Category Archives: Sambalpuri Cuisine



250 gm very small fish (chuna machha)

2 teaspoon mustard (sorisha)

½ teaspoon cumin seeds (jeera)

5 cloves of garlic (rasuna)

3 teaspoon mustard oil (sorisha tela)

juice of half a lemon (lembu rasa)

1 teaspoon turmeric powder (haladi gunda)

1 teaspoon chili powder (lanka gunda)

4 curry leaves (bhursunga patra)

½ teaspoon panch phootan mixture

(panch phooutan: cumin+ mustard+ nigella+ fenugreek+ aniseed )

salt to taste


Wash the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This is done to avoid any possible bitter taste. Add ½ teaspoon turmeric powder and salt to it for marinating. Make a fine paste of mustard, cumin seeds and garlic. Now heat mustard oil in a pan and add curry leaves and panchafutana to it. When the futana starts cracking add  the mustard+cumin+garlic paste. Add water to the pan. Then add the remaining turmeric powder and chili powder. Once the water starts boiling put the marinated fish into it and add salt to taste. When the curry starts boiling add lemon juice and keep the pan on the flame for 2 to 3 minutes



250 gm. skinless blackgram dal / dhuli urad dal (chopa-chhada biri)

3 to 5 red chili (sukhila lanka)

½ teaspoon mustard (sorisha)

½ teaspoon cumin seeds (jeera)

1 & a half cup refined cooking oil (rifain tela)

½ teaspoon cumin seeds powder (jeera gunda)

½  tea spoon red chili powder (lanka gunda)

¼ cup semolina (suji)

½ teaspoon baking powder (khaiba soda)

Curry leaves (bhursunga patra)

¼ liter curd (dahi)

Salt to taste (luna)

Wash the black gram dal and soak it in water for 4 to 5 hours (best to soak overnight). Then grind it properly.  Add  semolina, baking powder and salt and mix well. Leave it for a while. Then heat oil in a frying pan and fry the baras made out of the batter.  You have the option either to make the bara in normal shape or with a hole in the middle. For this first wet your palm with water. Take a little of the batter and make a ball. Slightly flatten the same and using your thumb make a hole at the middle as you carefully slip it into the frying pan. After the frying is over put the baras separately.  Now heat 3 teaspoon oil in a frying pan. Add cumin seeds, mustard, curry leaves and red chilies and let them splutter. Then add all this to a container containing the curd. Now put the fried baras into this curd. Your dahi bara is ready. Sprinkle the cumins seeds powder and red chili powder before serving. Serve cold.


2 cups rice (arua chaula)
1 cup black gram (biri dali)
1 table spoon refined edible oil (rifaain tela)
salt to taste (luna)
Soak rice and black gram together in water for about 4 hours. For this purpose you should use only the skinless black gram. Grind the softned rice and black gram to a fine paste. Add salt. Then add water to get a semiliquid batter and whip well. Heat tawa  (non-stick tawa is most suitable) on medium flame. Spread a litle oil on the tawa. Lower the flame. Take the batter in a big spoon and spread the same on the tawa as is done while preparing dosa or omelette. Turn the pitha upside down. Then take the same out carefully. This way go on making pithas one after another. Remember to grease the surface of tawa with eible oil once every two or three pithas. The thinner variety (similar to plain dosa) is called saru chakuli . You have to use a little more batter and make thicker pithas in the shape of pancakes to prepare what is called just chakuli. Tastes great if served with dalama or coconut chutney.

Maansha Kasha (Non-veg)

500gms mutton (maansha)
2 medium size potatoes (aalu)
3 medium size onions (piaja)
40 gm ginger (ada)
1 medium size whole garlic (rasuna)
1/2 teaspoon sugar (chini)
1/2 teaspoon tumeric powder (haladi gunda)
2 bay leaf (teja patra)
2 inches long cinnamon (dalchini)
3 small cardamoms (aleicha /gujurati)
100 ml. mustard oil (sorisha tela)
red chilly powder to taste (lanka gunda)
salt to taste (luna)
To begin with prepare masala paste by grinding the onions, garlic and ginger. Make a coarse paste of it rather than fine paste. Peel off and cut the potatoes into halves and semi-fry the same in a frying pan with a little mustard oil. Crush the cinnamon and cardamoms and keep separately. Heat the presure cooker and put mustard oil into it. Then add 1/2 teaspoon sugart. As the sugar gets heated and turns golden brown add the masala paste immediately and go on stirring. Now add the tumeric powder, bay leaf and red chilly powder. Mix the same well  as the open pressure cooker is on medium flame. Add a little water. When the water dries out and oil begins to appear from out of the masala almost after 10 minutes, add mutton add salt.  Mix it all properly. Then stir the same intermittently for about 5 minutes. At his stage add the crushed cinnamon and cardamom (garam masala) and the semi-fried potatoes and half a cup of water. Put the lid tightly and pressure cook it for almost 10 minutess on low – medium flame. Your maansha kasha is ready. If you wish to prepare the item in gravy form (called maansha jhollo) add 2 cups of hot boiled water and boil it a little further. Before serving you may also garnish the same with onion, tomoto, carrot and coriander leaves, if so desire

Kuluth Dail


150gm horse gram (kolatha dali)

100gm rice flour (chaula gunda)

2 brinjals (baigana)

2-3  tomatoes (tamatar)

1-2 drumsticks (sajana chhuin)

2 lima beans (simba)

50 gm pumpkin (kakharu)

1 teaspoon mustard seeds(sorisha)

50gm garlic (rasuna)

2 teaspoon mustard oil (sorisha tela)

Salt to taste


Boil the kolatha dali (horse gram) in pressure cooker. Cut and wash all the vegetables. Make a mixture of rice flour and water. Add the vegetables to the cooked kolatha dali and place the cooker on the flame with its lid open.  Add salt. As soon as the vegetables start boiling, add the flour mixture and go on  stirring continuously. Fry mustard seeds and garlic in mustard oil and add to the prepared kolatha dali. Now your Kolatha Dali is ready. It should be served hot. Tastes great if served with rice and fried vegetables, especially in the winter season. This is a popular dish of Sambalpur district.