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Tag: Summer food

  • Pakhala Bhata

    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

    RegionOdisha
    CuisineOdia
    DietVegetarian
    CourseRice
    Prep time10 minutes
    Cook time5 minutes
    Total time15 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscooked 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

    1. 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.
    2. Gently break up any lumps of rice with your fingers so the grains float loosely in the water.
    3. Whisk the curd with salt, ginger and green chilli and stir it into the rice and water.
    4. 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.
    5. Pour the tempering over the rice and stir. Add coriander and torn mint leaves.
    6. 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.

  • Curd Rice

    No Tamil meal is complete without thayir sadam at the end. After the heat of sambar and rasam, curd rice settles the stomach and cools the body, which matters in a state where summer temperatures stay high for months. It is also served at temples, packed for journeys, and given to children and anyone with an upset stomach.

    Good curd rice is creamy and loose, never stiff. The rice is cooked soft and mashed while warm, then mixed with fresh curd and a little milk so that it does not turn too sour as it sits. The tempering adds crunch and a gentle heat, and grated carrot, cucumber, grapes or pomegranate are common additions in homes and restaurants.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseRice
    Prep time10 minutes
    Cook time20 minutes
    Total time30 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / curd / milk / ginger / curry leaves

    Ingredients

    For the rice

    • 1 cup raw ponni or sona masoori rice
    • 3.5 cups water
    • 1.5 cups fresh thick curd
    • 1/2 cup boiled and cooled milk
    • 1 tsp salt, or to taste
    • 1 small carrot, grated
    • 2 tbsp pomegranate arils (optional)

    For the tempering

    • 1 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 inch ginger, finely chopped
    • 1-2 green chillies, finely chopped
    • 1 sprig curry leaves
    • pinch of asafoetida
    • 2 tbsp chopped coriander leaves

    Method

    1. Wash the rice and pressure cook with 3.5 cups water for 4-5 whistles on medium heat so it is very soft. Let the pressure drop naturally.
    2. While still warm, mash the rice well with a ladle until it is creamy, with only a few whole grains left. Spread it out to cool until just lukewarm.
    3. Add the milk first and mix; this stops the curd from turning sour quickly. Then add the curd and salt and stir until smooth and loose. Add a few spoons of water if it feels thick.
    4. Heat oil in a small pan on medium heat, add mustard seeds and let them splutter. Add urad dal and fry until light golden.
    5. Add ginger, green chillies, curry leaves and asafoetida and fry for 20-30 seconds.
    6. Pour the tempering over the rice, add the grated carrot and coriander and mix well.
    7. Top with pomegranate if using. Serve at room temperature or chill for 30 minutes on a hot day.

    Tips

    • Never mix curd into hot rice; it splits and turns grainy.
    • Curd rice thickens as it rests, so keep it looser than you want to eat it, especially for lunchboxes.
    • For temple style, add a few chopped cashews to the tempering and a little cream instead of milk.

    Serve with

    Mango or lime pickle, mor milagai (sun-dried curd chillies) or a spoon of vatha kuzhambu.