Temple Besara is a traditional vegetarian curry that is popular in the Odisha region of India and is often prepared in the Jagannath Temple as part of the Mahaprasad, which is the sacred food offered as Bhog (offering) to Lord Jagannath. The Mahaprasad is a significant part of every Hindu’s life and is considered one of the most important offerings to the deity. The food is prepared in the temple’s massive kitchen, known as the Rosaghar, which is believed to be the world’s largest kitchen.
The Mahaprasad is cooked in earthen pots and only using wood-fired stoves. Nearly 400 highly skilled cooks, known as supakaras, work around 200 fireplaces daily to feed over 10,000 people. The Mahaprasad is sold at the Ananda Bazaar within the temple complex, where eager devotees can purchase it at nominal rates. The food is purely Satvik, which means it does not contain onion, garlic, potato, tomato, cabbage, lady’s finger, chillies, or spices.
One of the most famous dishes of the Mahaprasad is the Temple Besara, which is considered a delicacy in Jagannath Puri. The dish is made with soaked whole channa (Bengal gram), desi alu (yam), pumpkin, pointed gourd, sweet potato, nadi (biri badhi), ginger, grated fresh coconut, coriander powder, cinnamon, fennel seeds, mustard paste, sugar, cumin seeds, salt, and turmeric powder. The vegetables are cut into small pieces and cooked until tender with the spices and coconut, resulting in a flavorful and aromatic curry.
The Mahaprasad is so sacred that anyone can eat from a pot even if someone has already eaten from it. Additionally, the food does not spoil even if retained for a long time, and it remains hot for an extended period due to being preserved in the earthen pots. To enjoy the Mahaprasad fully, it is recommended to eat it sitting on the floor from a plantain leaf without wasting a single part of it.
Temple Besara
Equipment
- 150 grams soaked whole channa (Bengal gram)
- 150 grams pure cow ghee
- 300 grams desi alu (yam)
- 200 grams pumpkin
- 10 pointed gourd
- 150 grams sweet potato
- 150 grams nadi (biri badhi)
- 1 medium-sized ginger piece
- 2 cups grated fresh coconut
- 10 grams coriander powder
- 15 grams daalchini (cinnamon)
- 10 grams fennel seeds (pana madhuri)
- 30 grams mustard paste
- 25 grams sugar
- 10 grams whole cumin seeds
- Salt and turmeric powder, as necessary
Instructions
- Wash and clean all the vegetables and cut them into small pieces.
- Heat a pan and fry half-smoked vegetables with salt and turmeric powder until they are slightly cooked.
- Add water as needed and mix in the grated fresh coconut, honey, peppercorns, half cumin seeds, cinnamon powder, coriander powder, mustard paste, ginger, and sugar.
- Let the mixture cook until the vegetables are tender and the spices are well combined.
- In another bowl, heat the remaining ghee.
- Add the remaining cumin seeds and fry until they sizzle.
- Add the pre-prepared sliced vegetables and pulses to the hot ghee and mix well.
- Add the remaining cinnamon powder and fennel seeds to the mixture and let it boil for a few minutes.
- Once the vegetables are well cooked, remove from heat and let it cool down for a bit.
- Your Temple Besara is ready to be served with rice or any other preferred accompaniment. Enjoy!
