Intro: A Dish That Cares for the Body & Soul
Santula isn’t flashy. It doesn’t boast spice or ghee. But it’s one of the most nourishing, comforting dishes ever to grace an Odia thali.
When someone is unwell, tired, or fasting — or just craving clean food — Santula shows up like a gentle friend. Made with seasonal vegetables, simmered simply, and tempered with garlic in mustard oil, it’s minimalist food with maximum comfort.
Types of Santula:
Sijha Santula – Boiled only, no tempering (perfect for fasts & recovery)
Bhunja Santula – Tempered with garlic, mustard, and green chili
Ingredients:
1½ cup mixed vegetables (potato, pumpkin, raw papaya, brinjal, ridge gourd, etc.)
½ tsp turmeric
Salt to taste
1 cup water
For Tempering (optional for Bhunja Santula):
1 tsp mustard seeds
2 garlic cloves (crushed)
1 green chili (slit)
1 tsp mustard oil
Steps:
1. Boil the Veggies
Cut vegetables into even pieces.
Boil in water with turmeric and salt until soft but not mushy.
2. Optional Tempering (for Bhunja Santula)
In a small pan, heat mustard oil.
Add mustard seeds, garlic, and green chili.
Sauté until fragrant. Pour over the boiled vegetables.
Serving Suggestions:
Perfect with steamed rice and dal
A light side with pakhala or even kanji
Add a spoon of ghee for richness if desired
Why I Love It
This is Odisha’s version of slow food — humble, balanced, and gut-friendly. Santula reminds me that food doesn’t have to be spicy to be deeply satisfying.
The Pinch of Masala 