Authentic Odisha Pakhala Recipe: A Refreshing Summer Dish
6 hours
1312 reads
About Authentic Odisha Pakhala Recipe: A Refreshing Summer Dish
Pakhala, a traditional Odia dish, is the perfect antidote to scorching summer heat. This fermented rice recipe, often prepared in large earthen pots to enhance its aroma, is a staple in Odia homes and can even be found at the Puri Jagannath temple (though not an offering). It's surprisingly simple to make, yet offers a unique and refreshing culinary experience.Unlike many dishes, Pakhala's side dishes are versatile. Enjoy it with fish fry, dalma, sweet dal, badi-chura, alo-bharta, saga-bhaja, chicken kosha, shallots, ripe mangoes, or anything you fancy! Many add yogurt, cucumber, tomato, and onion for a thicker consistency and eat it without sides.This recipe mirrors the Pakhala served at the Puri temple – a taste of Odisha's culinary heritage. Get ready to experience a truly authentic and thirst-quenching dish!
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Recipe Time & More
Prep6 hours
Total6 hours
Ingredients
For the Pakhala
- 2 cup Basmati Rice cooked, long-grain
- 8 cup Water
- 5 Kadi Patta lime leaves
- 1 inch Ginger finely chopped; or use 1 inch mango ginger, fresh
For Serving
- 1 cup Yogurt plain or thick-set
- 2-4 Chilies adjust to taste, finely chopped, green
- 1 Lemon cut into wedges
- 1 tsp Cumin Seeds roasted and crushed
- 1 tsp Fennel Seeds roasted and crushed
- Salt to taste
Instructions
Prepare the Pakhala
- Put cooked basmati rice in a large bowl. Add 8 cups of water, kadi patta, and finely chopped ginger. Let it ferment for at least 6 hours, or preferably overnight in a cool place.
Serve the Pakhala
- When ready to serve, add yogurt, finely chopped green chilies, and lemon wedges to the fermented rice mixture.
Add Spices
- Stir in the roasted and crushed cumin seeds and fennel seeds. You can add these an hour before serving if preferred.
Garnish and Enjoy
- Taste and adjust salt as needed. Serve immediately and enjoy your refreshing Pakhala with your choice of side dishes.
Recipe Notes
Expert Tips for the Best Pakhala
- For a more authentic flavor, use a traditional earthen pot for fermentation. The porous nature enhances the aroma.
- The fermentation time can vary depending on the temperature. In warmer climates, 6 hours might be sufficient; in cooler climates, you may need closer to 8-12 hours.
- Adjust the amount of green chilies according to your spice preference. You can also add a pinch of asafoetida (hing) for extra aroma.
- Experiment with different side dishes! Pakhala pairs beautifully with various Odia specialties and even simple accompaniments like cucumber raita.
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Recipe Nutrition
Calories: 723kcalCarbohydrates: 152gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 36mgPotassium: 278mgFiber: 4gSugar: 1gVitamin A: 19IUVitamin C: 10mgCalcium: 142mgIron: 3mg
Sai Priya
Articles: 34
3 Comments
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This looks incredible! Thank you.
Looks so good! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.