Pakhala is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water. The liquid part is known as Torani.
It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh. It is a traditional Oriya dish, prepared with rice, curd, cucumber, Cumin seeds, Fried onions and mint leaves. It is popularly served with roasted vegetables as potato, brinjal, Badi & saga bhaja or fried fish. Generally during summer Season it eaten. it was included in the recipe of Lord Jagannath Temple of Puri during circa as mahaprasad.
There are diffrent types of pakhala, Jeera Pakhala, Dahi Pakhala, Garama Pakhala, and Basi Pakhala.
1 cup yoghurt
1 tablespoon lemon juice
1 teaspoon mustard seed
2 teaspoon oil
2 slit green chili
1/2 teaspoon cumin powder
1 tablespoon chopped coriander leaves
1 teaspoon grated ginger Julian
Bunch of curry leaf
2 cup water for cooking rice
1 bottle of chilled water
Cook rice with 2 cup of water. Add chilled water in the rice. Add lemon juice and salt in it. Stir it well. It is call plane pakhala.
Add curd or lemon juice according your choice. Heat a pan, Add oil. When oil became hot crackle mustard seed, curry leaves, green chili. Sauté it for little. Put the tadka in the curd rice. Sprinkle cumin powder, ginger Julian and chopped coriander leaves on top. Paakhal is ready to be served. But let it cool down before you eat. Serve it with fish fry or dry meat curry.
Pakhaḷa tastes best when served after 8 to 12 hrs after preparation. Generally boiled potato and other fried vegetables or fried fish is served with pakhaḷa. Modern day variation is to add curd instead of fermenting it.