A Short Review on Pakhaḷa: A healthy and Nutritious Diet of Odisha and Its adjacent part of India

Autor: Babita Kumari, Bhalchandra P. Vibhute, Hitesh Solanki
Jazyk: angličtina
Rok vydání: 2022
Předmět:
ISSN: 9781-5586
DOI: 10.5281/zenodo.7103928
Popis: Pakhaḷa is an Odia healthy traditional cuisine, consisting of cooked rice fermented in water. This is an incompletely instigated manualnon-alcoholic rice product. Depending on the quality of rice and cumulative constituents similar as spices, curd etc which are added to the rice in water; the pakahla can show an inconceivable flavour. Pakahla is extensively eaten particularly by Odiya people during the summer season, in which the average temperature is over 40 ± 2 °C and relative moisture 80 ± 5. Eating pakahla in this season renders soothing effect to mortal body. Pakahla is some time co-fermented/ mixed with curd, cucumber (Cucumis sativus L.), cumin (Cumin cumin L.) seeds, fried onion (Allium cepa L.) and mint (Mentha longifolia) leaves. The aim of this study is to review the importance of Pakhala, its history and types for health concept.
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