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Santula

Gentle, earthy, and full of quiet flavour — Santula is what Odisha eats when it wants balance. This week, we bring you an Odia classic directly from the kitchen of Nihar. A humble mix of seasonal veggies cooked in mustard oil, this dish reminds you that Indian food is all about simplicity done right.

Santula

Ingredients for Santula

  • P Mark Kachi Ghani Mustard Oil – 2 tbsp

  • Potatoes - 200 g

  • Eggplant (Brinjal) - 100 g

  • Raw Papaya - 50 g

  • Pumpkin - 50 g

  • Parwal - 50 g

  • Badi (dried lentil dumplings) - 6 pieces

  • Ginger - small piece

  • Panch Phoron - 1 tbsp

  • Turmeric Powder - ½ tbsp

  • Green Chilies - 2–3

  • Salt - According to taste

  • Additional oil and water - as needed

Method for Santula

  1. Wash and cut all the vegetables into small, even pieces — you want them to cook evenly.

  2. In a small pan, fry the badi in a little mustard oil until golden and crisp. Crush lightly and set aside.

  3. Grind the ginger and green chilies into a smooth, fragrant paste.

  4. Steam the chopped vegetables for about 10–12 minutes, until tender but not mushy. Check with a fork — they should give easily.

  5. Heat P Mark Mustard Oil in a wide pan till it turns aromatic. Add panch phoron and let it splutter — that’s the sound of flavour waking up.

  6. Stir in the ginger-chilli paste and sauté till the raw aroma disappears.

  7. Add the steamed vegetables, turmeric, and salt. Toss gently so everything gets a shiny mustardy coat.

  8. Cook for a few minutes to let the flavours mingle and settle.

  9. Finally, mix in the crushed badi pieces and stir through. Let it all come together for a minute before turning off the heat.

  10. Your Santula is ready! Serve with white rice, papad and a pickle of your choice.

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or just mustard-curious, our blog is your home for flavorful ideas and kitchen inspiration.

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