Pakhala bhata
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Cooked rice soaked in water, often fermented overnight, with curd and tempering. Odisha's summer staple.
Region: OdishaOccasion: Summer; Pakhala Dibasa (20 March)Time: 10 min + soakingServes: 2Vegetarian
Ingredients
- 2 cups cooked rice, cooled
- 3 cups water
- ½ cup curd (optional)
- Salt to taste
- 1 tsp roasted cumin, crushed
- 1 green chilli
- A few curry leaves
- 1 tsp mustard oil or ghee
- Mint leaves
- To serve: fried vegetables, badi chura, roasted papad
Method
- Add water to the cooked rice. Leave it covered for 6–8 hours or overnight to ferment (basi pakhala), or eat it fresh (saja pakhala).
- Stir in the curd, salt and cumin.
- Temper curry leaves and green chilli in a little oil and pour over.
- Garnish with mint. Serve with fried vegetables and badi chura.
History
Rice soaked in water has been eaten in Odisha and eastern India for centuries.
Significance
Pakhala keeps the body cool in the fierce Odisha summer. Pakhala Dibasa is celebrated on 20 March.