It is unknown when pakhaḷa was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri circa 10. Pakhaḷa is eaten in the eastern part of the Indian subcontinent (including Nepal, Bangladesh and some parts of Myanmar).
Preparation
The dish is typically prepared with rice that is cooked and allowed to cool. Cook normal rice and 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 this chhunka or 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 seeds are fried, ground into a fine powder and added to curd with coriander leaves and salt.
Health benefits of PAKHALA
It is rich in calories (32%), rich in vitamins (28%), easily digestible (22%).
Here are few health benefits, of Pakhala, that will make you love this Odia food throughout year.
The agricultural biotechnology department of the Assam Agricultural University here has unraveled the immense health benefits of water-soaked rice (PAKHALA BHAT). The lactic acid bacteria isolated from PAKHALA BHAT has the potential of removing anti-nutritional factors in fermented food.
Madhumita Barooah, who worked along with Gunajit Goswami of the department to isolate the bacteria, said cooked rice had an element that prevented the availability of minerals like iron, potassium, sodium and calcium in high quantities.
Summer Supplement: Pakhala is considered the best food in summer to beat the heat. It’s a great weapon to fight back dehydration due to heavy sweating in summer.
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pakhal vata