Odisha Santula Mustard Steamed Vegetable Daily

Method

1. 1

   Prepare the vegetables: Peel and cube all chosen vegetables into uniform 3 cm pieces. Uniform size ensures even cooking.

2. 2

   Steam the vegetables: Place all the vegetables in a steamer or pressure cooker without water pressure — just steam for 8 to 10 minutes (or 1 whistle in a pressure cooker) with turmeric and a pinch of salt until completely tender. No need to boil in water — steaming preserves more flavour.

3. 3

   Check doneness: All vegetables should be fully tender — a fork slides through easily.

4. 4

   Heat mustard oil until smoking: Heat 2 tbsp mustard oil in a pan until smoking. Reduce to medium.

5. 5

   Add mustard seeds and panch phoron: Add mustard seeds and panch phoron together — all six seeds crackle and pop.

6. 6

   Add dried red chilli: Add dried red chilli. Let it darken for 10 seconds.

7. 7

   Add asafoetida and turmeric: Add asafoetida and a pinch of turmeric. Stir 10 seconds.

8. 8

   Add the steamed vegetables: Add all the steamed vegetables. Stir gently to coat with the hot spiced oil.

9. 9

   Season: Add salt. Stir once more.

10. 10

    Serve: The santula is ready — a simple, mildly spiced, steamed vegetable preparation. Serve with steamed rice and dal. No onion, no garlic.

11. 11

    Note: Santula is the daily vegetable preparation of Odia Brahmin and temple-cooking tradition — made without onion and without garlic as per the sattvic cooking rules followed by many Odia communities. The steaming technique preserves the individual character of each vegetable. Almost every Odia thali includes santula alongside the main dal and rice. The preparation uses whichever vegetables are seasonal and available.