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A rustic and fiery Odia delicacy where small prawns are crushed with garlic and green chilies. This semi-dry side dish bursts with the pungent flavors of mustard oil and is a perfect accompaniment to Pakhala Bhaat or steamed rice.
Marinate the Prawns
Prepare the Garlic-Chili Crush
Sauté the Onions
Cook and 'Chhecha' the Prawns
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A rustic and fiery Odia delicacy where small prawns are crushed with garlic and green chilies. This semi-dry side dish bursts with the pungent flavors of mustard oil and is a perfect accompaniment to Pakhala Bhaat or steamed rice.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 195.34 calories per serving with 14.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish and Serve
Substitute fresh prawns with dried small prawns (sukhua). Soak the dried prawns in warm water for 20 minutes, drain, and then proceed with the recipe.
Add one finely chopped tomato along with the onions for a tangy twist to the dish.
Add one small potato, finely diced and pre-fried until golden, along with the prawns for extra texture and substance.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which contribute to cardiovascular health by helping to lower bad cholesterol levels.
Garlic and turmeric contain powerful compounds like allicin and curcumin, respectively, which have natural anti-inflammatory and antioxidant properties that support overall wellness.
The capsaicin found in green chilies can provide a temporary boost to your metabolism, which may aid in more efficient calorie burning.
One serving of Chingudi Chhecha contains approximately 160-180 calories, primarily from the prawns and mustard oil. The exact count can vary based on the size of the prawns and the amount of oil used.
Yes, it can be part of a healthy diet. Prawns are a great source of lean protein and omega-3 fatty acids. Mustard oil offers healthy fats. It's a nutritious side dish when consumed in moderation as part of a balanced meal.
Traditionally, it is served as a side dish with Pakhala Bhaat (fermented rice water). It also pairs exceptionally well with hot steamed rice and a simple dal, like Dalma.
While small prawns are traditional for their texture, you can use larger prawns. If you do, chop them into smaller, bite-sized pieces after cooking them but before the 'chhecha' step.
For an authentic Odia taste, mustard oil is highly recommended. Its unique pungent flavor is a hallmark of the dish. If unavailable, you can use another vegetable oil, but the final taste will be different.
This usually happens if the prawns are overcooked or the heat is too high throughout the cooking process. Cook the prawns just until they turn pink. If the mixture looks too dry while sautéing the garlic-chili paste, you can add a splash of water to prevent it from burning.