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Pakhala Dibasa: Here’s easy recipe of this traditional Odia dish

20/03/2021 at 10:22 AM

Bhubaneswar, Mar 20: The World Pakhala Divas, observed on March 20 every year, is a day dedicated to the special dish ‘Pakhala’ which is a part of the daily diet of Odisha. The day is observed by every Odia residing across the world.

While it’s a day for Pakhala, let’s have a look how it is prepared.

Firstly cooked rice is put in water, known as torani, which is later seasoned with curd and lemon. At times cumin seeds, mint leaves and fried onion are also used for the seasoning.

Depending on the palette, a variety of vegetarian and non-vegetarian accompaniments like aloo bharta (boiled mashed potato), badi churra (mashed badi), saga bhaja (spinach fry), kakharu phula baja (pumpkin flower fry), kalara bhaja (bitter gourd fry) and macha bhaja (fish fry), mashed prawn (chingudi checcha) and others are served with it to spice up the taste.

The trinity (Lords Jagannath, Balabhadra and Devi Subhadra) is offered Dahi Pakhala (the water rice prepared with curd) during the scorching summer.

Odias across the world have their ‘Pakhala’ on the day and shared their stories on different social media sites of their attachment with Pakhala.

Restaurants in the capital city every year celebrated the day by offering a special menu on Pakhala like Dahi Pakhala, Masala Pakhala, Basi Pakhala, Saja Pakhala and Lemon Pakhala along with numerous other traditional Odia dishes,

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