By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
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Pokhala Bhat
Pokhala Bhat is a fermented rice dish that is a staple food of Odisha. It is popular during summer since it’s an excellent way to keep hydrated and bring relief from the scorching heat. Pakhala is cooked in different ways with the same basic principle of fermenting the cooked rice so that nutritional benefits can be derived from it.
Ingredients
(Serving for 2 persons)
Cooked rice: 1 cup
Grated ginger: 1 tsp
Curd: 1 cup
Salt to taste
Mustard seed: ½ tsp
Dry red chilli: 2
Curry leaves: 5 to 7
Mustard oil: 1 tsp
Step 1
In a large bowl take the cooked rice. Add water almost four times the amount of rice.
Step 2
Mix them well until the rice gets completely submerged in the water. Add salt.
Step 3
Cover the bowl and leave it aside for at least six to eight hours or overnight. This will make the rice ferment and develop a sour taste. To this add curd, ginger and mix.
Step 4
Heat oil in a pan. Add mustard seed, curry leaves and broken dry chili. Once it splutters, take it off the flame and add to the pakhala. Pakhala bhat is ready to be served.
