Odia Santula
Santula is an Odia dish of mixed vegetables boiled and lightly tempered, cooked with very little oil.
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35 mintotal
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Method
In a deep pan or pressure cooker, add the raw papaya, raw banana, potato, and pumpkin. Add water and salt. Boil until the vegetables are half cooked.
Add the brinjal cubes to the boiling vegetables. (Brinjal cooks faster, hence added later). Cover and boil until all vegetables are soft but hold their shape.
Lightly mash a few vegetable pieces with the back of your ladle to naturally thicken the broth.
In a separate small pan, heat the mustard oil until it smokes slightly, then lower the heat. Add Panch Phoran and let it crackle.
Add crushed ginger and slit green chillies to the oil. Sauté for a few seconds until fragrant.
Pour this hot tempering directly over the boiled vegetables. Stir gently.
Turn off the heat. Stir in the milk to give the Santula its signature mild, creamy finish.
Cover and let it rest for 5 minutes before serving.
5 min
How to tell it's done
Extremely soft, melt-in-the-mouth mixed vegetables resting in a light, slightly milky, and deeply aromatic broth.
Getting it right
Tip
Santula is deliberately plain — almost no spice beyond the panch phoran. Do not add turmeric or red chilli powder; the dish is meant to look pale.
What to serve it with
A highly comforting daily Odia lunch item, best served with plain Steamed Rice or soft Chapatis.
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