Santula (mixed vegetables Oriya style)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Vegetable Curry recipes from 

Santula is a mixed vegetable curry from Odisha. This delicious curry is highly nutritional because Santula is low on oil and comprises a varied mix of fresh, seasonal vegetables. 

The goodness of fresh vegetables like pumpkin, beans, carrot, drumstick, snake gourd makes Santula a satisfying side dish. Panch Phoron - a mix of five condiments including fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds - is traditionally used for this Oriya style curry. 

Santula is best served with rice, phulkas or any type of Indian bread.

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  • 2 potatoes
  • 1 brinjal, medium sized
  • 250 gms - red pumpkin
  • 100 gms - beans
  • 100 gms - carrots
  • 2 drumsticks
  • 100 gms - snake gourd
  • 1 tbsp - panch phoron (five condiments viz. Cuminutes, aniseeds, nigella seeds and mustard, mixed together in equal proportion)
  • 2 tbsp - mustard oil
  • 2-3 green chillies (slit)
  • 1 tbsp sugar
  • salt to taste

How to Make Santula (mixed vegetables Oriya style)

  • Chop vegetables into bite-sized pieces.
  • Heat oil in a large vessel.
  • Add panch phoron.
  • When the condiments splutter, add all the chopped vegetables, salt and slit green chillies.
  • Cover and cook the vegetables on low heat. Stir occasionally.
  • Do not add water. The whole process will take 10-12 minutes.
  • Now add the sugar and mix well.
  • The consistency should be thick enough for the vegetables to mix well, without being mashed.
  • Remove and serve hot with steamed rice.
  • Tip:
  • You can substitute mustard oil with any other cooking oil.