By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
Also try: Indian food recipes: Chinguri Dalma
Chakuli and Matar Tarkari
Chakuli and matar tarkari is one of the most loved breakfast delicacies in Odisha. Matar tarkari is cooked with white peas while chakuli is a soft round pancake prepared with rice and dal batter.
Ingredients
(Serving for 4 people)
Yellow peas: 1 cup
Potato: 1 medium diced
Onion: 1
Tomato: 2
Grated ginger: 1 tsp
Garlic minced: 3 to 4 clove
Green chilli: 3 chopped
Cumin seed: 1 tsp
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Garam masala powder: ¼ tsp
Oil: 2 tsp
Salt to taste
Step 1
Wash and soak yellow peas overnight. Pressure cook with enough water, salt and turmeric powder for about 3 to 4 whistles or until done.
Step 2
Heat oil on a pan. Add cumin seed and once it sputters add the chopped onion and saute until translucent.
Step 3
To this add ginger, garlic, green chilli and tomato and saute until the oil leaves the side of the pan. Add chilli powder, coriander powder and salt.
Step 4
Add the boiled peas along with boiled and diced potatoes. Cook for a couple of minutes till the masala is coated well.
Step 5
Add a glass full of hot water. Cover and cook until the gravy reaches a desired consistency.
Step 6
Sprinkle garam masala powder and enjoy it with crispy and delicious chakuli.
