BEATING THE ULTIMATE STAPLE- MO PAKHALA

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MY PAKHALA MY PRIDE!

Today is Pakhala Dibasa (World Pakhala Day). The Pakhala festival, Odisha’s pride, takes place on March 20. Pakhala is a popular dish in the state of Odisha. It’s a mixture of water and rice, with some mildly sauteed lemon leaves, curry leaves, and mustard seeds thrown in for good measure. Pakhala, which is a mainstay for every Odia, has a distinct scent. Pakhala refers to a long-ago custom with many tales to tell.

Odisha is a state in eastern India. Even though it is not a very hot day, there is a palpable heat here. The bulk of the odia, on the other hand, were farmers, and Odisha’s previous name, “udra,” meant “farmer.” In terms of agriculture, they took a long time. They picked “pakhala” to help regulate their body temperature while working in a hot environment. So that they have enough energy and nutrition to labor all day in the field. This is the backstory for “Pakhala.” The Pakhala system may also be seen in the Jagannath temple and the majority of Odisha’s temples.

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Various types of pakhala are served to Lord Jagannath. And some of them are,

  • Dahi Pakhala– Curd, Jeera, and chopped ginger is added to cooked rice without water.
  • Ghia Pakhala– Ghee, salt, sliced ginger, curd, and Jeera are all added to cooked rice. In Shrimandira’s traditional language, this is known as Ghee Pakhala. During Sandhya Dhupa and Badasinghara Besha, Mahaprabhu is fed Pakhala and Kadali Bhaja (Raw Banana Fry).

SPECIAL FEATURE BY- PRISITA DAS

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