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Pakhala

Pakhaḷa (Odia: ପଖାଳ, romanized: påkhāḷå, .mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}Odia pronunciation: ) is a dish in Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The…

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Associated cuisine
Odia cuisine
Course
Saja Pakhaḷa (Freshly cooked rice), Basi Pakhala (Fermented rice), Jira Pakhala (Cumin rice), Dahi Pakhala (curd rice)
Food energy (per serving)
52 per 100g
Main ingredients
Cooked rice
Place of origin
Indian subcontinent
Region or state
Odisha

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Overview

Etymology

History

Classification

Preparation

Pakhala Dibasa

Other regional variants

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Map overview Semantic statistics

Pakhala

Nodes54
Edges53
Triples66
Avg. degree1.96
Density0.037037
Components1

How this topic connects Entity context

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Pakhala

Top relations

related to Pakhala Dibasa · 16
Pakhala → As, Europe, International-Pakhal-Dibasa, July, March, Northern American, Odia, Odias, Odisha, Pakhal, Pakhala Day, Pakhala Dibas, Pakhala Dibasa, Therefore, Thus, To
related to Others · 12
Pakhala → Ada Pakhala, Chaiyn, Chupuda Pakhala, Ghia Pakhala, It, Malliphula Pakhala, Mitha Pakhala, Pani Pakhala, Sometimes, Subasa Pakhala, Sugandhi Pakhala, Tabha Pakhala
related to Main variants · 11
Pakhala → Badi, Basi Pakhaḷa, Dahi Pakhaḷa, Fermented, It, Jira Pakhaḷa, Odia, People, Saja Pakhaḷa, The, This
related to Preparation · 8
Pakhala → Add, Cumin, In, It, One, Rice, The, To
related to Traditional preparation · 6
Pakhala → Generally, Mango, Pakhaḷa, The, The Pakhala, Various
related to External links · 3
Pakhala → Odisha, RicePakhala Bhata, Universal
Associated cuisine · 1
Pakhala → Odia cuisine
Course · 1
Pakhala → Saja Pakhaḷa (Freshly cooked rice), Basi Pakhala (Fermented rice), Jira Pakhala (Cumin rice), Dahi Pakhala (curd rice)
Food energy (per serving) · 1
Pakhala → 52 per 100g
Main ingredients · 1
Pakhala → Cooked rice

Important terminology Word statistics

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Important terminology

rice pakhaḷa cooked odia prepared water curd cumin adding odisha fried dish romanized served also ପଖ cuisine salt fermented fish

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
PakhalaAssociated cuisineOdia cuisine1.00infobox
PakhalaCourseSaja Pakhaḷa (Freshly cooked rice), Basi Pakhala (Fermented rice), Jira Pakhala (Cumin rice), Dahi Pakhala (curd rice)1.00infobox
PakhalaFood energy (per serving)52 per 100g1.00infobox
PakhalaMain ingredientsCooked rice1.00infobox
PakhalaPlace of originIndian subcontinent1.00infobox
PakhalaRegion or stateOdisha1.00infobox
PakhalaServing temperatureHot (Saja Pakhala) and cold1.00infobox
PakhalaVariationsPanta bhat1.00infobox
Pakhalais acommon variant prepared by only adding salt and water to the cooked rice.Ada Pakhala is prepared by adding ginger and salt to the cooked rice soaked in water.Sugandhi Pakhala or…0.90text
Pakhalarelated to ClassificationThe0.60section
Pakhalarelated to External linksUniversal0.60section
Pakhalarelated to External linksRicePakhala Bhata0.60section

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