An Ode To Multipurpose Food

An Ode To Multipurpose Food

The only thing that soothes the soul apart from being in our mother’s arms is good food. We Odias love our food so much that we never get tired of bragging about it. As the country (mind you, not a state) of Lord Jagannath, who is served a whopping 56 kinds of dishes every day, we Odias love to keep our menu diversified. From Pakhala to Ambula Rai, from Chicken Besara to Chingudi Bhaja, we always top the menu chart of the entire country. And if we start talking about Dahibara, well, it will be a never-ending ocean of words. 

Coming back to our large and varied menu, there are a few ingredients that get used in the preparation of most of the dishes. Let’s find out what these ingredients are and why we crave for their taste so much.

Saga:

Sajana, Koshala, Khada, Leutia, Pita, Palanga. Methi, etc – there is such a variety and they are so flexible! Sajana Saga with some boiled moong daal and coconut toppings is perfect to pair with a summer lunch alongside Dahi-Pakhala. You can eat most of the Sagas as simple Bhaji with onion and garlic (or without, your call). You can use some of them in certain types of curries. Or you can use them in Santula. And, though many of you could dread that, it is healthy and easy to make. And with the right cooking method, it tastes really good. 

Dahi/Curd:

Curd is one of the most versatile foods which can be used in every recipe possible. It can be cooled down in the form of lassi and can kickstart the day in the form of healthy breakfast with chhuda. A single spoon of sweet curd can give you the satisfaction of a meal during lunch. If away from home, curd with roti/paratha can give one the feeling of ‘home’. Besides the daily routine meal, the curd is also used as a side dish with some twist, such as dahi-baingan and dahi-ambula. We can say, the curd is nectar available in various forms.

Chhuda:

In English, it is called ‘Flattened Rice’ but the emotion that chhuda carries is lost in the translation. Be it a baby of six months or an elderly, chhuda is the source of energy for every Odia. It can be served both raw as well as in cooked form. Chhuda along with banana, curd, molasses (guda) and a pinch of salt can satisfy both the stomach and the heart. If you are not into sweet dishes,  you can have it in the form of Upma. Chhuda is served to babies over six months old in its powdered form along with milk. The combination is filled with protein and highly recommended by doctors as well.

Ambula:

Aaah… The name itself gives us a tangy and sour taste in the mouth. Ambula is prepared by coating slices of raw mango with salt and drying these under the sun. It can be consumed in its original form as well as cooked. It is famous at the national level for the ‘Ambula Rai’ recipe. Ambula can be used in various curries and also alongside Pakhala.

Sago/Sabudana:

Sago does have a lot of positive effects on our health. It can be eaten raw, in liquid form (boiled soup), and as khichdi. Sago, in liquid form, is highly recommended by doctors for patients. ‘Sabudana Ki Khichdi’ is one of the most popular recipes one can find on the internet. Sago is the ultimate wholesome food which has many health benefits.

So, which is your favourite dish of these multipurpose food items? Let us know in the comment section below.