5 Iconic Odisha Dishes You Shouldn’t Miss on Your Next Visit

Dahi Baingan

Dahi Baingan is a popular and delicious vegetarian curry in Indian cuisine, particularly loved in regions like Odisha, West Bengal, and Uttar Pradesh. This dish features eggplant (baingan) cooked in a tangy, creamy yogurt (dahi) base, making it a flavorful and comforting dish perfect for serving with rice or roti. The combination of smoky eggplant and the rich, creamy yogurt sauce creates a unique and satisfying flavor profile.

Ingredients:

• Eggplants (Baingan) – Preferably medium-sized, tender ones are used. They can be cut into cubes or slits, depending on personal preference.
• Yogurt (Dahi) – Thick, fresh yogurt is used to create the creamy base.
• Spices – Common spices include turmeric, red chili powder, cumin, garam masala, and coriander powder.
• Onions – Finely chopped, often used as a base for the curry.
• Ginger-garlic paste – Adds depth to the flavor.
• Tomatoes – Fresh tomatoes add tanginess and sweetness.
• Mustard oil or vegetable oil – For frying and sautéing.
• Cilantro (Coriander leaves) – For garnish.
• Salt – To taste.

Preparation:

1. Fry the Eggplant: First, the eggplants are either deep-fried or shallow-fried in oil until they are golden brown and soft. This enhances the flavor and gives a slight smoky taste to the dish.
2. Prepare the Gravy: In a separate pan, sauté onions, ginger-garlic paste, and tomatoes with a mix of spices. The tomato-onion mixture is cooked until it forms a smooth base.
3. Add Yogurt: Whisk the yogurt until smooth and add it to the spice mixture. Stir well and cook until the oil separates from the gravy.
4. Combine: Add the fried eggplant pieces to the gravy, mix gently, and cook for a few more minutes. Adjust the consistency by adding water, if necessary.
5. Simmer: Allow the curry to simmer for 5-10 minutes so the eggplants absorb the flavors of the yogurt and spices.
6. Garnish: Finally, garnish with fresh cilantro and serve hot with steamed rice or roti.

Flavor Profile:

Dahi Baingan has a delightful balance of creamy, spicy, and tangy flavors. The eggplant soaks up the rich yogurt gravy, while the spices and tangy yogurt provide a layered depth of taste. It’s a comforting dish that pairs perfectly with plain rice or flatbreads like naan or paratha.

Variations:

• Smoked Baingan: In some variations, the eggplant is charred on an open flame or grilled before adding to the curry to impart a smoky flavor.
• Vegan Version: Replace yogurt with coconut milk or a cashew-based cream for a dairy-free version.

Dahi Baingan is a wholesome, nutrient-rich dish that combines the goodness of eggplant with the probiotic benefits of yogurt, making it a popular choice in Indian vegetarian cuisine.

Badi Chura

Badi is a traditional Odisha recipe that features fermented and deep-fried lentil dumplings. These dumplings are typically made from urad dal (black gram) or a mix of urad dal and other pulses like chana dal (Bengal gram). Badi is an essential component of many Odia dishes and is often used in curries, rice preparations, or enjoyed as a standalone dish with rice and dal. The process of preparing badi involves soaking, grinding, fermenting, and then deep-frying, resulting in crispy, flavorful dumplings that are perfect for adding texture and taste to a variety of meals.

Ingredients for Badi:

• Urad dal (black gram) – 1 cup (or a mix of urad dal and chana dal)
• Rice flour – 1 to 2 tablespoons (for binding)
• Salt – to taste
• Water – for soaking and grinding
• Turmeric powder – 1/2 teaspoon (optional, for color)
• Oil – for deep frying

Instructions:

1. Soaking the Dal:

• Wash the urad dal thoroughly and soak it in water for 6-8 hours or overnight. This softens the dal and makes it easier to grind.

2. Grinding the Dal:

• After soaking, drain the water from the dal and grind it into a smooth, thick paste using a little water if needed. The consistency should be thick enough to form a shape and hold its structure.
• You can use a stone grinder (traditional method) or an electric mixer grinder to grind the dal. The better the grinding, the fluffier the badi will be.

3. Fermenting the Batter (optional):

• For the fermented badi taste, let the ground dal batter sit for 4-6 hours at room temperature. This step enhances the flavor and makes the badis lighter and fluffier.
• If you’re in a hurry, you can skip this step, but fermenting gives a more authentic taste.

4. Shaping the Badi:

• Add salt to the fermented dal paste and mix well. If needed, add a little rice flour to help bind the batter, but avoid using too much.
• With your hands or a spoon, take small portions of the batter and shape them into small, round or oval dumplings.

5. Frying the Badi:

• Heat oil in a deep pan or kadhai for deep frying. Once the oil is hot, gently drop the shaped badi dumplings into the oil.
• Fry the badis in batches, ensuring not to overcrowd the pan. Fry them until they are golden brown and crispy on the outside, turning them occasionally for even frying.
• Remove the badis with a slotted spoon and drain them on paper towels to remove excess oil.

6. Storing the Badi:

• Once the badis are fried, let them cool completely before storing them in an airtight container. These can be stored for several days and used as needed.

Serving Suggestions:

• Badi can be used in various Odia dishes like Badi Chura, Dalma, or even served with rice and dal as a side dish.
• It can also be crumbled and added to curries, vegetable stews, or enjoyed with a simple seasoning of mustard oil, onions, and green chilies.

Tips:

• You can mix other dals like chana dal (Bengal gram) along with urad dal to create a different texture and taste.
• Fermenting the batter helps to get a lighter, fluffier badi.
• Rice flour helps in binding the dumplings and ensures they hold their shape while frying.

Conclusion:

Badi is an integral part of Odisha’s culinary heritage, and while the preparation of badi requires time and patience, the result is a crispy, flavorful dumpling that adds a unique taste and texture to many traditional dishes. Whether it’s served in a rich curry, mixed with chura (flattened rice), or simply enjoyed as a snack, badi brings the authentic flavors of Odisha to your table.

Dalma

Dalma is a quintessential dish in Odisha and one of the most beloved traditional foods in Odia cuisine. It is a hearty and nutritious lentil and vegetable stew, usually made with yellow moong dal (green gram) and a variety of vegetables. Dalma is often served as a side dish with rice, and its rich, flavorful combination of spices, vegetables, and lentils makes it a staple in many Odia households. The dish is particularly popular during festivals, weddings, and other significant celebrations, as it is considered both auspicious and wholesome.

Key Ingredients:

• Moong dal (yellow lentils) – 1 cup (can be used as the base of the dish)
• Vegetables – A mix of seasonal vegetables such as:
  • Potato – 1 medium, diced
  • Pumpkin – 1 cup, diced
  • Carrot – 1 medium, chopped
  • Eggplant (Brinjal) – 1, chopped
  • Raw banana – 1, chopped (optional, but adds great flavor)
  • Green beans – 1/2 cup, chopped
  • Drumsticks (optional) – 2-3 sticks, cut into pieces
• Ginger-garlic paste – 1 tablespoon
• Cumin seeds – 1 teaspoon
• Dry red chilies – 2-3
• Bay leaves – 1-2
• Curry leaves – A few (optional)
• Mustard oil – 2 tablespoons (traditionally used in Odia cooking for flavor)
• Turmeric powder – 1/2 teaspoon
• Coriander powder – 1 teaspoon
• Jeera powder (Cumin powder) – 1 teaspoon
• Chili powder – 1/2 teaspoon (optional, adjust based on spice preference)
• Salt – To taste
• Ghee – 1 tablespoon (optional, for extra flavor)
• Coconut – Grated fresh coconut or coconut milk (optional, adds richness)
• Garam masala – A pinch (optional)
• Jaggery – A small piece (optional, adds a hint of sweetness to balance the flavors)

Preparation:

1. Cook the Moong Dal:

• Wash the moong dal thoroughly and cook it in a pressure cooker or large pot with enough water (about 2 cups of water per cup of dal) and a pinch of turmeric powder until it is soft and mushy. The dal should be cooked well but not completely mashed; you want some texture.
• If cooking in a pot, it may take longer (about 20-25 minutes) to soften.

2. Prepare the Vegetables:

• While the dal is cooking, peel and chop the vegetables into bite-sized pieces. Commonly used vegetables include potatoes, pumpkin, carrots, eggplant, green beans, and raw banana.
• Some versions of Dalma also include drumsticks, which add a unique flavor.

3. Tempering (Tadka):

• Heat mustard oil in a pan or kadhai. Once the oil is hot, add cumin seeds, dry red chilies, bay leaves, and curry leaves. Let them splutter for a few seconds.
• Add ginger-garlic paste and sauté until fragrant and slightly browned.
• Add the chopped vegetables to the pan and sauté for 3-4 minutes, stirring occasionally. This helps the vegetables absorb the spices.

4. Cooking the Dalma:

• Add the cooked moong dal to the pan with the sautéed vegetables. Stir gently to combine.
• Add salt, turmeric powder, coriander powder, jeera powder, and chili powder. Add water as needed to adjust the consistency. Dalma should be a little on the thicker side, but you can add more water if you prefer a thinner consistency.
• Let the mixture simmer on low heat for about 10-15 minutes, allowing the vegetables to cook and the flavors to meld together.

5. Finishing Touches:

• For added richness and flavor, you can add a little ghee at the end of cooking.
• If using coconut, add grated fresh coconut or coconut milk for extra flavor and creaminess. This step is optional but adds a distinct taste to Dalma.
• For a sweet contrast to the savory flavors, you can add a small piece of jaggery and let it melt into the stew.
• Optionally, sprinkle a pinch of garam masala for a final burst of aroma and flavor.

6. Serving:

• Serve the Dalma hot with steamed rice, chapati, or bhakri (a type of Indian flatbread).
• It is often served with a side of pakhala (fermented rice) during the summer months in Odisha.

Tips:

• Consistency: The consistency of Dalma can vary depending on preference. Some people prefer it thick, while others like it more soupy. Adjust the water accordingly.
• Vegetable Variety: Dalma is a versatile dish, and you can add or remove vegetables depending on availability and personal preferences. Common additions include sweet potato, spinach, or chayote.
• Use of Mustard Oil: Mustard oil is a key ingredient in Odia cuisine, lending a distinctive aroma and taste to Dalma. If you don’t have mustard oil, you can use vegetable or coconut oil, though the flavor may change slightly.
• Sweetness: The addition of jaggery balances the spices and adds a slight sweetness to the dish. This is optional but highly recommended for an authentic taste.

Nutritional Benefits:

Dalma is a highly nutritious dish, as it combines the protein-rich moong dal with the goodness of fiber, vitamins, and minerals from the assorted vegetables. The dish is low in fat, especially if made without ghee, making it a healthy, wholesome meal. It’s also a great choice for vegetarians and those looking for a light yet filling dish.

Conclusion:

Dalma is a comforting, nutritious, and flavorful dish that reflects the simplicity and richness of Odisha’s culinary heritage. Whether it’s a festival, a special occasion, or a regular family meal, Dalma is a dish that is bound to satisfy and nourish. Enjoy it with rice, pakhala, or roti for a complete and wholesome meal!

Thank you for the clarification! You’re absolutely right. Macha Ghanta is indeed prepared with fish heads, and lentils (specifically moong dal or sometimes toor dal) are just one of the ingredients used alongside the fish and vegetables. It is a hearty fish curry made with a variety of spices, vegetables, and lentils, making it a delicious and wholesome dish.

Here’s a revised recipe for Macha Ghanta that correctly incorporates lentils as one of the ingredients:

Macha Ghanta

Macha Ghanta is a traditional Odisha dish made from fish heads (usually rohu or katla), cooked with lentils, vegetables, and aromatic spices. The dish is often served with steamed rice and is known for its rich, flavorful, and nutritious nature.

Ingredients:

• Fish heads (preferably rohu or katla) – 2 large pieces
• Moong dal (yellow lentils) – 1/2 cup (or toor dal)
• Potato – 1 medium, peeled and diced
• Tomato – 1 large, chopped
• Onion – 1 medium, finely chopped
• Ginger-garlic paste – 1 tablespoon
• Green chilies – 2-3, slit
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon (optional)
• Cumin powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Mustard seeds – 1 teaspoon
• Bay leaves – 1-2
• Curry leaves – A few (optional)
• Mustard oil – 2-3 tablespoons
• Salt – to taste
• Water – 4-5 cups (or as needed)
• Fresh coriander leaves – for garnish
• Ghee (optional) – 1 tablespoon (for extra flavor)

Instructions:

1. Cook the Lentils:

• Wash the moong dal (yellow lentils) thoroughly under running water.
• In a pressure cooker, add the moong dal with 2 cups of water, a pinch of turmeric powder, and salt. Cook for 1-2 whistles until the lentils are soft and mushy. If using a regular pot, cook for about 15-20 minutes, adding more water if needed. Once cooked, set the lentils aside.

2. Prepare the Fish Heads:

• Clean the fish heads thoroughly. Rinse them well and remove any unwanted scales. If using fish bones, clean them properly.
• Set aside to add later to the curry.

3. Prepare the Vegetables:

• Peel and dice the potato into small cubes.
• Chop the onion and tomato finely.

4. Tempering the Spices:

• In a large kadhai or pan, heat mustard oil. Once hot, add mustard seeds, bay leaves, and curry leaves (optional). Let the spices splutter.
• Add the chopped onion and sauté until it turns golden brown.
• Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Adding Tomatoes and Spice Paste:

• Add the chopped tomatoes to the pan and cook until they soften and the oil starts separating from the masala.
• Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir well and cook for 2-3 minutes.

6. Cooking the Fish Heads and Potatoes:

• Add the fish heads to the pan and gently sauté for 5 minutes. Stir occasionally to coat the fish heads with the spices.
• Add the diced potatoes and mix well. Cook for another 3-4 minutes.

7. Adding Cooked Lentils:

• Now, add the cooked moong dal (lentils) to the pan with the fish and vegetables. Stir gently to combine the dal with the fish and spices.
• Pour in 4-5 cups of water (or as per your desired consistency) and bring the curry to a boil.
• Once it comes to a boil, reduce the heat and let it simmer for 15-20 minutes until the potatoes are soft and the flavors meld together.

8. Finishing Touches:

• Taste the curry and adjust the salt and spices if necessary.
• For extra richness, you can add a tablespoon of ghee at the end, giving it a rich flavor.
• Garnish with freshly chopped coriander leaves.

9. Serving:

• Serve the Macha Ghanta with Lentils hot with steamed rice. The combination of tender fish, lentils, and spices makes for a nutritious and delicious meal.

Tips:

• Fish Heads: The fish heads are crucial to the flavor and texture of the dish. You can also use fish bones if heads are not available, but fish heads are preferred for their richness and gelatinous texture.
• Lentils: Moong dal is typically used, but you can also use toor dal or masoor dal for a different flavor. The lentils help thicken the curry and add a creamy texture.
• Consistency: Adjust the amount of water based on the consistency you prefer. Macha Ghanta is typically a thicker curry, but you can add more water for a thinner consistency.
• Mustard Oil: Mustard oil is essential to the traditional Odia flavor, giving the curry a pungent, earthy taste. If you don’t have mustard oil, you can substitute it with vegetable or coconut oil, but the flavor will change.

Nutritional Benefits:

• Macha Ghanta with Lentils is a highly nutritious dish packed with protein from both the fish and lentils.
• Fish provides healthy omega-3 fatty acids and essential vitamins, while lentils offer fiber, plant-based protein, and important minerals.
• The vegetables like potatoes and tomatoes add additional vitamins, while the spices contribute antioxidants and digestive benefits.

Conclusion:

Macha Ghanta with Lentils is a hearty, flavorful, and nourishing dish that represents the rich culinary traditions of Odisha. The combination of fish heads, lentils, vegetables, and spices creates a satisfying and wholesome meal that’s perfect for any occasion. Enjoy it with steamed rice for a complete, balanced meal!

Kakharu Phula Bada

Kakharu Phula Bada is a traditional and beloved dish from Odisha, often prepared during festivals or special occasions. Kakharu refers to pumpkin, and Phula Bada means fritters or dumplings, so Kakharu Phula Bada translates to pumpkin fritters. These fritters are made with pumpkin flowers (known as “phula” in Odia) and are typically served with rice or as a side dish with dal (lentil curry).

This dish is a great way to utilize pumpkin flowers, which are often overlooked in other cuisines but are highly nutritious and flavorful. In Odia cuisine, pumpkin flowers are used in a variety of preparations, and Kakharu Phula Bada is one of the most popular.

Here’s how to prepare Kakharu Phula Bada:

Ingredients:

• Pumpkin flowers – 15-20 fresh flowers (Kakharu Phula)
• Bengal gram flour (Besan) – 1/2 cup
• Rice flour – 1-2 tablespoons (to make the fritters crispy)
• Chili powder – 1/2 teaspoon (adjust to taste)
• Cumin powder – 1/2 teaspoon
• Turmeric powder – 1/4 teaspoon
• Garlic paste – 1 teaspoon (optional)
• Ginger paste – 1 teaspoon
• Coriander leaves – 1 tablespoon, finely chopped (for garnish)
• Salt – to taste
• Water – as required (to make the batter)
• Mustard oil – for frying

Instructions:

1. Prepare the Pumpkin Flowers:

• Wash the pumpkin flowers thoroughly to remove any dirt or insects. Be gentle as the flowers are delicate.
• Remove the stem and any hard parts, leaving the soft petals.
• Tear the flowers into smaller pieces or leave them whole, depending on your preference.

2. Prepare the Batter:

• In a mixing bowl, add bengal gram flour (besan), rice flour, chili powder, cumin powder, turmeric powder, and a pinch of salt.
• Add the garlic paste and ginger paste if using. These will add extra flavor to the fritters.
• Gradually add water and whisk the mixture to form a smooth batter. The batter should be thick enough to coat the pumpkin flowers but not too runny.
• You can adjust the consistency of the batter by adding a little more rice flour if you want the fritters to be extra crispy.

3. Coat the Pumpkin Flowers:

• Add the pumpkin flowers into the batter and mix gently to coat the flowers evenly. Be careful not to break the petals.

4. Frying the Fritters:

• Heat mustard oil in a deep frying pan over medium heat. Once the oil is hot (test by dropping a small amount of batter; it should sizzle), carefully drop spoonfuls of the batter-coated pumpkin flowers into the hot oil.
• Fry the fritters in small batches, turning them occasionally, until they are golden brown and crispy on all sides. This will take about 3-4 minutes per batch.
• Use a slotted spoon to remove the fritters and place them on a paper towel to drain excess oil.

5. Garnish and Serve:

• Once the fritters are cooked, garnish them with finely chopped coriander leaves.
• Serve Kakharu Phula Bada hot as a snack, side dish, or accompaniment with steamed rice and dal.

Tips:

• Rice Flour: Adding rice flour helps make the fritters crispy, so don’t skip this step.
• Freshness of Flowers: Always use fresh pumpkin flowers for the best flavor and texture. If you can’t find fresh pumpkin flowers, you can use fresh pumpkin leaves or even squash blossoms as a substitute.
• Oil Temperature: Make sure the oil is at the right temperature before frying. If the oil is too hot, the fritters may burn on the outside before cooking through. If it’s not hot enough, they will absorb too much oil and become soggy.

Nutritional Benefits:

• Pumpkin flowers are rich in vitamins (especially vitamin A), minerals, and antioxidants.
• Gram flour (besan) is a great source of plant-based protein and provides a good amount of fiber.
• This dish is also a good source of carbohydrates, making it an excellent option for energy.

Conclusion:

Kakharu Phula Bada is a delicious and unique dish from Odisha that highlights the versatility of pumpkin flowers. It is simple to make, yet packed with flavor and texture. This dish is a perfect addition to any meal, whether served as a snack or a side dish with rice and dal.