In the vibrant culinary landscape of Odisha, one dish stands out for its simplicity, nutritional value, and irresistible taste – Pakhala. Whether you are an Odia native or just a food enthusiast, Pakhala is sure to tantalize your taste buds and leave you craving for more.
Every year on March 20, food enthusiasts around the world come together to celebrate Pakhala Diwas, a day dedicated to promoting this traditional Odia delicacy.
At its core, Pakhala Diwas is a celebration of the traditional fermented rice dish that has been an integral part of Odia cuisine for centuries.
Pakhala, a fermented rice dish, is more than just a meal. It’s an experience that binds Odia people in particular together. This mouth-watering preparation is not only tasty but also packed with health benefits. The fermentation process involved in making Pakhala enhances its nutritional value, making it a favourite among health-conscious foodies.
The versatility of Pakhala lies in its pairing options. While some enjoy it with an assortment of side dishes like vegetable fries and fish fry, others prefer it with a slice of onion and potato fry. The addition of grated ginger and curry leaves takes the aroma and flavour of Pakhala to a whole new level.
As we celebrate Pakhala Diwas, let’s embark on a fascinating journey to explore the rich history, cultural significance, and culinary importance of this beloved Odia dish.
History
The concept of Pakhala Diwas was first introduced on March 20, 2011, with an aim to promote Odia cuisine globally. Since its inception, this celebration has grown in scale and grandeur, with an increasing number of people participating every year.
A Royal Boost: Pakhala’s Rise to Fame
Pakhala, Odisha’s beloved fermented rice dish, got a significant boost in popularity in 2018. It all started when former Odisha Chief Minister Naveen Patnaik invited a group of distinguished national leaders, including former President Pranab Mukherjee, former Prime Minister H.D. Deve Gowda, senior BJP leader LK Advani, and CPM general secretary Sitaram Yechury, to share a meal of Pakhala with him at his residence, Naveen Niwas. These national leaders had come to the state capital to release The Tall Man Biju Patnaik, a book on former chief minister Biju Patnaik. When pictures of their pakhala lunch went viral on social media, the dish’s popularity soared, introducing it to a whole new audience.
Pakhala’s Tryst with Lord Jagannath
Delving into the annals of history, we find that Pakhala has a profound connection with Lord Jagannath, the revered deity of the Puri Jagannath Temple. It is one of the chappan bhoga offered to Lord Jagannath.
According to legend, Lord Jagannath was offered Pakhala as a prasad during the sacred Chandan Yatra festival. This divine association has cemented Pakhala’s position as a sacred and culturally significant dish in Odia tradition.
Beat the Heat with Pakhala
As the mercury rises, Odisha’s beloved fermented rice dish, Pakhala, becomes an indispensable part of every meal. This traditional delight has transcended its humble origins to become a staple summer food, revered for its health benefits and ability to combat the scorching heat and humidity.
In response to its growing popularity, city restaurants and hotels have begun to innovate, pairing Pakhala with an array of delectable side dishes. From classic combinations to modern twists, the options are endless. However, the price of indulging in this culinary treat varies greatly, ranging from a modest Rs 40 per plate to a luxurious Rs 500 at upscale eateries and star hotels.
The art of preparing Pakhala
This easy-to-make and easy-to-eat delicacy is accessible to everyone, regardless of economic background.
To prepare Pakhala, simply soak cooked rice in water for 6-8 hours overnight, allowing it to ferment. The next morning, serve the fermented rice with an assortment of delectable side dishes. Vegetarians can indulge in spinach, Badi, pumpkin flower, onion, mashed or fried potato, brinjal fry, green chilli, chutney, pickle, saga bhaja, roasted vegetables, and curd. Non-vegetarians, on the other hand, can pair Pakhala with small fish and prawn fries.
The pièce de résistance of the Pakhala experience is drinking the fermented water, known as Torani, at the end of the meal. This simple act evokes immense satisfaction, leaving one feeling refreshed and rejuvenated.
Pakhala: A probiotic powerhouse
Pakhala is a treasure trove of health benefits. By incorporating Pakhala into your diet, you can:
- Boost gut health: Pakhala’s probiotic properties stimulate the production of good bacteria in the stomach, improving digestion and the overall state of the large intestine.
- Enhance immunity: Rich in lactic acid, Pakhala acts as a natural probiotic, fortifying the body’s immune system.
- Alleviate stomach ailments: The natural probiotics present in fermented rice help eliminate stomach issues, promoting a healthy gut.
- Reap essential nutrients: Fermented Pakhala is an excellent source of vitamin B12, iron, calcium, magnesium, and potassium.
- Glow with healthy skin: By adding probiotics to your diet, Pakhala helps improve skin health, giving you a radiant glow.
Incorporating Pakhala into your daily meals can have a transformative impact on your overall well-being.
By Rashmi Rekha Das
