Authentic Odia Pakhala Bhata with Badi Chura
Experience the ultimate cooling comfort of fermented rice served with crunchy sun-dried lentil dumplings and spiced mashed potatoes. This traditional Odisha meal is especially cherished during hot summer days to soothe the soul.
35min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Allow freshly cooked rice to cool, then submerge it in water in a clay pot or bowl, leaving it to ferment slightly for at least 4 hours or overnight.
2
Whisk the curd into the fermented rice along with salt to form traditional torani pakhala.
3
Heat a tablespoon of mustard oil in a pan and fry the urad dal badi until golden brown and crispy.
4
Crush the fried badi coarsely using a mortar and pestle, then mix with chopped onions, green chilies, a drop of mustard oil, and salt to make badi chura.
5
Mash the boiled potatoes with salt, chopped onions, green chilies, and a drizzle of raw mustard oil.
6
Temper the pakhala by sputtering mustard seeds and curry leaves in a little mustard oil and pouring it over the rice.
7
Serve the chilled pakhala bhata alongside the crunchy badi chura and spiced mashed potatoes.
Ingredients
2 cups cooked white rice
3 cups water
1/2 cup curd (yogurt)
1/2 cup sun-dried urad dal badi (lentil nuggets)
2 medium boiled potatoes
1 small onion, finely chopped
2 green chilies, chopped
1 sprig curry leaves
1 teaspoon mustard seeds
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.