Puri, Mar 20: For the past few years, March 20th has been celebrated as Pakhala Dibasa in Odisha, a day dedicated to the beloved dish of Pakhala, which holds both cultural and spiritual significance. The festival witnessed the devotees offering a variety of Pakhala to Lord Jagannath at the Srimandir as part of a cherished tradition.
Pakhala Dibasa reflects the rich cultural heritage of Odisha, celebrated not only in temples but also in homes across the state. It is a day when the community comes together to honor the food that symbolizes both devotion and health. Pakhala, often made with rice, curd, jeera, ginger, salt, and sometimes sugar or ghee, is a special dish that is also believed to have healing properties.
Among the various Pakhala offerings, Dahi Pakhala is particularly major. It is offered three times a day during the Bada Singhara Bhoga, part of the midday and evening rituals in the temple. The unique preparation of Dahi Pakhala involves mixing curd with rice, jeera, ginger, salt, and sugar, making it a flavorful and revered dish.
Pakhala holds spiritual and health-related importance in Odisha. It is consumed during important religious occasions like Rath Yatra and is believed to bring healing and divine protection. It is also associated with Lord Jagannath, who is said to consume Pakhala before going to sleep, reflecting its sacred role in the temple rituals. Devotees believe that offering Pakhala to Lord Jagannath not only removes ailments but also brings divine blessings.
In addition to Pakhala, another integral component of this tradition is ‘Torani’, a herbal drink served with Pakhala. This drink is believed to have healing powers. Consuming Torani helps reduce chronic illnesses, including severe breathing problems, providing relief even when medicines fail. Similarly, drinking Basi Pakhala (fermented Pakhala) may have a strong odor, but it is believed to cleanse the body and restore health when consumed with a mantra, "Nasyanti Sakala Roga."
There are many variations of Pakhala, each offering a unique taste and aroma. Some popular types include:
Subasa Pakhala: Rice cooked in an earthen pot, combined with water, salt, ginger, and fried jeera, creating a fragrant dish.
Chupuda Pakhala: Water is drained from cooked rice, and it is then mixed with jeera, salt, and curd.
Pani Pakhala: A simple dish made by adding salt and water to cooked rice.
Dahi Pakhala: Rice mixed with curd, jeera, and ginger.
Mitha Pakhala: A sweet variation where sugar or white jaggery is added to cooked rice with jeera, salt, and ginger.
Malliphula Pakhala: A version of Dahi Pakhala with the addition of Malli flowers to enhance the aroma.
Tavaa Pakhala: Rice mixed with lemon flower water for a fresh, aromatic flavor.
Ghia Pakhala: Ghee is added to the rice along with salt, ginger, curd, and jeera for a rich flavor.
Pakhala is often served with Banana fried during the evening ritual and Badasinghara Besha rituals in the temple.
Pakhala Dibasa is not just a celebration of food, but a day that connects Odisha’s cultural traditions with health, healing, and devotion to Lord Jagannath. Whether enjoyed at home or as part of temple offerings, Pakhala continues to be a cherished part of the state’s spiritual and culinary identity.
