Dish
Pakhala
Fermented rice
Pakhala is made by fermenting rice overnight and then cooking it with water and a variety of herbs and spices. The dish is then finished with a sprinkle of fresh coriander and a few slices of lemon. The result is a refreshing and cooling dish that is perfect for hot summer days. Pakhala is best served cold.
Origins and history
Pakhala originated in the Indian state of Odisha, where it is a popular dish in both rural and urban areas. The dish is often served at special occasions and family gatherings, and is a favorite among locals and tourists alike.
Dietary considerations
Gluten-free, vegan
Variations
There are many variations of pakhala, including pakhala with fish, pakhala with vegetables, and pakhala with curd. However, the classic version of the dish is the most popular.
Presentation and garnishing
Pakhala is traditionally served in a large, shallow dish with a sprinkle of fresh coriander. Some chefs also like to garnish the dish with a few slices of lemon or a few sautéed vegetables. The presentation should be simple and rustic, reflecting the dish's humble origins.
Tips & Tricks
To make the perfect pakhala, be sure to use fresh and high-quality ingredients. The key to a refreshing and cooling dish is to use a variety of herbs and spices, including cumin, coriander, and mint. Also, be sure to ferment the rice properly, as this will give the dish its unique flavor and texture.
Side-dishes
Pakhala pairs well with a variety of side dishes, including roasted vegetables, grilled meats, and salads. Some chefs also like to serve the dish with a side of yogurt or a few slices of cucumber.
Drink pairings
Pakhala pairs well with a variety of drinks, including lassi, buttermilk, and coconut water. For a non-alcoholic option, try serving the dish with a sparkling water or lemonade.
Delicious Pakhala recipes
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