Kemiti Achanti? (How are you ?in Odiya).Today I am sharing a very simple and flavorful recipe from the kitchens of Odisha. I am intrigued by their simple ,healthy yet flavourful recipes that uses less oil. The recipes are simple and uses locally grown and available vegetable and fruits.Panch phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji. Garlic, onion and ginger are used in most of the food. Temple food preparation doesn’t allow the use of garlic or onion. Turmeric and red chillies are used regularly.The food in the region around Puri–Cuttack is greatly influenced by the Jagannath Temple. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more.The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes. One of my best friend and guide Alka Jena who blogs at CulinaryXpress has given me a great insight into Odiya Cuisine. She shares a wonderful collection of simple and healthy recipes. I have tried a very simple ,yummy and lip smacking recipe from her blog. Do check it out for many more wonderful recipes.
My Contribution for 122 nd # Foodiemonday #Bloghop theme #OdiaCuisine is this flavourful lip smacking recipe Amba Khatta / Sweet & Sour Mango relish.
Recipe for Amba Khatta / Sweet & Sour Mango Relish:
2 Large Green Mangoes cut into cubes
1/2 Tsp Roasted Cumin powder and Chilli powder
1 Tbsp Oil
1/4 Tsp Nigella Seeds
3 Dry Red Chillies
1/4 Tsp Turmeric Powder
A generous pinch of salt
1/2 Cup Sugar
Sprig of Curry leaves
Wash and clean the mangoes. Cut them into cubes with the peel .Keep them aside.
Heat a heavy bottom pan. Add oil.Once the oil is hot add Nigella seeds, dry red chillies and curry leaves. Now add mango cubes ,salt and turmeric. Mix well and continuously stir upto 2 mins on medium flame. Now add 1/4 cup water, sugar and mix well.Let it cook on medium flame for about 3 mins. Mix well and switch off the flame. Sprinkle roasted and coarsely ground Cumin with chilli powder.
Serve with piping hot rice and Enjoy!!!!!!!!