Dalma is a staple Odia dish, where the lentils and seasonal vegetables cooked together and later tempered with ghee and cumin or oil and panch phoran. Some varieties even have little shrimps and some have fish head to enhance the flavor. But this version of mine is no Onion no Garlic.
Pakhala is a traditional rice dish of Odisha. This is prepared in a very simple manner, where the cooked rice is soaked in water. This can be either eaten fresh (Saja Pakhala) or left overnight for fermentation to enhance the taste (Basi Pakhala). Here are some non-veg and veg Pakhala variations.
It is a delicious dry dish, where the chicken is generously cooked in a onion, ginger – garlic gravy and minimal spice mix in its own juice.
Simba Rai is a thick, dry gravy dish made with Mustard paste traditionally known as Besara in Odia. It’s a perfect accompaniment to hot steamed rice.
Mitha Khechudi is a quintessential Odia Khichdi. This dish is cooked almost in every household during the festivities and is paired with Dalma and served hot. It’s gently sweet and perfect for all kinds of celebration platter.