TYPES OF HEARTHS IN JAGANNATH TEMPLE KITCHEN

In local Odia language 'Hearth' is known as 'Chuli'. There are 240 Chulis (hearths) in the Rosaghara (kitchen of Jagannath Temple). The hearths are of three types such as Anna Chuli, Ahia Chuli and Pitha Chuli.

Anna Chuli (Hearth to prepare Rice)

Both in Sanskrit and local Odia language 'Rice' is called 'Anna'. Anna chuli is used to cook items made of rice. The Anna chuli is of 3 feet length, 2.5 feet breadth and 3.5 feet height. The shape of the Anna chuli is hexagonal, so that more food can be cooked with less quantity of wood. Due to its hexagonal shape, each Anna chuli can accommodate 9 earthen pots at a time which is sufficient to prepare rice for 100 people. There are 175 Anna chulis in the temple kitchen.

Ahia Chuli (Hearth to prepare Dal & Curry items)

The rectangular space created between two rice hearths is called Ahia, so Ahia chuli is of rectangular shape. The length of Ahia chuli is 9 feet and the breadth is 3 feet. Each Ahila chuli can accommodate 27 earthen pots at a time. All types of lentils and curry items are cooked in Ahia Chuli. Ahia chuli does not require any fire wood, but the charcoal from the Anna chuli is used to prepare lentils and curry items. There are 45 Ahia chulis in the temple kitchen.

Pitha Chuli (Hearth to prepare dry Mahaprasad)

Pitha Chuli is used to prepare pithas (variety of cake items), dry Mahaprasad and other food items for the Kotha Bhoga or Raja Bhoga. There are 20 Pitha chulis in the temple kitchen.

The Anna Chuli and Ahia Chuli are used to cook food for the Deities and then it is available for the devotees, but Pitha Chuli is restricted for cooking of food for the Deities only for different rituals starting from early morning to late night.

Source: Odisha Review Magazine

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