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A creamy and tangy curry from Odisha, featuring tender vegetables simmered in a yogurt and fresh coconut gravy. This comforting dish, tempered with classic pancha phutana, is a beautiful accompaniment to steamed rice.
For 4 servings
Prepare the yogurt base. In a mixing bowl, combine the whisked curd, besan, sugar, and 1/2 teaspoon of salt. Whisk vigorously until the mixture is completely smooth and free of lumps. For best results, ensure the curd is at room temperature. Set aside.
Sauté the vegetables. Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the cubed potatoes and potala. Sauté for 8-10 minutes, stirring occasionally, until they are lightly browned and about 80% cooked. Remove the vegetables from the pan and set them aside.
Prepare the tempering (Tadka). In the same pan, add the remaining 1 tablespoon of mustard oil. Once hot, add the pancha phutana and dried red chilies. Allow the seeds to splutter, which should take about 30 seconds. Then, add the curry leaves and hing, and sauté for another 15 seconds until fragrant.
Cook the aromatics and spices. Add the ginger paste and slit green chilies to the pan. Sauté for about a minute until the raw aroma of the ginger disappears. Lower the heat and add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir for 30 seconds, being careful not to burn the spices. Add the grated coconut and sauté for 2-3 minutes until it becomes aromatic.
Combine and simmer the curry. Reduce the heat to the absolute lowest setting. Slowly pour in the whisked yogurt mixture while stirring continuously and vigorously. This is crucial to prevent the curd from splitting. Once the yogurt is fully incorporated into the spice base, add the sautéed vegetables, the remaining 3/4 teaspoon of salt, and 1 cup of water. Mix gently.
A creamy and tangy curry from Odisha, featuring tender vegetables simmered in a yogurt and fresh coconut gravy. This comforting dish, tempered with classic pancha phutana, is a beautiful accompaniment to steamed rice.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 295.54 calories per serving with 7.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Finish the curry. Increase the heat slightly to bring the curry to a gentle simmer. Do not allow it to come to a rolling boil. Let it simmer for 5-7 minutes, or until the gravy thickens to your desired consistency and the vegetables are fully cooked. Taste and adjust salt if needed.
Garnish and serve. Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving hot with steamed rice or roti.
You can make this curry with other vegetables like pumpkin (kakharu), raw banana (kancha kadali), drumsticks (sajana chhuin), or brinjal (baigana).
To make this dish vegan, substitute the dairy curd with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. The rest of the ingredients are already plant-based.
This recipe is naturally sattvic and does not contain any onion or garlic, making it suitable for those who avoid them.
The use of curd (yogurt) makes this dish a good source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost the immune system.
Vegetables like potala (pointed gourd) and potatoes are excellent sources of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can serve as a quick source of energy for the body.
One serving of Dahi Nadia Tarkari (approximately 1 cup or 315g) contains an estimated 350-400 calories. The exact count can vary based on the type of curd (full-fat vs. low-fat) and the amount of oil used.
Yes, it is a relatively healthy dish. It's rich in probiotics from the curd, which is excellent for gut health. The vegetables provide fiber and essential vitamins. To make it healthier, you can reduce the amount of oil and use low-fat curd.
Curdling is a common issue. To prevent it: 1) Use full-fat curd at room temperature. 2) Whisk the curd thoroughly with besan (gram flour), which acts as a stabilizer. 3) Turn the heat to the absolute lowest setting or even off before adding the yogurt mixture. 4) Stir continuously and quickly as you pour it in. 5) Do not boil the curry after adding yogurt; only simmer gently.
Pancha Phutana is a whole spice blend from Eastern India, containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. It has a unique flavor. If you cannot find it, you can use a combination of mustard seeds and cumin seeds as a basic substitute, though the flavor will be different.
Yes, you can make it ahead of time. It stores well in the refrigerator for up to 2 days. The gravy might thicken upon cooling. Reheat it gently on the stovetop over low heat, adding a splash of water if needed to adjust the consistency. Avoid microwaving, as high heat can cause the yogurt to split.
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