Pakhala bhata
Pakhala bhata is Odisha's cooling rice dish, in which cooked rice rests in water and is served lightly fermented or freshly soaked. Yogurt, ginger and a fragrant mustard-seed tempering make it especially refreshing in hot weather.
Photo: Subhashish Panigrahi — Own work · CC BY-SA 4.0 · Sources
Ingrédients & Étapes de préparation
8 ingr.
Note historique
Pakhala bhata is Odisha's cooling rice dish, in which cooked rice rests in water and is served lightly fermented or freshly soaked. Yogurt, ginger and a fragrant mustard-seed tempering make it especially refreshing in hot weather.
5 étapes
Combine the cooled rice with boiled cooled water in a clean covered container.
For a lightly fermented version, refrigerate for 8 hours; do not leave cooked rice warm at room temperature.
Stir in yogurt, ginger and salt until the soaking liquid becomes creamy.
Bloom mustard seeds, curry leaves and green chillies in hot oil and pour the tempering over the rice.
Mix gently and serve chilled with the chosen side dishes.
Serve cold with roasted vegetables, fried fish, badi chura or a simple potato fry.
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