World Pakhala dibasa 2020
Pakhaḷa (Odia: ପଖାଳ) is an Odia term for an Indian food consisting of cooked rice washed or a little fermented in water. The liquid part is known as toraṇi. It is popular in Odisha, West Bengal, Jharkhand, Assam, Chhattisgarh, and Tamil Nadu.
Happy Pakhala Divas Images
Watch Recipe of Odia Dish Pakhala:
- 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).
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. The Pakhala by itself tastes a bit sour, but also paste of green chilli, Green Mango and Ginger is added to give the Pakhala a little bit hot and sweet flavour.
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.