Santula is a blended vegetable curry from Odisha. This scrumptious curry is extraordinarily dietary due to the fact Santula is low on oil and incorporates a various blend of clean, seasonal veggies.
The goodness of clean veggies like pumpkin, beans, carrot, drumstick, snake gourd makes Santula a fulfilling aspect dish. Panch Phoron – a combination of 5 condiments inclusive of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds – is historically used for this Oriya fashion curry.

Cut the veggies. Place a cooker/Kadhai (deep frying pan) at the range.
Add the vegetable portions into the cooker or kadai (deep frying pan), upload water, salt and permit boiling until the veggies are were given properly cooked.
If boiling the veggies in a cooker, then transfer off the range after whistles and put off from range.
Place a kadai (deep frying pan) at the range and upload oil.
When the oil receives heated, upload the mustard seeds.
Let the seeds to crackle, after which upload urad dal (white lentil), purple chilies, curry leaves, chopped garlic and sauté for two to three mins until they get roasted.
Now upload the veggies into the pan and cowl it with a lid.
If greater salt is needed, you could upload to the veggies now.
Allow it to prepare dinner dinner for 5 mins.
After 5 mins, transfer off the range. Your Santula (Steamed vegetable curry) is prepared to taste.


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