Pakhala is a traditional dish from the Indian state Odisha, particularly popular during the hot summer months.
– Rice (preferably parboiled rice): 1 cup – Water: Sufficient to soak the rice – Salt: to taste – Water: as required for diluting the pakhala
3. Keep the rice covered for another 8-12 hours to let it ferment. The fermentation process gives Pakhala its characteristic sour taste4. 4.Once fermented, add sour curd or buttermilk to the rice along with salt. Mix well.
5. Dilute the mixture with water until it reaches the desired consistency. It should be thinner than regular cooked rice but thicker than soup. 6. Serve the Pakhala in bowls. It can be served at room temperature or chilled, depending on preference.
Pakhala is typically accompanied by various side dishes like fried or dried fish, shrimp, or vegetables. You can also garnish it with chopped green chilies, onions, coriander leaves, etc.
Pakhala is not just a dish; it's also considered a way to beat the summer heat and is cherished for its cooling properties.
It's often enjoyed as a staple meal in many Odia households, especially during the scorching summer months.