Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves and tender stems.Leutiā sāga (ଲେଉଟିଆ ଶାଗ) Amaranthus viridis leaves and tender stems.Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves.Kalama sāga (କଳମ ଶାଗ) Ipomoea aquatica (Water Spinach).They are prepared by adding 'pancha phutana', with or without onion/garlic, and are best enjoyed with pakhala. Odias typically eat many cooked green leaves. A list of the plants that are used as sāga is as below. In Odia cuisine, sāga is one of the most important vegetables. Besara: Assorted vegetables in mustard paste tempered with panch phutana.Manja refers to the stem which can be used in dalma. Kadali manja rai: A curry made from banana plant stem and mustard seeds.Alu potala rasa: Curry made from potato and parval.Chaatu rai: A dish made from mushrooms and mustard.Santula: A dish of finely chopped vegetables which are sauteed with garlic, green chilies, mustard and spices.Odia cooking has some different type of curries based on the overall preparation style. Dali: A dish made from one of the Dals like tur, Kolatha(horse gram) dali chana, masur, mung or a combination of these.There are several variations of this dish. It is garnished with turmeric, mustard seeds, and panch phutana. It is generally made from toor dal and contains chopped vegetables like green papaya, unripe banana, eggplant, pumpkin, gourd, etc. Dalma: A dish made from dal and vegetables.The Brahmapur region has influences of South Indian cuisine and the Telugu people living there have invented new Odia dishes. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. On the other hand, kalonji and mustard paste are used mostly in the region bordering Bengal and curries tend to be sweeter. The food in the region around Puri- Cuttack is greatly influenced by the Jagannath Temple. Turmeric and red chillies are used regularly Local variation

Temple food preparation doesn't allow the use of garlic or onion. Garlic, onion and ginger are used in most of the food. It contains mustard, cumin, fenugreek, aniseed and kalonji(onion seeds). Pancha phutana is a blend of five spices that is widely used in Odia cuisine. The curries are garnished with dried raw mango ( ambula). Vegetables such as chilies, potatoes, cauliflowers, and cabbages are also used alongside local vegetables.

Indigenous vegetables used in Odia cuisine are Pumpkin, Gourd, plantains, jackfruit, and papaya.

Lentils such as pigeon peas and moong beans are another major ingredients. Rice is a major crop of Odisha along with wheat, bhumin is the best.

Odia recipe