Tag: traditional recipes

Amidst the sweltering summers of Odisha, nothing is more comforting than a bowl of Dahi Pakhala.  This simple dish of rice soaked in spiced yogurt water instantly evokes the warmth of rural kitchens and temple courtyards.  I still recall my grandmother’s clay pot of Pakhala fermenting under a thatched roof, the tangy aroma mixing with the smoky scent of mustard oil and incense.  In countless Odia homes, mothers prepare Pakhala to nourish the body on hot days – a ritual as instinctive as it is ancient.  For Odias, pakhala is almost sacred: it’s offered daily as part of Jagannath Temple’s Mahaprasad and even as a prasad in Durga Puja.  In fact, as one Times of India feature notes, Pakhala “from being offered to Lord Jagannath at Puri temple for centuries to gracing Durga Puja rituals” has become “a symbol of Odia pride”.  Every March 20th, Odisha celebrates Pakhala Dibasa in honor of this humble dish, underscoring its cultural importance.

With its lactic tang and cooling water content, Dahi Pakhala is like liquid relief in a bowl.  Farmers and laborers have long relied on it to beat the heat – it hydrates and replenishes electrolytes when the mercury soars.  Health experts now tout its probiotic benefits (like a South Asian kimchi), noting that the fermented rice is rich in gut-friendly cultures and helps the body retain fluids.  Each spoonful is tangy and refreshing, a subtle medicine of salt, curd and rice that balances the body during India’s hottest months.

Types of Pakhala

In Odia cuisine, pakhala comes in many traditional forms:

Basi Pakhaḷa (Fermented) – Leftover or freshly cooked rice soaked in water and left overnight.  In Odia, basi means “stale,” reflecting its preparation.  This old rice sours gently while you sleep.

Saja Pakhaḷa (Fresh) – Made by instantly adding water (and a squeeze of lemon) to just-cooked rice.  This version skips fermentation and is eaten immediately.

Jira Pakhaḷa – Spiced with fried cumin seeds and curry leaves (sometimes grated ginger or raw mango is added for extra zest).

Dahi Pakhaḷa – The curd variant. Cool, fermented rice is mixed with sour yogurt, plus a pinch of salt and green chili.  (By definition it’s “fermented rice water with curd, salt and chili”.)

Chhada Pakhaḷa (Chhad-chhadi) – A local variation often made with spiced buttermilk or ginger.  In some accounts (and family recipes) this version is akin to Ada Pakhaḷa and preserves rice in a sweet-and-sour brine.


Each of these honors Odisha’s summer traditions, but today we’ll focus on Dahi Pakhaḷa – rice fermented and soured with curd.  Its tangy flavor and soothing warmth make it a nostalgic comfort food.

Ingredients for Dahi Pakhala

2 cups cooked rice (best if slightly sticky or overcooked)

1 cup plain yogurt (sour curd)

2–3 cups water (enough to completely submerge the rice)

Salt, to taste

For the tempering (chaunk) – optional but traditional:

1 teaspoon mustard oil (or any vegetable oil)

½ teaspoon mustard seeds (if using neutral oil)

½ teaspoon cumin seeds

2–3 dried red chilies

5–6 curry leaves



Note: You may also add a small bit of grated ginger or a few slices of raw mango to the rice before fermentation for extra flavor (this leans toward the jira or chhada style), but plain Dahi Pakhaḷa needs only rice, yogurt, water and salt.

How to Make Dahi Pakhala

1. Cook the rice. Rinse 1 cup of rice until the water runs clear. In a heavy pot, boil with about 3 cups of water until the grains are very soft and almost falling apart (overcooked). Do not add salt, turmeric, or oil at this stage – a plain, sticky rice is ideal.


2. Cool the rice. Pour the hot rice onto a plate or into a wide bowl to cool quickly. Once it is just warm (barely above room temperature), transfer it to a mixing bowl or container.  (Important: allow it to cool naturally for about an hour – do not refrigerate, or the good fermentation bacteria will be stalled.)


3. Add water and yogurt. Pour in 1–1.5 cups of water so the rice is submerged about 1 inch under the surface. Stir in the yogurt until the mixture is well combined. You should end up with rice suspended in a soupy, cloudy curd broth – exactly like the “fermented rice water with curd” described in the Jagannath Temple feast.


4. Tempering (optional). Heat the mustard oil in a small skillet until it’s hot but not smoking (traditional). If using a neutral oil, add mustard seeds so they crackle. Toss in the cumin seeds, broken red chilies and curry leaves, and fry briefly until fragrant. Immediately pour this sizzling tadka over the rice mixture and stir gently. This chaunk adds a toasty aroma and heat to the Pakhala.


5. Ferment overnight. Cover the bowl with a lid or clean cloth. Leave it at room temperature for 8–10 hours (or overnight). The rice water will become tangy as the Lactobacillus cultures work their magic. You’ll notice a light sour smell – that’s good! (If your kitchen is very cool, you may want to let it ferment a bit longer.)


6. Adjust and serve. The next day, stir the Pakhala. Taste and add salt as needed (salt was skipped earlier to help fermentation). Squeeze in a little lemon juice or add raw mango slices for brightness if you like. Serve the Dahi Pakhala chilled or at room temperature, with the thickened rice grains swimming in yogurt water. Enjoy it as a cooling, probiotic-rich meal.



Tips for Perfect Pakhala

Salt last. Never add salt to the rice before fermenting – it can slow down the bacteria. Season only after fermentation.

Rice choice. Leftover or day-old rice is traditional for Pakhala. Many Odia cooks use parboiled rice for daily meals, reserving long-grain raw rice for festivals. The key is a soft, slightly mushy rice that absorbs the liquid well.

Cool completely. Let the cooked rice cool fully at room temperature before mixing with yogurt. This creates the ideal environment for fermentation.

Use real curd. Freshly made, slightly sour yogurt (curd) with live cultures is best. Avoid ultra-pasteurized yogurt or preservatives, which can inhibit ferment.

Oil and tempering. Pungent mustard oil is the authentic choice; it gives a distinctive tang. If you use a neutral oil, be sure to add a pinch of mustard seeds so you don’t lose that flavor.

Fermentation vessel. In villages, clay pots or ceramic bowls are often used to ferment Pakhala – they keep the mixture cool and add a subtle earthy taste. Any clean, non-metallic container works well.

Keep it covered. Use a lid or cloth to keep dust out during fermentation. After fermenting, store any leftovers in the fridge (it keeps for a couple of days, though flavor strengthens over time).


What to Serve with Dahi Pakhala

Dahi Pakhala is almost always served with crunchy or spicy accompaniments. Classic pairings include:

Badi Chura – Crushed badi (sun-dried lentil dumplings) mixed with mustard oil, green chili and salt.  The salty, nutty crunch is a quintessential side.

Saga Bhaja – Stir-fried greens (like spinach or amaranth) tempered with cumin and mustard seeds.  The earthy, fibrous greens balance the soupy rice.

Aloo Chakata – Spicy mashed potato with bits of raw onion, chili and mustard oil. Its tangy heat is a favorite companion to milder Pakhala.

Fried Dry Chilies – A few whole dry red chilies fried in oil until blistered, served as a fiery nibble on the side.

(Other options: dahi baigana (eggplant in yogurt), fish fry or sun-dried fish (machha bhaja), or simple fried vegetables like pumpkin or potatoes – all complement the rice).*


Serving Dahi Pakhala with badi chura and saga bhaja is a beloved summer tradition in Odisha. The tangy rice broth pairs beautifully with these rustic sides.

Every Odia has their favorite Pakhala thali. Some spoon a bit of raw mustard or garlic pickle into the rice; others crumble peanuts or kokum into it. The joy is making it your own – but never miss the classic badi chura and greens! These accompaniments add flavor, texture and authenticity, turning simple rice into a festive meal.

In the end, Dahi Pakhala is more than a recipe – it’s a reverent taste of Odisha’s heritage. Each bowl carries the memory of temple offerings and rainy-season afternoons on the village veranda. It’s cool comfort on a plate, a prasada of summer that celebrates faith, family and the rhythm of rural life. May your summers be blessed with this soothing, probiotic dish, and may its tradition live on.