Pakhala is basically rice fermented with water overnight, and eaten with fried vegetables and fish accompaniment. Especially during summer, Pakhala is the food for an Odia.The food is considered to be preventive for heat stroke, which is very prevalent in the area during the summers, and some researchers claim it is the only food that has vitamins for the nerve cells. Having Pakhala per spoon is close to having chowmein by hand!
- Rice cooked at 250 gm fits well with the leftover rice.
- 6 Buttermilk Cups.
- Curry hooks.
- Season with some fried chilli, 1/2 teaspoon of mustard oil, cumin, ginger, hing, curry leaves, cilantro, citron
Take some steamed rice (big remaining rice) 1 cup (dry equivalent rice)
Pour some 6 cups of water / buttermilk (the aim is to submerge the rice completely.
You can use some fried chilli, 1/2 teaspoon mustard oil, cumin, ginger, hing, curry leaves, coriander, citron, etc. for seasoning (using basically the same seasoning as curd rice)
Leave overnight, and eat in the morning