Santula
Veg
Vegan
The satvik mixed vegetable preparation of the Jagannath temple tradition — raw papaya, raw banana, potato, drumstick, and brinjal boiled together without onion or garlic, then tempered minimally with panch phoron and mustard oil. The name derives from 'balance'; the dish is designed to be nourishing without overwhelming the palate. Served as the vegetable course in the Mahaprasad at Puri Jagannath and in Odia thalis as the mildly flavoured counterpoint to sharper preparations.
Cuisines
Odia
Best for
Lunch
Dinner
Build a full meal around Santula
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Potato , diced |
|
1 cup | Eggplant , diced |
|
1 cup | Pumpkin , diced |
|
1 cup | Papaya , diced |
|
1 cup | Carrot , diced |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , seeds |
|
2 tablespoons | Mustard oil |
|
2 cloves | Garlic , crushed |
|
1 inch | Ginger , grated |
|
1 to taste | Salt |
|
1 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add crushed garlic and grated ginger, sauté until fragrant.
- 4 Add all the diced vegetables: potato, eggplant, pumpkin, raw papaya, and carrot.
- 5 Sprinkle turmeric powder and salt over the vegetables and mix well.
- 6 Pour water into the pan, cover, and let it simmer on low heat until the vegetables are tender.
- 7 Stir occasionally to ensure even cooking and prevent sticking.
- 8 Once the vegetables are cooked, remove the lid and increase the heat to evaporate any excess water.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, add a pinch of asafoetida (hing) along with the cumin seeds.