Why Odisha Still Eats These Ancient Soups Every Monsoon

Long before tomato soup and instant soups became common, Odisha's kitchens had comforting bowls like Ambila and Matar Pani. Made with seasonal vegetables, yellow peas and generations of culinary wisdom, these recipes have stood the test of time. In this episode, we explore two forgotten soup recipes that are deeply rooted in Odisha's food culture. Ambila – a tangy seasonal vegetable soup that's light, comforting and perfect for the monsoon. Matar Pani – Puri's iconic yellow peas soup that's simple, filling and packed with flavour. Along the way, you'll discover: The fascinating food culture of Odisha Why these recipes have survived for generations Traditional Indian cooking techniques Monsoon comfort foods made with simple ingredients Tips to make authentic Ambila and Matar Pani at home If you love discovering forgotten Indian recipes, regional Indian cuisine, traditional food, monsoon recipes, and the stories behind India's incredible culinary heritage, you're in the right place. Full Recipe: Odia Ambila Ingredients 1½ cups mixed root vegetables, cut into thick chunks (sweet potato, taro/arbi, pumpkin, and radish) 2 tbsp tamarind pulp (extracted from a small lime-sized ball of tamarind) 1 tsp Panch Phutana (equal parts mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds) 2 dried red chilies 10–12 curry leaves A pinch of asafoetida (hing) 1 tbsp jaggery (adjust to taste) 1 tsp rice flour (optional, mixed with 2 tbsp water to make a slurry) 1 tbsp oil or ghee ½ tsp turmeric powder Salt, to taste 3 cups water Method 1. Cook the Vegetables: Place the chopped root vegetables in a pressure cooker. Add the turmeric powder, salt, and 3 cups of water. Close the lid and pressure cook over medium heat for 2 whistles or until the vegetables are tender but still hold their shape. 2. Add the Sour and Sweet Flavours: Once the pressure releases naturally, open the cooker and place it over low heat. Stir in the tamarind pulp and jaggery. Simmer for 3–4 minutes until the raw flavour of the tamarind cooks away and blends with the sweetness of the jaggery. For a slightly thicker soup, stir in the rice flour slurry and simmer for another minute. 3. Transfer: Pour the hot Ambila into a serving bowl and set aside while you prepare the tempering. 4. Prepare the Tempering: Heat the oil or ghee in a small pan over medium heat. Add the Panch Phutana and let the seeds crackle. Add the dried red chilies, asafoetida, and curry leaves. Fry for about 10 seconds until aromatic. 5. Finish: Immediately pour the hot tempering over the prepared Ambila. Cover the bowl immediately with a lid to trap the fragrant aroma. Let it rest for a couple of minutes before serving. Matar Pani Ingredients ½ cup dried white (Safed Matar), soaked overnight (8 hours) 2½ cups water ¼ tsp turmeric powder Salt, to taste 1 tbsp tamarind paste (or tamarind soaked in 2 tbsp warm water) ½ tsp black salt 1 tsp Bhaja Jeera Lanka Gunda (Roasted Cumin & Dry Red Chili Powder) A handful of fresh coriander leaves, finely chopped A handful of fresh mint leaves, finely chopped 1 green chili, crushed or finely chopped 2 tbsp raw onion, finely chopped (for garnish) Bhaja Jeera Lanka Gunda (Roasted Cumin & Chili Powder) Ingredients 1 tsp cumin seeds 1 dried red chili Method 1) For Cooking the Peas Drain the soaked white peas. Transfer them to a pressure cooker with 2.5 cups of water, turmeric powder, and salt. Pressure cook over medium heat for 4–5 whistles, or until the peas are soft and tender but still hold their shape. 2) Once the pressure has released naturally, open the cooker. Using the back of a ladle, gently mash a small portion of the peas against the side of the pot. This naturally thickens the broth while leaving most of the peas whole. 3) Heat a pan over medium heat.Dry roast the cumin seeds and dried red chilli until fragrant and lightly browned. Be careful not to burn them.Allow them to cool completely.Grind into a fine powder. Set aside. 4.Stir in the tamarind water, black salt, crushed green chili, and the prepared Bhaja Jeera Lanka Gunda. Mix well and simmer for 2–3 minutes so the flavors combine. Add the chopped coriander leaves followed by the chopped mint leaves. Stir gently and turn off the heat. Serve:Ladle the hot Matar Pani into serving bowls. Garnish generously with  chopped raw onions and serve immediately. Enjoy as a comforting soup or with Puri for an authentic Puri-style street food experience. Explore Odisha beyond its cuisine. Watch my Odisha Travel Vlog:    • The Real Taste of Odisha | Food, Temples &...   We'd love to hear from you: Which traditional recipe from your state deserves to be known across India? Tell us in the comments! Subscribe for more regional food stories, authentic Indian recipes, forgotten dishes and culinary journeys. #Odisha #Ambila #MatarPani #IndianFood #IndianRecipes #RegionalCuisine #MonsoonRecipes #SoupRecipe #HealthyRecipes #TraditionalFood #Puri #ComfortFood #ChefAmritaRaichand