Happy Pakhala Dibasa: Easy Recipes Of Pakhala To Relish On

Pakhala is the quintessential traditional Odia food that is prepared in every house hold of Odisha.

It is the staple diet in rural odia households where their day starts with a humble bowl of the fermented rice dish along with some side dishes mainly aloo chakata (Mashed potatoes), saga (leafy green vegetables) and Badi Chura.

In summer, Pakhala is one of the most relished dishes in the State. The popular dish now finds place in every menu across restaurants in Odisha and the neighbouring states. From star hotels to roadside eateries, dhabas and restaurants, each one tries to serve the culinary delicacy in the most authentic manner.

The raging popularity of Pakhala has led to annual ‘Pakhala Dibasa’ celebration on March 20 which is also believed to be as an official entry of the summer season in Odisha.

Traditionally, Pakhala is prepared by cooling cooked rice in water and keeping it overnight for fermentation, which is called ‘Basi Pakhala’. However, there is a shortcut to this, which called ‘Saja Pakhala,’ in which cold water is added to freshly cooked rice after cooling it in water and adding dollops of creamy curd to it. Another variation of Pakhala is known as Dahi Pakhala which is Pakhala with curd and tampering.

Pakhala is usually eaten with bhaja (fried vegetables), saga bhaja, badi chura and fish (fresh water) stir fried with mustard seeds on low flame.

Many drink the sour Torani (leftover water after the rice is consumed) by adding extra dahi, red chilly powder, lemon leaves or raw mango stems. Though the taste of Pakhala will vary from village to village depending on the level of fermentation, choice of rice, taste of water or the ingredients that go into the bowl, all however, guarantee a contended siesta after a sumptuous meal.

Here are the recipes for Dahi Pakhala, Basi Pakhala & Saja Pakhala

Dahi Pakhala

Ingredients:
1 or 1 ½ cup of cooked rice
2 to 3 cups to water
½ to 1 cup of curd/yoghurt
1 small tablespoon of mustards
3-4 stems of curry leaves or 10-15 curry leaves
Salt to taste
1 red dry chilli
1 smashed ginger
1 tablespoon of oil

Method for preparation

Add 1 bowl of cooked rice with 2 bowls of cold water and allow it to cool.
Put a pan on medium flame.
Once it is hot; add, add 1 tbsp oil.
Add curry leaves, mustard seeds and dry chillis.
Now simmer the flame and add ½ cup water.
Allow it to cool.
Add everything with curd, smashed ginger and salt to the bowl containing rice and water.
Mix well.

Basi Pakhala Preparation

Add 1 bowl of cooked rice with 2 bowls of water and allow it to cool.
Keep for it overnight or for atleast 6-8 hours.
Add Salt to taste
Mix well and Enjoy.

Saja Pakhala Preparation

Add 1 bowl of cooked rice with 2 bowls of water and allow it to cool.
Keep for it 1-2 hours
Add curd or lemon to it
Add Salt to taste
Mix well and Enjoy.