Pakhala

Pakhala is a traditional dish from the Odia cuisine, primarily consumed in the eastern Indian state of Odisha, as well as parts of West Bengal and Jharkhand. It is a fermented rice dish, typically served with an assortment of vegetables, fried items, and pickles.

Preparation

The preparation of Pakhala involves soaking cooked rice in water and allowing it to ferment overnight. This process gives the dish its characteristic sour taste. The next day, the water is strained and the rice is served with a variety of accompaniments. These can include yogurt, pickle, papad, fried fish, and bhaja (fried vegetables). There are two main types of Pakhala: Basi Pakhala (fermented overnight) and Saja Pakhala (freshly made).

Cultural Significance

Pakhala is deeply ingrained in the food culture of Odisha. It is a staple dish, especially during the hot summer months, due to its cooling effect on the body. The 20th of March is celebrated as Pakhala Dibasa (Pakhala Day) by Odias worldwide to welcome the summer season.

Health Benefits

Pakhala is considered a probiotic food, due to the fermentation process it undergoes. It is rich in Vitamin B12 and is beneficial for gut health. The dish is also hydrating, making it ideal for consumption in hot and humid climates.

Variations

There are several regional variations of Pakhala, each with its unique preparation method and ingredients. Some of these include Jeera Pakhala (made with cumin seeds), Dahi Pakhala (made with yogurt), and Garama Pakhala (made with hot rice and water).

See Also

• Odia Cuisine
• Fermented Foods
• Rice Dishes of India

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