Must Try Varieties Of Seasoned Pakhala On Pakhala Dibasa

Bhubaneswar: Pakhaḷa is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi. 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.

Here are some types of pakhala you can try out:

Basi pakhala – This basic Pakhala follows the traditional method of preparation. People eat it with Badi-chura, which is prepared from rice and urad dal. Diced onions and lemon add flavours to this plain Badi and is a perfect side-dish with Pakhala.

Saja Pakhala – This one’s the fresh Pakhala. Water is added to freshly cooked rice with drops of lemon in it. This doesn’t need fermentation and doesn’t induce sleep either, which is why people prefer this the most.

Dahi Pakhala – As the name suggests, beaten curd is added to rice along with some water for a refreshing and healthy meal.

Sugandhi Pakhala– Chopped/grated ginger and roasted cumin seeds are added to cooked rice submerged in salty water. This gives an irresistible aroma to the flavoured Pakhala.

Chupuda (squeezed) Pakhala– Similar to what the name means, cooked rice washed in water, is squeezed out. It is then served with curd, roasted cumin and salt added to it. Grated ginger is also added by some.