Bhubaneswar: Every state in India has its signature dish and it is Pakhala for Odisha. And March 20 is celebrates by Odias across the globe as ‘Pakhala Dibasa’ or ‘World Pakhala Dibasa’ every year since 2012.
In Odisha, this fermented rice dish is found everywhere – from places of worship to roadside stalls and restaurants. Such is the fondness for this dish in Odisha that Pakhala is also served as an offering in Puri’s Jagannath temple.
Pakhala is a simple rice and curd dish served as a lunch meal in all Odia households, especially during the summer. It is light, refreshing, hydrating and easy to make. In fact, if you have leftover rice at home and don’t know what to do with it, just go on to make Pakhala without a doubt!
Pakhala is not only delicious, but the micro bacteria contained in the fermented water are an antidote for several ailments, including viral infections. What is more, is that Pakhala protects from the intense summer heat and keeps you hydrated. No doubt then, nothing beats a bowl of Pakhala taken with an array of side dishes.
The recipe for Pakhala is quite simple but requires fermentation. To prepare this dish, you need to soak rice in water overnight to let it ferment. It is due to this step that Pakhala is considered great for the digestive system. The process of fermentation breaks down nutrients, making them easier to digest. Fermentation also adds gut-friendly bacteria to the meal. This dish is known to bring freshness on dry summer days.
Incidentally, Pakhala Dibas falls on World Happiness Day and two days after World Sleep Day. And, Pakhala is synonymous with both “happiness” and “sound sleep” for Odias across the world.
CM Naveen Patnaik extended his best wishes to all on Pakahala Dibasa
”Pakhaal is one of the unique dishes of Oriya cuisine. It is unique in the diversity of our food. Conveying my best wishes to all and calling for everyone’s determination and concerted efforts towards the spread of orthodox food.”
