Pakhal, dahi pakhal or water rice is an absolute delight in the scorching summers, rejuvenating the mind and the body, and giving a sense of fulfillment. Very common in the eastern parts of India like Odisha, Bengal, Jharkhand, Assam and Chattisgarh, ‘Pakhal’ is also consumed by people of Bangladesh and Myanmar. Pakhal or Dahi Pakhal is mainly prepared by cooling cooked rice in water and keeping it overnight. This type of preparing Pakhal is called ‘Basi Pakhal’. It is the traditional way of preparing.
However, in today’s world of fast food, there is another way of preparing Pakhal, by cooling it in water and adding curd to it. Also added are roasted mustard, curry leaves and ginger. This combo blends into an irresistible taste. The water is called ‘pasia’. The best combination is that of Pakhal, aloo bhaja, badi chura and roasted vegetables (potato, lady finger, etc). If you are a non-vegetarian, fish fry creates a magic with Pakhal.
Ingredients
1. Cooked Rice- as required 2. Water- twice the amount of rice 3. Salt 4. Lemon leaves- 5 to 6 5. Mango-Ginger (Manga-injee) or ginger- 1 inch 6. Green Chilli -2 to 3 7. Curry leaves- 7 to 8 8. Curd- 1 medium sized bowl Procedure
1. The rice should be cooked soft and cooled. Left over rice can also be used. 2. Chop the ginger and green chilli. 3. In a large vessel, put the ginger, chilli, salt. Pour in the curd. 4. Crush the lemon leaves and curry leaves and add. 5. Add the rice and the water. Stir well. 6. Leave for atleast two hours before eating. 7. The water and curd are excellent to cool the stomach and are tasty with all the flavour Best accompaniments are tomato chutney (khatta), tomato ‘puda’, fritters (bhaja), mashed and spiced potato (alu chitka), fish fry. Pickles also go well with it.
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