First put cooked rice in a bowl and add some chilled water. Add curd or lemon juice according to your choice. Add chopped ginger, salt and curry pata.
Your Orissa delicacy is ready to eat.
Serve it with any kind of bhaaji and onion
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.