Soon after reading the article which talks about acidic and alkaline foods, I met a lady who had spent all her life in Orissa, though she was originally from Bengal. I asked her about Oriya cuisine and I was rather shocked when she said, "There's nothing great about Oriya Food." I left it at that. If I didn't like something I'd say that I didn't like it. I think each cuisine has its own flavours, tastes and hues.
Anyway, my research told me that the cuisine has so much in common with other state cuisines. I found recipes of things like were similar to the aloo bonda (batata vada) and one sweet dish that was the adirasam of Tamilnadu. I found this recipe on Oriya Kitchen which has an uncanny resemblance to the Tayir Pachadi of Tamilnadu.
1/2 Fresh Coconut(grated)
2 green chillies
1 cup Curd
small piece of Ginger
4-5 Curry leaves
Salt to taste
Beat the curd properly. Add the sugar, salt and coconut to the curdand keep aside in a bowl. Cut green chillies and ginger into small pieces.
Heat oil in a frying pan. Add punch phutan and allow it to splutter. Add curry leaves, ginger and green chillies and fry them little bit. Add the seasoning to the curd mixture.
This is being rushed to Swapna as today is the last date for the RCI: Orissa event. Happy hosting Swapna.