#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.
To promote the cuisine in modern era, Pakhala Dibas was declared on 20 #March 2015 by popular initiative to be celebrated by #Odias worldwide. Thus 20 March is celebrated every year as #PakhalaDibas (#PakhalaDay) by Odias across the regions where people eat and promote the cuisine.
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