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{{Indian cuisine}} | {{Indian cuisine}} | ||
[[File:Pakhala | [[File:Pakhala1.jpg|thumb|Pakhala with lemon and assorted side-dishes.]] | ||
[[File: | [[File:Pakhala with assorted side dishes 02.jpg|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 Eastern India.]] | ||
[[File:Pakhala | [[File:RJ... 1.jpg|thumb|''Dahi pakhala'' ( yogurt pakhala) with assorted side-dishes.]] | ||
[[File:Pakhala with assorted side dishes 03.jpg|thumb|right|Pakhaḷa with yogurt, lemon, fresh cilantro, sautéed mustard and cumin seeds.]] | |||
'''Pakhaḷa''' ({{Lang-or|ପଖାଳ}} ''Pakhāḷa,'' {{IPA-or|pɔkʰaɭɔ}}) is an [[Cuisine of Odisha|Odia]] cuisine, consisting of cooked [[rice]] washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi ({{Lang-or|ତୋରାଣି}} ''ṭorāṇi'').<ref>{{cite book|last=J. Tharu, Lalita|first=Susie, Ke|title=Women Writing in India: The twentieth century. Vol II|year=1993|publisher=Feminist Press|isbn=9781558610293|pages=688|url=https://books.google.com/books?id=OjZYf9Xf9bcC&q=pakhala+orissa&pg=PA422}}</ref> It is popular in the state of [[Odisha]] and its similar variants in the eastern regions like [[Jharkhand]], [[Chhattisgarh]], [[Bengal]] and the northeastern states of [[Assam]] and [[Tripura]]. | '''Pakhaḷa''' ({{Lang-or|ପଖାଳ}} ''Pakhāḷa,'' {{IPA-or|pɔkʰaɭɔ}}) is an [[Cuisine of Odisha|Odia]] cuisine, consisting of cooked [[rice]] washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi ({{Lang-or|ତୋରାଣି}} ''ṭorāṇi'').<ref>{{cite book|last=J. Tharu, Lalita|first=Susie, Ke|title=Women Writing in India: The twentieth century. Vol II|year=1993|publisher=Feminist Press|isbn=9781558610293|pages=688|url=https://books.google.com/books?id=OjZYf9Xf9bcC&q=pakhala+orissa&pg=PA422}}</ref> It is popular in the state of [[Odisha]] and its similar variants in the eastern regions like [[Jharkhand]], [[Chhattisgarh]], [[Bengal]], and the northeastern states of [[Assam]] and [[Tripura]]. | ||
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 [[Saag|saga bhaja]] or fried [[fish (food)|fish]].<ref>{{Cite news|url=https://www.outlookindia.com/website/story/society-news-drinks-of-odisha-a-sneak-peek-into-the-taste-of-delight/331703 |title=Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha |last1=Pati |first1=Charupadma |website=Outlook |date=7 June 2019 }}</ref><ref>{{Cite book|url=https://www.google.com/books/edition/The_Penguin_Food_Guide_to_India/BGhBAgAAQBAJ?hl=en&gbpv=0 |title=The Penguin Food Guide to India |author=Charmaine O' Brien |publisher=Penguin Books |isbn=9789351185758 |date=15 December 2013 }}</ref> | 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 [[Saag|saga bhaja]] or fried [[fish (food)|fish]].<ref>{{Cite news|url=https://www.outlookindia.com/website/story/society-news-drinks-of-odisha-a-sneak-peek-into-the-taste-of-delight/331703 |title=Beating The Heat: A Sneak Peek Into Exotic Drinks Of Odisha |last1=Pati |first1=Charupadma |website=Outlook |date=7 June 2019 }}</ref><ref>{{Cite book|url=https://www.google.com/books/edition/The_Penguin_Food_Guide_to_India/BGhBAgAAQBAJ?hl=en&gbpv=0 |title=The Penguin Food Guide to India |author=Charmaine O' Brien |publisher=Penguin Books |isbn=9789351185758 |date=15 December 2013 }}</ref> | ||
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Generally burnt potato or ''aloo poda'' (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Various side dishes include [[dahi baigana]], kakharu phula bhaja (fried pumpkin flowers), mashed potatoes (alu bharata), fried fish (macha bhaja), fried prawns (chingudi bhaja), sukhua (dried fish) and saga bhaja (fired leafy vegetables).<ref name="sambad" /><ref name="ferment" /> | Generally burnt potato or ''aloo poda'' (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Various side dishes include [[dahi baigana]], kakharu phula bhaja (fried pumpkin flowers), mashed potatoes (alu bharata), fried fish (macha bhaja), fried prawns (chingudi bhaja), sukhua (dried fish) and saga bhaja (fired leafy vegetables).<ref name="sambad" /><ref name="ferment" /> | ||
==Pakhala | ==Pakhala Dibas== | ||
To promote the cuisine in modern era, Pakhala | To promote the cuisine in modern era, Pakhala Dibas was declared on 20 March 2011 by popular initiative to be celebrated by Odias worldwide.<ref>{{cite web|title=March 20 Is Declared As Pakhala Dibas (Universal Pakhala Day) By Odias Worldwide #Pakhal #Odisha #Food - eOdisha.org - latest Odisha News - Business - Culture -Art - Travel|url=http://eodisha.org/march-20-declared-pakhala-dibas-universal-pakhala-day-odias-worldwide-pakhal-odisha-food/|website=Eodisha.org|access-date=4 October 2016|date=19 March 2014}}</ref><ref>{{Cite book|url=https://www.google.com/books/edition/Language_Identity_and_Contemporary_Socie/Ddl9DwAAQBAJ?hl=en&gbpv=0 |title=Language, Identity and Contemporary Society |page=80 |author=Om Prakash |publisher=Cambridge Scholars Publishing |isbn=9781527522671 |date=30 November 2018 }}</ref> Thus 20 March is celebrated every year as ''Pakhala Dibas'' (Pakhala Day) by Odias across the regions<ref>{{cite web|title=Pakhala Dibasa to be celebrated by Odias all over the world on 20 March {{!}} Incredible Odisha|url=http://incredibleorissa.com/pakhala-divas/|website=Incredibleorissa.com|access-date=4 October 2016|date=17 March 2016}}</ref><ref>{{Cite web|url=http://www.pragativadi.com/world-pakhala-divas-march-20/|title='World Pakhala Divas' on March 20|date=2017-03-18|website=Pragativadi: Leading Odia Dailly|language=en-US|access-date=2019-03-09}}</ref><ref name=":1">{{Cite web|url=http://eodisha.org/march-20-celebrates-pakhala-dibasa-initiated-dates-pakhaladibasa/|title=Why March 20 celebrates as Pakhala Dibasa & Who has initiated this Dates - #PakhalaDibasa|date=2016-03-20|website=eOdisha.org - latest Odisha News - Business - Culture -Art - Travel|access-date=2019-03-09}}</ref> where people eat and promote the cuisine.<ref name=":0">{{Cite web|url=https://timesofindia.indiatimes.com/entertainment/events/bhubaneswar/pakhala-dibasa-grows-bigger-each-passing-year/articleshow/63383135.cms|title=Pakhala dibasa grows bigger each passing year - Times of India|website=The Times of India|language=en|access-date=2019-03-09}}</ref><ref>{{Cite web|url=http://kanaknews.com/pakhala-dibasa/|title=ଆଜି 'ବିଶ୍ୱ ପଖାଳ ଦିବସ' ! ଓଡିଆ ଜାତିର ଅନନ୍ୟ ବିଶେଷତ୍ୱ ପଖାଳ|date=2018-03-20|website=Kanak News|language=en-US|access-date=2019-03-09}}</ref> | ||
==Other regional variants== | ==Other regional variants== | ||
*Chhattisgarh: bore bhat | *Chhattisgarh: bore bhat | ||
*Jharkhand: [[paani bhat]] | *Jharkhand: [[paani bhat]] | ||
*Gujarat: Ghesh Bhat | |||
*Tamil Nadu: pazhedhu saadham<ref>{{Cite news|url=https://www.livemint.com/Leisure/R384qDrBhWUAOSWdQ6LZeL/Not-fresh-yet-healthy.html |title=Not fresh, yet healthy |website=[[Mint (newspaper)|Mint]] |last1=Iyer |first1=Nandita |date=12 May 2014 }}</ref> | *Tamil Nadu: pazhedhu saadham<ref>{{Cite news|url=https://www.livemint.com/Leisure/R384qDrBhWUAOSWdQ6LZeL/Not-fresh-yet-healthy.html |title=Not fresh, yet healthy |website=[[Mint (newspaper)|Mint]] |last1=Iyer |first1=Nandita |date=12 May 2014 }}</ref> | ||
*Andhra Pradesh: saddi annam | *Andhra Pradesh: saddi annam | ||
*Bengal: [[panta bhat]] | *Bengal: [[panta bhat]] | ||
*Assam: [[poita bhat]]<ref>{{Cite news|url=https://www.eastmojo.com/features/2021/05/23/this-summer-get-healthy-with-power-packed-assamese-meal-poita-bhat/ |title=This summer, get healthy with power-packed Assamese meal ‘Poita Bhat’ |website=EastMojo|last1=Koushik |first1=Porishmita |date=23 May 2021 }}</ref> | *Assam: [[poita bhat]]<ref>{{Cite news|url=https://www.eastmojo.com/features/2021/05/23/this-summer-get-healthy-with-power-packed-assamese-meal-poita-bhat/ |title=This summer, get healthy with power-packed Assamese meal ‘Poita Bhat’ |website=EastMojo|last1=Koushik |first1=Porishmita |date=23 May 2021 }}</ref> | ||
*Kerala: Pazham Kanji | |||
==See also== | ==See also== | ||