Dahi Pakhala / Fermented Rice with Curd. Dahi Pakhal is Odia Authentic recipe. Pakahal Is the summer season recipe. Cook Rice and Add Cold Water.
Water Rice with Yogurt or Curd Odisha, the land of Lord Jagannath is one of the eastern state of Indian subcontinent. As compared to other regional Indian cuisines, less oily and less spicy is the Odia cuisine. Rice, both sun dried as well as par-boiled is the staple food of the people of Odisha. You can cook Dahi Pakhala / Fermented Rice with Curd using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Dahi Pakhala / Fermented Rice with Curd
- You need 1 cup of Rice.
- Prepare 2.5 cups of + 6 cups water.
- Prepare 1 tbsp of Oil.
- It’s 1/2 tsp of Mustard.
- It’s 1/2 tsp of Cumin Seeds.
- You need 2 tsp of Grated Ginger.
- Prepare 1/4 tsp of Asafoetida / Hing Powder.
- Prepare 2 of Green Chilli (Finely Chopped).
- It’s 15 of Curry Leaves.
- You need 2 tsp of or more Salt.
- It’s 2 cups of Curd.
- It’s 1/2 cup of Coriander Leaves.
- It’s 2 of Citron Leaves (optional).
Instructions Cook the rice in a normal way and keep aside. Then pour cool water into the cooked rice (the rice should be cold and not hot). You can add curd directly into it or give a tadka of mustard seeds, curry leaves and green chilli. Keyword curd rice, fermented rice, gruel beer, indian rice beer Traditional Pakhala States in India Keep the steam rice submerged in water for at least one day.
Dahi Pakhala / Fermented Rice with Curd step by step
- Cook rice with 2.5 cups water. Pour 6 cups water. Leave it atleast overnight..
- After the rice water gets fermented(atleast 12 hours), mash the rice with your clean hands. Add curd and mix well with clean hands..
- Heat oil. Pop up mustard. Add in the cumin seeds. Saute..
- Now add ginger, hing, green chilli and curry leaves. Saute..
- Add this seasoning and salt to the rice & curd mixture..
- Garnish with coriander leaves and citron leaves.
- Offer Dahi Pakhal to Lord Jagannatha along with roasted green chilli or any stir fried vegetable. Honor Prasadam..
If you use the soked rice koji, the fermentation will happen faster. Pakhala or water rice is a humble Indian dish that combines cooked rice with water and a variety of spices. There are numerous variations on the dish, including dahi pakhala (pakhala with curd), basi pakhala (fermented pakhala), saja pakhala (fresh pakhala), and chupuda pakhala (squeezed pakhala) among others. Dahi pakhala (curd pakhala) Pakhaḷa with curd, lemon and sautéed in cumin. Pakhaḷa (Odia: ପଖାଳ) is an Odia term for an Indian food consisting of cooked rice washed or a little fermented in water.
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