page_title: Pakhala
hierarchical_section_title: Pakhala
caption_attribution_description: ଓଡ଼ିଆ: ପଖାଳ ଭାତରେ ପାଣି ମିଶାଇ ତିଆରି କରାଯାଉଥିବା ଏକ ଓଡ଼ିଆ ଖାଦ୍ୟ । ପ୍ରତିଟି ଓଡ଼ିଆ ଘରେ ଏହା ଖିଆଯାଇଥାଏ । English: Pakhala is an Odia term for an Indian food consisting of cooked rice washed or little fermented in water. This media file is uploaded with Odia loves Wikipedia English&#160;|italiano&#160;|македонски&#160;|മലയാളം&#160;|ଓଡ଼ିଆ&#160;+/− This image was selected as Picture of the day on the Odia Wikipedia for 2011-07-30.
context_page_description: Pakhaḷa is an Odia term for an Indian food consisting of cooked rice washed or a little fermented in water. The liquid part is known as toraṇi. It is popular in Odisha, West Bengal, Jharkhand, Assam, Chhattisgarh, and Tamil Nadu.
  In Tamil Nadu it is called Pazhaiya Sadam. The Bengali name for this dish is panta bhat, in Chhattisgarh it's called bore bhat, in Jharkhand linguistic communities use names like paani bhat, paakhaal or pakhala, and in Assam it's called poita bhat.
  It is a preparation that is had during summer, although many families and communities eat it throughout the year, especially for lunch. People who toil in the sun such as farm hands have it as it replenishes the salt and water lost by 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.
context_section_description: Pakhaḷa (Odia: ପଖାଳ) is an Odia term for an Indian food consisting of cooked rice washed or a little fermented in water. The liquid part is known as toraṇi. It is popular in Odisha, West Bengal, Jharkhand, Assam, Chhattisgarh, and Tamil Nadu. 
  In Tamil Nadu it is called Pazhaiya Sadam. The Bengali name for this dish is panta bhat, in Chhattisgarh it's called bore bhat, in Jharkhand linguistic communities use names like paani bhat, paakhaal or pakhala, and in Assam it's called poita bhat.
  It is a preparation that is had during summer, although many families and communities eat it throughout the year, especially for lunch. People who toil in the sun such as farm hands have it as it replenishes the salt and water lost by 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.
caption: Pakhaḷa with curd, lemon and sautéed in cumin
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