Chingudi Chhecha
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a mixing bowl, combine the cleaned and deveined small prawns with the turmeric powder and 1/4 teaspoon of salt.
- c.Toss well to coat the prawns evenly. Set aside to marinate for 10-15 minutes.
- 2
Step 2
- a.Prepare the Garlic-Chili Crush
- b.Using a mortar and pestle or a small grinder, coarsely crush the peeled garlic cloves and green chilies together.
- c.Aim for a rough, chunky texture, not a fine paste. This is crucial for the dish's characteristic texture.
- 3
Step 3
- a.Sauté the Onions
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat. Wait until it becomes fragrant and you see light smoke.
- c.Add the finely chopped onion and sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent with light golden edges.
- 4
Step 4
- a.Cook and 'Chhecha' the Prawns
- b.Add the marinated prawns to the pan. Stir-fry for 3-4 minutes until they turn pink and curl up. Be careful not to overcook.
- c.Add the crushed garlic-chili mixture and the remaining 1/2 teaspoon of salt. Sauté for another 2-3 minutes until the raw aroma of garlic disappears.
- d.Using the back of a sturdy spatula or spoon, gently press down and crush some of the prawns against the pan. This 'chhecha' (crushing) step helps release their flavors and creates the signature rustic texture.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the freshly chopped coriander leaves.
- c.Let it rest for a minute for the flavors to meld. Serve hot as a side dish with Pakhala Bhaat or simple steamed rice and dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not skip the mustard oil. Its pungent quality is central to Odia cuisine.
- 2Small prawns (jawla or chuna macha) are ideal as they are tender and easy to crush, providing the best texture.
- 3The key to this dish is the coarse, hand-pounded texture of the garlic and chili. Avoid making a smooth paste in a blender.
- 4Do not overcook the prawns, as they will become tough and rubbery. Cook just until they turn pink.
- 5The 'chhecha' or crushing step is vital. Don't mash all the prawns; just press a few to meld the flavors and create a varied texture.
- 6Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often intensify overnight.
Adapt it for your goals.
With Dried Prawns
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.
With TomatoWith Tomato
Add one finely chopped tomato along with the onions for a tangy twist to the dish.
With PotatoWith Potato
Add one small potato, finely diced and pre-fried until golden, along with the prawns for extra texture and substance.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Heart-Healthy Fats
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.
Natural Anti-inflammatory
Garlic and turmeric contain powerful compounds like allicin and curcumin, respectively, which have natural anti-inflammatory and antioxidant properties that support overall wellness.
Metabolism Booster
The capsaicin found in green chilies can provide a temporary boost to your metabolism, which may aid in more efficient calorie burning.
Frequently asked questions
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.