Gourmet Pakhala Soup
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Pakhala or fermented watery rice is considered a summer delicacy in Odisha. It is usually served with roasted and mashed veggies, curd, fried lentil dumplings, raw onions and fried fish or prawns.
In a twist to the traditional recipe, I have prepared a cold soup from the fermented water. Easy to make and low on calories, this one is really soothing on a hot day.
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Ingredients
- 1 cup par boiled rice
- 1 Gondhoraj Lemon
- Black Salt
- Green Chilis
- Coriander roots
- cilantro
- Fried black lentil dumplings
- sweetened hung curd
- Assorted veggies tomato, pearl onion, baby aubergine, okra, baby potato
- Mustard oil
- Dry red chillis
- Salt
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Instructions
- Wash rice thoroughly (3-4 times) . Boil 5 cups of water in a vessel. Add washed rice and cook till soft and mushy.
- Drain off excess water. Add sufficient fresh water to completely cover the rice and stand 2 inches over it. Allow it to ferment for 12 hours in hot weather and 24 hours in cold weather.
- Strain the water into a large bowl. Season with the lemon slices, slit green chilis, black salt, salt and crushed coriander stems. Put it in the fridge for 20 mins.
- Take the vegetables in a baking tray. Drizzle with mustard oil. Sprinkle some crushed dry red chilis over it. Place it in a preheated oven ( 200 degrees ).
- Remove the veggies after 15-16 mins. Season with some salt.
- Rim the soup bowls with hung curd and the crushed lentil dumplings.
- Strain the fermented water into soup bowls. Add some of the rice as well (mash it lightly before adding though).
- Serve with the roasted vegetables.
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Excellent!
This must go in the most innovative plating contests!
wow
Wow, something really unique