March 20 marks Pakhala Diwas, a day dedicated to promoting the traditional Odia dish, pakhala. This humble yet flavorful meal is a staple in many Odia households, cherished for its taste and health benefits.
Typically served with an assortment of side dishes like vegetable fries, fish fry, and accompanied by grated onion and roasted cumin seeds, pakhala is a treat for the senses .The celebration aims to popularize this beloved dish among the Odia diaspora and beyond.
First observed in 2011, Pakhala Diwas has grown in popularity, with each passing year seeing grander celebrations. As the world discovers the delights of pakhala, the day serves as a reminder of Odisha’s rich culinary heritage. Whether you’re a local or a food enthusiast, Pakhala Diwas is an invitation to savor this traditional delight.
This is How Pakhal Is Cooked
Pakhala is a beloved dish in Odisha, cherished for its simplicity, ease of preparation, and affordability. To make it, simply soak cooked rice in water for 6-8 hours, allowing it to ferment overnight. The result is a delicious and nutritious meal that can be enjoyed with a variety of accompaniments. For vegetarians, options include spinach, Badi, pumpkin flower, onion, mashed or fried potato, brinjal fry, green chilli, chutney, pickle, saga bhaja, and roasted vegetables, along with a dollop of curd. Non-vegetarians can indulge in small fish and prawn fries, considered the perfect pairing.But the experience doesn’t end there – drinking the leftover water, known as Torani, is a satisfying conclusion to the meal.
Lord Jagannath’s tryst with Pakhala
Pakhala’s significance extends beyond the plate, as it’s an integral part of Odia culture and tradition. It’s even served to Lord Jagannath in the Puri Jagannath temple as one of the 56 bhog offerings, highlighting its revered status in Odisha’s culinary heritage.
Pakhala Gets National Spotlight
In 2018, former Odisha Chief Minister Naveen Patnaik hosted a pakhala lunch for prominent national leaders, including former President Pranab Mukherjee, former Prime Minister H.D. Deve Gowda, L.K. Advani, and Sitaram Yechury, putting the traditional dish in the spotlight. The event, held at Naveen Niwas, coincided with the release of the book “The Tall Man Biju Patnaik”. Photos of the leaders enjoying pakhala went viral, giving the dish a significant boost and introducing it to a wider audience.
Pakhala: The Ultimate Summer Food
In Odisha, pakhala is more than just a dish – it’s a summer staple. As temperatures rise, people flock to enjoy this refreshing meal, prized for its cooling properties and health benefits. To cater to the growing demand, restaurants and hotels now offer elaborate pakhala platters with varied side dishes. Prices range from ₹30 to ₹500, depending on the eatery. Whether you’re looking for an affordable meal or a gourmet experience, pakhala is the perfect choice to beat the heat.
Health Benefits of Pakhala
- Consuming pakhala increases the production of good bacteria in the stomach, which ultimately improves the state of the large intestine.
- Also, Pakhala helps in digestion, gut-friendly and improves body immunity because Pakhala is probiotic rich due to the presence of lactic acid.
- Natural probiotics like fermented rice improve gut health and eliminate stomach ailments.
- Pakhala is also a rich source of vitamin B12 after fermentation the rice becomes rich in nutrients like iron, calcium, magnesium, and potassium.
- It improves gut health by adding more probiotics to our diet. It helps in improving skin.
