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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Pakhala ： ウィキペディア英語版 Pakhala Pakhaḷa ((オリヤー語:ପଖାଳ)) is an Odia term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Toraṇi. It is popular in Odisha, Bengal, Assam and Chhattisgarh. The Bengali name for this dish is Panta Bhat, in Chhattisgarh it's called Bore Bhat〔http://www.rkmp.co.in/general-domain/rice-in-human-nutrition/pakhal〕 and in Assam it's called Poita Bhat.〔http://www.telegraphindia.com/1110804/jsp/northeast/story_14328967.jsp〕 Eating pakhal has been recommended to prevent heat stroke in hot weather. A traditional Odia dish, it is also prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with roasted vegetables—such as potato, brinjal, badi or saga bhaja—or fried fish. ==Etymology== The term "Pakhala" is derived from Pali word "pakhaliba" () as well as Sanskrit word "Prakshāḷaṇa" (Sanskrit:प्रक्षाळन) which means "washed/to wash" and it is made by cooling the rice by adding water and keeping the cooked rice in water and curd. The word ''Pakhaḷa'' was used in the poems of Arjuna Das in his literary work ''Kaḷpalata'' (1520-1530 AD). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pakhala」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.