3. MUDHI MANSA

From the kitchens of Ashoka to the bylanes of Baripada, the making of one of ancient India’s most prolific breakfast – which even Raja Man Singh fell crazy with.

Puffed rice or ‘Mudhi’ is one among the most likable food in Odisha and full North-east of India. Surprisingly, both at home and within the street food items, this item has not so far found any replacement and continues to remain king among all dish items.

The Baripada Mudhi, is in its natural form, free from additives, and prepared through hygienic and indigenous ways. ‘Mudhi Mansa’ (puffed rice mixed with mutton gravy) enjoys high popularity as an exquisite food item in the tiny township of Baripada.

For most denizens, the history of Mudhi Mansa is a rather short one. The birth of this instantly addictive delicacy was in 1969 when an enterprising gentleman Kartik Chandra Behera chanced upon the idea of scoring on a traditional favourite from the House of Mayurbhanj. But the young, food-loving entrepreneur wasn’t just going to take the recipe that launched a thousand and one versions across the erstwhile state of Mayurbhanj (which included parts of Bengal as well) verbatim, he did it in his own way. 

First, he changed the way mutton was made – from the thin gravy at home he went for a richer, thicker gravy, then he decided to give the leg portion a ditch for the more delicious chest part and liver (which many believe is part of the magical flavours of his mutton) taken from a 15-kilo lamb, and then added his own creation, a chutney to complete the trio: a fascinatingly light curd-based relish made with local sweet chili pickle, finely chopped madras onion, cucumber and of course rock salt and more chili powder to taste (the exact proportion of this is still a family’s closely guarded secret, much like the mutton recipe).

One of the key reasons for the great tasting mutton is the lamb itself, which is a traditional breed of castrated goat (Khasi) that was the preferred eat of Emperor Ashoka court as well. They are prized because of their less gamey, sweet meat. The reason, most of these lambs are bred on sal leaves which ensures the meat is naturally tender and delicious and needs very little to make it soft and delicious. And two is the Mudhi made of Mugeishala rice, easily the finest exports of Baripada, the birthplace of high quality puffed rice.

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