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8 Irresistible Odia Monsoon Recipes to Enjoy
The monsoon season in India is a time of renewal, bringing lush landscapes and cooler temperatures. It also awakens a unique culinary culture, where people crave warm, comforting foods that pair perfectly with the sound of rain. Odisha, a state with a rich tapestry of culinary traditions, offers a range of dishes that are particularly delightful during this season. Here, we delve into eight irresistible recipes that capture the essence of monsoon in Odisha and beyond.
1. Pakoras (Fritters)
Pakoras are a quintessential Indian snack, especially cherished during the monsoon. These deep-fried fritters can be made with a variety of vegetables and are loved for their crispy exterior and flavorful interior.
Ingredients:
-For the batter: 1 cup gram flour (besan), 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon garam masala, salt to taste, water (as needed)
-Vegetables: Thinly sliced onions, potatoes, spinach, paneer cubes
-For frying: Oil
Recipe:
Prepare the Batter: In a bowl, mix gram flour with turmeric, red chili powder, garam masala, and salt. Gradually add water to form a thick, smooth batter.
Prepare Vegetables: Slice the onions and potatoes thinly. Ensure the spinach leaves are dry and the paneer cubes are bite-sized.
Frying: Heat oil in a deep frying pan. Dip the vegetables or paneer into the batter, ensuring they are well-coated. Fry in hot oil until golden brown and crispy. Remove and drain on paper towels.
Serving: Serve hot with mint chutney or tamarind sauce.
Pakoras are best enjoyed fresh and hot, accompanied by a steaming cup of chai. The combination of the crunchy pakoras and the warmth of the tea creates a perfect monsoon experience.
2. Kakharu Phula Pakoras (Pumpkin Flower Fritters):
Kakharu Phula Pakoras are a unique delicacy from Odisha, utilizing pumpkin flowers to create a crispy, delicate fritter. The flowers have a subtle flavor that, when combined with spices, makes for an irresistible snack.
Ingredients:
- Fresh pumpkin flowers
- 1 cup gram flour (besan)
- 1/2 teaspoon turmeric, 1/2 teaspoon cumin seeds, 1 teaspoon red chili powder, salt to taste
- Water (as needed)
- Oil for frying
Recipe:
Prepare the Flowers: Gently wash the pumpkin flowers and remove the stamens. Pat them dry.
Make the Batter: In a bowl, mix gram flour with turmeric, cumin seeds, chili powder, and salt. Add water gradually to make a thick batter.
Frying: Dip each pumpkin flower into the batter, coating it evenly. Fry in hot oil until crisp and golden. Drain on paper towels.
Serving: Serve hot with a sprinkle of chaat masala and a side of green chutney.
The delicate flavor of the pumpkin flowers combined with the crispy batter makes these pakoras a delightful snack, perfect for a rainy day.
3. Bara Aloodum
Bara Aloodum is a popular street food in Odisha, combining fluffy lentil fritters (bara) with a spicy potato curry (aloodum). This dish is a hearty, satisfying treat that warms you from the inside out.
Ingredients:
- For Bara: 1 cup black gram lentils (urad dal), 1-inch ginger, 2 green chilies, 1 teaspoon fennel seeds, salt to taste
- For Aloodum: 4-5 potatoes, 1 onion, 2 tomatoes, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, salt, oil
- Garnish: Fresh coriander leaves
Recipe:
Prepare Bara: Soak urad dal overnight, then grind to a smooth paste with ginger, green chilies, fennel seeds, and salt. Fry spoonfuls of the batter in hot oil until golden and crispy.
Prepare Aloodum: Boil and peel potatoes, then cut into cubes. In a pan, heat oil and sauté chopped onions until golden. Add tomatoes and spices, cooking until the oil separates. Add potatoes and cook until well-coated with the masala.
Serving: Serve the baras with the spicy aloodum curry, garnished with fresh coriander leaves.
This combination of fluffy fritters and spicy potato curry is perfect for sharing. It’s a common sight at roadside stalls during the monsoon, enjoyed with friends and family.
4. Chingudi Tarkari (Prawn Curry)
Chingudi Tarkari is a classic prawn curry from Odisha, characterized by its bold flavors and creamy texture. It’s often made with mustard paste, which gives it a distinctive taste.
Ingredients:
- 500g prawns
- 1 teaspoon mustard seeds, 1 teaspoon cumin seeds
- 2 onions, 2 tomatoes, 5 cloves garlic, 1-inch ginger
- 1 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon coriander powder
- 200ml coconut milk (optional)
- Mustard oil, salt
Recipe:
Prepare Prawns: Clean and devein the prawns. Marinate with turmeric and salt.
Make the Curry:In a pan, heat mustard oil and add mustard seeds and cumin seeds. Once they splutter, add chopped onions, garlic, and ginger. Sauté until golden. Add chopped tomatoes and cook until the oil separates. Add spices and mix well.
Cook Prawns: Add the prawns to the pan and cook until they turn pink and are well-coated with the masala. If using, add coconut milk and simmer for a few minutes.
Serving: Serve hot with steamed rice.
The rich, spicy flavors of Chingudi Tarkari are a perfect match for the rainy weather. The optional coconut milk adds a creamy dimension that balances the heat.
5. Singhara (Fried Dumplings)
Singhara are delightful fried dumplings, often filled with spiced mashed potatoes and peas. They are a popular snack, especially during the monsoon, offering a crispy and flavorful bite.
Ingredients:
- 2 cups all-purpose flour
- 4-5 potatoes, 1 cup peas
- 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1 teaspoon garam masala, salt
- Oil for frying
Recipe:
Prepare the Dough: Mix flour with a pinch of salt and water to make a stiff dough. Rest it for 15 minutes.
Prepare the Filling: Boil, peel, and mash the potatoes. Mix with boiled peas, cumin seeds, coriander powder, garam masala, and salt.
Shaping Singhara: Roll the dough into small circles, place a spoonful of filling in the center, fold over, and seal the edges. Fry in hot oil until golden and crispy.
Serving: Serve hot with tamarind chutney or mint chutney.
These dumplings are versatile and can be made with various fillings. They are perfect for a cozy evening snack, paired with a hot beverage.
6. Kakara Pitha
Kakara Pitha is a traditional Odia sweet made with rice flour, filled with a delicious coconut and jaggery mixture. These fried or steamed cakes are a monsoon favorite, offering a sweet and comforting treat.
Ingredients:
- 2 cups rice flour
- 1 cup grated coconut, 1 cup jaggery
- 1 teaspoon cardamom powder
- Oil for frying
Recipe:
Prepare the Dough: Mix rice flour with water to form a pliable dough. Keep aside.
Prepare the Filling: In a pan, cook grated coconut with jaggery until it melts and combines. Add cardamom powder and mix well.
Shaping Pitha: Take small portions of the dough, flatten into discs, place the filling in the center, and fold to seal. Flatten slightly.
Cooking: Deep fry or steam the pithas until golden brown.
Kakara Pitha is best enjoyed warm, with a drizzle of ghee or a sprinkle of powdered sugar. It's a perfect accompaniment to a cup of tea or coffee.
7. Mudhi Mansa (Puffed Rice with Mutton)
Mudhi Mansa is a unique dish from Odisha, combining puffed rice (mudhi) with a rich mutton curry. This dish is a delightful blend of textures and flavors, making it a hearty and satisfying meal.
Ingredients:
- 500g mutton
- 4 cups puffed rice (mudhi)
- 2 onions, 5 cloves garlic, 1-inch ginger, 2 tomatoes
- 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala
- Mustard oil, salt
Recipe:
Prepare Mutton Curry: In a pressure cooker, sauté onions, garlic, and ginger in mustard oil. Add chopped tomatoes and spices, cooking until the oil separates. Add mutton and water, then cook until tender.
Serving: In a large bowl, mix the mutton curry with puffed rice just before serving to retain the crunchiness of the mudhi.
Mudhi Mansa is best enjoyed immediately after mixing, ensuring the puffed rice retains its crisp texture. This dish offers a unique contrast of flavors and textures, making it an exciting monsoon treat.
8. Manda Pitha
Manda Pitha is a steamed sweet delicacy often made during festivals in Odisha. It features a soft rice flour exterior encasing a sweet filling of coconut and jaggery, sometimes with added cardamom for aroma.
Ingredients:
- 2 cups rice flour
- 1 cup grated coconut, 1 cup jaggery
- 1 teaspoon cardamom powder
- Ghee (for greasing and serving)
Recipe:
Prepare the Dough: Boil water and add it gradually to rice flour, stirring continuously to form a soft, pliable dough. Let it cool slightly.
Prepare the Filling: In a pan, cook grated coconut with jaggery until the jaggery melts and the mixture thickens. Add cardamom powder and mix well.
Shaping Pitha: Take small portions of the dough, flatten into discs, place a spoonful of filling in the center, and fold to seal, forming a semi-circular shape.
Steaming: Place the shaped pithas in a steamer and steam for 10-15 minutes until the outer layer is cooked.
Serving: Drizzle with a bit of ghee before serving to enhance the flavor.
Manda Pitha is light and aromatic, making it perfect for enjoying with a cup of tea or as a sweet conclusion to a meal. It's especially delightful during the monsoon when paired with the soothing sounds of rain.
These eight recipes not only offer a culinary journey through Odisha's rich food heritage but also provide the perfect comfort food for the monsoon season. Each dish, from the crispy pakoras to the sweet Manda Pitha, captures the essence of the region's flavors and traditions. The monsoon season in Odisha, with its lush greenery and cooler climate, provides the ideal backdrop for enjoying these warm, flavorful dishes. Whether it's a family gathering, a cozy evening at home, or a festive occasion, these recipes bring warmth and joy, making the rainy days even more special.
So, as the rain patters against your windows, dive into your kitchen and try your hand at these delicious monsoon recipes. Enjoy the taste of Odisha and let these dishes add a splash of flavor to your rainy day experience!
