Bhubaneswar, March 20 (LocalWire): One doesn’t need the Met department to tell that summer has already set in. And with the advent of the warm, sultry days comes 20 March, marked as World Pakhala Day.
Pakhala is an age-old traditional dish whose origins are not clear but is a must in Lord Jagannath’s prasad in Puri that provides health and taste in one plate.
Pakhala, which is prepared by adding water to rice and leaving it overnight to ferment, not only works as an ally to the Odias’ tastebuds but is also a huge contributor to strengthen the immune system and keep the body hydrated during the scorching heat of summer.
Odias have a huge number of variants for this dish which include Basi Pakhala, Jeera Pakhala, Garam Pakhala, Dahi Pakhala and Sajja Pakhala.
World Pakhala Divas is celebrated across the globe by Odias who are united by their culture and tradition. Lately, the food is also gaining popularity in Myanmar and Vietnam.
Pakhala can be had along with a platter of side dishes such as fish fry, sun-dried lentil dumplings, potato fritters and mashed potato.
(Writers – Shivani Behera, Kamlesh Mohanty)