Pakhala
Odia fermented or fresh rice dish served cold or hot with water, curd, and spiced tempering; a cooling summer meal.
| 400 g cooked rice, cooled | Combine rice, water & curd | Add tempering to pakhala | Stir in cumin powder & cilantro | Season with salt, mint & lemon |
| 480 ml water | ||||
| 240 ml sour curd (yogurt) | ||||
| 1/2 tsp mustard seeds | Fry mustard seeds, curry leaves & chili | |||
| 8–10 curry leaves | ||||
| 1 dry red chili | ||||
| pinch of neutral oil | ||||
| 1 tsp cumin seeds, roasted and ground | ||||
| 2 tbsp fresh cilantro, chopped | ||||
| salt to taste | ||||
| 1 tbsp fresh mint leaves (optional) | ||||
| 1 green chili, finely chopped (optional) | ||||
| 1 tbsp lemon juice (optional) |
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