Machha Tarkari (Odia Fish Curry)
Published on December 6, 2025, By Sabitri Das
Machha Tarkari is one of the most beloved dishes in Odia cuisine. This aromatic
fish curry is prepared
with a blend of spices and mustard oil, creating a rich and flavorful gravy. The fish is cooked until
tender, absorbing all the authentic flavors of Odisha. This dish is typically served with steamed rice
and is a staple in Odia households.
Ingredients
- 500g fresh fish (rohu or catfish), cut into pieces
- 3 tablespoons mustard oil
- 2 large onions, sliced
- 4 tomatoes, chopped
- 4-5 garlic cloves, minced
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, split lengthwise
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- Water as needed
Method
Heat mustard oil in a heavy-bottomed pot over medium-high heat. Add cumin seeds and
let them crackle. Add
sliced onions and fry until golden brown. Stir in ginger-garlic paste and cook for 2 minutes until
fragrant. Add chopped tomatoes and cook for 5 minutes until softened. Sprinkle turmeric powder and mix
well. Gently add the fish pieces and green chilies, being careful not to break the fish. Pour enough
water to cover the fish and bring to a boil. Reduce heat and simmer for 15-20 minutes until the fish is
cooked through and the gravy thickens slightly. Season with salt to taste. Serve hot with steamed rice.
Chhena Poda
Published on December 6, 2025, By Sunakar Swain
Chhena Poda is one of Odisha’s most iconic desserts and holds a special place in
the heart of every Odia
household. Literally meaning “roasted cheese,” this delicacy is often referred to as the Cheesecake of
Odisha because of its soft, melt-in-the-mouth texture and beautifully caramelized crust. The recipe
originated in the small town of Nayagarh, where a simple accident in a kitchen—leaving sweetened chhena
mixture near a warm oven overnight—led to the creation of this legendary dish.
What makes Chhena Poda unique is its slow baking process, traditionally done using a wood-fired oven or
earthen chulha. Freshly made chhena is kneaded with sugar, cardamom, semolina, and ghee, creating a
smooth batter that is then poured into a greased mould. As it bakes, the sugar gradually caramelizes,
forming a deep golden-brown crust that gives Chhena Poda its signature flavor. The interior remains
soft, spongy, and fragrant, with the aroma of cardamom blending beautifully into the cheese mixture.
Often, dry fruits like cashews and raisins are added for extra richness and texture.
More than just a dessert, Chhena Poda is a symbol of Odia culinary heritage. It is prepared during
festivals, celebrations, marriages, and even offered as prasad in temples. Despite its simplicity, the
dish captures the essence of Odisha’s love for dairy-based sweets and showcases the creativity of
traditional cooking techniques. Over the years, Chhena Poda has gained popularity across India, but its
most authentic version still comes from its birthplace in Nayagarh.
The charm of Chhena Poda lies in its rustic preparation, minimal ingredients, and unforgettable flavor—a
dessert that is both comforting and elegant. Whether served warm or chilled, it continues to be a
timeless treat cherished by generations.
Instructions
- Prepare fresh chhena by curdling milk and draining the whey completely.
- Knead the chhena well in a bowl until it becomes soft and smooth.
- Add sugar to the chhena and mix until the sugar fully dissolves.
- Sprinkle semolina (suji) into the mixture to help bind the batter.
- Add cardamom powder for flavor and mix thoroughly.
- Pour in ghee to give richness and blend everything well.
- Mix in chopped cashews and raisins for added texture.
- Keep mixing until the entire mixture turns into a smooth, cake-like batter.
- Grease a baking tin or container with ghee.
- Pour the chhena batter into the greased tin and spread evenly.
- Tap the tin lightly to remove air bubbles.
- Sprinkle a little jaggery or sugar on top for extra caramelization.
- Preheat the oven to 180°C.
- Bake the mixture for 40–50 minutes until the top turns deep brown.
- If cooking on gas, place the tin inside a heavy-bottomed pot and cook covered for 50–60
minutes on low flame.
- Insert a toothpick to check—if it comes out clean, it’s ready.
- Let the Chhena Poda cool completely so it sets well.
- Once cooled, gently unmould it from the tin.
- Slice and serve warm or chilled.