Odiya Kitchen Setup - Part 3 - Primary Vegetables

Now that your pantry is setup (well.. almost), it's time to move on to some basic vegetables that you will need on a day to day basis for your Odiya kitchen. These are really the primary vegetables that are always used in an Odiya kitchen. The make & model will again depend on your taste but as long as you have these in your kitchen (either in the fridge or pantry), you will not g hungry at all.

You can add or subtract any vegetables from the list based on your food habits or health restrictions etc. This list is merely a baseline from my kitchen. You can go above & beyond this... Try it !!


  • Alu or Potatoes
  • Piyasa or Onions
  • Tomatoes
  • Baigana or Eggplants or Brinjal
  • Sagaw or Green Leaves (Any kind that you like - Chard, Spinach, Kale - List is unending)
  • Kakharu or Pumpkin or Any kind of Squash (Butternut, Zucchini, Opo, Green Papaya etc)
  • Dhaniya Patra or Green Coriander Leaves
  • Bhrusanga Patra or Curry leaves
  • Ada or Ginger
  • Rasuna or Garlic
  • Lanka or Green chillies

Comments

  1. I’m really enjoying your Odia kitchen setup series, and Part 3 is no exception! The way you’ve described the primary ingredients and their role in everyday cooking is both informative and culturally enriching. It’s fascinating to see how deeply rooted traditions shape the layout and function of the kitchen. Your passion for preserving and sharing this heritage is truly admirable. For anyone inspired to design a kitchen that balances tradition with modern convenience, working with experienced professionals like R for Remodelers can help bring that vision to life. Thanks for sharing this thoughtful post!

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