ODIA CUISINE : BAASI PAKHALA

ODIA  CUISINE  PAKHALA  BHATA

PAKHALA  BHATA  is a typical Odia cuisine which is mainly served in summer. It is a type of cooked rice a little fermented in water. The liquid part is known as torani. Pakhala is seasoned with mustard seeds, curry leaves, green chili and hendua (small pieces of bamboo). It is mainly served with bhaja(dry roasted potato/potal etc.),saga,fish fry and badi chura.

It is mainly prepared in summer to beat the heat of summer but many families and communities eat it throughout the year, especially for lunch. It replenishes the salt and water lost by the body.

There are different variants of pakhala based on addition of different ingredients in to it. It is made with par boiled rice(usuna). Pakhala has D-lactic acid content in it and due to fermentation, this induces sleep.

Today, i will tell you about how to make Basi Pakhala.

Ingredients-

• Rice                  -1 bowl
• Water               - 3 to 4 bowl
• Curd                - 1 cup(optional)
• Mustard seeds - 1 tbsp
• Curry leaves    - 1 stem
• Salt as per taste
• Oil                    - 1 tbsp
• Chili                 - 2(chopped)
• Hendua            - 1 tbsp

Method  of preparation-

First, we cook the rice in water . When it is done drain out half of the water. Now cool it and add fresh water in to the rice. Leave it for one night for fermentation.

For tempering-

Before serving, put a pan on medium flame and heat 1 tbsp oil. Add mustard seeds, curry leaves, chili and hendua. When it crackles then pour it in to pakhal. Add some salt and your basi pakhal is ready to serve.

If you want to make saja pakhala, cook fresh rice and add fresh water in it. Then allow it to cool. Then temper it in the above method. Mix 1 cup of curd and salt(as per taste) to it.Mix well.

Serve it with saga bhaja, potato bhaja , tomato hendua, badi chura fish fry etc.

Please try it at home. It is a simple recipe. Please give your opinion.

Thanks for viewing.