Pakhala, a staple of Odia cuisine, has been an integral part of Jagannath Temple rituals since the 12th century, with inscriptions at the shrine’s Patala Mandir confirming its centuries-old significance. Cultural expert Surendra Mishra notes that temple records and inscriptions document its continuous offering for generations.

Unlike the spiced household version, the temple’s pakhala is prepared without chilli, relying instead on curd, ginger, and fried cumin seeds for its distinct flavor. Five variations of the dish are served daily in traditional earthen bowls.

A Sacred Preparation Process

Inside the temple kitchen (roshaghara), two black stone vessels are exclusively dedicated to pakhala preparation. As explained by Narayan Suar, secretary of the Suar Mahasuar Nijog, the tuna suar and thali suar servitors handle the preparation, ensuring authenticity.

The offerings follow a strict schedule:

  • Afternoon: ‘Chipuda’ and ‘Tabha Pakhala’
  • Daytime: ‘Subasita Pakhala’ (flavored with clove & black pepper)
  • Evening: ‘Dahi Pakhala’ (curd-infused)
  • Night: ‘Ghee Pakhala’ (introduced by the Kesari dynasty in the 8th century), a key part of Bada Singhara Bhoga, Lord Jagannath’s final meal.

This age-old tradition continues to highlight Odisha’s rich cultural and spiritual heritage, keeping the sacred flavors alive.

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