The state of Odisha is celebrating Utkal Dibasa today on April 1 with so much passion and love. Odisha is not only rich in culture and tradition but also has a rich food habit. Odia cuisines are heavenly in taste as well as works awesomely for goof health. On the occasion of Utkal Dibasa, here are five Odia cuisines that are not only tasty but also halthy.
Pakhala
When it comes to Pakhala, you will surely get your mouth watery, if not then you are not a true Odia. Pakhala is Odisha’s most favorite food which nearly four crore Odias falling for it everyday. It consists of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi.
It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body.
Haladi Patra Pitha
It is a variety of pitha made in Odisha mostly in the western region. Ingredients are turmeric leaves, black gram, rice flour, coconut or Chhena, jaggery, black pepper. It is mostly prepared during Prathamastami and Manabasa Gurubara. It is a light snack and has laxative effect because of the turmeric leaves that are used to wrap the pitha. Traditionally, it is used to be made by steaming in large earthen pots.
It is
highly nutritious as well as helps in boosting immunity. Haladi Patra Pitha also helps improving digestion.
Tanka Torani
It is a popular rice-based refreshing drink from the holy land of Jaganath puri, Odisha. Traditionally, it is made from plain rice (Arnna) which is offered as Lord Jaganath’s Mahaprasad.
This drink is super refreshing as well as an absolute summer quencher. Since fermented, so this Tanka Torani has lots of medicinal properties. It easily cools our belly, so it is a gut-healing drink.
For an Odia, there is no other drink like Tanka Torani
