Podo pitha

In this article we are going to address the topic of Podo pitha from a multidisciplinary perspective, with the aim of providing the reader with a comprehensive and analytical vision of this topic. To do this, we will take a tour of different aspects related to Podo pitha, such as its origin, evolution, impact on current society, and possible future scenarios. In addition, we will focus on the importance of Podo pitha in various fields of knowledge, as well as its relevance in people's daily lives. Through this article, we aim to generate a deep and enriching reflection on Podo pitha, thus promoting greater understanding and appreciation for this topic that is so relevant today.

Poda pitha
Poda pitha prepared for Raja Parba.
Alternative namesPoda pitha
Place of originOdisha
Region or stateOdisha
Serving temperatureBoth hot and cold
Main ingredientsRice, jaggery, black gram and coconut

Poṛa Piṭhā (Odia: ପୋଡ଼ ପିଠା) is slow-cooked pitha. It is made by slowly baking fermented rice, black gram, grated coconut and jaggery overnight.[1][2][3] Its crust is slightly burnt, while the inside is soft and white. Poda pitha is generally made during Raja Parba.[4][5] It is served to Lord Jagannath and his siblings at Mausi Maa Temple on their way back after Ratha-Yatra, from Gundicha Temple to Jagannath Temple, Puri.

See also

References

  1. ^ Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha. Cultural Heritage of : Jajpur. State Level Vyasakabi Fakir Mohan Smruti Samsad.
  2. ^ Classic Cooking of Orissa. Allied Publishers. 2010. pp. 61–. ISBN 978-81-8424-584-4.
  3. ^ KRISHNA GOPAL DUBEY (27 September 2010). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. pp. 151–. ISBN 978-81-203-4170-8.
  4. ^ Gopinath Mohanty; Jeeban Kumar Patnaik; Santosha Kumāra Ratha (2003). Cultural heritage of . State Level Vyasakabi Fakir Mohan Smruti Samsad. ISBN 978-81-902761-3-9.
  5. ^ Savitiri Rout (1 January 1972). Women Pioneers In Oriya Literature. Motilal Banarsidass. pp. 18–. ISBN 978-81-208-2546-8.