Monday, 25 November 2013


Mahura is a very famous prasad of Lord Jagannath, Puri.

Kancha Kadali (Raw Banana) - 1 no.
Kakharu (Pumpkin) - 1/2 cup
Baigan (Brinjal) - 1no.
Saru (Arum) - 3 nos.
Desi Alloo (Yam) - 1/4 cup
Kandamula (Sweet Potato) - 1 no.
Koshala Saga - 1/2 Bunch
Nadia Kora (Grated Coconut) -3-4 tsp

Mustard seeds (1 tsp) + Fennel Seeds (1/2 tsp) + Red Chilly - Make a fine Paste
Grated Ginger - 1/2 tsp
Roasted Fennel n Cumin Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt to taste

For Tempering :-
Ghee - 2 tsp
Panch Phutan (Cumin,Mustard,Fennel,Fenugreek,Nigela Seeds)- 1 tsp
Dry Red Chillies - 2 nos.
A Pinch Of Hing (Asafoetida) 

Wash and cut all the veggies in small size. Boil them with half cup water with a pinch of turmeric powder and salt. Make a fine paste of Mustard seeds + Fennel Seeds + Dry Red Chillies. When the veggies are semi cooked add the paste, add grated ginger and chopped Koshala saga and again cook for 5-10 minutes. Add a pinch of sugar also.

For tempering, Heat ghee in a pan. Add panch phutan, crushed dry red chillies, hing. When it crackle, add the boiled veggies to the seasoning and sprinkle little roasted fennel and cumin powder. Add grated coconut for enhanced look and taste. Switch off the flame and now its ready to Serve..

NOTE:- Soak Mustard seeds in White Vinegar for 20-30 mins to remove its bitterness.

1 comment:

  1. What's the difference between mahura and besara? Pl explain.