Pakhala is an odia term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Torani. It is popular in Odisha, Bengal, Assam, Jharkhand and Chhattisgarh. Eating pakhala has been recommended to prevent heat stroke in hot weather. A traditional Odia dish, it is also prepared with rice, curd, cucumber, Cumin seeds, fried onions and mint leaves. Generally boiled potato and other fried vegetables or fried fish is served with pakhaḷa.
The term Pakhaḷa is derived from the Pali word
pakhaḷiba as well as Sanskrit word
Prakshāḷaṇa which means washed/to wash and it is made by cooling the rice by
adding water and keeping the cooked rice in water and curd. Rice being
the most cultivated agricultural product is the predominant cause of most of
the people to have rice as a staple food in Odisha and its neighboring
area.
It is unknown when Pakhala was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri. The Jagannath Temple was built in the tenth Century AD, so Pakhal was in existence since that time.Pakhala is widely eaten in the eastern part of the Indian subcontinent (including Nepal, Bangladesh and some part of Myanmar) among common people.
Pakhala can be made in different ways and some of the popular method is:
- Jeera Pakhala is made by adding fried cumin with curry leaves with Pakhala.
- Dahi Pakhala is made by adding Curd with pakhala.
- Garama Pakhala (Hot Pakhala) is generally made by adding water instantly after making rice or with warm rice.
- Basi pakhala (Basi in Odia means Stale is made by fermenting rice by adding water which is generally kept overnight and eaten in the next day.
In a move to promote Odia food, the people of Odisha decided to celebrate 20 March as Pakhala Divas. Everyone decided to eat Pakhala on 20 March to welcome this summer with Odishas traditional food.
Lets learn how to cook it:
1.Cook rice and allow it to cool (do not freeze).
2.Add water to it and keep aside.
3.Add curd, salt to the prepared rice .
4. In a pan put a little oil and add some mustard seeds. When they splutter , add the green chillies ad some Curry Leaves. Pour this mixture on the top of the Pakhala and check the seasoning.
5. Serve with different types of Bhajas of your choice. Bhaja is the odia name for Bhaji.
5. Serve with different types of Bhajas of your choice. Bhaja is the odia name for Bhaji.
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