Pakhala
Sign in to savethumb|Pakhala with lemon and assorted side-dishes. thumb|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 East India|Eastern India. thumb|Dahi (curd)|Dahi pakhala ([[yogurt pakhala) with assorted side-dishes.]] thumb|right|Pakhaḷa with yogurt, lemon, fresh cilantro, sautéed mustard and cumin seeds.
Key facts
- Food.name
- Pakhalaପଖାଳ
- Food.image
- Pakhala 01.jpg
- Food.image_size
- 250px
- Food.country
- Indian subcontinent
- Food.region
- Odisha
- Food.national_cuisine
- Odia cuisine
- Food.variations
- Panta bhat
- Food.course
- Saja Pakhaḷa (Freshly cooked rice), Basi Pakhala (Fermented rice), Jira Pakhala (Cumin rice), Dahi Pakhala (curd rice)
- Food.served
- Hot (Saja Pakhala) and cold
- Food.main_ingredient
- Cooked rice
- Food.calories
- 52 per 100g
via Wikipedia infobox
Article
12 sectionsContents
- Etymology
- History
- Classification
- Popular variants
- Others
- Preparation
- Traditional preparation
- Pakhala Dibasa
- Other regional variants
- See also
- References
- External links
thumb|Pakhala with lemon and assorted side-dishes. thumb|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 East India|Eastern India. thumb|Dahi (curd)|Dahi pakhala ([[yogurt pakhala) with assorted side-dishes.]] thumb|right|Pakhaḷa with yogurt, lemon, fresh cilantro, sautéed mustard and cumin seeds.
Pakhaḷa (, ) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (). It is popular in the state of Odisha and its similar version is eaten in the eastern regions like Chhattisgarh, Jharkhand, Assam, Bengal and southern regions of Kerala, Tamil Nadu, Andhra Pradesh, Karnataka. It is also known as pāntā bhāt in Bengal.