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!