Tomato Chuda Santula & Nadiya Pachidi/Tomato Poha with Coconut Raita from Odisha

Odisha/Orissa state that is so famous for The Puri Jagannath Temple and its Rath yatra. Apart from these two it is also famous for Chena Poda and Chanar jalebi. mmm, lip-smacking paneer/chena/chanar!!!! They even stuff chena/chanar in their pithas too.  When i was looking for something interesting to make, i was like what to choose? It always happens when you have truck loads of choices to choose from.;)

So, first i thought of doing Mitha dali, Chana dal cooked with jaggery and tempered with panch phutan, it is also a Mahaprasad made as an offering to Lord Jagannath during the rath yatra, but this BM has really grown a paunch on my hubby!!! So, he strictly said no to sweet!! So , i settled with this simple, yet tasty Poha/Tomato Chuda for breakfast, i paired it with coconut raita to make it a complete meal.

Source here
1/2 Cup Thick Poha/Aval
1 Large Onion, chopped
2 Medium tomatoes, chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
fistful of fresh coriander leaves

2 tsp groundnut oil
1/2 tsp mustard seeds
2 green chilies, chopped

1 tsp shredded ginger

a sprig of curry leaves


  • Take poha/Aval in a colander and wash under running water for a minute. Let it sit in the colander and drain well.
  • Chop onion, tomatoes, chilies and ginger. I used my chopped for the same. 
  • In a pan, heat oil given under tempering, splutter mustard seeds, add chopped onions, chilies, curry leaves and ginger. Saute until onions turn translucent.
  • Next add the chopped tomatoes, turmeric powder, chili powder, salt and 1/4 cup of water. Let the tomatoes cook well. this will take 4-5 minutes in a medium flame.
  • When the water is almost absorbed, add the poha/aval to this and mix well. Let it be on the stove for another 2-3 minutes. Add fresh coriander, mix well. Take it off the stove. Serve hot.

Source here
Nadiya Pachidi/Coconut Raita
2 tbsp fresh coconut
1/2 cup Yogurt
1 green chili, slited lenghtwise
1/4 tsp mustard seeds
1/4 tsp cumin seeds/jeera
1/4 tsp shredded ginger
a pinch of hing
Salt to taste


  • Mix together Coconut and yogurt. Add salt and ginger to this.
  • Heat a tadka pan, add oil, splutter mustard seeds, crackle cumin,add the slited green chili.
  • Pour this sizzling tempering/tadka on the coconut-yogurt mixture. Serve as an accompaniment to rice dishes
  • I served it with Tomato Chuda Santula/Tomato Poha.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


Sending this to come, join us for breakfast, happening @ +srivalli jetti’s space.