Pakhala
Pakhala
Pakhala (pronunciation: pəˈkɑːlə) is a traditional dish from the Indian state of Odisha. It is a type of rice dish that is fermented overnight and typically served with an assortment of side dishes.
Etymology
The term 'Pakhala' is derived from the Odia word 'Pakhala' which means 'to soak'. This refers to the process of soaking the rice in water and fermenting it overnight.
Preparation
Pakhala is prepared by cooking rice and allowing it to cool. It is then soaked in water and left to ferment overnight. The next day, the water is drained and the rice is served with a variety of side dishes such as badi chura, fish fry, and aloo bharta. The dish is typically consumed during the hot summer months as it is believed to keep the body cool.
Varieties
There are several varieties of Pakhala, including:
- Basi Pakhala: This is the most common type of Pakhala. It is prepared by soaking cooked rice in water and fermenting it overnight.
- Jeera Pakhala: This variety is prepared by adding cumin seeds to the rice during the cooking process.
- Dahi Pakhala: This variety is prepared by adding curd to the rice before it is soaked in water.
Health Benefits
Pakhala is a probiotic dish and is known for its health benefits. It aids in digestion and is a good source of hydration. It is also low in calories and high in nutrients, making it a healthy choice for those looking to maintain a balanced diet.
Cultural Significance
Pakhala is a staple food in Odisha and is consumed by people of all ages. It is especially popular during the summer months and is often served during festivals and celebrations. March 20th is celebrated as Pakhala Dibasa (Pakhala Day) by Odias worldwide to welcome the summer season.
External links
- Medical encyclopedia article on Pakhala
- Wikipedia's article - Pakhala
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