Samiksha Jaiswal (Editor)

Pakhala

Updated on
Share on FacebookTweet on TwitterShare on LinkedInShare on Reddit
Covid-19
Region or state  Odisha
Region  Odisha
Serving temperature  Hot and cold
Place of origin  India
Main ingredients  Cooked rice
Pakhala Delicious Recipes 4m Pranati39s Kitchen Pakhala bhata
Course  Hot pakhaḷa, jira (cumin) pakhaḷa, basi (stale) pakhaḷa,Dhai (Curd) Pakhala
Similar  Santula, Dahi baigana, Chingudi Jhola, Chhena poda, Cuisine of Odisha

Pakhala 3 diff types the water rice recipe video


Pakhaḷa (Odia: ପଖାଳ) is an Odia term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as toraṇi. It is popular in Odisha, Bengal, Assam, Jharkhand and Chhattisgarh.

Contents

Pakhala httpsuploadwikimediaorgwikipediacommonsthu

The Bengali name for this dish is panta bhat, in Chhattisgarh it's called bore bhat, in Jharkhand linguistic communities use names like paani bhat, paakhaal or pakhala, and in Assam it's called poita bhat.

Pakhala Odiya Summer Dish Pakhala Saga Bhaja Badi Chura Macha Bhaja

Eating pakhal has been recommended to prevent heat stroke in hot weather. A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with roasted vegetables—such as potato, brinjal, badi and saga bhaja or fried fish.

Pakhala rice odisa special


Etymology

Pakhala Food from all across the world and lots more Dahi Pakhala Orissa

The term "pakhala" is derived from Pali word "pakhaliba" (Odia: ପଖାଳିବା) as well as Sanskrit word "Prakshāḷaṇa" (Sanskrit: प्रक्षाळन) which means "washed/to wash." The word pakhaḷa was used in the Odia poems of Arjuna Das in his literary work Kaḷpalata (1520-1530 AD).

History

Pakhala 4 places in Bhubaneswar that serve mouthwatering pakhala

It is unknown when pakhaḷa was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri circa 10. Pakhaḷa is eaten in the eastern part of the Indian subcontinent (including Nepal, Bangladesh and some parts of Myanmar).

To beat the heat, this dish is cooked and cooled in a bowl with full of plain water. Odisha, Bengal, Assam, and Chhattisgarh also have this dish in their cuisine. The inclusion of pakhala in daily meal helps to prevent heat stroke in summer. To promote this food, 20 March is celebrated as Pakhala Dibas or day.

Classifications

  • Jeera Pakhaḷa is made by adding fried cumin with curry leaves to pakhaḷa.
  • Dahi Pakhaḷa is made by adding curd with pakhaḷa. Badi chura is taken as a side dish with pakhala.
  • Garama pakhaḷa (hot pakhaḷa) is generally made by adding water instantly after making rice or with warm rice.
  • Basi pakhaḷa (basi in Oriya means "stale") is made by fermenting rice by adding water which is generally kept overnight and eaten in the next day. It is also known by the names basi amana or basyam (literally meaning stale cooked rice).
  • Preparation

    The dish is typically prepared with rice that is cooked and allowed to cool. Cook normal rice, then cool it. Pour water in a bowl and add rice to it. In a pan, heat a pinch of oil, add mustard seeds, curry leaves, dry red chili and fry well. Add this chhunka or tadka into the pakhala bowl with sour curd. One can add mint leaves and raw salt to enhance the taste. To add more zing, one may opt for fish fry or sukhua poda (dry fish fried), saga bhaja, badi chura (a regional food item made up of batter of urad or black gram by drying under sunshine as small nuts and then fried to serve) and much more. Cumin seeds are fried, ground into a fine powder and added to curd with coriander leaves and salt.

    It is sometimes served with a fish fry and spinach.

    Traditional preparation

    Pakhaḷa is slightly fermented rice. The rice is cooked, water is added with little bit of old pakhal (something similar to making curd using milk and old curd). Pakhaḷa tastes best when served after 8 to 12 hours after preparation; in this case, no old pakhal is required to be added to the rice as fermentation usually happens after 6 hours of keeping rice in water.

    Generally burnt potato or aloo poda (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Modern-day variation is to add curd instead of fermenting it.

    Pakhala Dibasa (Universal Pakhala Day)

    20 March is declared Pakhala Dibasa (Universal Pakhala Day) by Odias worldwide. In a move to promote Odia food, the people of Odisha decided to celebrate 20 March as Pakhala Dibasa. People eat pakhala on 20 March to welcome summer season with Odisha's traditional food.

    References

    Pakhala Wikipedia


    Similar Topics
    Chhena poda
    Chingudi Jhola
    Cuisine of Odisha
    Topics
     
    B
    i
    Link
    H2
    L