3 Simple Oriya Arna Recipes You Must Try

When delving into the rich culinary tapestry of Indian cuisine, one cannot overlook the traditional Oriya dishes, known for their unique taste and simplicity. Today, we'll embark on a delightful journey through three simple Oriya arna (pickle) recipes that are not just flavorsome but also steeped in the cultural heritage of Odisha. These recipes are designed to be easy to prepare, allowing you to bring a slice of Orissa into your home kitchen effortlessly.

The Essence of Oriya Arna

Before we jump into the recipes, let’s take a moment to understand why arna holds such significance in Oriya cuisine. Pickles or arna are an integral part of the meal, offering a burst of flavors that can range from tangy to spicy. They are often made during the harvest season, using fresh produce, and are preserved in traditional ways to last for months, symbolizing the agricultural richness and culinary traditions of Odisha.

Recipe 1: Bamboo Shoot Pickle (Bela Arna)

Bamboo shoots, or bela in Odia, are a seasonal delicacy in Odisha. Here’s how you can make this distinctive pickle:

• Ingredients:
• 200 gm fresh bamboo shoots
• 5-6 cloves of garlic, crushed
• 2 tbsp mustard oil
• 1 tbsp fenugreek seeds
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• Salt to taste
• Juice of 1 lemon

• Preparation:
1. Peel the outer layer of the bamboo shoots and slice them into bite-sized pieces. Boil them in salted water for about 20 minutes to remove the bitterness.
2. Drain and pat dry the bamboo shoots.
3. Heat the mustard oil in a pan until it reaches its smoking point, then reduce heat, add fenugreek seeds, and let them crackle.
4. Add garlic, stir for a minute, then mix in turmeric and red chili powder.
5. Add the bamboo shoots, salt, and cook for another 5-6 minutes.
6. Once done, let it cool slightly and then mix in the lemon juice. Store in an airtight container once completely cooled.

⚠️ Note: Always wear gloves when handling chili powders to avoid skin irritation. Also, this pickle can be stored for a long time, but ensure the container is always airtight and kept in a cool, dry place.

Recipe 2: Roselle Leaf Pickle (Ambaada Arna)

This tangy pickle uses roselle leaves, known for their tart flavor, which is a favorite during the winter months in Odisha:

• Ingredients:
• 1 bunch of Roselle leaves (ambaada)
• 4-5 green chilies, chopped
• 2 tbsp mustard oil
• 1 tbsp mustard seeds
• 1 tsp fenugreek seeds
• Salt to taste
• 1 tbsp panch phoron (Odisha spice mix)

• Preparation:
1. Wash and finely chop the roselle leaves.
2. In a pan, heat the mustard oil, add mustard seeds, and when they start to pop, add fenugreek seeds and panch phoron.
3. Quickly add green chilies, sauté briefly, then mix in the chopped leaves.
4. Add salt and cook on low heat until the leaves wilt and the mixture thickens.
5. Cool and store in a clean, dry jar.

Recipe 3: Sweet and Sour Mango Pickle (Aam Khatta Arna)

This sweet and sour mango pickle is a must-try for those who enjoy a mix of sweet and tangy flavors:

• Ingredients:
• 2 raw green mangoes
• ¹⁄₂ cup sugar
• 1 tsp turmeric powder
• 1 tbsp mustard seeds
• 1 tsp red chili powder
• 1 tsp roasted fenugreek seeds, ground
• Salt to taste
• ¹⁄₄ cup mustard oil

• Preparation:
1. Peel and cube the mangoes, removing the seed.
2. Boil the mangoes with sugar and turmeric powder until the mangoes soften and the syrup thickens. Allow it to cool.
3. In another pan, heat mustard oil, add mustard seeds, chili powder, and ground fenugreek seeds. Let it cool slightly.
4. Mix this spiced oil with the cooled mangoes, add salt, and adjust the sugar if needed for taste.
5. Store in sterilized jars once completely cool.

Now that we've explored these three simple yet delectable Oriya arna recipes, you have a taste of Odisha's culinary heritage at your fingertips. These pickles not only enhance the flavor of any meal but also carry stories and traditions from the heartland of Eastern India. Each pickle reflects the seasons, the agricultural practices, and the ingenious methods used to preserve the bounty of nature in its purest form. With these recipes, you can add a touch of authentic Indian flavor to your everyday meals or present them as thoughtful homemade gifts, showcasing the simplicity and depth of Oriya cuisine.

Can I use canned bamboo shoots for the Bela Arna?

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Yes, you can use canned bamboo shoots, but make sure to rinse them well to remove any canned taste and adjust cooking time as they might cook faster than fresh shoots.

How long do these pickles last?

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Stored in airtight containers, these pickles can last for several months if kept in a cool, dry place. Always use a clean, dry spoon when serving.

What can I serve these pickles with?

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These pickles can be enjoyed with rice, parathas, or as an accompaniment to snacks like pakoras or even in sandwiches for a unique flavor twist.