Pakhala bhata is cooked rice soaked in water, sometimes left overnight to ferment lightly, and it is the food Odisha turns to in the blistering summer. The state even celebrates Pakhala Dibasa on 20 March. Farm workers ate it for centuries because it keeps the body hydrated and cool, and it is offered at the Jagannath temple too.
There are several styles: jeera pakhala with roasted cumin, dahi pakhala with curd and a tempering, and basi pakhala that has fermented overnight and turned pleasantly sour. The rice itself is bland, so it is eaten with strongly flavoured sides – fried fish, badi chura (crushed lentil dumplings with onion and mustard oil), aloo bharta and saga bhaja.
At a glance
| Region | Odisha |
|---|---|
| Cuisine | Odia |
| Diet | Vegetarian |
| Course | Rice |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Total time | 15 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | cooked rice / curd / curry leaves / ginger |
Ingredients
For the rice
- 2 cups cooked rice, cooled
- 3 cups water, at room temperature or chilled
- 1/2 cup plain curd, whisked
- 1 tsp grated ginger
- 1 green chilli, finely chopped
- 1 tsp salt
- 1 tbsp chopped coriander
- A few mint leaves (optional)
For the tempering
- 1 tsp mustard oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 dry red chilli
- 8-10 curry leaves
Method
- For basi pakhala, put the cooked rice in a clay or steel pot, cover with water and leave overnight at room temperature. For instant pakhala, simply soak the cooled rice in water for 1-2 hours.
- Gently break up any lumps of rice with your fingers so the grains float loosely in the water.
- Whisk the curd with salt, ginger and green chilli and stir it into the rice and water.
- Heat the mustard oil in a small pan until it smokes, then lower the heat. Add mustard seeds and let them pop, then cumin, red chilli and curry leaves. Fry for 10 seconds.
- Pour the tempering over the rice and stir. Add coriander and torn mint leaves.
- Rest for 10 minutes so the flavours mingle, then serve in bowls with plenty of the water.
Tips
- Overnight fermentation in hot weather can go too sour; in peak summer 6-8 hours is enough.
- Use a starchy local rice rather than basmati – the grains soften and give the water body.
- Serve with a squeeze of lime and raw onion if you skip the curd.
Serve with
Fried fish or badi chura, aloo bharta and a slice of raw onion.