Jagannath Ratha Yatra with Vegan Recipes

Ratha Yatra is AKA Roth Jatra or Chariot Festival. This is a famous Hindu Festival, and originated in Puri (Orissa). Ratha means Chariot and Yatra means journey. It marks annual journey of divinity in form of idols (Jagannath, Balarama, and Subhadra) to their aunt's home. Ratha Yatra has gained popularity in famous cities of the world since 1968 because of ISKCON Hare Krishna movement. This festival is celebrated with great pomp and show in more than 100 cities including Dublin, Belfast, Birmingham, New York, Singapore, Toronto, Antwerp, Kuala Lumpur, Los Angeles, London, Bath, Melbourne, Montreal, Paris and Mexico. It is also celebrated in Bangladesh. 

Well, hope you liked my blog, Indian meat recipes. My sister and her family went to India during this festival. They are very fond of Indian food. They participated in Ratha Yatra and also drew the wheel from Puri Temple to the sea. She found it very exciting doing the Hindu rituals and also wore saree (Indian culture dress) on the auspicious occasion, how lovely she looked in it. She loves Indian cuisine, just like me and taught she two yummy vegan recipes from East India. Dalma is the traditional Oriya lentil recipe. Khatta is a compote, sweet and sour yummz. The specialty of these recipe is that here we use panch phoron. Panch phoron consists of equal quantity of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed.

Ingredients (Serving - 6)

Dalma (Lentils Curry)

Salt as required,

4 pieces long beans (1’ cut),

1 large diced Potato,

2 large diced Tomatoes,

2 pieces Dry red chillies,

1 medium diced Radish,

4 large diced Colocasia,

100 grams diced Jackfruit,

1 tablespoon Cooking oil,

½ cup yellow pigeon peas,

½ teaspoon Turmeric powder,

1 medium diced Raw banana,

2 medium diced Pointed gourd,

1 tablespoon Panch phoron,

3 tablespoons Grated fresh coconut.

Preparation Method:-

1. Pressure cook the vegetables with lentils, salt, and turmeric. Give it 2 whistles. Remove from heat. Wait till the steam is out. Add grated coconut into the pressure cooker, keep aside.

2. Heat oil in a large wok. When warm add to panch phoron and dry red chillies. Allow the spices to splutter. Add in the cooked vegetables and lentils.

3. Serve with rice and khatta (Sour accompaniment).

Khatta (Tangy Pulpy Tomato Sauce – Serving 6)

Ingredients:-

10 piece Dates,

Salt as required,

1 pinch Asafoetida,

100 grams Jaggery,

1 piece Dry red chilli,

1 tablespoon Cooking oil,

Curry leaves as required,

8 medium size diced Tomatoes,

1 piece split Green chillies,

½ teaspoon Panch phoron.

1. In a large wok, heat oil. Add panch phoron, green chilli, dry red chilli, asafoetida, and curry leaves. Add the tomato, dates and jaggery. Cook till ingredients are blended and soft.

2. Add one cup water and simmer for 5 minutes. Khatta is ready to be served. Enjoy with Dalma and boiled rice. 

Happy Ratha Yatra!!