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A traditional Odia delicacy featuring tender mutton cooked in a pungent and flavorful mustard seed paste. This rich, savory curry has a unique tangy kick and is a true taste of Odisha's culinary heritage.
For 4 servings
Marinate the Mutton
Prepare the Besara (Mustard) Paste
Sauté Aromatics and Onions
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A traditional Odia delicacy featuring tender mutton cooked in a pungent and flavorful mustard seed paste. This rich, savory curry has a unique tangy kick and is a true taste of Odisha's culinary heritage.
This odia recipe takes 90 minutes to prepare and yields 4 servings. At 459.66 calories per serving with 39.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear the Mutton
Cook with Besara Paste
Pressure Cook the Curry
Finish and Serve
This recipe works wonderfully with chicken (Murgi Besara) or fish (Macha Besara). Adjust cooking times accordingly; chicken will cook faster, and fish should be lightly fried and added towards the end.
Incorporate other traditional vegetables like drumsticks (sajana chhuin) or raw banana (kancha kadali). Add them along with the potatoes.
Increase the number of green chilies in the paste and add a slit green chili along with the whole spices for extra heat.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Key ingredients like mustard seeds, turmeric (containing curcumin), and garlic have well-documented anti-inflammatory properties that can help reduce inflammation in the body.
The combination of spices like garlic, ginger, and turmeric, along with zinc from the mutton, contributes to a stronger immune system.
Besara is a quintessential Odia paste made primarily from mustard seeds (both black and yellow), cumin, garlic, and chilies. It is known for its pungent, sharp, and deeply savory flavor that defines many classic Odia dishes.
Bitterness in a besara curry usually comes from the mustard paste. This can happen if you over-grind the seeds, generating too much heat, or if you over-cook the paste on high heat. To avoid this, soak the seeds beforehand, grind them with a little water until just smooth, and cook the paste on low heat until the oil separates.
Yes, you can. Follow all the steps in a heavy-bottomed pot or Dutch oven. After adding water, bring it to a boil, then cover with a tight-fitting lid, reduce the heat to low, and let it simmer for 1.5 to 2 hours, or until the mutton is completely tender. You may need to add more hot water during the cooking process.
Leftover Mansa Besara can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
Mansa Besara can be part of a balanced diet. Mutton is an excellent source of protein, iron, and zinc. Mustard seeds and turmeric offer anti-inflammatory benefits. However, it is a rich dish due to the oil and red meat, so it's best enjoyed in moderation.
One serving of Mansa Besara (approximately 1 cup or 425g) contains an estimated 590-620 calories. This can vary based on the fat content of the mutton and the precise amount of oil used.