Puri: From the platter of Odisha's culinary excellence, 'Pakhala' has its own unique space in the hearts of every Odia. This humble combination of rice water and curd is a staple in almost every Odia household, particularly in summers. To popularise this quintessential native delicacy, March 20 is celebrated since past many years as the International Pakhala Day or ‘Pakhala Dibasa’.
Pakhala is essentially rice fermented in water overnight. The soury combo is then tempered with curd, some spices, a dash of salt and herbs for consumption.
But, Subhalaxmi Swain of Machhapada village in Delanga block of Puri has given Pakhala a completely different flavour and look. In fact, she has earned the sobriquet of Pakhala Nani (Didi) for her unique preparation which is much sought after in her area.
Subhalaxmi prepares her special Pakhala by mixing it with around 40 varieties of ingredients which include coconut, mango, lemon, cucumber, green chilly, mint leaves, jasmine flower water, curry leaves, orange peels, mango ginger and curd.
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She also serves lady's finger fry, brinjal fry, 'saga bhaja', fish fry, prawn fry, 'badhi chura' and other items as sides dishes with the Dahi Pakhala.
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Subhalaxmi Swain (Pakhala Nani) said, "Every year on Pakhala Dibasa I make Pakhala by mixing it with mint leaves, mango, grated coconut, cashew nut and raisins. We take 'saga bhaja, 'badhi chura', fish fry and brinjal fry as side items." she said.
On Pakhala Dibasa every year, people flock to her place, even from the nearby areas, to relish her magical watery rice.
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"Subha Appa's Pakhala is very different and on every Pakhala Dibasa, she invites us to her home for lunch. She prepares the food by mixing it with varieties of herbs which includes mango ginger, mint leaves etc. She also adds grated coconut and dry fruits to the pakhala," said Subhalaxmi's neighbour, Bhanumati Biswal.