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ᱵᱚᱨᱟ

ᱡᱚᱱᱚᱲ ᱥᱮᱞᱮᱫ
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 ᱾

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]

  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.
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