Pakhala
Doodlebrary
- Pakhala is an Odia Food Dish.
- Pakhala is a Odia term.
- It’s a basically cooked rice wash or a little fermented in water.
- Liquid part of this dish known as Torani.
- Pakhala dish is very popular in Assam, West Bengal, Chattisgarh, Jharkhand, Tamil Nadu. (India).
- It’s a specially lunch dish and Most popular dish during Summer .
- Pazhaiya Sadam is a Tamil version of this dish.
- Panta Bhat is Bengali (West Bengal) version of this dish.
- Bore Bhat is a Chattisgarh version of this dish.
- Pani Bhat is a Jharkhand version of this dish.
- Paakhaal, or Pakhala, is the Odia version of this dish.
- Poita Bhat is a Assam version of this dish.
- One traditional Odia Pakhala Dish is prepared with Rice, Curd, Cumin Seeds, Cucumber, Fried Onions, Mint Leaves.
- Pakhala also served with dry roasted vegetables e.g. Potato, Brinjal, Badi, Saga Bhaja, Fied Fish.
- Few popular Pakhala dish are –
- Jeera Pakhala
- Dahi Pakhala
- Garama Pakhala
- Basi Pakhala
