Pakhala
| Course | Saja Pakhaḷa (Freshly cooked rice), Basi Pakhala (Fermented rice), Jira Pakhala (Cumin rice), Dahi Pakhala (curd rice) |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Odisha |
| Associated cuisine | Odia cuisine |
| Serving temperature | Hot (Saja Pakhala) and cold |
| Main ingredients | Cooked rice |
| Variations | Panta bhat |
| 52 per 100g | |
| This article is part of the series on |
| Indian cuisine |
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Pakhaḷa (Odia: ପଖାଳ, romanized: påkhāḷå, Odia pronunciation: [pɔkʰaɭɔ]) is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi (Odia: ତୋରାଣି, romanized: tōrāṇi). It is popular in the state of Odisha and its similar version is eaten in the eastern regions like Chhattisgarh, Jharkhand, Assam, Bengal and southern regions of Kerala, Tamil Nadu, Andhra Pradesh, Karnataka. It is also known as pāntā bhāt in Bengal.
It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with dry roasted vegetables—such as potato, brinjal, badi and sāgå bhåjā or fried fish.