Chuda Ghasa is a sweet concoction of ingredients which does not require any cooking, and therefore regarded as Bhoga Prashad in Odisha. People in odisha prefer to have this during Upabasha or as even in breakfast along with Dalma. In Bahuda Jatra of Lord Jagannath, devotees offer ChudaGhasa as Prasad to Lord Jagannath. This recipe is quite common in Coastal Odisha and is generally prepared during festive occasions at home.
The basic recipe of Chuda Ghasa is quite simple and can be modifies as per taste and palate by adding different element to the dish. Fattened rice (poha, chuda), jaggery, black pepper, edible camphor, shredded coconut and fruits are it’s basic ingredients. This delicious preparation can be eaten on it’s own or with the classic Dalma for breakfast or during fasting. The sweet taste of Chuda Ghasa perfectly balances the medley of vegetables cooked with yellow lentils and tempered with cumin and Chillies for that perfect experience of traditional Odia food.
This Combination of Chuda Ghasa and Dalma is a very popular food in the coastal districts of Odisha and if you happens to pass through Chandanpur en route to Puri, do not forget to ask for this beautiful combination of food to try out for.
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Chuda Ghasa & Dalma
￼ Chuda Ghasa is a sweet concoction of ingredients which does not require any cooking, and therefore regarded as Bhoga Prashad in Odisha. People in odisha prefer to have this during Upabasha or as even in breakfast along with . In Bahuda Jatra of Lord Jagannath, devotees offer ChudaGhasa as Prasad to Lord Jagannath. This recipe is quite common in Coastal Odisha and is generally prepared during festive occasions at home.
Grind the flattened rice (Chuda) in a blender to make a coarse powder.Transfer to a bowl.
Mix the powdered jaggery and ghee with the flattened rice powder and rub the mixture between your palms.
The entire process will take 10 to 15 minutes where you will find the jaggery gets mixed with the flattened and the Chuda Ghasa becoming soft.
Mix the shredded coconut, black pepper powder and green cardamom powder/ Camphor(if using) .
Use of Camphor is mainly done in Prasad , but you can skip it , if you are not too comfortable with it's smell.
Wash and soak the daal for minimum 30 minutes. wash and cut the vegetables and keep aside.
Dry roast 1 tbsp whole cumin seeds and 2 nos of red chilies and make a coarse powder of it.
In a heavy bottomed pot, add 4 cups of water, Toor dal, salt, yam / Potato, pumpkin , turmeric powder and bring to a boil. In temples, where this dal is prepared, potatoes are not used, however at home you can use as per convenience.
Add the grated ginger and rest of the vegetables and cook till the daal is cooked but retains its own shape and the vegetables are just done. Switch off the heat . Add the sugar and keep aside.
In a Tadka pan, add the desi ghee , when it is hot, add the cumin seeds, dry red chilli and when it starts to splutter, pour over the boiled daal and vegetables and cover it immediately to retain the aroma of the ghee. Now add the grated coconut and sprinkle the roasted cumin and red chilli powder on top and garnish with coriander leaves
Serve hot with the Chuda Ghasa.
Sending this recipe to our #54th Foodie Monday BlogHop event called #Janmastami