Pakhala is one of the famous dish which is north but rice, water ,yogurt which is fermented overnight as in tamil nadu they cal it palayadhu this is the same and oriya phakala can have many variation in them
Amruta Bhanda is raw papaya in Oriya. Raw Papaya Curry | Kache Papite Ki Sabji. This was always my mother's favourite and made me eat all the time during exams so that I dont have my stomach upset before giving my papers and concentrate well
Oriya Kadi is very very different from the kadi that is prepared in the rest of India. The tempering is different and so is the ingredients that goes into it
In other languages,Thinai is called as ”Foxtail millet” in English,”Navane” in Kannada,”Kakum”in Hindi,”Korra” in Telugu,”Thina” in Malayalam,”Kaon” in Bengali,”Kang” in Marathi & Gujarati and ”Kanghu” in Oriya
The Southern cuisine from India is replete with a whole lot of biryani varieties. It is as if each state has its own trademark version of the fragrant rice dish and the local masses swear by their own 'biriyani' (Yep
Although Bengalis and Oriyas make it the way I have done here, most regions have their version of a similar mustard curry and I am sure it must be just as delectable
Tindora or even Ivy gourd is additionally known as by various titles such as the parwal, kundru, tondli in Marathi, Toroda, kunduri (Oriya), kovai, kundri or even kovakkai in Malayalam and kovakka in Tamil, Dondakaya in Telugu
