Cuisine of Odisha

Pakhala served with wads of lemon, yoghurt and a slice of tomato.

• Pakhala is a rice dish made by adding water with curd to cooked rice. It may then be allowed to ferment overnight. This is called basi pakhala and dahi pakhala. The unfermented version of this is called saja pakhala. It is served with green chillies, onions, yoghurt, badi etc. It is primarily eaten in summer.[12][13]
• Khechidi is a rice dish cooked with lentils.[14][15] It is the Odia version of khichdi.[16]
• Palau is a rice dish made from vegetables and raisins. It is the Odia version of pilaf.[17][18]
• Kanika is a sweet rice dish, garnished with raisins and nuts.[13][19]
• Ghee rice is fried with ghee and cinnamon

Dalma

• Dalma: A dish made from dal and vegetables.[20] It is generally made from toor dal and contains chopped vegetables like green papaya, unripe banana, eggplant, pumpkin, gourd, etc. It is garnished with turmeric, mustard seeds, and panch phutana. There are several variations of this dish.[5]
• Dali: A dish made from one of the Dals like tur, chana, masur, mung or a combination of these.

Odia cooking has some different type of curries based on the overall preparation style. Tarakari, Santula, Rai, Rasa.

• Santula: A dish of finely chopped vegetables which are sauteed with garlic, green chilies, mustard and spices. It has several variations.[5][13]
• Chaatu rai: A dish made from mushrooms and mustard.[20]
• Alu potala rasa: Curry made from potato and parval.[14]
• Kadali manja rai: A curry made from banana plant stem and mustard seeds. Manja refers to the stem which can be used in dalma.[13][21][22]
• Mahura
• Besara: Assorted vegetables in mustard paste tempered with panch phutana

Dhania-Patra Chutney

Dahi Baigana

Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.[23]

• Dahi baigana: A sour dish made from yoghurt and eggplants.[13][17]
• Dahi bhendi: A sour dish made from yoghurt and ladies fingers.
• Khajuri khata: A sweet-and-sour dish made from tomato and dates.[13][24][25]
• Amba khatta: A khatta made from raw mangoes.[26]
• Ouu khatta: Elephant apple khatta[5]
• Tomato khata: A sweet-and-sour dish made from tomato and jaggery
• Dhania-patra chutney: A chutney made from coriander leaves.[27]

In Odia cuisine, sāga is one of the most important vegetables. It is popular all over the state. A list of the plants that are used as sāga is as below. Odias typically eat many cooked green leaves. They are prepared by adding "pancha phutana", with or without onion/garlic, and are best enjoyed with pakhala.

• • Kalama sāga (କଳମ ଶାଗ) Ipomoea aquatica (Water Spinach)
  • Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from amaranth leaves.
  • Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves.
  • Leutiā sāga (ଲେଉଟିଆ ଶାଗ)Amaranthus viridis leaves and tender stems.
  • Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) spinach
  • Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves and tender stems.
  • Bāramāsi/Sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
  • Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ) Marsilea polycarpa leaves.
  • Pitāgama sāga (ପିତାଗମା ଶାଗ)
  • Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
  • Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the pumpkin plant.
  • Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis.
  • Sorisa saga (ଶୋରିସ ଶାଗ) : Mustard greens
  • Methi sāga (ମେଥୀ ଶାଗ): prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable.[28]
  • Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.

One of the most popular is lali koshala saaga made from green leaves with red stems. Other saagas that are eaten are pita gahama, khada, poi, koshala, sajana, etc. Some items are as follows;

• Saaga Bhaja[13]
• Saaga Muga
• Saaga Baadi[23]
• Saaga Rai
• Saru patra tarkari

Kakara Pitha

EnduriPitha

Pithas and sweets are types of traditional Odia dishes.[29][30]

• Podo pitha
• Enduri Pitha
• Arisa Pitha
• Kakara Pitha
• Manda Pitha
• Chakuli Pitha
• Tal Pitha
• Ruka Pitha
• Chitau Pitha
• Parijata Pitha
• Nurukhurum Pitha
• Chandrakanti
• Chhunchi Patra Pitha
• Goitha goli Pitha
• Haldi Patra Pitha
• Lau Pitha
• Muan

• Egg tarkari: An egg curry prepared with onion and tomato paste
• Chicken tarkari: A chicken curry
• Chicken kasa
• Saru Patra Poda Chicken
• Mangsaw tarkari
• Mangsaw kasa
• Mangsaw besara
• Baunsaw Poda Mangsaw
• Patra Poda Mangsaw
• Mati Handi Mangsaw

Ilishi maachha tarkari

• Machha Besara: A fish curry prepared with mustard paste.[13][31]
• Machha Mahura: A curry prepared with fish and vegetables.[13][32]
• Machha Jhola
• Chingudi Jhola
• Dahi machha
• Machha chhencheda
• Chunna Machha Jhola: A fish curry, similar to Machha Jhola, but prepared with small smelt fish.
• Chunna Machha Tarkari: Small fried smelt fishes[14]
• Chingudi Malai Tarkari: A prawn curry[14]
• Kankada Jhola: Crab curry[14]
• Chingudi chadchadi
• Kokali sukhua rai[33]

• Alloo piaji:[34] A savory snack, similar to pakora or fritters, made with potatoes and onions, long-sliced, mixed and dipped in a batter of gram-flour, and then deep-fried
• Bhendi baigana bhaja:[14] okra (ladies' fingers) and eggplant, sliced and deep-fried
• Badi Chura:[35] A coarse crushed mixture of sun-dried lentil dumplings (Badi), onion, garlic, green chillies and mustard oil
• Pampad : flat savory snack like deep-friend or roasted appetizer, which looks very similar to a roti, usually eaten during lunch time
• Phula badi: Bigger and inflated versions of the normal Badi - a sun-dried lentil dumpling
• Sajana Chhuin Bhaja: Drumsticks sliced into 3 to 3 inch long pieces and deep/shallow fried in oil

• Ghugni: A spicy dish made from peas, can be served with pooris.[34][36]
• Gupchup[37]
• Chaat
• Dahibara Alludum
• Chanachura or Baramaza
• Piaji
• Bara
• Gulgula
• Checha Piaji
• Kachodi chaat
• Suji Bara
• Pakudi
• Aloo chop
• Baigani
• Dantikili
• Singada

Chenna Poda

Rasagola

• Kheeri: Kheeri is the Odia word for kheer, predominantly made of rice.[15][38]
• Chhena Poda: A sweet made from soft cheese dipped in sugar syrup and baked. It may contain dry fruits.[3]
• Chhena Gajja[26]
• Malpua[34]
• Kora[5]
• Khira sagara[34]
• Khirsapani
• Chhena kheeri
• Chhena Jhili[14][23]
• Rasagola
• Rasabali[14][23]
• Rasmalei[39]
• Aadasi
• Attakali[40]
• Khaja
• Magaj Ladu
• Gajja : a light savory snack
• Rabidi : a sweet curd like dish
• Mudki: A famous savory snack which resembles a jalebi but the only difference being that jalebi are on the sweet palette where as mudki are light and more savoury
• Chenna Mudki

Bela Pana

There are many traditional alcoholic and non-alcoholic drinks which are unique to Odisha. Some are made during specific festivals or as an offering to gods and others are made all year. The drinks which have a thick consistency are usually called pawṇaa (Odia: ପଣା) and the ones with have a watery consistency are usually known as sarbat.[41][42][43] Many of the ethnic tribes[44] of Odisha have their own indigenous drinks made from forest produce. Any drink that contains alcohol is usually called mad (Odia: ମଦ୍) or madaw (Odia: ମଦ).[45][46]

• Aamba mada - mango-based alcoholic beverage
• Aakhu mada - sugarcane-based alcoholic beverage
• Amrutkumnda mada - papaya-based alcoholic beverage
• Anlaa mada - Indian gooseberry-based alcoholic beverage
• Dumuri tadi - juice of Indian fig-based alcoholic beverage
• Dumuri mada - pulp of Indian fig-based alcoholic beverage
• Handia - traditional rice beer popular among the tribes of Odisha
• Gadli mada - banana-based alcoholic beverage
• Guda mada - sugarcane-based alcoholic beverage
• Jama mada - guava-based alcoholic beverage
• Jamukoli mada - Malabar plum-based alcoholic beverage
• Jana mada - maize-based alcoholic beverage
• Kamala mada - palm-based alcoholic beverage
• Kumuda mada - squash-based alcoholic beverage
• Landa - rice-based alcoholic beverage
• Mahulu mada or mahuli - mahua flower-based alcoholic beverage
• Panas mada - jackfruit-based alcoholic beverage
• Pendum - rice-based alcoholic beverage consumed by the Bonda tribe
• Rasi - a type of rice beer related to handia; popular among the tribes of Odisha [47]
• Sagur - alcoholic beverage made from different fruit nuts, mahua flowers or fruits using the process of distillation known as sagur by the Bonda tribe
• Salapi - palm-based alcoholic beverage
• Sapung - sago palm-based alcoholic beverage consumed by the Bonda tribe
• Sindi mada - date palm-based alcoholic beverage
• Tamati mada - tomato-based alcoholic beverage
• Tetel mada - tamarind-based alcoholic beverage

• Bhangaw sarbat or bhangaw pawṇaa - beverage containing a paste of cannabis leaves[48][49]

• Adhara pawṇaa - a milk and chenna-based drink offered to the trinity at the end of Rathaw Jatra
• Ambaw pawṇaa - a mango-based summer drink
• Belaw pawṇaa - a drink made from wood or stone apple during Pawṇaa Sankranti festival
• Dahi pudina sarbat - a summer drink made using curd and mint leaves
• Gholaw dahi - buttermilk with spices
• Landa bagula dahi sarbat - a drink made from curd and sweet basil seeds
• Lembu sarbat - summer drink made from water, lemon, sugar and salt
• Khajuri misri and lembu sarbat - summer drinks made from date palm misri, lemon and sweet basil seeds
• Mandia pejaw - a millet-based summer drink [42]
• Palua or jhara Ppwṇaa - a summer drink made from arrowroot and jaggery in southern Odisha [42][49]
• Tnkaw toraaṇi - a ricewater-based drink prepared in Jagannath Temple