Beat The Summer Heat With ‘Pakhala’

Beat The Summer Heat With ‘Pakhala’

When we speak of Eastern India’s culinary treasures, the coastal delicacies of Odisha present an array of hidden flavours yet to be discovered.  With many traditional recipes being passed from generation to generation, there are a number of cuisines today that can tickle your taste buds but none can beat the summer staple ‘Pakhala’, the power-packed dish made with leftover rice. Though underrated, this culinary delight is known for its amazing cooling effect on your stomach. 

As the temperature soars, MyCityLinks lists out the varieties of ‘Pakhala’ which can be relished during the summer months.

Basi Pakhala (Fermented Rice)

This is the most common form of Pakhala. After dinner, homemakers in typical Odia households soak the leftover rice with water and stir it with their bare hands. The next day, it becomes fermented. Apart from its great taste, ‘Pakhala’ also makes you feel relaxed. The best side dishes to have with this ‘Pakhala’ are ‘Saaga Bhaja’, Sukhua (dried fish) Bhaja, Poda Alu (roasted potato) and Poda Tomato (roasted tomato). And yes, don’t forget to add some garlic and green chilly with it. It just enhances the taste.

Chain Pakhala (Freshly Watered Rice)

Most of the Odias don’t consider it as ‘Pakhala’ as it is not fermented. But it’s preferable when you want to have ‘Pakhala’ at short notice. Basically, this is fresh boiled rice with fresh water. Roasted eggplant chutney with garlic or tomato chutney is the best side dish for this kind of ‘Pakhala’.

Dahi Pakhala (Curd with Fermented Rice)

This is the easiest to make and most preferable ‘Pakhala’. Just add some curd and salt into ‘Pakhala’ with bits of mango ginger, green chilly and mint leaves and it’s ready to eat. One can have it without any accompaniments but side dishes like ‘Chuna Macha Bhaja’, ‘Alu-Baigana Bhaja’, ‘Alu Bharta’, ‘Baigan Bharta’, ‘Badi Chura’, etc can be tried with ‘Dahi Pakhala’.

Chunka Pakhala (Tempered Fermented Rice)

Chunka or Tadka always makes any dish better. The Tadka made with mustard oil and Panch Phutan, Curry leaves and dried red chilly is added to ‘Dahi Pakhala’ to elevate its taste. Best side dishes for this ‘Pakhala’ are fried fish, ‘Badi Chura’, cucumber-tomato-onion salad, etc.

Amba Nasi Pakhala (Sap of Raw Mango Stem added with Pakhala)

It may sound weird but adding the sap of raw mango stem in ‘Pakhala’ gives the dish a mango-like flavor and a unique taste. Odias prefer to eat this ‘Pakhala’ during the Mango season. Side dishes like raw mango chutney, ‘Dhania’ chutney, vegetable fries, tomato chutney, ‘Badi Chura’, etc go well with it.

Lembu Pakhala (Lemon Fermented Rice)

As ‘Chain Pakhala’ is not fermented, sometimes lemon juice is added to it for better taste. People also add lemon in ‘Basi Pakhala’ to make it sourer. To go with the sour taste, side dishes like mashed potatoes with garlic and green chilly chunks, omelette, ‘Alu Bhaja’, etc are recommended.

Since you have got the recipes, do try out the different kinds of ‘Pakhala’ and let us know your favourite in the comment section below.

IMAGE SOURCE : INTERNET