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AMBA KHATTA / SWEET & SOUR MANGO RELISH

Hello!!!

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 mustardcuminfenugreekaniseed and kalonjiGarliconion 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 PuriCuttack 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

Method:

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!!!!!!!!

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SIMBA RAI / BROAD BEANS IN MUSTARD PASTE

 

Today I am sharing a very flavourful dish from the state of Odisha.I was tempted to try this recipe when my blogger friend  Alka Jena posted her Thali Picture on FB.

Alka Jena has shared some traditional and wonderful recipes from the state of Odisha.Dishes from Odiya Cuisine   have  very less Oil ,is less spicy yet flavourful.Rice is their staple food. Mustard oil is mostly used in cooking ,but Ghee is widely preferred for  cooking in temples.

 

Recipe for Simba Rai:

Ingredients:

20 Nos Broad Beans roughly chopped

1 Tbsp Black Mustard Seeds

3 Garlic Cloves

3 Green Chillies

1 Tsp Cumin

1/4 Tsp Turmeric

Salt to taste

Method:

Wash the Broad beans ,roughly chop them and keep it aside.

Soak mustard seeds, garlic cloves and green chillies for about 20 mins and grind to get a fine paste.

Take a wide bottom pan. Add a tsp of oil.Add cumin and once it splutters add the broad beans,salt and turmeric and cook for about 3 to 4 Mins. Once done add the mustard paste and saute for 2 more minutes. Add 1/4 cup of water and allow it to simmer on medium flame  for about 3- 4 minutes. Once done switch off the flame.

Serve hot with Rice and Ghee!!!

Enjoy !!!!!!!!!!!!!!!

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