Nirvana Odu

Odiani’s nostalgia

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Hail Lord Jagannath! A foodie, mindfulness coach, and a proud 90s kid who believes that life is best served with a side of nostalgia and a sprinkle of humor. Cooking is my lifelong love affair, where every dish I make is more than just food, it’s a piece of my story, a tradition carried forward, or a memory revived. From traditional recipes I learned growing up to experiments in the kitchen, cooking has been my way of staying grounded and creative mostly inherited by my Dad. Whether it’s doodling, making candles, coaching, gardening, or clicking pictures of my favorite sunset, I’ve never met a creative hobby I didn’t like. If there’s a way to make something beautiful, I’ll find it. Corporate escapee turned writer and coach – someone who’s walked the tightrope of stress and balance, I’ve embraced mindfulness as a way of life. Now, I guide others to find their calm, connect with themselves, and rediscover joy in the chaos of life. I grew up in a home where food wasn’t just sustenance—it was an experience. Summers were for juicy mangoes, monsoons called for crispy pakoras, and festive feasts were a chaotic yet magical celebration of family and flavors. Every recipe I share comes with its own little slice of nostalgia and a story that’s often as warm as the dish itself. Cooking, much like mindfulness, has taught me to savor the present moment. Whether it’s the soothing rhythm of chopping vegetables or the meditative focus of kneading dough, food has a way of anchoring me to what matters most. It’s this blend of mindfulness and flavor that I bring into my coaching and my stories. This blog is my little corner of the world where stories meet spices, mindfulness meets maggi, and nostalgia meets the next big meal. So, let’s cook, reminisce, and create moments that nourish not just the body, but the soul too.

Odia Style Gholo Dahi: A Cooling Summer Saviour

There’s something about homemade spices grounded in a silbatta (stone grinder) that fills the air with nostalgia. The aroma of roasted dry spices brings back memories of simpler times, when every ingredient had a story and every flavor a connection to our roots. In Odisha, this cooling drink is known as Gholo Dahi, and it’s something we cherish every summer.

Though the ingredients are common, the process of making buttermilk can vary across states. I personally love the tempered version called Baghara Dahi—a perfect balance of flavors that cools down your body and hydrates you during the heat of summer.

This version incorporates raw mango juice, black salt, mint leaves, and a tempering of mustard seeds, chili, roasted cumin, and green chilies, along with mango ginger (or regular ginger, if you prefer). It’s an essential drink to beat acidity, keep you cool, and help with hydration.

In the old days, we used to churn the curd in a pot, sometimes turning it into ghee, and that’s when the true essence of this drink came alive.

Let’s take a trip down memory lane and start with the recipe:

Preparation Time:

10 minutes

Ingredients:

  • 1/2 glass curd
  • 1/2 glass cold/normal water
  • Salt (to taste)
  • Mango ginger (or regular ginger)
  • Black salt
  • 1 pinch of Asafoetida (hing)
  • 1 tsp Mustard seeds
  • 1–2 curry leaves
  • Fresh coriander leaves (for garnish)
  • Green chilies (optional)
  • Roasted cumin (Jeera)
  • Optional: Dry red chilies for roasting
  • 4 small drops of oil (for tempering)

Method:

Step 1: Prepare the Buttermilk Base

  1. In a mixer, churn together the curd, water, and mango ginger (or regular ginger) with salt. You can add green chilies at this stage if you want a bit of heat.
  2. Add the roasted cumin and stir well. The buttermilk is ready for tempering or can be consumed as-is for a more subtle flavor.

Step 2: Tempering (Optional but Adds Flavor)

  1. In a small pan, heat 4 drops of oil.
  2. Add a pinch of asafoetida (hing), and let it sizzle.
  3. Sputter mustard seeds and curry leaves.
  4. Once the seeds pop and the curry leaves crisp up, pour the tempering over the prepared buttermilk. Stir gently to mix all the flavors.

Step 3: Garnish and Serve

  1. Garnish with fresh coriander leaves.
  2. Chill in the refrigerator or serve it immediately with a sprinkle of extra roasted cumin for added fragrance.

Serving Suggestions:

This Odia Style Gholo Dahi is a perfect drink to beat the summer heat. It’s traditionally served as a cooling drink, but it can also be poured over rice for a tangy, soothing meal. Whether as a refreshing beverage or a light accompaniment to rice, it’s a summer savior that’s sure to keep you hydrated and refreshed.

This Baghara Dahi (tempered buttermilk) is not just a drink—it’s a nostalgic journey through flavors and memories. It connects us to our roots, and with the right balance of spices, it helps with digestion, cools your body, and revitalizes you.

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