Rath yatra seva by ODIA WELFARE ASSOCIATION
Pakhala, dahi pakhala or water rice is an absolute delight in the scorching summers, rejuvenating the mind and the body, and giving a sense of fulfillment. Very common in the eastern parts of India like Odisha, Bengal, Jharkhand, Assam and Chattisgarh, ‘Pakhala’ is also consumed by people of Bangladesh and Myanmar. Pakhala or Dahi Pakhala is mainly prepared by cooling cooked rice in water and keeping it overnight. This type of preparing Pakhala is called ‘Basi Pakhala’. It is the traditional way of preparing.
However, in today’s world of fast food, there is another way of preparing Pakhala, called ‘Saja Pakhala’, by cooling it in water and adding curd to it. Also added are roasted mustard, curry leaves and ginger. This combo blends into an irresistible taste. The water is called ‘torani’. The best combination is that of Pakhala, saga bhaja, badi chura and roasted vegetables (potato, lady finger, etc). If you are a non-vegetarian, fish fry creates a magic with Pakhala.
