Skip to main content

Pakhala

Pakhala is a popular rice-based dish from the state of Orissa. It is typically served as a summer meal and is known for its cooling properties. Here's the recipe for Pakhala:



Ingredients:

2 cups cooked rice (preferably leftover rice)

4 cups water

1/4 cup curd

1 onion, finely chopped

1 green chili, finely chopped

1/2 tsp cumin seeds

Salt to taste

Fresh coriander leaves, chopped for garnish

 

Instructions:

Rinse the cooked rice thoroughly with water and drain the excess water. Transfer the rice to a large mixing bowl.

Add 4 cups of water to the rice and let it soak for 30 minutes.

After 30 minutes, add the curd, chopped onion, chopped green chili, and salt to the bowl. Mix well to combine all the ingredients.

In a small pan, heat the ghee and add the cumin seeds. Fry for a few seconds until the seeds start to splutter.

Add the fried cumin seeds to the rice mixture and mix well.

Cover the bowl and let the mixture sit at room temperature for 6-8 hours. This allows the rice to ferment slightly and develop a sour taste.

After the pakhala has fermented, give it a good stir and serve in bowls. Garnish with fresh coriander leaves.

 

Tips:

Use leftover rice or cooked rice that has been refrigerated overnight for best results.

Adjust the amount of water according to the consistency you prefer. Some people like their pakhala to be thicker, while others prefer it to be more watery.

You can add other vegetables like cucumber or tomatoes to the pakhala for extra flavor and nutrition.

 

Pakhala is a delicious and refreshing rice-based dish that is perfect for hot summer days. This recipe is easy to follow and yields a flavorful pakhala that can be enjoyed on its own or with a side dish. We hope you try making pakhala at home and enjoy this classic Orissa-style dish!

Comments

Post a Comment

Popular posts from this blog

Dahi Baingan

  Dahi Baingan, also known as Dahi Begun, is a popular dish from the state of Odisha, located on the eastern coast of India. This delicious recipe combines tender eggplants with a tangy yogurt sauce, creating a perfect balance of flavors that is sure to please your taste buds. In this blog post, we will explore the traditional method of making Dahi Baingan and give you some tips on how to make it at home.   Ingredients: 4 small eggplants 1 cup plain yogurt 1 tsp mustard oil 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp salt (or to taste) 1 tbsp chopped cilantro leaves Oil for frying   Instructions: Wash the eggplants and cut them into 1-inch cubes. Soak the eggplant cubes in salted water for 10-15 minutes. Drain the water and pat them dry with a paper towel. Heat the oil in a pan over medium heat. Once the oil is hot, add the eggplant cubes and fry until they are golden brown. Remove the e...
Post a Comment
Read more

Home

Odisha, also known as Orissa, is a state on the eastern coast of India, known for its rich cultural heritage, ancient temples, and delectable cuisine. The cuisine of Odisha is an amalgamation of various flavors and aromas from different regions and cultures, making it a unique experience for food lovers. In this blog, we will explore some of the most popular dishes and flavors that define the cuisine of Odisha.   Pakhala Pakhala is a traditional Odia dish that is consumed as a staple food during the hot summer months. It is a simple dish made by soaking cooked rice in water and letting it ferment overnight. The next day, the rice is mixed with curd and served with various accompaniments like fried fish, roasted vegetables, and pickles.   Chhena Poda Chhena Poda is a sweet dish that is unique to the state of Odisha. It is made by mixing fresh cottage cheese with sugar, cardamom, and semolina, and baking it until it turns golden brown. The result is a caramelized, sp...
Post a Comment
Read more

Pakhala

Pakhala is a popular rice-based dish from the state of Orissa. It is typically served as a summer meal and is known for its cooling properties. Here's the recipe for Pakhala: Ingredients: 2 cups cooked rice (preferably leftover rice) 4 cups water 1/4 cup curd 1 onion, finely chopped 1 green chili, finely chopped 1/2 tsp cumin seeds Salt to taste Fresh coriander leaves, chopped for garnish   Instructions: Rinse the cooked rice thoroughly with water and drain the excess water. Transfer the rice to a large mixing bowl. Add 4 cups of water to the rice and let it soak for 30 minutes. After 30 minutes, add the curd, chopped onion, chopped green chili, and salt to the bowl. Mix well to combine all the ingredients. In a small pan, heat the ghee and add the cumin seeds. Fry for a few seconds until the seeds start to splutter. Add the fried cumin seeds to the rice mixture and mix well. Cover the bowl and let the mixture sit at room temperature for 6-8 hours. This allows the rice to ferment s...
Post a Comment
Read more