Gourmet Pakhala Cold Soup: A Modern Odisha Culinary Delight
40 minutes
992 reads
About Gourmet Pakhala Cold Soup: A Modern Odisha Culinary Delight
Experience the refreshing magic of Pakhala, Odisha's beloved fermented rice water, reimagined as a gourmet cold soup. This light, low-calorie dish offers a unique twist on a classic summer staple, perfect for beating the heat with its cooling properties and probiotic benefits.Traditionally enjoyed with an array of side dishes, this recipe simplifies the experience while preserving the essence of Pakhala. Brightened with lemon, black salt, green chilies, and fresh coriander, this tangy soup is an easy-to-make culinary adventure.I've taken the familiar and made it extraordinary, showcasing the versatility of Pakhala in a modern, refreshing cold soup ideal for a light lunch or a unique culinary experience.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Pakhala
For the Soup
For the Roasted Vegetables
- 1 cup Vegetables assorted, cherry tomatoes, baby eggplants, baby potatoes; feel free to substitute with your favorites., okra, pearl onions
- 1 tbsp Mustard Oil
- 1/2 tsp Chili crushed, dry, red
- 1/2 tsp Salt for vegetables
Instructions
Prepare the Pakhala
- Wash the rice thoroughly (3-4 times). Boil 5 cups of water in a saucepan. Add the washed rice and cook until soft and mushy.
- Drain off excess water. Add 2-3 cups of fresh water to completely cover the rice, ensuring the water level is 2 inches above the rice.
- Allow it to ferment for 12 hours in warm weather and 24 hours in cool weather.
Roast the Vegetables
- Preheat oven to 200°C (400°F). Toss the assorted vegetables with mustard oil and crushed red chilies. Season lightly with salt.
- Spread on a baking sheet and roast for 15-16 minutes, or until tender.
Make the Soup
- Strain the fermented Pakhala water into a large bowl. Add lemon slices, slit green chilies, black salt, salt, and chopped coriander stems and leaves.
- Refrigerate for at least 20 minutes to allow flavors to meld.
Assemble and Serve
- Gently mash some of the cooked rice before adding it to the chilled Pakhala water. Ladle the soup into bowls.
- Garnish each bowl with a dollop of sweetened hung curd and a few fried black lentil dumplings. Serve immediately with the roasted vegetables.
Recipe Notes
Expert Tips for the Best Gourmet Pakhala Soup
- For a smoother soup, blend a portion of the fermented rice water before adding it to the bowl.
- Adjust the amount of green chilies and black salt according to your spice preference.
- Experiment with other vegetables for roasting, such as bell peppers or zucchini.
- For a richer flavor, add a pinch of asafoetida (hing) while roasting the vegetables.
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Recipe Nutrition
Calories: 599kcalCarbohydrates: 116gProtein: 15gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 3753mgPotassium: 602mgFiber: 11gSugar: 3gVitamin A: 4863IUVitamin C: 74mgCalcium: 178mgIron: 5mg
Sweta Biswal
Articles: 91
9 Comments
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Looks so flavorful! Thanks for posting.
I’m in love with this recipe already!
Excellent!
This must go in the most innovative plating contests!
wow
Wow, something really unique
Such a scrumptious dish! Thank you.
This is exactly what I was looking for!
Such a scrumptious dish! Thank you.