Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)
  • Oau – 500 gm
  • Guuda (Jaggery) – 150gm
  • Nadia Kora (Grated Coconut) -2-3 tbsp
  • Jeera ( Cumin) – 1tsp
  • Lanka Gunda (Chili Powder) – ½ tsp
  • Sukhila lanka (Dry Chili) -1 pc
  • Teja Patra ( Bay Leaf) – 2 pc
  • Bhrusanga Patra ( Curry Leaves) -2- 3 sticks
  • Haladi Gunda (Turmeric Powder) – ½ tsp
  • Sorisha (Mustard Seed)- 1tsp
  • Pana Mahuri ( Ani Seeds) – ½ tsp
  • Sorisha Tela (Mustard Oil) – 2 tbsp
  • Luna (Salt) – as per taste
Preparation : Step wise
  • Clean the oua and cut into small long pieces. Fry slightly the cumin seeds and make powder out of it. Keep aside.
  • Take a deep pan; add the oau pieces, turmeric powder, salt as per taste and water. Boil it.
  • When well cooked remove from flame, drain the oau pieces from water, keep aside.
  • Heat oil in a deep pan. Add mustard seed, ani seed, curry leaves, bay leaf and dry chili. When starts spluttering add the boiled oau pieces and stir well.
  • Add the grated coconut and Jaggery to the above mixture and stir well. Cook it till all this forms a thick consistency. Add cumin powder and chili powder. Stir it and cook it for another 1 min. Remove from flame and serve it.
Photo Gallery : Recipe Preparation

Health & Additional Cooking Tips

Oau khata is rich in vitamin- C and sucrose.

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