Odia cuisine: Recipes for Chingudi Chhechaa and Aloo Potala Rasaa to enjoy with hot rice

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...

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