Chingudi Chhechaa

Chingudi Chhechaa is a coastal dish of Odisha that turns fresh small shrimps into a flavourful relish. Typically made with tiny shrimps, the catch is first marinated with turmeric and salt, then fried until crisp in mustard oil. Once cooled, they are crushed in a Sila–Bataa along with garlic cloves, chopped onions, and green chillies, creating a coarse, fiery mix that bursts with aroma and depth. The shrimp mingles with the pungency of raw ingredients to deliver an intensely satisfying bite. Often served as a side to Pakhaala, this soulstirring preparation reflects the region’s deep-rooted connection to its coastline.

Ingredients

  • Tiny Shrimps: 200 gms

  • Green chillies: 8 gms

  • Garlic cloves: 10 gms

  • Onion: 50 gms

  • Turmeric powder: 1 gm

  • Mustard oil: 30 ml

  • Coriander leaves: 5 gms

  • Salt: As per taste

Method

  • Clean and wash the shrimps in running water. Drain out the water.

  • Add turmeric powder and salt and mix well.

  • Heat oil in a nonstick pan. Shallow-fry the shrimps and keep aside.

  • Add fried shrimp, garlic cloves, chopped onion, green chillies, and a pinch of salt and crush them together.

  • Garnish with mustard oil and chopped coriander.

  • Serve with rice.

Aloo Potala Rasaa

Aloo Potala Rasaa, a curry made with Potala (pointed gourd), is one of Odisha’s most popular home dishes, especially known for its place in the sacred Mahaprasad served at the Puri Jagannath Temple. This humble dish is especially admired during the summer months when fresh Potala is in season. Over time, a more filling version known as Aloo Potala Rasaa, where potatoes are added, has become a household favourite. Traditionally, Potala Rasaa is prepared in two distinct styles. The satvik version, made without onion or garlic, is reserved for temples, while the non-satvik version, made with a richer masala base with potatoes, is commonly enjoyed in daily meals. Whether served as part of a holy offering or as comfort food at home, Potala Rasaa reflects the uncomplicated tradition of Odia cuisine.

Advertisement

Ingredients

  • Potala: 200 gms

  • Potatoes: 100 gms

  • Onion: 150 gms

  • Garlic cloves: 25 gms

  • Ginger: 10 gms

  • Tomato: 100 gms

  • Bay leaf: 1 no

  • Garam masala: 2 gms

  • Turmeric powder: 2 gms

  • Sugar: 5 gms

  • Salt: As per taste Oil: 100 ml

  • For the spice paste: Dried red chillies: 2 nos; Bay leaf: 1 no; Green cardamom: 2 nos; Cumin seeds: 2 gms; Coriander seeds: 4 gms; Melon seeds: 10 gms; Whole cashews: 10 gms

Method

  • Lightly scrape off the skin and cut each Potala (pointed groud) diagonally into two halves. Slice each potato lengthwise into four pieces.

  • Soak the red chillies, bay leaf, cardamom, cumin seeds, coriander seeds, melon seeds, and cashews (optional) in water for 1–2 hours. Grind into a smooth paste. Also grind the onions, garlic cloves, and ginger together into a fine paste.

  • Heat oil in a pan and fry the Potala until they turn golden brown. In the same oil, fry the potato pieces until their skin becomes crisp. To the remaining oil, add sugar and let it caramelise slightly.

  • Add 1 bay leaf, then the onion–ginger–garlic paste. Cook on low heat until it turns golden brown and aromatic.

  • Add the chopped tomato along with 2–3 tsp of water. Cover and cook for 3–4 minutes. Add turmeric and salt. Cook the mixture until the oil starts to separate from the sides.

  • Stir in the prepared spice paste. Cook for another 3–4 minutes. Add the fried Potala and potatoes to the gravy. Mix gently to coat them with the masala. Cover and cook on low heat for 2–3 minutes.

  • Pour in 250 ml of hot water. Stir well and bring to a boil.

  • Once boiling, reduce the heat to the lowest setting. Cover and let it simmer for 10–12 minutes.

  • Turn off the heat. Aloo Potala Rasaa is now ready to serve.

Excerpted with permission from Odia Byanjana: Classic Odia Recipes, Debasish Patanaik, Aleph Book Company.