Ghora saga Chuna paka saga
ଘୋରା ଶାଗ/ ଚୁନା ପକା ଶାଗ ( churned saag mixed with roasted powder lentils) :A lost recipe of Odisha which was eaten in villages widely. Saaga used are poi saga, kakharu saga, khada, koshala, kandamula, sunusunia, nalita, sajana etc.
.
In Odisha, people like to harvest different types of leafy vegetables in their backyard so that it can be easily available and immediately prepared and served hot for every lunch.
.
In earlier time, people used to consume different kinds of leaves as saag which are rich in vitamins and minerals, very healthy and delicious too. Now all those leaves are not even easily available.
.
People in villages, used to prepare this dish by mixing all types of leaves, boiling it thoroughly and churn/ mash it properly. Then they mix the roasted powdered (urad-rice/ horse gram/ sattu) which is readily available at home. Then do the aromatic tempering with mustard oil, red chilli, panch phoran, crushed garlic.
.
There is no comparison to our traditional dishes. I think these types of recipes should be transferred to our next generations as these are very healthy and necessary for our day to day life. Let's try this and don't let these lovely dishes vanish from our kitche stories.
Ghora saga Chuna paka saga
ଘୋରା ଶାଗ/ ଚୁନା ପକା ଶାଗ ( churned saag mixed with roasted powder lentils) :A lost recipe of Odisha which was eaten in villages widely. Saaga used are poi saga, kakharu saga, khada, koshala, kandamula, sunusunia, nalita, sajana etc.
.
In Odisha, people like to harvest different types of leafy vegetables in their backyard so that it can be easily available and immediately prepared and served hot for every lunch.
.
In earlier time, people used to consume different kinds of leaves as saag which are rich in vitamins and minerals, very healthy and delicious too. Now all those leaves are not even easily available.
.
People in villages, used to prepare this dish by mixing all types of leaves, boiling it thoroughly and churn/ mash it properly. Then they mix the roasted powdered (urad-rice/ horse gram/ sattu) which is readily available at home. Then do the aromatic tempering with mustard oil, red chilli, panch phoran, crushed garlic.
.
There is no comparison to our traditional dishes. I think these types of recipes should be transferred to our next generations as these are very healthy and necessary for our day to day life. Let's try this and don't let these lovely dishes vanish from our kitche stories.
Open in Cookpad AppSteps
- 1
First clean the all types of and take only the leaves. Remove all the dart.
- 2
Cut the vegetables and wash thoroughly
- 3
Peel the garlic and crush it
- 4
In a pressure cooker add all the saag, vegetables add salt, turmeric powder with little water and boil it properly for 15 mins.
- 5
In pressure releases, churn the saag with a spatula nicely.
- 6
Roast the urad dal and rice and grind to a smooth powder.
- 7
In a pan heat mustard oil, add red chilli, panch phoran, crushed garlic and add the mashed saag into it.
- 8
Slowly add the roasted urad-rice powder and mix immediately, there should not be any lumps.
- 9
Simmer for few minutes and again add the remaining crushed garlic and switch off the flame and cover it.
- 10
Now the saag is ready and can be served hot with rice.
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