Tag: Odisha Cuisine

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

Dahi Pakhala – Odisha’s Cool Fermented Rice Summer Dish

Puspa

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

Puspa

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.

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.

Lunch & Dinner

Potolo Kuruma (Odia Style) – A Comfort Curry from Coastal Kitchens

Puspa

In an Odia kitchen, potolo (pointed gourd) is more than just a vegetable — it’s part of the everyday rhythm of home. Whether it’s in dalma, bhaja, or this creamy kuruma, potolo finds its way onto plates with quiet grace. I remember summer afternoons at my grandmother’s house where she’d grind fresh coconut, pop mustard seeds in oil, and slow-cook this humble curry while we waited with steel plates in hand.

Unlike the rich North Indian kurmas with cream and cashews, Odia Potolo Kuruma is gentle, coconut-based, and lightly spiced. It’s the kind of curry that lets the vegetable shine while adding warmth and depth with mustard, cumin, and ginger. Served with steamed rice or ghee-laced puris, it’s an ode to slow cooking and soft memories.

Ingredients (Serves 3–4)

8–10 medium-sized potolo (pointed gourd), peeled and cut into halves

2 medium potatoes, peeled and cubed (optional but traditional)

1 medium onion, finely sliced

1 small tomato, chopped

½ cup grated coconut (fresh or frozen)

1 tbsp poppy seeds (khus khus)

1 tsp cumin seeds

1 tsp ginger paste

½ tsp turmeric powder

½ tsp red chili powder

1–2 green chilies, slit

1 tsp mustard seeds

1 dry red chili

Salt, to taste

2 tbsp mustard oil (or regular oil if preferred)

Fresh coriander for garnish (optional)




Preparation

1. Prep the coconut paste:

Soak poppy seeds in warm water for 15 minutes. Grind with grated coconut and cumin seeds into a smooth paste. Set aside.

2. Fry the potolo:

Heat 1 tbsp mustard oil in a kadhai or pan. Lightly fry the potolo pieces until golden and semi-soft. Remove and keep aside.

3. Cook the masala:

In the same pan, add a little more oil. Splutter mustard seeds and red chili. Add sliced onions and sauté till golden. Stir in ginger paste, turmeric, red chili powder, and chopped tomatoes. Cook till the tomatoes soften.

4. Add the paste & veggies:

Add the ground coconut paste and sauté for 2–3 minutes till aromatic. Then add the fried potolo, cubed potatoes, green chilies, salt, and a splash of water.

5. Simmer & cook:

Cover and cook on low heat for 10–12 minutes, stirring occasionally. Add more water for a thinner gravy. The kuruma should be creamy and the potolo soft but intact.

6. Garnish & serve:

Turn off the heat, garnish with fresh coriander if desired, and serve warm.


Tips for Best Potolo Kuruma

Fresh potolo matters: Pick tender, smaller ones — overripe ones can be seedy.

Don’t skip mustard oil: It gives a distinct Odia flavor — just heat it till it smokes slightly to mellow it.

Soaking poppy seeds helps them grind smoothly into the paste.

Customize spice: Add more green chilies for a spicier version or a pinch of garam masala at the end for richness.



Serving Suggestions

With steamed rice and a squeeze of lemon

Alongside puris or luchis for a comforting Sunday brunch

With a side of fried badi chura or dry sabzi

Serve in traditional brass bowls for a rustic, authentic feel



Why I Love It

Potolo Kuruma reminds me of home. Of lazy afternoons where the kitchen buzzed with clinks of brass pots and the air carried the scent of roasted cumin and mustard oil. It’s not a fancy curry, but it carries the flavor of heritage — one that warms your soul and fills your plate with memories. I love how it pairs so effortlessly with rice yet feels special every time I make it. It’s simple, soulful, and forever Odia.