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Odia cuisine is the traditional cuisine of the Indian state of Odisha, which is located on the eastern coast of India. The cuisine is a blend of different cultures, with influences from the neighbouring states of West Bengal, Andhra Pradesh, and Chhattisgarh. The history of Odia cuisine can be traced back to ancient times, when the state was known for its rich culture and tradition. The cuisine has evolved over time and has been influenced by various rulers who have ruled over the region. During the rule of the Eastern Ganga dynasty, which lasted from the 11th to the 15th century, the region saw the development of temples and monasteries. This led to the growth of vegetarianism, which became an integral part of the Odia cuisine. The cuisine also saw the use of ingredients such as paneer (cottage cheese) and ghee (clarified butter), which were used to make sweets and desserts. The rule of the Mughals and the British also had a significant impact on the cuisine. The Mughals brought with them the use of spices such as saffron, cardamom, and cloves, which are now used extensively in Odia cuisine. The British introduced tea, which is now a popular beverage in the region.
Here are the top ten vegetarian Odia dishes-
Dalma
Dalma is a popular vegetarian dish from the eastern Indian state of Odisha. It is a lentil-based vegetable stew that is usually served with steamed rice. The cooked dalma has a thick consistency and is usually garnished with chopped coriander leaves and served hot with steamed rice. It has a mild and comforting flavour that is both nutritious and delicious. The lentils provide a creamy texture to the dish, while the vegetables add a sweet and earthy flavour. Dalma is a hearty and satisfying dish that is perfect for a comforting meal.
Pakhala
Pakhala is a traditional fermented rice dish from the Indian state of Odisha. It is a staple food in the region, especially during hot summers when it is an excellent way to cool down and stay hydrated. Pakhala has a slightly sour taste due to the fermentation process, which is refreshing and helps to beat the heat. It is a healthy and low-fat dish that is rich in nutrients and helps in digestion. The addition of various side dishes and condiments makes it a versatile dish that can be customized to suit individual tastes.
Saaga bhaja
Saaga bhaja is a simple and popular vegetable dish from the Indian state of Odisha. It is made with green leafy vegetables like spinach, amaranth leaves, or mustard greens that are chopped and sautéed with spices. Saaga bhaja has a unique and refreshing taste, with a slightly bitter flavour that is balanced by spices. The dish has a crunchy texture due to the sautéing, which adds a depth of flavour and aroma. It is usually served as a side dish with steamed rice and lentil soup (dal), or as a standalone dish. Saaga bhaja is a healthy and nutritious dish that is rich in vitamins, minerals, and antioxidants. It is a great way to include leafy greens in your diet and is especially popular in the winter months when greens are abundant.
Dahi baigana
Dahi baigana is a popular vegetarian dish from the Indian state of Odisha. It is made with fried eggplant (baigana) and yoghurt (dahi) and is flavoured with a variety of spices. Dahi baigana has a unique and refreshing taste that is slightly tangy and creamy. The yoghurt adds a cool and refreshing flavour to the dish, while the eggplant provides a rich and meaty texture. The spices give the dish a mild heat and a depth of flavour that makes it irresistible. Dahi baigana is a healthy and nutritious dish that is rich in protein, calcium, and vitamins. It is a popular comfort food in Odisha and is usually served with steamed rice and lentil soup.
dahi baigana/ pinterest.com
Janhi aloo poshto is a traditional vegetarian dish from the Indian state of Odisha. It is made with ridge gourd (janhi), potatoes (aloo), and poppy seeds (poshto), and is flavoured with a variety of spices. Janhi aloo poshto has a unique and delicious taste that is nutty, slightly sweet, and mildly spicy. The poppy seeds add a distinct flavour and texture to the dish, while the ridge gourd and potatoes make it filling and satisfying. The spices give the dish a depth of flavour and a mild heat that makes it irresistible.
Chaul bara
Chaul bara is a traditional snack which is made by soaking rice and lentils overnight, grinding them into a batter, and then adding spices, onions, and green chillies to the batter before frying it in oil until crispy. Chaul bara has a crispy texture on the outside and a soft, fluffy texture on the inside. The spices and chillies give it a slightly spicy and savoury flavor. It is often served with chutney or sauce on the side.
Gupchup
Gupchup is a popular street food snack from the Indian state of Odisha. It is also known by other names such as phuchka in West Bengal and pani puri in other parts of India. The combination of crispy puris, spicy potato filling, and tangy water makes gupchup a delicious and refreshing snack. It is especially popular during hot summer months and is enjoyed by people of all ages. Gupchup stalls can be found on almost every street corner in Odisha, and it is a must-try food item for anyone visiting the state.
Alu potala rassa
Alu Potala Rasa is a traditional vegetarian dish from the Indian state of Odisha. It is a spicy curry made with potatoes (alu) and pointed gourd (potala) cooked in a flavorful sauce. Alu Potala Rasa is usually served with steamed rice or flatbreads like chapati or paratha. The dish is known for its spicy and savoury taste, and the combination of potatoes and pointed gourd makes it filling and satisfying. It is a popular dish in Odisha and is enjoyed by vegetarians and non-vegetarians alike.
Besara
Besara is a traditional dish from the Indian state of Odisha, and it is typically made with mixed vegetables like pumpkin, eggplant, potatoes, or drumsticks, cooked in a mustard paste and spices. Besara is a spicy and flavorful dish that is usually served with steamed rice or flatbreads. It is a popular dish in Odisha and is often served during festivals and special occasions. It is also a common dish in everyday Odia cuisine, and its unique flavour makes it a favourite among locals and visitors alike.
Chakuli ghugni
Chakuli Ghugni is a popular street food from the Indian state of Odisha. It is a combination of two dishes - Chakuli Pitha and Ghugni, which are individually popular dishes in the state. Chakuli Pitha is a thin, crispy pancake made from a batter of rice and lentils, while Ghugni is a curry made from yellow peas, onions, tomatoes, and spices. To make Chakuli Ghugni, the Chakuli Pitha is topped with Ghugni, along with chopped onions, green chillies, and coriander leaves. The Chakuli Pitha provides a crunchy texture to the dish, while the Ghugni adds a savoury and spicy flavour. The toppings of onions and green chillies add freshness and a bit of heat to the dish. It is a filling and flavorful snack that is popular in Odisha and can be found in street food stalls and food festivals.
