Every year on March 20, the Odia community worldwide comes together to celebrate Pakhala Diwas, a day dedicated to promoting the traditional dish of Pakhala. Beyond its culinary delight, Pakhala holds deep cultural roots and boasts a myriad of health benefits, making it a beloved staple in Odisha and beyond.
Culinary Tradition and Significance:
Pakhala, a fermented rice dish, is not merely a meal but an integral part of Odia culture. Served with an array of side items like vegetable fries, fish fry, sliced onion, and potato fry, Pakhala tantalizes taste buds while offering a burst of flavors. Its association with Lord Jagannath, as one of the chappan bhog offerings at the revered Puri Jagannath temple, highlights its sacred status within the Odia tradition.
Historical Milestones:
The journey of Pakhala from a traditional dish to a celebrated cuisine received a significant boost in 2018 when Odisha Chief Minister Naveen Patnaik hosted national leaders like former President Pranab Mukherjee and former Prime Minister H.D. Deve Gowda to share a meal of Pakhala at Naveen Niwas. This event catapulted Pakhala into the limelight, drawing attention to its cultural and culinary significance.
Preparation and Enjoyment:
The preparation of Pakhala is simple, yet its taste is profound. Soaking cooked rice in water overnight allows for fermentation, resulting in a flavorful and nutritious dish. Accompanied by an assortment of side dishes ranging from vegetables to fish fries, Pakhala offers a wholesome dining experience. Its affordability makes it accessible to all, contributing to its popularity across social strata.
Health Benefits:
Beyond its culinary appeal, Pakhala boasts numerous health benefits. Its probiotic-rich nature aids digestion, promotes gut health, and boosts immunity. The fermentation process enhances the nutritional value of rice, enriching it with essential nutrients like vitamin B12, iron, calcium, magnesium, and potassium. Regular consumption of Pakhala supports overall well-being, from improving gut health to enhancing skin quality.
Seasonal Delight and Culinary Innovation:
While Pakhala is enjoyed year-round in Odisha, it particularly shines as a summer staple, offering respite from the heat and humidity. City restaurants and hotels have embraced Pakhala’s popularity by offering innovative assortments of side dishes, catering to diverse palates. Despite price variations, ranging from Rs 30 to Rs 500 per plate, Pakhala remains a beloved choice for its cultural significance and health benefits.
As Pakhala Diwas unfolds each year, it serves as a reminder of the rich heritage and culinary treasures of Odisha, inviting both Odias and enthusiasts worldwide to savor its flavors and embrace its holistic nourishment.
(With inputs from agencies)
