ᱵᱚᱨᱟ

ᱣᱤᱠᱤᱯᱤᱰᱤᱭᱟ, ᱨᱟᱲᱟ ᱜᱮᱭᱟᱱ ᱯᱩᱛᱷᱤ ᱠᱷᱚᱱ
ᱵᱚᱨᱟ
ᱫᱷᱩᱬᱤᱭᱟ. ᱪᱩᱴᱩᱬᱤ ᱥᱟᱝ ᱵᱚᱨᱜᱚᱰ ᱨᱮᱭᱟᱜ ᱪᱟᱣᱞᱮ ᱵᱚᱨᱟ
ᱠᱚᱨᱥᱡᱚᱲᱠᱷᱤᱭᱟ.
ᱡᱟᱱᱟᱢ ᱴᱷᱟᱶᱵᱷᱟᱨᱚᱛ

ᱵᱚᱨᱟ ᱨᱮ ᱡᱚᱢᱚᱜ ᱠᱟᱱ ᱢᱤᱫ ᱡᱚᱲᱠᱷᱤᱭᱟ. ᱠᱟᱱᱟ । ᱟᱭᱢᱟ ᱞᱮᱠᱟᱱᱟᱜ ᱵᱚᱨᱟ ᱫᱚ ᱯᱷᱨᱤᱴᱚᱨ, ᱰᱳᱱᱚᱴ, ᱟᱨ ᱰᱚᱢᱯᱷᱞᱤᱝ ᱞᱮᱠᱟᱛᱮ ᱠᱚ ᱦᱟ.ᱴᱤᱧ ᱟᱠᱟᱫᱟ । [᱑] ᱱᱚᱶᱟ ᱵᱚᱨᱟ ᱫᱚ ᱵᱚᱰᱟ,ᱵᱚᱰᱮ,ᱵᱚᱰᱟᱭᱤ ᱧᱩᱛᱩᱢ ᱛᱮ ᱦᱚᱸ ᱵᱟᱰᱟᱭᱚᱜᱻᱟ । [᱒]

ᱳᱰᱤᱥᱟ ᱨᱮ ᱵᱚᱨᱟ ᱫᱚ ᱟᱫᱚᱣᱟ ᱪᱟᱣᱞᱮ,ᱛᱤᱠᱤ ᱪᱟᱣᱞᱮ ᱟᱨ ᱵᱟᱝ ᱵᱤᱨᱤ ᱠᱚᱛᱮ ᱠᱚ ᱵᱮᱱᱟᱣ ᱭᱮᱫᱟ ᱾ ᱢᱮᱱᱠᱷᱟᱱ ᱫᱩᱠᱷᱤᱱ ᱵᱷᱟᱨᱚᱛ ᱥᱮᱱ ᱫᱚ ᱢᱮᱫᱤ ᱵᱚᱰᱟ ᱟᱨ ᱯᱩᱪᱷᱤᱢ ᱵᱷᱟᱨᱚᱛ ᱥᱮᱱ ᱫᱚ ᱟᱲᱩ ᱵᱚᱰᱟ ᱞᱚ ᱛᱮᱭᱟᱨᱚᱜ ᱜᱮᱭᱟ ᱾

ᱛᱷᱚᱠ[ᱥᱟᱯᱲᱟᱣ | ᱯᱷᱮᱰᱟᱛ ᱥᱟᱯᱲᱟᱣ]

ᱪᱟᱶᱞᱮ ᱵᱚᱨᱟ[ᱥᱟᱯᱲᱟᱣ | ᱯᱷᱮᱰᱟᱛ ᱥᱟᱯᱲᱟᱣ]

ᱪᱟᱣᱞᱮ ᱵᱚᱨᱟ ᱫᱚ ᱳᱰᱤᱥᱟ ᱯᱚᱱᱚᱛ ᱵᱚᱞᱟᱝᱜᱤᱨ ᱢᱤᱞᱞᱟ. ᱨᱮ ᱵᱟᱰᱟᱭ ᱟᱠᱟᱱ ᱪᱟᱣᱞᱮᱻᱵᱚᱨᱟ ᱾ ᱟᱫᱚᱣᱟ ᱟᱨ ᱵᱟᱝ ᱛᱤᱠᱤ ᱪᱟᱣᱞᱮ ᱥᱟᱝ ᱵᱤᱨᱤ ᱠᱚ ᱨᱤᱫ ᱢᱮᱥᱟ ᱞᱮᱛᱮ ᱚᱱᱟ ᱨᱮ ᱵᱮᱨᱮᱞ ᱢᱟ.ᱨᱤᱪ,ᱚᱫᱟ,ᱜᱮᱫ ᱵᱷᱩᱨᱥᱩᱝᱜᱟ ᱥᱟᱠᱟᱢ ᱢᱮᱥᱟᱭᱟᱠᱚ ᱾ ᱟᱨ ᱜᱩᱞᱜᱩᱞᱟ. ᱞᱮᱠᱟ ᱜᱩᱞᱤ ᱠᱟᱛᱮ ᱥᱩᱱᱩᱢ ᱨᱮ ᱠᱚ ᱪᱷᱟᱬᱟᱣᱻᱟ । [᱓][᱔]

ᱜᱮᱞᱮᱨᱤ[ᱥᱟᱯᱲᱟᱣ | ᱯᱷᱮᱰᱟᱛ ᱥᱟᱯᱲᱟᱣ]

ᱥᱟ.ᱠᱷᱭᱟ.ᱛ[ᱥᱟᱯᱲᱟᱣ | ᱯᱷᱮᱰᱟᱛ ᱥᱟᱯᱲᱟᱣ]

  1. Andrea Nguyen (2011). Asian Dumplings. Ten Speed Press. p. 3. ISBN 9781607740926.
  2. V. K. Joshi, ed. (2016). Indigenous Fermented Foods of South Asia. CRC Press. p. 401. ISBN 9781439887905.
  3. ରାଣୀ, ଉଷା (2011). A taste of Odisha: Traditional Odia Recepies. ଭୁବନେଶ୍ୱର: Amadeus Press. ISBN 9788190381338.