Mahura is another gem of Odia cuisine and is offered as Mahaprasad at the Shri Jagannath Temple in Puri. Mahura is a traditional dish prepared with a variety of vegetables and lentils, seasoned with aromatic spices. It holds significant cultural and religious importance in Odisha, especially during daily at the Jagannath Temple or in festivals and rituals of many temples of Odisha
The preparation of Mahura involves a meticulous process, with each ingredient carefully selected and cooked to perfection. The dish typically includes a variety of vegetables such as yam, sweet potato, pumpkin, brinjal (eggplant), raw banana, and pointed gourd, among others. Lentils like chickpeas or black gram (urad dal) may also be added for protein.
The vegetables and lentils are cooked together with a blend of spices, including coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon, cardamom, and black peppercorns. These spices impart a rich and aromatic flavor to the dish. Additionally, grated coconut is often added to enhance the taste and texture of Mahura.
Once the vegetables and lentils are cooked to perfection, the dish is seasoned with a tempering of ghee (clarified butter), mustard seeds, cumin seeds, and hing (asafoetida), which further elevates its flavor profile.
Mahura is then offered as Mahaprasad to Lord Jagannath and later distributed among devotees as a sacred offering. It is believed that consuming Mahaprasad brings blessings and divine grace to the devotees.
Overall, Mahura is not only a delicious and nutritious dish but also holds deep spiritual significance in Odisha, making it an integral part of the state’s culinary and cultural heritage.
Mahura
Ingredients
- 250 grams Chopped yam
- 150 grams Chopped sweet potato
- 150 grams Chopped arbi
- 100 grams Chopped sweet pumpkin
- 150 grams Chopped brinjal (Goti baingan)
- 2 Chopped raw banana
- 200 Grams Chopped Parwal / pointed gourd
- 150 grams Boiled Indian chickpeas
- 50 gram Nadi Badi or wadi (dried urad dal fritters)
- 10 spoon Shredded coconut
- 1 tbsp Turmeric
- 20 gram Jaggery
- Salt as per taste
Masala Ingredients:
- 1/2 tbsp Coriander seeds
- 1/2 tbsp Fennel seeds
- 1/2 tbsp Cumin seeds
- 2 Bay leaves
- 4 Cloves
- 3 stick Cinnamon
- 5 pieces Cardamom
- 12 Black peppercorns
Seasoning:
- 2 tbsp Ghee
- 1 tbsp Mustard seeds
- 1 tbsp Cumin seeds
- 1/3 tbsp Hing (asafoetida)
Instructions
- Dry roast all masala ingredients until golden brown. Then add shredded coconut and roast.
- Grind roasted masalas without adding water.
- Heat 1 tbsp of ghee in a pot. Sauté all vegetables in ghee.
- Add water, turmeric, and salt to the veggies. Close the lid and boil until vegetables are half cooked.
- Once vegetables are half cooked, add boiled chickpeas.
- Mix in the ground masala and adjust water as needed. Add jaggery, nadi badi and mix well.
- Close the lid and bring it to boil for 6 to 7 minutes.
- For seasoning, heat ghee and add mustard seeds, cumin seeds, and hing.
- Finally add seasoning of ghee, musturd and jeera. Veg Mahura is ready for bhog.
Notes
- Authentic preparation can use earthen pots.
- Mooli/moolangi can be added to the veggies.
- Nadi wadi/Badi is available in grocery stores and is deep-fried until golden brown.
- Serve Veg Mahura with kanika (sweet rice) or ghee anna.
