Odia Food
Today am discus about odia food dahi pakhal .Pakhaḷa is an Oriya term for an Indian food. The liquid part is known as Toraṇi but in Lord Jagannath Temple it is known as "Danka Torani" . It is popular in Odisha, Bengal, Assam and Chhattisgarh. The Bengali name for this dish is Panta Bhat, in Chhattisgarh its called Bore Bhat and in Assam its called Poita Bhat.Eating pakhal has been recommended to heat stroke in hot weather. It is a traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin , fried onions and mint leaves. It was included in the recipe of Lord Jagannath Templeof Puri .Also it is prepare odia festival Gurubara Mana Basa as prasad.
Dahi Pakhala
Ingredients
- Cooked Rice- as required
- Water- twice the amount of rice
- Luna - ( Salt ) - as per test
- Lembu Patra - ( Lemon leaves ) - 5 to 6
- Mango-Ginger (Amba-ada) - 1 inch
- Kancha Lanka - ( Green Chilli ) -2 to 3
- Bhrusanga Patra - ( Curry leaves ) - 7 to 8
- Dahi - ( Curd ) - 1 medium sized bowl - or as per test
- Dhaniya Patra - ( Coriander Leaves )
- Jeera - ( Cumin ) - 1 tsp
- Pudina Patra - ( Mint Leaves )
- Kakudi - ( Cucumber ) - 1 big size
Preparation
- The rice should be cooked soft and cooled.
- Left over rice can also be used.
- Add the rice and the water.
- Stir well. Its batter to leave a night.
- Cut the ginger and green chilli.
- In a large vessel, put the ginger, chilli and salt as per test.
- Pure in the curd.
- Heat oil in a pan. When it starts smoking, add cumin , onion and curry leaves.
- Fry it some times like 2,3 minutes .
- Add them with over the rice .
- Crush the lemon leaves, coriander leaves,mint leaves and curry leaves and add.
- Then peal and cut the cucumber in small peaces .Add with it.
- The water and curd are best to cool the stomach and are tasty with all the flavor.
- Best support are tomato chutney (khatta), tomato ‘poda’, fritters (bhajja), mashed and spiced potato (alu Chakkkata), fish fry, Baingan Bharata or badi chura.
- Best for summer season .
