Pakhala is a traditional fermented rice dish popular in the Indian states of Odisha, West Bengal, Jharkhand, and Assam. It is essentially cooked rice that is fermented overnight in water. The next day, the water is drained off, leaving behind the slightly sour rice. Pakhala is often served with accompaniments like fried or boiled vegetables, fish, or fried fish. It is particularly popular during the hot summer months as it is believed to have cooling properties. Pakhala is not only a staple food but also holds cultural significance in these regions, often being associated with festivals and special occasions.
Here’s a basic recipe for making Pakhala:
Ingredients:
- 2 cups of cooked rice
- 4-5 cups of water (for soaking)
- 1/2 cup of yogurt or 1-2 tablespoons of sour curd (for fermentation)
- Salt to taste
- Optional: Curry leaves, chopped coriander leaves, chopped green chilies for garnish
Instructions:
- Start by cooking the rice. You can use any variety of rice, but traditionally, short-grain rice is preferred. Once the rice is cooked, let it cool down to room temperature.
- Once the rice has cooled down, transfer it to a large, clean container or a pot.
- Add 4-5 cups of water to the cooked rice. The amount of water may vary depending on the consistency you prefer. Some like it more watery, while others prefer it less so. Stir the rice and water well.
- Add yogurt or sour curd to the rice-water mixture. This will help in fermenting the rice. If you’re using yogurt, make sure it’s well whisked before adding.
- Mix everything thoroughly so that the rice is well combined with the water and yogurt.
- Cover the container or pot with a lid and leave it at room temperature for fermentation. This process usually takes around 12-24 hours, depending on the climate. Warmer temperatures will lead to faster fermentation.
- After fermentation, the Pakhala is ready. You will notice a slightly sour aroma and taste. Stir the Pakhala well before serving.
- Before serving, add salt to taste and mix it well. Adjust the salt according to your preference.
- Pakhala is typically served chilled. You can garnish it with chopped coriander leaves, curry leaves, and green chilies for added flavor and freshness.
- Pakhala is often served with accompaniments like fried or boiled vegetables, fish curry, or fried fish. It’s a refreshing and nutritious meal, especially during hot summer days.
Enjoy your homemade Pakhala!
