Odiya Kitchen Setup - Part 1 - Basic Pantry Staples

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If you are new to Odiya cooking (or just new to cooking) and wondering what are the very basic & bare minimum pantry staples that you should get for your kitchen which will be used in daily recipes & meals, here's an easy to follow list for you.

This is Part 1 where I have listed, the very basic pantry items - They are dry with long shelf life & do not need refrigeration of any kind. These items will always be used in any Odiya recipe that you make. These are basically must-haves to get you going with Odiya home cooking.

This list does not include any vegetables or fish or meat proteins. We will cover them later.

Grains
  • Chaula or Rice
    • Any rice that you like to eat. When in doubt, get Basmati rice. That works for most Odiya recipes.
  • Daali or Lentils
    • Harad Daali or Toor Daal or Split Yellow Pigeon Peas
    • Mooga Daali or Moong Daal or Yellow Split Mung beans
Flour
  • Atta or Whole Wheat Flour
Oil
  • Mustard Oil
  • Refined Oil
    • Vegetable or Sunflower oil
Whole Spices
  • Jeera or Cumin seeds
  • Sorisa or Mustard Seeds
  • Sukhila Lanka or Dry Red Chillies
  • Teja Patra or Bay Leaf
  • Alaicha or Green Cardamom
  • Dalichini or Cinnamon sticks
  • Pancha Phutana or Five Spice Mix (Cumin + Fennel + Mustard + Fenugreek + Nigella seeds)
Ground Spices
  • Salt
  • Sugar
  • Turmeric Powder
  • Cumin Powder
  • Coriander Powder
  • Red Chili Powder
  • Garam Masala Powder

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