Posto Patua

Posto or poppy seeds is very commonly consumed in the western regions of Odisha. Infact, it is used as a substitute for mustard seeds in quite a few curries. Its cooling properties make it an ideal addition to the summer diet. This is a very simple recipe that goes great with hot rice as well as 'Pakhala', the famous watery rice dish from Odisha.

Read on for the recipe -

Preparation Time - 12-15 mins

Ingredients -

• 5-6 tbsp poppy seeds (posto)
• 1 small onion, chopped into medium pieces
• 2 garlic cloves
• 2 green chillis
• 1 tsp coriander stems (use whites only)
• 2 pinches of pancha phutana
• 1 dry red chilli
• 2 pinch turmeric
• 3 tsp oil
• salt to taste

Preparation - Dry grind the poppy seeds to a coarse powder in the chutney jar of a grinder. Add a little salt, garlic cloves, green chillis and coriander stems along with a little water to the same jar. Buzz for a few seconds. ( If it is too dry to be ground, add water little by little)

Heat the oil in a wok. Add broken red chillis along with pancha phutana.

Once spluttering starts, add onions. Fry till translucent.

Add the poppy seeds paste along with 1/4 cup water, turmeric and a bit of salt (if required).

Cook till constant stirring till most of the water dries up and the poppy seeds paste does not taste raw anymore. Remove from flame.

Serve hot with white rice and toor dal.