Wednesday, January 30, 2013

PANI SANTULA ( an awesome dish from Odisha)

During my recent visit to Odisha, I had decided to eat only Odiya food and this dish Pani Santula was top of the list. Of course I often make this here based on recipes from my blog friends (reference given below)  , Both of them are very good in Odiya recipes and I often cook their dishes.
Now during my visit I picked up the finer points of making this simple dish, from my friend and his wife, both are very good cooks.
Most Odiya dishes are famous for their simplicity , , low use of oil and spices and down to earth dishes.
There are 2 types of Santula , I will give the recipe of pani santula here. basically many types of vegetables are boiled and a post tempering of garlic , onion , chili and spice is given.

Any vegetable can be used. in Varied quantity 
here I have used
Potato 1 cut to 3/4th inch
Ol kofi ( Kohlrabi ) 1 small cut to 1/2 inch
Radish 1 cut to 1 inch
Pumpkin cut to 1 inch 8 pieces
Brinjal 1 cut to 1inch
 cauliflower cut 20 11/4 inch 6 pieces 
Sim 6 cut to 1 inch
french beans 6 cut to 1 1/2 inch
Greens of radish, ol kopi and stems of matured spinch ( Sish Palak) . greens are normally not added. I just added instead of throwing them

(Other vegetables that can also be added , Papaya, drumstick, sweet potato, ridge gourd, Patol , green banana / plantain etc etc . You can use 1 or 2 tomato )
Turmeric powder 3/4th tsp
Panch phodon 1 heap tsp
red dry chili 2 
green chili chopped 4 
garlic 8 cloves chopped 
small onion 1 inch dia , chopped fine.
Oil 2 tsp ( I use 2 tsp ghee) 

The following variation is also used in tempering , like use mustard seeds or a combination of mustard and jeera  in place panch phodon.
Some recipes use ginger in the tempering . All these variations give a slight different taste .
Heat minimum water, add turmeric and salt, When water comes to boil add vegetables in order of their softening point. Like add potato, radish and Ol kofi 1st and after few minutes add the other ingredients one by one. Brinjal will go in last. Cover and boil. DONT OVER BOIL the vegetables. Sufficient Water will be left with the vegetables. 

In a Khadai , heat oil / ghee , give tempering of red chili and panch Phodon. When the aroma comes add garlic, green chili soute for few seconds  and onion. Fry on high heat for few minutes ( onion to become light brown.)

Immediately add the tempering to the boiled vegetables and cover. Mix the tempering. 
Eat with rice or roti. 

Further reading on this dish 

homeoriyafood by Sommu

mugdha-cookingfundas  by Mugdha


Sayantani said...

Ei torkari gulo baddo bhalo lage khete. anekta amader desher (Midnapore, 24 pargana) ghanta torkari er moto, tabe chingri day ektu.

Ushnish Ghosh said...

Ebar nana variation sikhe elam , but mainly sombora-e..
sutki dae...amsi ( ambula) dae..chuno machh etc...but more in the besara dish or bhaja santula than in pani santula .

ইন্দিরা মুখার্জি said...

very close to labra also... Khichuri diye etao darun lagbe asha kori .... thank you UshnishDa for sharing! ,,,shall try

sangeeta said...

I would love this as is for a meal. Have liked the bong labra, this would be a nice variation. Loving this steaming hot picture.

Santosh Bangar said...

simple easy &delicious

Prathima Rao said...

Thank u for sharing nice delicious, traditional recipe!!! Never heard of this before..Want to try this soon :)
Prathima Rao
Prats Corner

Prathima Rao said...

Good to have u back Mr. Ushnish.. :)
Prathima Rao
Prats Corner

Arti said...

Finally, my wait for a vegetarian dish ends. And how! This is so yummy! I love the simplicity with which it is cooked and all the variety of veggies make it so nutritious too. Bookmarked. Many thanks da for the easy to follow steps, I will try it out someday soon :)

Priya said...

Its really wonderful to learn traditional dishes like this, happy to learn from You.

Hamaree Rasoi said...

I expected many authentic dishes from recent trip. That too within 20 mins flat ..

Devasena Hariharan said...

Looks really good.. really appreciate you effort uncle..though i'm not too fond of vegetables, this looks different

Chitra said...

Nice , authentic recipe !

Sharmistha Guha said...

The look/feel of the dish is similar to Bengali paanch misheli or labda ...though a bit more stew like...tai ki?

Liked the pic of the steaming bowl of Paani Santula....

Shri said...

This would be perfect with rice; panchphoran spicing works the best.

Home Cooked Oriya Food said...

love how you got the steam effect on the bowl! Thanks for the shout out!
Hope to see a more reguar you around! Though I am not so regular myself...

Sanoli Ghosh said...

Ushnish da, ekta authentic oriya preparation sikhlam. Looks really delicious. Dry santula version is very close to our veg cha-chadi/labra. Shall try soon. Thanks dada for sharing this yummy recipe.

Jay said...

wow...flavorful n inviting version Ji..;)
Tasty Appetite

Preeti Kashyap said...

Never had oriya food...should try it for the different flavor!!!!

Shatarupa said...

Just amazing kaku!

kk odisha said...

Pani Santula mentioned is really good for health as it consist of all type of vegetables. Its a traditional recipe which can be taken in lunch and even in dinner too...
Keep on blogging some more oriya food items.