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A classic Odia dish featuring tender prawns and mixed vegetables cooked in a pungent mustard paste. This semi-dry curry is bursting with savory and spicy flavors, perfect with steamed rice.
For 4 servings
Prepare the Mustard Paste
Marinate and Fry the Prawns
Sauté Aromatics and Vegetables
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A classic Odia dish featuring tender prawns and mixed vegetables cooked in a pungent mustard paste. This semi-dry curry is bursting with savory and spicy flavors, perfect with steamed rice.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 340.64 calories per serving with 22.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish the Curry
Incorporate other traditional vegetables like pumpkin (kakharu), raw banana (kancha kadali), or broad beans (simba) along with the existing ones.
This recipe works wonderfully with small freshwater fish instead of prawns. This variation is known as 'Macha Chadchadi'.
For a vegetarian alternative, omit the prawns and use paneer cubes (added at the end) or a medley of vegetables like cauliflower and carrots.
If you find black mustard too pungent, you can use a 50/50 mix of black and yellow mustard seeds for a slightly milder taste.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
The dish contains ingredients like mustard seeds, turmeric, and garlic, which are known for their powerful anti-inflammatory compounds that can help reduce inflammation in the body.
The variety of vegetables like drumsticks, brinjal, and potatoes provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is a good source of various micronutrients, including Vitamin C from tomatoes, iron from prawns, and potassium from potatoes, contributing to overall health and well-being.
One serving of Chingudi Chadchadi (approximately 275g) contains an estimated 350-450 calories. The exact count can vary based on the size of the prawns and the amount of oil used.
Yes, in moderation. It's a well-balanced dish providing lean protein from prawns, fiber and vitamins from vegetables, and healthy fats from mustard oil. The spices also offer anti-inflammatory benefits. However, it is a rich dish, so portion control is recommended.
Panch Phoron is a whole spice blend from Eastern India, meaning 'five spices'. It typically consists of equal parts fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. You can easily make it at home by mixing these five spices.
Bitterness in mustard paste usually comes from two things: over-grinding or using hot water. To avoid this, soak the seeds in lukewarm water and grind them for a short duration, just until a paste is formed. Do not let the grinder jar get hot.
Yes, you can use yellow mustard seeds. They will give the dish a milder, less pungent flavor compared to the traditional sharp taste of black mustard seeds. You can also use a mix of both.
Store any leftover Chingudi Chadchadi in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.