Odisha is a place with a variety of Odia traditional drinks and beverages that are healthier. Food lovers from across the country were amazed to taste the flavour of Odia food and beverages. These drinks you can easily make at home, but for the authentic taste, you have to visit the respective place.
Popular Odia Traditional Drinks of Odisha
1- Tanka Torani:
Tanka Torani is a famous drink in Puri, Odisha. It is served as part of the Mahaprasad at the Jagannath Temple in Puri. Tanka torani is a rice-based beverage from Lord Jagannath’s place in Odisha. It is particularly famous as a refreshing summer drink. The Tanka Torani is called ‘Jugalabandhi’, which is a combination of tangy, savory, and spicy flavors.
Tanka torani making process:
Take 1 day old cook rice in a pot. Add 2 to 3 cups of water to this and mix it well. Add ⅕ cup of yogurt to it. Then, put on it 1-2 inches of crushed mango ginger for an authentic aroma. Also, add 4-5 Lemon Leaves, Green Chilies, Lemon/Lime, Roasted Cumin & Red Chili Powder, Curry Leaves, Salt, and for a better test, you can add a tadka. Mix perfectly in a big bowl, then your delicious Odia traditional drinks ‘Tanka Torani’ will be ready.
2- Bela Pana:
It is a perfect drink for a summer session. It has both scientific and cooling efficacy. In this Pana, the main ingredient is a wooden apple in Odia called ‘Bela’. Bela pana is also a traditional drink, and like Tanka Torani, it is also offered to Lord Jagannath as a prasad.
Bela Pana Recipe:
Mixing ripe Bela with some water, adding chhena (Panner), to adjust the taste, using sugar or jaggery, banana, coconut, and black paper. You can also add Honey, Cardamom powder, Yogurt, or soaked Cashew nuts.
3- Palua Pana:
A traditional Odia summer drink made from arrowroot and the astrological Pana stone. During the summer session, it is highly effective at cooling the body. It helps soothe stomach upsets, diarrhea, dysentery, and colitis. It also offers Lord Jagannath in their Bhog.
Palua Pana Recipe:
In a bowl, dissolve the arrowroot powder (palua) in a little bit of water to ensure there are no lumps. Mix the dissolved arrowroot with the rest of the water and heat it gently until it turns translucent and forms a smooth, thick, gelatinous paste. Let it cool completely. In a bowl, mix it well and add chini, jaggery, and chena for a good taste.
