About: Pakhala

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Pakhaḷa (Odia: ପଖାଳ Pakhāḷa, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି ṭorāṇi). 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.

Attributes	Values
rdf:type	Thing Food yago:Food100021265 yago:Matter100020827 yago:PhysicalEntity100001930 Food yago:Substance100020090
rdfs:label	Pakhal (es) Pakhala (en)
rdfs:comment	Pakhal es un término oriya para un plato indio consistente en arroz cocido fermentado en agua. La parte líquida se llama turani. Es un plato tradicional, que lleva también cuajada, pepino, cebolla frita y hojas de menta. Se sirve popularmente con verduras asadas (patata, berenjena, etcétera) o pescado frito. Para prepararlo, se cocina el arroz y se deja enfriar. Se fríe semilla de comino y se muele. Se añade al arroz el comino, cuajada, hoja de cilantro y sal al gusto, y se sirve con pescado frito y verdura frita. (es) Pakhaḷa (Odia: ପଖାଳ Pakhāḷa, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି ṭorāṇi). 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. (en)
foaf:name	Pakhala (en)
name	Pakhala (en)
foaf:depiction
dc:type	Saja Pakhaḷa (fresh rice), Basi Pakhala (stale rice), Jira Pakhala (cumin rice), Dahi Pakhala (curd rice)
dcterms:subject	Indian rice dishes Odia cuisine
Wikipage page ID	7726158 (xsd:integer)
Wikipage revision ID	1122259051 (xsd:integer)
Link from a Wikipage to another Wikipage	Puri Sanskrit Bengal Cucumber Cuisine of Odisha Cumin Curd Dahi baigana Jagannath Temple Coriander Spinach Brinjal Indian rice dishes Tripura Odia cuisine Fermentation in food processing Pali List of Indian dishes Potato Rice Fish (food) Assam Chhattisgarh Jharkhand Indian subcontinent Odia language Odisha Onions Saag Salt Fish fry Panta bhat Paani bhat Odia cuisine Poita bhat
Link from a Wikipage to an external page	http://odialive.com/universal-pakhala-day-celebrated/ https://odiarecipes.com/details.php%3Fhtid=72 https://web.archive.org/web/20130527082126/http:/food.sify.com/vegrecipes/Pakhala_Bhaata_Water_Rice_-144581 https://web.archive.org/web/20141119151425/http:/www.discoverityourself.com/beat-heat-pakhala-water-rice-traditional-oriya-cuisine/
sameAs	Pakhala Pakhala Pakhala Pakhala Pakhala Pakhala Pakhala Pakhala Pakhala Pakhala Pakhala
dbp:wikiPageUsesTemplate	dbt:Commons dbt:Infobox_prepared_food dbt:Portal dbt:Reflist dbt:Use_Indian_English dbt:Use_dmy_dates dbt:Indian_Dishes dbt:Indian_cuisine dbt:IPA-or
thumbnail	wiki-commons:Special:FilePath/Pakhala_01.jpg?width=300
country	Indian subcontinent
course	Saja Pakhaḷa , Basi Pakhala , Jira Pakhala , Dahi Pakhala (en)
image size	250 (xsd:integer)
main ingredient	Cooked rice (en)
native name lang	or (en)
region	Odisha
served	Hot and cold (en)
variations	Panta bhat
has abstract	Pakhal es un término oriya para un plato indio consistente en arroz cocido fermentado en agua. La parte líquida se llama turani. Es un plato tradicional, que lleva también cuajada, pepino, cebolla frita y hojas de menta. Se sirve popularmente con verduras asadas (patata, berenjena, etcétera) o pescado frito. Para prepararlo, se cocina el arroz y se deja enfriar. Se fríe semilla de comino y se muele. Se añade al arroz el comino, cuajada, hoja de cilantro y sal al gusto, y se sirve con pescado frito y verdura frita. Es un plato popular en Orissa, Bengala, Assam, Jharkhand y Chhattisgarh. Se ha recomendado el consumo de pakhal para prevenir los golpes de calor. En Bangladés y Bengala Occidental se conoce como panta bhat o pani bhat, y en Assam como poita bhaat. (es) Pakhaḷa (Odia: ପଖାଳ Pakhāḷa, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି ṭorāṇi). 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 saga bhaja or fried fish. (en)
national cuisine	Odia cuisine
gold:hypernym	Term
prov:wasDerivedFrom	wikipedia-en:Pakhala?oldid=1122259051&ns=0

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