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Pakhala
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Pakhala
Pakhaḷa (Odia: ପଖାଳ, romanized: påkhāḷå, Odia pronunciation: [pɔkʰaɭɔ]) is a dish in Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି, romanized: tōrāṇi). It is popular in the state of Odisha and its similar version is eaten in the eastern regions like Chhattisgarh, Jharkhand, Assam, Bengal and southern regions of Kerala, Tamil Nadu, Andhra Pradesh, Karnataka. It is also known as pāntā bhāt in Bengal.
It is generally eaten in the summer, especially for lunch when it is viewed as refreshing and nutritious. Pakhaḷa is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is often served with dry roasted vegetables—such as potato, brinjal, badi and sāgå bhåjā or fried fish.
The term "Påkhāḷå" is derived from Pali word "Pakhāḷitā" (Odia: ପଖାଳିତା, romanized: påkhāḷitā) as well as from (Sanskrit: प्रक्षाळन, romanized: prakshāḷaṇa, lit. 'washed/to wash'). It is also believed that "Påkhāḷå" could have been possibly derived from "Påkhāḷibā" (Odia: ପଖାଳିବା, romanized: påkhāḷibā, lit. 'to wash').
It is unknown when Pakhaḷa was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri circa 10th century. It is presumed that Pakhaḷa is first introduced in Odisha. A special day, 20th March, is celebrated in Odisha as Pakhaḷ Dibasa (Odia: ପଖାଳ ଦିବସ) every year. All Odia people celebrate this day. The Pakhaḷa is eaten in the eastern part of the Indian subcontinent (including Nepal and some parts of Myanmar). The word Pakhaḷa was used in the Odia poems of Arjuna Das in his literary work Kåḷpålåtā (Odia: କଳ୍ପଲତା) during 1520-1530 CE.
The different types of Pakhala classified as per preparation:
The dish is typically prepared with rice that is cooked and allowed to cool. Rice is cooked and then cooled, before being added to water in a bowl. In a pan, heat a pinch of oil, add mustard seeds, curry leaves, dry red chili and fry well. Add this chhunka into the pakhala bowl with sour curd. One can add mint leaves and raw salt to enhance the taste. To add more zing, one may opt for fish fry or sukhua poda (dry fish fried), saga bhaja, badi chura (a regional food item made up of batter of urad or black gram by drying under sunshine as small nuts and then fried to serve) and much more. Cumin seeds are fried, ground into a fine powder and added to curd with coriander leaves and salt.It is sometimes served with a fish fry and spinach.
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 alu poda (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Various side dishes include dahi baigana, kakharu phula bhaja (fried pumpkin flowers), mashed potatoes (alu bharata), fried fish (macha bhaja), fried prawns (chingudi bhaja), sukhua (dried fish) and saga bhaja (fired leafy vegetables).
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Pakhala
Pakhaḷa (Odia: ପଖାଳ, romanized: påkhāḷå, Odia pronunciation: [pɔkʰaɭɔ]) is a dish in Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି, romanized: tōrāṇi). It is popular in the state of Odisha and its similar version is eaten in the eastern regions like Chhattisgarh, Jharkhand, Assam, Bengal and southern regions of Kerala, Tamil Nadu, Andhra Pradesh, Karnataka. It is also known as pāntā bhāt in Bengal.
It is generally eaten in the summer, especially for lunch when it is viewed as refreshing and nutritious. Pakhaḷa is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is often served with dry roasted vegetables—such as potato, brinjal, badi and sāgå bhåjā or fried fish.
The term "Påkhāḷå" is derived from Pali word "Pakhāḷitā" (Odia: ପଖାଳିତା, romanized: påkhāḷitā) as well as from (Sanskrit: प्रक्षाळन, romanized: prakshāḷaṇa, lit. 'washed/to wash'). It is also believed that "Påkhāḷå" could have been possibly derived from "Påkhāḷibā" (Odia: ପଖାଳିବା, romanized: påkhāḷibā, lit. 'to wash').
It is unknown when Pakhaḷa was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri circa 10th century. It is presumed that Pakhaḷa is first introduced in Odisha. A special day, 20th March, is celebrated in Odisha as Pakhaḷ Dibasa (Odia: ପଖାଳ ଦିବସ) every year. All Odia people celebrate this day. The Pakhaḷa is eaten in the eastern part of the Indian subcontinent (including Nepal and some parts of Myanmar). The word Pakhaḷa was used in the Odia poems of Arjuna Das in his literary work Kåḷpålåtā (Odia: କଳ୍ପଲତା) during 1520-1530 CE.
The different types of Pakhala classified as per preparation:
The dish is typically prepared with rice that is cooked and allowed to cool. Rice is cooked and then cooled, before being added to water in a bowl. In a pan, heat a pinch of oil, add mustard seeds, curry leaves, dry red chili and fry well. Add this chhunka into the pakhala bowl with sour curd. One can add mint leaves and raw salt to enhance the taste. To add more zing, one may opt for fish fry or sukhua poda (dry fish fried), saga bhaja, badi chura (a regional food item made up of batter of urad or black gram by drying under sunshine as small nuts and then fried to serve) and much more. Cumin seeds are fried, ground into a fine powder and added to curd with coriander leaves and salt.It is sometimes served with a fish fry and spinach.
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 alu poda (boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Various side dishes include dahi baigana, kakharu phula bhaja (fried pumpkin flowers), mashed potatoes (alu bharata), fried fish (macha bhaja), fried prawns (chingudi bhaja), sukhua (dried fish) and saga bhaja (fired leafy vegetables).
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