By Ranita Ray
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The Sanskrit term "Prakshaaa," meaning "to wash with water," is the source of Odia Pakhala's name. This ancient meal is well-liked for its capacity to provide relief from the heat while giving you energy. Traditional Odia pakhala typically includes the state's signature side dishes.
The potatoes are boiled, peeled, and mashed when making this dish. Cumin seeds, red pepper flakes, and chopped onions are used to temper it.
Badi, or tiny sun-dried lentil dumplings, are deep-fried in mustard oil before being roughly pounded. Salt, chopped onion, and green chillies are added to the pounded badis.
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Cut brinjal into rounds or strips, sprinkle with salt, turmeric, and chilli powder, and then fry in mustard oil for this easy dish.
Kakharu phula or pumpkin blossoms are coated in a batter made of gram flour, salt, chilli powder, and baking powder and then fried.
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One of the Odia people's favourite vegetables is chhuin, also known as moringa or drumsticks. In summer, pakhala lunches must contain chhuin aloo bhaja.
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Saga bhaja, a stir-fry of green vegetables including palanga or spinach, kosala or Amarnath, pui or Malabar spinach, etc., is a staple of the pakhala spread.
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Macha bhaja is a simple preparation typically served with pakhala. The locals eat a variety of fish sizes, all of which are fried in oil with spices and seasonings.
Ambala, or sun-dried raw mango bits, is a pantry staple in any Odia home. With ambula, a plate of pakhala is complete.
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Prawns or chingudi marinated with turmeric and salt are fried in mustard oil until golden. Crush up some fried chingudi and mix it with spices and herbs.
Roasted tomatoes are mashed and seasoned with chopped onion, green chillies, and mustard oil. Others sprinkle on a mixture or chenachura for texture.