Pakhala Divas: Celebrating Odisha’s Rich Tradition and Taste

Odisha, a land rich in culture and heritage, is home to a myriad of traditions that reflect the state’s deep-rooted connection with its history and environment. Among these, the celebration of “Pakhala Divas” stands out as a unique homage to one of Odisha’s most beloved and traditional dishes—Pakhala. Observed annually on March 20th, Pakhala Divas is a day dedicated to savoring and celebrating this humble yet flavorful dish that holds a special place in the hearts of Odias.

What is Pakhala?

Pakhala is a simple yet delightful dish made by fermenting cooked rice in water. It is typically served with an assortment of side dishes, including fried vegetables, mashed potatoes (bharta), saga (leafy greens), roasted dry fish, and badi chura (a mixture of sun-dried lentil dumplings). The fermented water, known as “torani,” is refreshing, especially in the hot and humid climate of Odisha. Pakhala is not just a dish; it’s an emotion that resonates with every Odia, symbolizing comfort, simplicity, and the essence of Odia cuisine.

The Significance of Pakhala Divas

Pakhala Divas was introduced as a way to promote Odia culture and cuisine, encouraging people to reconnect with their roots by enjoying this traditional meal. It is a celebration of Odisha’s culinary heritage, which is deeply intertwined with the state’s agricultural practices and the lifestyle of its people. As summer approaches, the cooling effect of Pakhala becomes even more relevant, making it not just a meal but a means of enduring the scorching heat.

The day is also significant as it encourages the younger generation to embrace and appreciate their cultural heritage. In an era where fast food and global cuisine are gaining popularity, Pakhala Divas serves as a reminder of the importance of local foods and the health benefits they offer.

How Pakhala Divas is Celebrated

On Pakhala Divas, households across Odisha prepare various forms of Pakhala, including Jeera Pakhala (with cumin), Dahi Pakhala (with curd), Basi Pakhala (fermented overnight), and Saja Pakhala (freshly prepared). Restaurants and hotels also join in the celebration, offering special menus featuring Pakhala and its accompaniments.

Social media plays a vital role in spreading the word about Pakhala Divas. Odias worldwide share pictures and stories of their Pakhala meals, creating a sense of community and pride. The day also sees various cultural events, including cooking competitions, discussions on traditional foods, and promotions of local produce.

Health Benefits of Pakhala

Pakhala is more than just a comfort food; it’s a powerhouse of health benefits. The fermentation process enriches the dish with probiotics, which are beneficial for gut health. The cooling properties of Pakhala help in regulating body temperature, making it an ideal summer food. Additionally, it is light on the stomach, easy to digest, and provides a good balance of carbohydrates, vitamins, and minerals.

How to Make Pakhala Bhata: A Step-by-Step Guide

Ingredients:

• 2 cups of cooked rice (preferably aged rice)
• 4 cups of water (adjust according to the desired consistency)
• 1 tablespoon of curd (optional, for Dahi Pakhala)
• Salt to taste
• A few sprigs of fresh mint or coriander leaves (optional)
• 1-2 green chilies (optional, for extra flavor)
• 1 teaspoon of roasted cumin powder (optional)
• A pinch of asafetida (hing) (optional)
• 1 teaspoon of mustard oil (optional, for added flavor)

Preparation:

1. Cook the Rice:
   • Start by cooking the rice as you normally would. It’s best to use rice that’s slightly older, as it absorbs water better and holds up well in the fermentation process. Once cooked, allow the rice to cool completely.
2. Ferment the Rice:
   • Transfer the cooled rice to a wide bowl. Add about 4 cups of water, ensuring that the rice is fully submerged. You can adjust the amount of water based on how thick or thin you prefer your Pakhala.
   • If you’re making Basi Pakhala (fermented Pakhala), cover the bowl and let it sit at room temperature overnight or for at least 8 hours. The fermentation process gives the rice a slightly tangy flavor and enhances its probiotic content.
3. Season the Pakhala:
   • After the rice has fermented, add salt to taste. For a more flavorful twist, you can also add a tablespoon of curd to make Dahi Pakhala. Stir well to combine.
   • If you like your Pakhala with a bit of spice, add finely chopped green chilies. Fresh mint or coriander leaves can be added for a refreshing aroma.
   • Roasted cumin powder, a pinch of asafetida, and a drizzle of mustard oil can also be added for a richer taste.
4. Serve:
   • Serve Pakhala chilled or at room temperature. Traditionally, it is accompanied by a variety of side dishes like fried vegetables, mashed potatoes (bharta), saga (leafy greens), badi chura (crushed dried lentil dumplings), or even fried fish.

Tips for the Perfect Pakhala:

• Rice Selection: Aged rice is preferred because it doesn’t become overly sticky after cooking, making it ideal for Pakhala.
• Fermentation Time: The longer the fermentation, the tangier the Pakhala will be. Adjust the fermentation time according to your taste preference.
• Serving Suggestions: Pakhala is traditionally served in an earthen pot, which helps maintain its cool temperature, especially during the summer months.

Variations:

• Jeera Pakhala: Add a teaspoon of roasted cumin seeds or cumin powder to the Pakhala for a different flavor profile.
• Basi Pakhala: This is the overnight fermented version of Pakhala, which is considered more flavorful and is particularly popular during the summer.
• Saja Pakhala: This is freshly prepared Pakhala without any fermentation, served with just water and salt.

Enjoy your homemade Pakhala, a dish that’s not just a meal but a cultural experience, connecting you to the rich culinary traditions of Odisha!

Conclusion

Pakhala Divas is a beautiful celebration of Odisha’s culinary legacy, offering a day to pause, reflect, and relish the simple joys of life. It’s a day that brings Odias together, no matter where they are in the world, to honor a dish that is an integral part of their identity. As more people join in the celebration each year, Pakhala Divas is not just preserving a tradition but also passing it on to future generations, ensuring that the rich flavors of Odisha continue to thrive.

So, whether you are in Odisha or elsewhere, take a moment on March 20th to indulge in a bowl of Pakhala and become a part of this delicious tradition.