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.

Pohala Macha/Parshe’s Besara/Jhola

Ambula diya macha holds a special place in my heart—it’s my absolute favorite! I carefully preserve my ambula every year, using it sparingly until my next trip home.

The way the besara (mustard masala) blends with the tangy ambula is simply irresistible. Pohala macha, my all-time favorite fish, is now available in Bengaluru markets, but the nostalgia it brings is unmatched.

Whenever I’m home, mom knows that if it’s fish, it has to be Pohala. She crisps it up beautifully in mustard oil—one piece for me to savor right away, while the rest goes into the flavorful gravy.

A delightful combination of tangy ambula and crispy fried Pohala macha that perfectly complements plain rice. This dish, deeply rooted in Odia cuisine, brings together the earthy flavor of mustard masala (besara) and the sour punch of ambula.

Ingredients:

  • 500 gms Pohala macha (small fish)
  • 1 tbsp mustard seeds
  • 1/2 tsp cumin seeds
  • 4 garlic cloves
  • 3 to 4 dry red chilies
  • 1 tsp turmeric powder
  • 1/4 tsp panch phutan (five-spice mix)
  • 2 to 3 tbsp mustard oil
  • 2 to 3 dry mango pieces (Ambula)
  • Salt to taste
  • Coriander leaves for garnishing
  • 1 tbsp lemon juice

Method:

  1. Prepare the Besara Paste:
    • Soak mustard seeds, cumin seeds, garlic cloves, and dry red chilies for 30 minutes.
    • Grind them to a smooth paste, adding a pinch of turmeric for better preservation and enhanced flavor.
  2. Marinate the Fish:
    • Clean the Pohala macha thoroughly.
    • Marinate with salt, lemon juice, and turmeric powder. Let it sit for 10-12 minutes.
  3. Fry the Fish:
    • Heat mustard oil in a pan. Fry the marinated fish pieces over high heat until golden brown.
    • Remove and set aside.
  4. Prepare the Gravy:
    • Add 3 tsp of mustard oil to the same pan. Add panch phutan and let it splutter.
    • Stir in the prepared besara paste and sauté until the raw smell fades.
    • Add turmeric powder and salt, then pour in 1 cup of water.
    • Bring the gravy to a boil, cooking for 5-10 minutes.
  5. Add Fish and Ambula:
    • Gently add the fried fish pieces to the boiling gravy.
    • Add the ambula pieces and cook for another 3-5 minutes to let the flavors blend.
  6. Garnish and Serve:
    • Garnish with fresh coriander leaves.
    • Serve hot with plain steamed rice.

Tip:

While grinding the besara, add a bit of turmeric powder – it can be stored in a air tight jar for weeks. Ensure not to use a damp spoon.

Enjoy the perfect harmony of tangy, spicy, and earthy flavors in every bite!

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