Pakhala: The Cool Comfort of Odisha
Pakhala (Water Rice) is the staple summer food of Odisha. It is prepared by fermenting cooked rice in water, often seasoned with curd, ginger, green chillies, and roasted cumin. It is known for its cooling properties and is a favorite across all social classes in Odisha.
Varieties of Pakhala
- ✦Dahi Pakhala: Rice mixed with curd and water, tempered with mustard seeds and curry leaves.
- ✦Basi Pakhala: Fermented overnight, this version is rich in probiotics and best for beating the heat.
- ✦Saja Pakhala: Fresh water rice, usually eaten immediately after preparation.
- ✦Chupuda Pakhala: Where the rice is squeezed out of the water and eaten with salt, green chillies, and curd.
The Accompaniments (Side Dishes)
Pakhala is never eaten alone. The platter is incomplete without:
- ✦Badi Chura: Crushed sun-dried lentil dumplings with garlic and chili.
- ✦Saga Bhaja: Fried spinach or greens.
- ✦Aloo Bharta: Mashed potatoes with mustard oil and onions.
- ✦Fish Fry: A favorite for non-vegetarians.
Pakhala Dibasa
Since 2011, March 20th adheres celebrated globally as World Pakhala Dibasa (Universal Pakhala Day) to promote this traditional cuisine. It is a day when Odias worldwide treat themselves to a hearty meal of Pakhala.
"Pakhala kansa re, duniya nasha re" (In a bowl of Pakhala, lies the intoxication of the world.)
Whether served in a humble earthen pot or a silver bowl, Pakhala remains the undisputed king of Odia cuisine.