Saja Pakhaḷa (Freshly cooked rice), Basi Pakhala (Fermented rice), Jira Pakhala (Cumin rice), Dahi Pakhala (curd rice)
Place of origin
Indian subcontinent
Region or state
Odisha
Associated cuisine
Odia cuisine
Serving temperature
Hot (Saja Pakhala) and cold
Main ingredients
Cooked rice
Variations
Panta bhat
Food energy (per serving)
52 per 100g kcal
Media: Pakhala
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Pakhala with lemon and assorted side-dishes.This is typical summer-time Odia cuisine. Dahi Pakala also known as pakhala along with assorted side dishes. This lunch is often preferred to beat the summer heat in Eastern India.Dahi pakhala ( yogurt pakhala) with assorted side-dishes.Pakhaḷa with yogurt, lemon, fresh cilantro, sautéed mustard and cumin seeds.
Pakhaḷa (Odia: ପଖାଳPakhāḷa,Odia pronunciation:[pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣିṭorāṇi).[1] It is popular in the state of Odisha and its similar in the eastern regions like Jharkhand the northeastern states of Assam.
It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with dry roasted vegetables—such as potato, brinjal, badi and saga bhaja or fried fish.[2][3]
^J. Tharu, Lalita, Susie, Ke (1993). Women Writing in India: The twentieth century. Vol II. Feminist Press. p. 688. ISBN 9781558610293.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Pati, Charupadma (7 June 2019). "Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha". Outlook.
^Charmaine O' Brien (15 December 2013). The Penguin Food Guide to India. Penguin Books. ISBN 9789351185758.
Pakhaḷa (Odia: ପଖାଳ Pakhāḷa, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid...
canals. Pakhala is a rice dish made by adding water with curd to cooked rice. It may then be allowed to ferment overnight. This is called basi pakhala and...
cheese). It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and in the country of Bangladesh...
elder lady from the bride's family assumes the role of judge. Sāsu dahi pakhāḷa khiā (Odia: ଶାଶୁ ଦହି ପଖାଳ ଖିଆ) is a custom of the bride's mother feeding...
it is common, especially in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered...
Sarkar, a populated places in Pakistan Pakhal Tirumal Reddy, Indian artist Pakhala, Indian food from Odisha state This disambiguation page lists articles...
seasoned with mustard seeds and turmeric and served hot.[citation needed]. Pakhala is a separate dish with certain similarities to the congee. In the Buddhist...
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