Before knowing Kokoli Sukhua Dalma, let know the festival associate with it, nn the occasion of the Chandrabhaaga, Maghamela Festival in Konark, people gather to offer their prayers to the Lord, as per tradition. Early in the morning, people gather and offer their prayers for a long time. According to the tradition, the three deities, Lord Triveni, Lord Ishaneshwar, and Lord Dakshineshwar, fly in an aircraft during the before night of the Magha Saptami and enjoy the offerings made by the people at the designated time.
A big traditional dance is performed in the village fair on the occasion of Shobha Yatra during the night. Thousands of people gather to worship at the Chandrabhaga Tirtha. On the night of the sixth, thousands of people gather to see the moon rise and offer food to their forefathers. Thousand of people flock to the Chandrabhaga Mela Field, they spend the whole night preparing food in clay pots and then eat it. They then break the clay pot in the Handibadia Pond.
Other Devottes prepare the Khechudi and Sukhua Dalama in Clay Pot, offer prayers to Arkasur with the intention of seeking blessings from the divine and the family. The entire fair gound filled with auromatic smell of sukhua Dalama. Thousands of devotees gather at this festival, neglecting their cast, religion, and cultural beliefs, to create a spiritually charged atmosphere. The fair ground was full of traders starting from clay pots to nets, irons, ration and different types of pickers.
According to Hindu mythology, the birth of Lord Mitraditya ( Sun God ), son of Kashyapa and Aditi, took place on the 7th day of the bright half of the month of Magha. On this day, Samba was freed from the Skin diseases by performing the Shamba puja. On this day, Bigraha of Lord Surya was established in Langula Narasinghadev. On this day, people go on a pilgrimage to the Chandrabhaga temple and believe that they will be freed from diseases, sorrows, and fears by offering Buda ( Holy Deep ) there.
On Magha Saptami, at Konark Sun Temple, there is a beautiful crowd of people visiting Konark and it is seen that offering is being made with devotion at the Navagraha temple.
Sukhua Dalma can be made with a variety of dry fish, but for this recipe, unsalted Kokoli Sukhua is used.
Sukhua Dalma
Equipment
- 1 medium-sized Potato, diced
- 1 1 medium-sized Eggplant, diced
- 1 Raw banana, diced
- 100 Grams Pumpkin, diced
- 50 Grams Harad daal ( Pigeon pea )
- 1 large Onion, finely chopped
- 8 -9 cloves of Garlic
- 5 Curry Leaves
- 1 Tejpata
- 2 Pinches Mustard Seeds
- 50 Gram Dried Kokoli Fish (Without Salt)
- 2 Pieces Dalchini
- 1 Spoon garam masala
Instructions
- Dice the vegetables (potato, eggplant, raw banana, pumpkin) into small, uniform pieces.
- In a heavy-bottomed saucepan, combine the daal, vegetables, dalchini piece, water, and salt. Cook until the daal and vegetables are tender, about 15-20 minutes. ( You can do the whole process in a presure cooker )
- Rinse and season the dried kokoli fish with a pinch of turmeric and salt.
- Heat a separate skillet over medium heat and add the fish. Cook until golden brown and set aside.
- In a food processor, combine the onion, garlic, red chili, and dalchini to form a fragrant masala paste.
- In a separate saucepan, heat the oil over medium heat and add the mustard seeds. Once they begin to pop, add the tejpata and curry leaves, allowing them to release their aromatic oils.
- Add the masala paste and garam masala, sauteing until the raw masala's smell has faded, about 5 minutes.
- Put boiled daal to cooked Masala and cook for a few more minutes, until the flavors have melded together.
- Finally, add the cooked Kokoli fish and cook for an additional 5 minutes. Season with salt to taste.
- Serve your sukhua dalama with steaming hot rice .
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