The people of Odisha celebrate today as Pakhala Divas. The Odia delicacy stands unabated as the most favourite of everyone who tastes it. With the onset of summer, Pakhala becomes a necessity for every Odia.
Pakhala is the cooked and fermented rice soaked in water and eaten with side dishes that perfectly complement the taste buds. Pakhala is one food item that also serves as the identity of every Odia.
Sorting a Pakhala bowl with side dishes of Badhi chura, Sago bhaja, chuin bhaja (moringa fry), fryums, ambula besara, alu bharta, fish fry, tomato brinjal fry is not only a visual treat but also a food worth remembering.
These items explode in the mouth and every Odia relishes a bowl full of Pakhala to their heart’s content. Originally famous as the poor man’s food, Pakhala has gone global due to its uniqueness.
Pakhala was originally offered to Lord Jagannath. With time, the common man ate pakhala with raw onion and chillies. This cuisine of Odisha reached the global stage and on March 20, 2011, a special day was designated to this iconic dish.
This dish has reached the menu cards of popular restaurants and a Pakhala meal sells from Rs 50 to Rs 2000. Non-vegetarian dishes like chicken kasa, fish fry are also served with Pakhala.
The liquid part of pakhala called ‘torani’ is the cherry on the cake. Pakhala torani is both hydrating and fulfilling. This Pakhala Divas gives an identity to the pro-biotic Odia cuisine.
Traditionally served in bell metal bowls, Pakhala is prepared overnight. It is also prepared with fresh rice by adding a tadka of cumin seeds, curry leaves, mustard seeds, dried chillies.