Loading...
A traditional Odia sweet and sour chutney made from elephant apple (ouu). This delightful relish, tempered with panch phoron and sweetened with jaggery, is a burst of unique flavors and a classic accompaniment to any Odia meal.
Prepare the Elephant Apple
Cook the Elephant Apple
Prepare the Tempering (Tadka)
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 sweet and sour chutney made from elephant apple (ouu). This delightful relish, tempered with panch phoron and sweetened with jaggery, is a burst of unique flavors and a classic accompaniment to any Odia meal.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 232.3 calories per serving with 1.2g of protein, it's a moderately challenging recipe perfect for side or condiment.
Combine and Simmer the Khata
Finish and Serve
Refined sugar or palm sugar can be used instead of jaggery, though jaggery provides the classic color and earthy sweetness.
For extra heat, add one slit green chili along with the dried red chilies during tempering.
For a smoother texture, you can grind the boiled ouu into a coarse paste before adding it to the tempering.
A pinch of roasted cumin powder can be sprinkled on top before serving for a smoky aroma.
Elephant apple is rich in dietary fiber, which helps regulate bowel movements, prevent constipation, and support overall gut health.
The fruit, along with turmeric, contains powerful antioxidants that help protect the body against cellular damage caused by free radicals and reduce inflammation.
Jaggery is an unrefined sugar that provides a gradual release of energy and contains essential minerals like iron and magnesium, unlike empty-calorie refined sugar.
Ouu, or Elephant Apple (Dillenia indica), is a hard-shelled fruit native to Southeast Asia. It has a unique sour taste and a petal-like internal structure. You can find it in local markets in Eastern India, particularly Odisha, or in some specialty Asian grocery stores.
Yes, in moderation. Elephant apple is a good source of fiber and antioxidants. The use of jaggery is a healthier alternative to refined sugar. However, it is a sweet condiment, so portion control is recommended, especially for those monitoring sugar intake.
One serving (about 1/4 cup or 135g) contains approximately 150-180 calories, primarily from the jaggery, oil, and coconut.
Yes, you can omit the fresh coconut if you prefer or don't have it. The khata will still be delicious, but the coconut adds a lovely texture and subtle sweetness.
Let it cool completely, then store it in a clean, airtight glass jar in the refrigerator. It stays fresh for up to one week.
Yes, it's notoriously tough. Place it on a stable surface and use a heavy, sharp knife or a traditional Indian billhook (panki). Strike it firmly in the middle to crack it open. Work carefully and keep your fingers away from the blade's path.