Phula Chhatu Rai

Introduction

A light curry made with seasonal mushrooms (phula chhatu) and green leaves cooked in a mildly spiced mustard-coconut gravy.

Historical Relevance

This dish originates from rural Odisha, where foraged mushrooms and garden greens were combined with mustard paste for a wholesome monsoon delicacy.

1. Preparing the Paste

• • 2 tbsp mustard seeds

  • 2 tbsp grated coconut

  • 2 garlic cloves

• 1 green chili
  → Grind into a smooth paste.

2. Cooking the Curry

• • 200 g mushrooms

  • 1 cup spinach or amaranth leaves

  • 1 tomato (chopped)

  • 2 tbsp mustard oil

• Salt, turmeric
  → Heat oil, add tomato and turmeric. Add mushrooms, greens, and paste. Simmer till tender.

Pro Tips: Add drumsticks or pumpkin for extra authenticity.

Serving Suggestions: Best with steamed rice and dal.

Fun Fact: In Odisha, mushrooms are often foraged in the wild after the first rains.