-
Pakhaḷa (Odia: ପଖାଳ, romanized:
påkhāḷå, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine,
consisting of
cooked rice
washed or
lightly fermented in water...
- canals.
Pakhala is a rice dish made by
adding water with curd to
cooked rice. It may then be
allowed to
ferment overnight. This is
called basi
pakhala and...
- potato). It is
consumed in
eastern Indian states of West Bengal,
Odisha (
Pakhala), Jharkhand, Chhattisgarh, ****am,
Tripura and in the
country of Bangladesh...
- it is common,
especially in the
state of Odisha,
where it is
eaten with
pakhala. In the
Shree Jagannath Temple of Puri, saag is one of the
dishes offered...
-
Kanji is a rice
water based dish
traditionally prepared in
Indian states like Orissa,
Andhra Pradesh,
Tamil Nadu and Kerala.
Depending on how it is prepared...
-
elder lady from the bride's
family ****umes the role of judge. Sāsu dahi
pakhāḷa khiā (Odia: ଶାଶୁ ଦହି ପଖାଳ ଖିଆ) is a
custom of the bride's
mother feeding...
- to parkal.
Narsampet to Thorruur.
Narsampet to uparapally.
Narsampet to
pakhala rampur.
Narsampet to
ottai thanda.
Narsampet to saddireddypelli. Narsampet...
- Sarkar, a po****ted
places in ****stan
Pakhal Tirumal Reddy,
Indian artist Pakhala,
Indian food from
Odisha state This
disambiguation page
lists articles...
- and shrimp, are very po****r, and
chicken and
mutton are also consumed.
Pakhala, a dish made of rice, water, and dahi (yogurt), that is
fermented overnight...
-
prepared with red or
green chili,
garlic and
water and can be
served with "
pakhala".
Ambula is made from sour mangoes. First, the skin of the
mango is removed...
