Intro: The Bowl That Smells Like Summer
In Odisha, summer isn’t summer unless you’ve had Dahi Pakhala for lunch at least five times a week. It’s not just food—it’s a tradition, a cooling therapy, and a way of slowing life down.
We would wake up to a clay pot of leftover rice soaked in water. By noon, curd would be whisked in, and the table would be laid with saga bhaja, badi chura, alu bharta, or sometimes just a green chili and salt.
Ingredients:
1 cup cooked rice (preferably leftover)
1½–2 cups water (for soaking)
½ cup curd (fresh or slightly sour)
Salt to taste
1 green chili (optional)
A pinch of roasted cumin powder (optional)
Steps to Make Dahi Pakhala:
1. Soak the Rice
Add water to leftover rice and let it ferment overnight in a clay or steel vessel.
2. Mix with Curd
In the morning or before serving, add whisked curd and salt to the rice. Mix well.
3. Add Flavors
Top with green chili, a sprinkle of roasted cumin, or a few curry leaves.
Serving Suggestions:
Pair with Badi Chura, Alu Bharta, Saga Bhaja, or fried papad
Serve chilled from the fridge on hot afternoons
Why I Love It
Dahi Pakhala isn’t just food—it’s home, healing, and heritage in one bowl. It’s the quiet kind of nourishment that leaves you full, yet light.
The Pinch of Masala 