Pakhala

Pakhaḷa(Odia:ପଖାଳ,romanized:påkhāḷå,Odia pronunciation:[pɔkʰaɭɔ]) is anOdiacuisine, consisting of cookedricewashed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia:ତୋରାଣି,romanized:tōrāṇi).It is popular in the state ofOdishaand its similar in the eastern regions likeJharkhandthe northeastern states ofAssam. It is also known aspāntā bhātinBengal.
It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared withrice,curd,cucumber,cuminseeds, friedonionsand mint leaves. It is popularly served with dry roasted vegetables—such aspotato,brinjal, badi andsāgå bhåjāor friedfish.
The term "Påkhāḷå" is derived fromPaliword "Pakhāḷitā" (Odia:ପଖାଳିତା,romanized:påkhāḷitā) as well as from (Sanskrit:प्रक्षाळन,romanized:prakshāḷaṇa,lit.'washed/to wash').It is also believed that "Påkhāḷå" could have been possibly derived from "Påkhāḷibā" (Odia:ପଖାଳିବା,romanized:påkhāḷibā,lit.'to wash').
It is unknown when Pakhaḷa was first included in the daily diet ofEastern India, but it was included in the recipe of LordJagannath TempleofPuricirca 10th century. It is presumed that Pakhaḷa is first introduced inOdisha. A special day,20th March, is celebrated inOdishaasPåkhāḷå Dibasa(Odia:ପଖାଳ ଦିବସ) every year. AllOdia peoplecelebrate this day. The Pakhaḷa is eaten in the eastern part of theIndian subcontinent(includingNepaland some parts ofMyanmar). The wordPakhaḷawas used in theOdia poemsofArjuna Dasin his literary workKåḷpålåtā(Odia:କଳ୍ପଲତା) during 1520-1530 CE.
The different types of Pakhala classified as per preparation:
The dish is typically prepared with rice that is cooked and allowed to cool. Cook normal rice, then cool it. Pour water in a bowl and add rice to it. In a pan, heat a pinch of oil, add mustard seeds, curry leaves, dry red chili and fry well. Add thischhunkaor tadka into the pakhala bowl with sour curd. One can add mint leaves and raw salt to enhance the taste. To add more zing, one may opt for fish fry or sukhua poda (dry fish fried), saga bhaja, badi chura (a regional food item made up of batter of urad or black gram by drying under sunshine as small nuts and then fried to serve) and much more.Cumin seedsare fried, ground into a fine powder and added tocurdwithcoriander leavesandsalt.It is sometimes served with afish fryandspinach.
Pakhaḷa is slightlyfermentedrice. The rice is cooked, water is added with little bit of old pakhal (something similar to making curd using milk and old curd). Pakhaḷa tastes best when served after 8 to 12 hours after preparation; in this case, no old pakhal is required to be added to the rice as fermentation usually happens after 6 hours of keeping rice in water. The Pakhala by itself tastes a bit sour, but also paste of green chilli, green Mango and ginger is added to give the Pakhala a little bit hot and sweet flavour.
Generally burnt potato oralupoda(boiled is also used) and other fried vegetables or fried fish is served with pakhaḷa. Various side dishes includedahi baigana, kakharu phula bhaja (fried pumpkin flowers), mashed potatoes (alu bharata), fried fish (macha bhaja), fried prawns (chingudi bhaja), sukhua (dried fish) and saga bhaja (fired leafy vegetables).
To promote the cuisine in modern era, Pakhala Dibasa was declared on 20 March 2011 by popular initiative to be celebrated by Odias worldwide.Thus 20 March is celebrated every year asPakhala Dibas(Pakhala Day) by Odias across the regionswhere people eat and promote the cuisine.
As most of the Odia outside of Odisha live in Europe and in the Northern American regions, the weather in March is not suitable for cold-Pakhal. Therefore, the International-Pakhal-Dibasa is celebrated on July 13.