Curries, Vegetables, and Other Main Course Items
Oriya curries are not full of masala floating in oil, rather these are mildly spiced and given the original taste of the ingredients. Around the areas Coastal Orissa the food is sweet (coconut, ghee, jaggery is used on account of the influence of the Jagannath Temple), Chille and curry leaves is used in regions closer to Andhra Pradesh and mustard paste and kala jeera is used mostly all over. The coastline and numerous rivers offer abundant fish, while prawns come from the Chilika Lake.
- Alu Bhaja (ଆଳୁ ଭଜା) - Potato slices fried in oil with whole spices.
- Aludum (ଆଳୁ ଦମ) - Spicy potato curry
- Alu Matara (ଆଳୁ ମଟର ତରକାରୀ) - Diced potatoes and peas curry
- Alu Phulakobi Bhaja (ଆଳୁ ଫୁଲକୋବି ଭଜା) - Diced potato and cauliflower florets sauteed in oil and spices
- Alu Potala Rasa (ଆଲୁ ପୋଟଳ ରସା) - Curried potatoes and pointed gourd
- Bilatibaigana/patalghanta chutney (ବିଲାତି ବାଇଗଣ/ପାତଲଘଁଟା ଚଟଣି)- A very sweet chutney made of tomatoes, dates and sugar.
- Dahi bhendi- Okra (Bhendi) or Ladies finger fried and dipped in spiced yogurt
- Besar (ବେସର) - Assorted vegetables stir fried in panch phutana and a mildly spiced mustard sauce
- Badi Dahi (ବଡ଼ି ଦହି) - Fried Dalma dipped in spiced yogurt.
- Badi chura (ବଡ଼ି ଚୁରା) - Powdered badi made of urad dal with green chillies, sometimes garlic&onion
- Chadachadi (ଚଡ଼ ଚଡ଼ି) - Sauteed mixed vegetables, diced potatoes and shrimp in a spicy mustard sauce
- Chhencheda (ଚେଞ୍ଚେଡ଼ା) - Lightly spiced fish head and mixed vegetables
- Chungdi Malai (ଚିଙ୍ଗୁଡ଼ି/ଚୁଙ୍ଗୁଡ଼ି ମଲାଇ) - Freshwater prawn cooked in coconut milk and spices
- Chungdi Jhola (ଚିଙ୍ଗୁଡ଼ି/ଚୁଙ୍ଗୁଡ଼ି ଝୋଳ) - Freshwater prawn cooked in thick, spicy gravy
- Crab Kalia (କଙ୍କଡ଼ା କାଳିଆ) - A spicy crab curry
- Dahi baigana (ଦହି ବାଇଗଣ) - Deep fried eggplant slices in a spiced yogurt sauce
- Dahi Maachha (ଦହି ମାଛ) - fried fish in a mildly spiced yogurt sauce
- Ghanta (Food) (ଘାଣ୍ଟ) - Vegetable medley and spice powders sauteed in oil
- Ghugni (ଘୁଗୁନି) - Boiled Peas and spices cooked in oil and then lightly curried.
- Kancha Kadali bara jhola (କଞ୍ଚା କଦଳୀ ବରା ଝୋଳ) - A curry of green plantain/unripe banana kofta.
- Kadali bhanda raai (କଦଳୀ ଭଣ୍ଡା ରାଇ) - Tiny flowers of banana cooked in mustard-chilly sauce.
- Kakharu phula bhaja (କଖାରୁ ଫୁଲ ଭଜା) - Pumpkin flowers deep fried in besan or rice flour with spices.
- Kankada Jhola (କଙ୍କଡ଼ା ଝୋଳ) - Crab meat and potatoes in a rich gravy with panch phutana
- Khata (ଖଟା) - Literally meaning "sour" in Oriya, a sweet and sour marmalade served as a side for example: Oou Khatta, Tomato khata, Amba khata, Pani Kakharu Sakara, Ambula pani, Nadia Ambila, Ambeda Besara Khatta, Ambeda Khatta Mitha, Dahi Nadia Chatani and etc.
- Kolatha Dali - Chilke wale horsegram soup cooked with mustard seeds and garlic
- Maachha Jhola (ମାଛ ଝୋଳ) - Fish curry, in a spicy gravy seasoned with mustard, ginger, garlic, cumin and turmeric
- Maachha Bihana (ମାଛ ବିହନ ତରକାରୀ) - Fish ovum dumplings made into spicy curry.
- Kanji - A traditional soup made from left over water from boiling rice and cooked with vegetables
- Ouu khatta (ଓଉ ଖଟା) - A sweet&sour marmalade made of elephant apple(ouu) Dillenia indica in jaggery.mostly in autumn. Sometimes ouu added to dal or dalma.
- Patua (ପତୁଆ) - Vegetables or small fish wrapped in banana leaves along with mustard oil ginger garlic paste and smoked in earthen vessels
- Panasa Katha Tarakari (ପଣସ କଠା ତରକାରୀ) - Curry of unripe jack fruit with spicy garam masala and garlic.
- Posta (ପୋସ୍ତ ତରକାରୀ) - Poppyseed paste cooked with assorted vegetables and/or potato
- Maachha Besara (ମାଛ ବେସର) - Pan fried fish in a mustard gravy. Also called Maachha Besara
- Saga (ଶାଗ) - Fried green leafy vegetables sometimes with lentil balls and Badi
- Santula (ସନ୍ତୁଳା) - Lightly spiced assortment of steamed vegetables
- Saakara (ସାକରା) - Vegetables cooked in jaggery-unripe tamarind sauce, coconut and spices.
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