’s common to present a stack of steaming chakulis alongside simple accompaniments. For a traditional experience, drizzle a little warm ghee on top and accompany the pitha with jaggery or sugar – the sweetness complementing its tang. Spicy sides are equally loved: we often serve chakuli with aloo dum (a potato curry) or guguni (a spiced chickpea curry). A bowl of coconut chutney, dal, or even plain yogurt also pairs nicely. In every case, the soft fermented pancake acts as a perfect vehicle for these flavors, turning humble ingredients into a hearty festival breakfast.

Every bite of chakuli pitha is a journey back to those simple, joyous mornings – a reminder that food can be an offering, a celebration, and a memory all at once. By following this traditional recipe and honoring the small rituals around it, you bring a bit of Odia devotion and nostalgia into your own kitchen. Enjoy cooking and savoring this timeless festival pancake!

Fastival Food

Singhada Chaat: A Nostalgic Navratri Fasting Snack

Puspa

Every Navratri, my kitchen fills with memories of festive devotion and flavorful vrat (fasting) foods.  I remember the late-afternoon light filtering through the temple curtains as I helped my mother prepare special snacks.  After a long day of fasting and prayer, the first bite of something savory and crunchy felt like a sacred reward.  One dish that always stood out was Singhada Chaat – a crispy water-chestnut flour fritter tossed in tangy spices.  In our family, singhara (or singhada) recipes were a beloved tradition, connecting us to our elders and the spirit of the festival.

Singhada (water chestnut) flour is a gluten-free, nutrient-rich staple in many Navratri dishes.  Called singhara atta in Hindi (or pani phal in some regions), this pale flour is made by drying and grinding the crunchy water chestnut.  It’s especially valued during fasts because it provides complex carbohydrates and fiber without violating vrat rules.  In fact, during the nine days of Navratri, devotees avoid ordinary grains and instead use non-cereal flours like singhara, buckwheat and millet.  Rich in potassium and micronutrients, singhada atta helps keep energy levels up when other foods are off-limits.

In our family kitchen, Singhada Chaat was the perfect way to enjoy water chestnuts.  We would boil and mash potatoes, mix them with singhara flour, spices and a little ghee or oil, then shape the dough into small flat patties.  These were cooked on a hot griddle until golden and crispy (you can shallow-fry in oil or deep-fry as well).  Once they were done, we tossed the hot patties with fresh lemon juice, sendha namak (edible rock salt), cumin and green chili, turning them into a tangy chaat.  Each bite was crunchy and savory, with the rustic earthiness of potatoes and a subtle nutty aroma from the singhada.  Cooking this dish always felt like a prayer – comforting my hunger while honoring tradition.

Ingredients

1 cup singhara flour (water chestnut flour) – a fasting-friendly, gluten-free flour made from dried water chestnuts

2 medium potatoes, boiled, peeled and roughly mashed (boiling with sendha namak is optional)

2 tablespoons ghee or oil (for the dough and cooking)

1 teaspoon cumin seeds (jeera) – gives a warm, earthy spice (allowed in vrat)

1-2 green chilies, finely chopped (for heat)

1 teaspoon fresh ginger, grated (adds zing)

½ teaspoon coriander powder

A pinch of black pepper (or mild red chili powder) – also allowed

Sendha namak (rock salt) to taste (edible rock salt is used instead of regular salt during fasts)

Juice of ½ a lemon (for tang)

Handful of fresh coriander leaves, chopped (for garnish)

Optional garnishes: plain yogurt or curd, pomegranate seeds, roasted peanuts or broken sev – for topping (see Variations below)


These simple ingredients follow the vrat rules (no wheat, rice, onions, garlic, etc.), yet together they create a flavorful snack.  The key is using rock salt and satsvik spices (cumin, black pepper, ginger, chili) that are traditionally allowed on fast days.

How to Make Singhada Chaat

1. Prepare the dough: In a bowl, mash the boiled potatoes while they’re still warm.  Add the singhara flour, cumin seeds, chopped green chili, grated ginger, coriander powder, and a pinch of rock salt and black pepper.  Mix well.  Sprinkle a little water (or a teaspoon of ghee) and knead gently into a soft dough.  It should hold together but not be sticky – add more flour or water as needed.


2. Shape the patties: Divide the dough into small lemon-sized balls.  Flatten each ball slightly between your palms or on a piece of parchment to make mini flatbreads or tikkis about ¼–½ inch thick.  If the dough is very soft, dust your hands with a bit of singhada flour.


3. Cook until crisp: Heat a griddle (tava) or non-stick pan over medium-low heat.  Add a few drops of oil or ghee and spread it.  Place the patties on the hot pan and cook on each side for 2–3 minutes, pressing gently with a spatula so they make good contact with the heat.  They should turn golden brown and crispy.  (For a more indulgent version, you can deep-fry these patties in oil until they puff up – either way works, but roasting uses less oil.)


4. Spice and garnish: Arrange the cooked patties on a plate or shallow bowl.  Immediately squeeze fresh lemon juice over them and sprinkle a little more sendha namak and black pepper to taste.  Gently toss so the pieces absorb the seasonings.  Finally, sprinkle the chopped coriander leaves on top.  The result is a plate of golden, hearty chaat – each piece coated with zesty, peppery flavors and a hint of fresh herbs.


5. Serve hot: Serve this Singhada Chaat warm or at room temperature.  It makes a crunchy, satisfying snack or side dish. In a pinch, you can also break the larger patties into bite-size pieces and pile them like traditional chaat.



Tips & Variations

Use sendha namak: Always use sendha (rock) salt during fasts for the authentic taste. Normal table salt is avoided during vrat.

Flavor boosters: Feel free to add ½ tsp cumin powder for extra depth, or a pinch of chaat masala if your family allows it.  Dried pomegranate seeds (anardana) are also fast-friendly; crushing a few and mixing them in gives a tangy crunch.

Yogurt topping: Slurrp.com recommends topping singhara dishes with yogurt for richness.  Try drizzling some whisked plain yogurt or chhach (soured buttermilk) over the chaat just before serving. It adds cool creaminess, similar to how singhara parathas are eaten with curd.

Pomegranate & nuts: A sprinkle of fresh pomegranate arils adds color and a sweet-tart pop.  You can also mix in a spoonful of crushed roasted peanuts or khus khus (poppy seed powder) into the dough for extra crunch and nutrition.

Greens: Chop a few curry leaves (if available) or more cilantro into the dough for aroma. Even a dash of cumin powder roasted on low heat (till aromatic) can deepen the flavor.

Alternative shapes: Instead of patties, you can roll the dough into tiny balls and shallow-fry them like pakoras.  Or flatten and cut the dough into diamond shapes to fry like vrat puris. The seasoning steps remain the same.

Cooking method: For a lighter version, you can oven-bake or air-fry the patties at 180°C until crisp (about 15–20 minutes), flipping once, brushing them lightly with oil.


Each of these variations keeps the chaat fasting-friendly while adding new textures or tastes.  The core idea is to end up with crisp bites that soak up the tangy spices.

Serving Suggestions & Cultural Notes

Singhada Chaat is traditionally enjoyed as part of a Navratri vrat meal.  We often serve it alongside other vrat dishes – for example, warm kuttu ki puri (buckwheat flatbread) or samvat rice (barnyard millet), and a simple aloo sabzi (potato curry) or vrat ki kadhi.  As Slurrp.com notes, singhara puris and parathas are “tasty dishes enjoyed during Navratri” and are commonly served with curd or a potato curry.  Similarly, our chaat can be eaten as a crunchy side or even as a complete snack on its own.

In many households, a portion of vrat foods like this chaat is first offered to the deity as prasad (blessed food) and then shared among family.  Preparing satvik vrat recipes is considered an act of devotion.  As the NDTV Navratri guide explains, devotees worship Goddess Durga with “abundant offerings and prayers,” avoiding grains and stimulants during the nine-day fast.  Special recipes made with singhara atta hold a cherished place in these rituals.  Each ingredient – from edible rock salt to fragrant cumin – is chosen with reverence.  The crisp, tangy chaat embodies our cultural ethos: it’s not just food, but a devotional tradition handed down through generations.

Whether you enjoy it after arti (prayer) or as an evening snack with family, Singhada Chaat brings warmth and festivity to the table.  It might sound unusual to those unfamiliar with vrat cuisine, but each bite carries the homely comfort of a Navratri evening – the taste of pure love and tradition.

I hope this Singhada Chaat recipe becomes as special in your home as it is in mine.  May it fill your fast-breaking meal with joy and devotion.  Enjoy every crunchy, tangy bite and happy Navratri! 🙏✨

satvik food, Traditional Food

Abadha – The Divine Feast of Jagannath Temple, Puri

Puspa

A Sacred Meal, A Living Tradition

There are meals that fill your stomach  and then there are meals that fill your soul.
For every Odia, Abadha is not just food; it’s faith served on a banana leaf.

If you walk into Puri’s Jagannath Temple around midday, you’ll hear temple bells echoing, smell the faint sweetness of ghee, and see clouds of steam rising from hundreds of earthen pots bubbling away in sacred kitchens.
This is the Rosha Ghara  the world’s largest sacred kitchen, where over 500 cooks (Suaras) prepare the Mahaprasad of Lord Jagannath every single day.

And at the heart of it all is Abadha  a complete meal representing harmony, purity, and divine balance.

The first time I ate Abadha in Puri, I was a child sitting cross-legged with my mother on the cool temple floor. The brass ladle gleamed as the temple volunteer served one dish after another  steaming Khechudi, fragrant Dalma, golden Kanika, tangy Khatta, earthy Saga, and a small dollop of creamy Kheeri. The food was simple, but something about it felt transcendental.

That first bite of Khechudi with ghee  mild, humble, yet satisfying  tasted like peace itself.



The Philosophy Behind Abadha

Abadha represents the philosophy of Jagannath  inclusiveness and equality.
It is offered first to the Trinity  Lord Jagannath, Lord Balabhadra, and Devi Subhadra  and then shared with everyone, regardless of caste, creed, or wealth.
Once it’s offered, it becomes Mahaprasad  blessed food that carries divine energy.

It’s believed that every element in Abadha is symbolic:

Rice – purity and stability

Dalma – nourishment and humility

Khatta – balance between sweetness and tang

Kanika – prosperity and festivity

Kheer – ultimate bliss


Together, they represent the essence of life  balance, harmony, and surrender.


The Sacred Kitchen – Rosha Ghara

The temple’s kitchen is said to be 5,000 years old, spread across multiple chambers with 752 wood-fired clay hearths called chulhas.

All cooking is done in earthen pots, stacked one above the other  sometimes up to nine levels high.
Here lies the miracle:
Though the fire burns from below, the pot at the top cooks first, followed by the ones beneath it  a mystery that defies logic and is considered divine.

Each cook (Suara) follows ritual purity rules, bathing before entering the kitchen and chanting mantras as they stir the pots.
No onion, garlic, or processed ingredients are ever used. Only natural, seasonal vegetables, desi ghee, and temple-grown rice fill the sacred air.

The aroma of burning wood, roasted cumin, and steaming rice lingers like incense.

The Components of Abadha Thali

While the temple’s Chhappan Bhog (56 offerings) is vast, a home-style Abadha Thali generally includes:

1. Khechudi (Rice & Moong Dal Khichdi) – soft, buttery, temple-style khichdi made with ghee and turmeric.


2. Dalma – the soul of Odia cuisine; lentils and vegetables cooked together with ghee and cumin.


3. Kanika – sweet, fragrant ghee rice with cardamom, raisins, and cashews.


4. Khatta – tangy-sweet relish made from ou (elephant apple), raw mango, or tomato with jaggery and mustard.


5. Saga Bhaja – sautéed leafy greens (like amaranth or spinach) with mustard seeds.


6. Badi Chura – crushed lentil dumplings mixed with mustard oil, green chili, and salt.


7. Dahi Pakhala – fermented rice water with curd, salt, and chili for cooling.


8. Kheeri (Rice Kheer) – thick, creamy pudding made with milk, ghee, and jaggery.



Each dish complements the other — light and heavy, sweet and savory, mild and sharp — much like life itself.




Preparing Abadha at Home (4 Servings)

Below is a simplified, home-style Abadha recipe that captures the spirit of temple food while being practical for everyday kitchens.




1. Khechudi (Temple-Style Khichdi)

Ingredients:

1 cup rice

½ cup moong dal

2 tbsp ghee

½ tsp turmeric

1 tsp cumin seeds

Salt to taste


Method:

1. Dry roast moong dal until aromatic.


2. Add rice, turmeric, and 3 cups water. Cook till soft and mushy.


3. Temper with ghee and cumin seeds before serving.





2. Dalma (Lentil and Vegetable Curry)

Ingredients:

1 cup arhar dal

2 cups mixed vegetables (pumpkin, brinjal, papaya, raw banana, drumstick)

1 tsp cumin powder

1 tsp grated ginger

2 tbsp ghee

Salt to taste


Method:

1. Pressure cook dal and vegetables with turmeric and salt.


2. In ghee, roast cumin seeds and red chilies.


3. Add to dal mixture and simmer for 10 minutes.


4. Finish with grated coconut and ghee.





3. Kanika (Sweet Ghee Rice)

Ingredients:

1 cup basmati rice

2 tbsp ghee

¼ cup sugar or grated jaggery

2 tbsp chopped dry fruits

½ tsp cardamom powder


Method:

1. Heat ghee, fry dry fruits till golden.


2. Add soaked rice and stir for 2 minutes.


3. Add sugar and water (1.5 cups).


4. Cook covered until fragrant and fluffy.





4. Khatta (Sweet-Tangy Chutney)

Ingredients:

1 cup raw mango or tomato (chopped)

2 tbsp jaggery

1 tsp mustard seeds

1 tsp oil, salt, and pinch of turmeric


Method:

1. Heat oil, add mustard seeds and turmeric.


2. Add mango/tomato and cook till soft.


3. Add jaggery and simmer until thick and glossy.





5. Saga Bhaja

Ingredients:

2 cups amaranth or spinach leaves (chopped)

1 tsp mustard seeds

1 tsp oil, pinch of salt


Method:

1. Heat oil, add mustard seeds.


2. Add greens and stir-fry till just wilted.




6. Kheeri (Temple-Style Rice Kheer)

Ingredients:

1 liter full-fat milk

¼ cup rice

¼ cup jaggery or sugar

2 tbsp ghee

½ tsp cardamom powder


Method:

1. Boil milk and add soaked rice.


2. Simmer till thick and creamy.


3. Add jaggery, ghee, and cardamom.


4. Serve warm or chilled.



Serving the Abadha Thali

Traditionally, Abadha is served on fresh banana leaves in a specific sequence

Rice in the center,

Dalma on the right,

Khatta and Besara at the top,

Kheeri at the bottom right,

And Saga or Badi Chura to the left.


Every serving begins with a prayer —
“Anna Brahma, Jala Vishnu, Agni Rudra, Vasundhara Lakshmi” —
meaning Food is God, Water is Vishnu, Fire is Shiva, and Earth is Goddess Lakshmi.

The first morsel is offered mentally to Lord Jagannath before eating.


Expert Tips for Authentic Taste

Use earthen or brass cookware for the best aroma.

Cook on slow flame  temple food is never rushed.

No onion or garlic  satvik simplicity is key.

Add freshly grated coconut to dalma and saga bhaja for richness.

Use pure cow ghee  it’s both flavor and offering.



Abadha – A Symbol of Equality

What makes Abadha truly special is not its taste, but its philosophy.
In Puri, everyone  from priests to pilgrims, from royals to farmers  sits in one row and eats the same food. No differences, no hierarchies, no ego.

That’s the magic of Mahaprasad.
It unites everyone under one truth  that we are all children of the same divine kitchen.


Closing Note

Every time I prepare Abadha, my kitchen feels like a temple. The sound of boiling rice, the soft crackle of cumin, and the smell of ghee remind me that cooking can be a form of prayer.

Abadha teaches us patience, humility, and gratitude  the three flavors life is made of.

So, if you ever crave peace, don’t look far.
Light a diya, spread a banana leaf, cook a simple meal of rice, dalma, and kheer  and eat slowly, reverently, joyfully.

Because Abadha isn’t just food  it’s Odisha’s soul served with devotion.