{ Odisha* } World Pakhala dibasa 2020 : Happy Pakhala Divas Images, Quotes, Wishes, Greetings Download HD Whstapp & Facebook Status

{in Odisha} World Pakhala Dibasa 2020 : Happy Pakhala Divas Images, Quotes, Wishes, Greetings Download HD Whstapp & Facebook Status : Happy Pakhala Ecards Download HD Pictures Wallpapers Download

World Pakhala dibasa 2020

Pakhaḷa (Odia: ପଖାଳ) is an Odia term for an Indian food consisting of cooked rice washed or a little fermented in water. The liquid part is known as toraṇi. It is popular in Odisha, West Bengal, Jharkhand, Assam, Chhattisgarh, and Tamil Nadu.

In Tamil Nadu it is called Pazhaiya Sadam. The Bengali name for this dish is panta bhat, in Chhattisgarh it’s called bore bhat, in Jharkhand linguistic communities use names like paani bhat, paakhaal or pakhala, and in Assam it’s called poita bhat.
It is a preparation that is had during summer. People who toil in the sun such as farm hands have it as it replenishes the salt and water lost by 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 roasted vegetables—such as potato, brinjal, badi and saga bhaja or fried fish.

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Pakhaḷa is an Odia term for an Indian dish which consists of cooked rice washed or a little fermented in water. The liquid mixture is called torani. A traditional dish from Odisha it is often served with roasted vegetables—such as potato, brinjal, badi and saga bhaja or fried fish. This dish is a very common element in the Eastern Indian diet. This dish is served in the dishes offered at the Lord Jagannath Temple of Puri.

Watch Recipe of Odia Dish Pakhala:

Classifications

  1. Jeera Pakhaḷa is made by adding fried cumin with curry leaves to pakhaḷa
  2. Dahi Pakhaḷa is made by adding curd with pakhaḷa.[8] Badi chura is taken as a side dish with pakhala.
  3. Garama pakhaḷa (hot pakhaḷa) is generally made by adding water instantly after making rice or with warm rice.
  4. Basi pakhaḷa (basi in Oriya means “stale”) is made by fermenting rice by adding water which is generally kept overnight and eaten in the next day. It is also known by the names basi amana or basyam (literally meaning stale cooked rice).

Traditional preparation

Pakhaḷa is slightly fermented rice. The rice is cooked, water is added with little bit of old pakhal (something similar to making curd using milk and old curd). Pakhaḷa tastes best when served after 8 to 12 hours after preparation; in this case, no old pakhal is required to be added to the rice as fermentation usually happens after 6 hours of keeping rice in water. The Pakhala by itself tastes a bit sour, but also paste of green chilli, Green Mango and Ginger is added to give the Pakhala a little bit hot and sweet flavour.

Generally burnt potato or aloo poda (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Modern-day variation is to add curd instead of fermenting it.

Happy Pakhala Divas Images, Quotes, Wishes, Greetings Download HD Whstapp & Facebook Status

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